Butternut Squash Soup

Served piping hot with a hunk of crusty bread, this creamy, nourishing butternut squash soup recipe is fall comfort food at its best.

Butternut squash soup

My favorite fall tradition is making butternut squash soup on Sunday afternoons. On a brisk day, there’s nothing more soothing than chopping and simmering vegetables over a warm stove. As you cook, the kitchen fills with the cozy scent of sage, rosemary, and butternut squash, and when you’re finished, steaming bowls of butternut squash soup (that will last all week!) reward you for your work.

In the past, my go-to butternut squash soup recipe has included coconut milk and curry spices, but this fall, I found myself craving one that was a bit more traditional. When I say traditional, I don’t mean that I use chicken stock, heavy cream, or butter in this recipe. It’s a delicious, all-veggie healthy butternut squash soup with ginger, sage, and rosemary. This is basically fall in a bowl.

We’ve been loving this soup lately – it’s creamy and nourishing, perfect for satisfying cozy fall cravings. With only 10 ingredients, it’s easy to make, so cook a big batch today, and enjoy the soup all week long! Happy fall. 🙂

Butternut squash soup recipe ingredients

Butternut Squash Soup Recipe Ingredients

To make this easy butternut squash soup recipe, you need 10 simple ingredients:

  • Butternut squash – This soup packs in 3 pounds of squash, so look for a medium-large one at the store or farmers market. If you don’t have a scale at home, I recommend weighing the squash when you buy it!
  • Yellow onion and garlic – These veggies add delicious depth of flavor.
  • Fresh sage and rosemary – I don’t reach for rosemary as often as some other fresh herbs, but I absolutely love it here. Along with the sage, it makes this soup cozy and complex.
  • Ginger – Its warm flavor highlights the autumnal taste of the herbs and squash.
  • Extra-virgin olive oil – 2 tablespoons add the perfect amount of richness.
  • Vegetable broth – Because the blended squash becomes creamy on its own, there’s no need for dairy, coconut milk, or nuts here! With veggie broth as its base, this is a vegan butternut squash soup recipe.
  • Salt and freshly ground black pepper – Add them with the onion at the start of the cooking process, but make sure to taste and adjust at the end as well. That way, you’ll make a soup you really love!

Let’s cook!

Butternut squash

First, chop the veggies! Sauté the onion until it becomes translucent, add the squash, and cook until it begins to soften. Then, stir in the herbs, garlic, and ginger. Pour in the broth and simmer until the squash becomes tender, about 20 minutes.

Butternut squash soup recipe Vegan butternut squash soup

When the squash is soft, transfer the soup to a blender. Blend until the soup is vibrant orange and creamy. Finally, pour it into bowls, garnish with chopped parsley and pepitas, and enjoy!

Butternut squash soup

What to Serve with Butternut Squash Soup

Enjoy this soup as a starter, side, or main dish. When I’m making it the center of a meal, I serve it with good crusty bread, homemade focaccia, avocado toast, or corn muffins and a simple veggie side or fall salad. Here are a few of my favorites:

Alternatively, serve it as an appetizer with a hearty vegetarian main dish like Roasted Cauliflower SteaksVegan Meatball Sandwiches, Homemade Mac and CheeseSun Dried Tomato Pasta, or a grilled cheese sandwich!

Butternut squash soup

If you love this butternut squash soup…

Try my ginger miso soup, curried lentil soup, or many-veggie soup next, or check out this post for more of my favorite soup recipes!

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Butternut Squash Soup

rate this recipe:
4.99 from 1630 votes
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Serves 6
This vegan butternut squash soup is the ultimate fall comfort food! Store it in the fridge for up to 4 days, or freeze it for up to a few months.

Equipment

Ingredients

For serving

Instructions

  • Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
  • Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
  • Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.

 

977 comments

4.99 from 1630 votes (1,210 ratings without comment)

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  1. Luz
    07.09.2024

    5 stars
    This soup is so delicious!! I love it !

    • Phoebe Moore (L&L Recipe Developer)
      07.12.2024

      Hi Luz, I’m so glad you love the soup!

  2. Jordyn
    06.24.2024

    5 stars
    Obsessed with this recipe! I make it several times a month! I’m wondering if this recipe would work the same with frozen butternut squash? This might be helpful to know for when butternut squash isn’t in season, but I still want the soup. Thank you!

    • Jeanine Donofrio
      06.25.2024

      Hi Jordyn, I think it would work well with frozen squash!

  3. Lucy
    06.14.2024

    5 stars
    This soup was amazing! Thank you for sharing your recipe.

    • Phoebe Moore (L&L Recipe Developer)
      06.14.2024

      I’m so glad you loved it, Lucy!

  4. Kathi
    06.07.2024

    5 stars
    Amazing soup. I’m trying to get on board the whole foods plant based wagon and this was wonderful. I peel and cube my butternut squash, drop it in a large ziplock bag and pour in some evoo. (It’s easier to coat this way). Roast in oven 400 degrees on a baking sheet to caramelize until just golden brown. I also freeze my ginger whole. It loses some flavor until you grate it. That way it is always on hand/less waste. It’s so expensive. I love ALL of your recipes. It’s my only go-to for recipes now! Thank you!

    • Jeanine Donofrio
      06.13.2024

      Hi Kathi, I’m glad you enjoyed it!

  5. Aleya
    05.20.2024

    5 stars
    OMG i made this last night and it was amazing! Thank you for sharing!

  6. Kati
    05.17.2024

    This sounds delicious! We don’t have fresh rosemary, can this be subbed for dried or anything else?

    • Phoebe Moore (L&L Recipe Developer)
      05.17.2024

      Hi Kati, yep, you could use dried rosemary here. I’d start with 1 teaspoon and add more to taste.

  7. Natalie Campbell
    05.08.2024

    5 stars
    Absolutely amazing soup. Huge hit in my household. Made the corn muffins to go with the soup and the combination of texture, and flavour is spot on. Thank you for the recipe .

    • Phoebe Moore (L&L Recipe Developer)
      05.10.2024

      Hi Natalie, I’m so glad you loved the soup and the muffins!

  8. jones debbie
    04.22.2024

    I’m trying to use leftover squash but don’t have quite enough. Do you think I could add some pumpkin purée to make up the difference?

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.