Served piping hot with a hunk of crusty bread, this creamy, nourishing butternut squash soup recipe is fall comfort food at its best.
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
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!
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.
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!
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:
- Simple Lemon Green Beans
- Roasted Cauliflower with Lemon Zest
- Simple Roasted Beets
- Rainbow Kale Salad with Carrot-Ginger Dressing
- Shredded Brussels Sprout Salad
- Roasted Brussels Sprouts
- Roasted Beet Salad
Alternatively, serve it as an appetizer with a hearty vegetarian main dish like Roasted Cauliflower Steaks, Vegan Meatball Sandwiches, Homemade Mac and Cheese, Sun Dried Tomato Pasta, or a grilled cheese sandwich!
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
Equipment
- 5.5-Quart Dutch Oven (I personally use the Staub Cocotte)
- Blender (I've used my trusty Vitamix for years)
Ingredients
- 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
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.
Wow. We had a totally different experience.
I whipped this up before work and found it the easiest and fastest butternut soup I’ve ever made!
I peeled the butternut with a vegetable peeler. It works great! Super quick! Used a hand held mixer instead of blender.
The soup is absolutely delicious! It will go in my favourites!
I like that this recipe is not heavy from coconut milk or milk as the base. The squash makes it filling as it is and the broth enhances the flavor.
I’m so glad you enjoyed it!
If I use already cut up butternut squash what’s the conversion into cups (rather than lbs.)
Hi Poppy, about 4 heaping cups.
I rarely follow recipes exactly but I did (okay I went overboard on ginger because I’m sick) with this one and it’s perfection as is. Made the second batch in 2 weeks today.
I’m so glad you enjoyed it!
Where would I find the nutritional content for your recipe?
Hi Jennifer, we don’t calculate nutrition info but you can plug the ingredients into a site like my fitness pal.
This soup is delicious. I used chicken stock instead of vegetable broth and it gave the soup added flavor. I also added 2 chopped carrots for additional flavor. I used dried herbs, but I’m sure the fresh is fabulous in this.
I’m so glad you enjoyed it!
This was so easy and delicious! Highly recommend serving with a scoop of Ricotta 🙂
I’m so glad you loved it!
Great recipe! Everyone loved it. Perfect consistency and really liked that you don’t have to add a cream or coconut milk… even though I like both! Perfect soup for the fall with simple ingredients! Will definitely make this a staple in the fall months!
I’m so glad you loved it! I feel the same way, love that the vegetable gets so creamy on it’s own 🙂
Wowza! This was so delicious and simple. I’m home sick with a cold, and of all things out of onions. I’m glad I decided to try this with granulated onion and the rest of the ingredients as written. The flavor is fantastic. Talk about comfort in a bowl! I garnished with Aleppo pepper, some cashew yogurt, and some steamed peas for extra nutrition. Thank you so much for sharing this recipe!
I’m so glad you loved it and I hope you feel better!
Love the pot could you tell me who makes it? Trying to read it upside down on thr handle and that’s not working out for me! Just making soup now can’t wait to try it!
I can read it. Staub
Hi Lynne, it’s this Staub pot – I love it! https://amzn.to/3TnGHje
Question: is that 3 lbs of squash before or after peeling & seeding? Ty!
Hi Alison, it’s the whole squash before you peel or cut it.
Thank you! Can’t wait to make this, just bought the squash.
Pretty good! I did end up adding a few things to taste.
1 1/2 tsp Allspice
1/8 cup dry red wine
1 tsp apple cider vinegar
2 tsp lemon juice
I also like experimenting with flavors, but it felt a little more full to me with the additions.
I’m so glad you enjoyed.
I roasted the squash before reading the directions and it still came out sooo good! I served it with homemade corn muffins. Will definitely be making this again!
Delicious! Tastes just like Panera’s! Highly recommend!
I have made this delightful soup over and over .Used squash from the garden and fresh garden herbs.Great at Thanksgiving and dinner for my husband and I.Thanks. yum yum
real good soupe taste so good i had to make it two time to please my guest
Really great soup! I added some tofu chunks and slivered almonds after pureeing to give it some extra oomph this time, but like it as written as well!
I’m so glad you enjoyed it!
Can you use chicken stock/broth instead of vegetable? Thank you
yep!
Hello! I made your butternut squash soup a couple days ago, and it even turned out great with dried herbs and dried ginger! Wow. Anyhow, what would you estimate the calorie count to be per 8 oz serving?
I’m so glad you loved it! I don’t count calories, so I’m not sure. You can plug the ingredients into a site like my fitness pal.
Soup was delish! Loved the ginger too. Making this for Thanksgiving! 6 stars, super easy to make and super healthy to eat!
I’m so glad you loved it!