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!

Butternut Squash Soup

rate this recipe:
5 from 616 votes
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
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.


  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, chopped
  • ½ teaspoon sea salt
  • 1 (3-pound) butternut squash, peeled, seeded, and cubed
  • 3 garlic cloves, chopped
  • 1 tablespoon chopped fresh sage
  • ½ tablespoon minced fresh rosemary
  • 1 teaspoon grated fresh ginger
  • 3 to 4 cups vegetable broth
  • Freshly ground black pepper

For serving

  • Chopped parsley
  • Toasted pepitas
  • Crusty bread


  • 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.



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Rate this recipe (after making it)

  1. Liza

    5 stars
    Easy fall soup. Love it

  2. Caitlin

    Could this be made with frozen butternut squash? It would save a lot of time to use the pre-peeled and pre-cut stuff!

    • Jeanine Donofrio

      Hi Caitlin, I haven’t tried it, but that should be fine.

  3. Caroline

    Hi! Are there nutrition facts for this recipe? Thanks!

    • Jeanine Donofrio

      Hi Caroline, I’m sorry, we don’t post nutrition info but you can plug the ingredients into a site like my fitness pal.

  4. Katelyn

    This was delicious! It tasted like fall in a bowl!

    • Jeanine Donofrio

      I’m so glad you loved it!

  5. Kel

    4 stars
    Tried this tonight with some roasted brussel sprouts and garlic bread! Very comforting and delicious. I blended in a block of silken tofu at the end for protein and extra creaminess

  6. Helen

    Can this be frozen? If so how do you recommend?
    Thank you !

    • Jeanine Donofrio

      Yep! I freeze mine in glass storage containers.

  7. Vanessa

    Hi! I can’t wait to make this soup. It sounds amazing, as everything I’ve tried from your page is. I had a question though. Do I roast the squash in the oven first? I’m not sure how I’d cut it so easily to put in a pot without doing that first.

    • Jeanine Donofrio

      Hi Vanessa, I’m so glad you’ve been enjoying the recipes! The squash gets cooked in the pot, just peel it and cut it into cubes like the photo above – it’ll cook and soften as the soup cooks. Hope that helps!

  8. Zach

    5 stars
    This was SO good. I honestly had no idea how it would turn out since I’ve never made butternut squash anything, but I saw it at the store and then googled a soup and WOW. I substituted the vegetable broth for chicken broth since I already had it and I added 2 extra cups of it.

    • Jeanine Donofrio

      I’m so glad you loved the soup!

  9. Hansel Legatto

    5 stars
    Try a tsp of ground cumin – fabulous!

  10. Laurie Murdock

    I just made your Butternut Squash soup. It was simple, and delicious! Thank you!!

  11. Donna

    5 stars
    Made this today, absolutely delicious!!

  12. Yvonne Grekalski

    5 stars
    Wonderful roasted the squash whole.

  13. Jessi White

    5 stars
    I’m making this for a dinner party, 20 guests. Would you just triple everything? I made this before for just my family and it was amazing!!!

    • Jeanine Donofrio

      Hi Jessi, you could triple if you have a large enough pot!

  14. Jenn Smith

    5 stars
    This is a fabulous recipe! I am really trying to limit my dairy intake and have never made a butternut squash soup without dairy, so I was nervous. I didn’t change anything about this recipe and I’m so glad! It’s absolutely delicious! I topped the bowls with roasted pepitas and it added a really nice crunch. Thank you!! I’ll be adding this to my regular rotation of fall recipes!

  15. 5 stars
    This soup was delicious! It is much healthier than the recipe I usually use and even my teenager loved it! Thank you for sharing!

  16. Alexandria Morales-Garcia

    5 stars
    Simple yet super flavorful. Perfect fall soup!! Thank you for a wonderful recipe!!

  17. Joanne

    5 stars
    I followed the recipe to a T, without subs or omitting any ingredients, even though I am not a huge fan of rosemary – PERFECT! A new favourite!

  18. Monica

    5 stars
    I made a double batch of this using two butternut squashes. I did not measure everything to a T, but luckily my soup turned out amazing with this recipe as a guide. I will make it again!

    • Jeanine Donofrio

      Hi Monica, I’m so glad the recipe was a great guide!

  19. Angela from Love%20and%20Lemons

    5 stars
    I did make this soup. It was awesome and very easy. A few of my family members didn’t like it but it’s definetly an acquired taste. I didn’t have any pepitas but i just toasted a few chopped walnuts and put on top with the parsley. I thought it was great. I don’t have instagram or any of that stuff but i thought I’d leave a little feedback. Thank you for the recipe.

  20. Michael Provence

    I was looking for the health info on the soup.

    • Jimmy obvious

      It’s healthy 😉

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.