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 1587 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.

 

945 comments

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  1. Taylor
    11.20.2023

    5 stars
    I absolutely hate peeling squash so I roasted the squash and scooped the cooked flesh out. Roasting it gives it an incredible sweet/smokey flavor that goes so well with the warmth from the ginger and the freshness from the herbs. One of my favorite soups of all time!

    • Jeanine Donofrio
      11.23.2023

      I’m so glad you’ve loved the soup!

  2. Erin
    11.19.2023

    5 stars
    Amazing flavour and love how healthy and hearty it is. Will become a winter staple in my home.

  3. Rachael
    11.17.2023

    5 stars
    This is the best Pumpkin soup I have ever tasted/made!! I didn’t have any onions so swapped it for a leek, but the fresh herbs gave it that special spark.
    Thank you for this fantastic recipe.

    • Phoebe Moore (L&L Recipe Developer)
      11.17.2023

      Hi Rachael, I’m so glad you loved the soup!

  4. KW
    11.16.2023

    Hi! Can you freeze this soup after making? Thanks xx

    • Jeanine Donofrio
      11.16.2023

      Yep, it freezes great!

  5. Ivonne
    11.15.2023

    Hi, can I bake the squash first for this recipe?

    • Jeanine Donofrio
      11.16.2023

      It’s not necessary, it’ll cook in the pot.

  6. Mindy
    11.14.2023

    5 stars
    Perfect cozy bowl on a cold November night! Didn’t change a thing and it turned out fantastic.

    • Jeanine Donofrio
      11.16.2023

      I’m so happy to hear!

  7. Kristin
    11.13.2023

    5 stars
    Absolutely delicious and very comforting on a cold evening. We added a couple of teaspoons of vinegar at the end to balance out the sweetness of the squash. This has become one of our go-to recipes for a nutritious dinner.

    • Jeanine Donofrio
      11.16.2023

      I’m so glad you loved it!

  8. Evelyn Hoogerbrugge
    11.12.2023

    5 stars
    I made this without changing a single thing in the recipe. We really like it. It is a sort of “comfort food.”

    • Jeanine Donofrio
      11.16.2023

      Hi Evelyn, I’m so glad you loved it!

  9. ACH
    11.12.2023

    5 stars
    So, so delicious and simple. The ginger and herbs add great flavor and complexity to the soup.

    • Jeanine Donofrio
      11.16.2023

      I’m so glad you loved it!

  10. Jennifer
    11.12.2023

    5 stars
    LOVED this soup. The ginger just gives it that edge. Served with sour cream. Thanks!

    • Jeanine Donofrio
      11.16.2023

      I’m so glad you loved it!

  11. Judith
    11.11.2023

    Soooo good! Made this soup and it is the best butternut squash soup I have ever made. It will become a staple in my kitchen.

    • Jeanine Donofrio
      11.16.2023

      I’m so glad you loved it!

  12. Mary Bianchetti
    11.11.2023

    5 stars
    Can I use frozen butternut squash cubes?

  13. Jen
    11.08.2023

    5 stars
    This recipe was delicious !! I used chicken broth and it was still amazing !! This will definitely be a weekly dinner of ours.

    • Jennifer
      11.12.2023

      Me too! Loved it with chicken broth.

    • Evelyn
      11.16.2023

      5 stars
      I would normally substitute chicken broth automatically, assuming I would prefer it, I “took a chance” and used vegetable stock. The soup was delicious.

  14. Lynette
    11.08.2023

    5 stars
    I tried this and it turned out great! I didn’t have vegetable broth so I used chicken. Had to use dry herbs but I will definitely try it again when I can do fresh ones. It was delicious!

  15. 5 stars
    This soup is amazing! A friend brought it to a school potluck, I’m hooked! We are making it tonight. Would you have suggestions for the time need to do it all in the instant pot? Then blending when cooked? Thank you!

    • Jeanine Donofrio
      11.06.2023

      Hi Virginia, I’m so glad you enjoyed it! I haven’t tried this one in the instant pot, but for other soups we pressure cook on high for 15 minutes, then let it natural release. I think that would be enough time for the squash to soften. And then transfer it to the blender. Hope that helps!

  16. Jeff
    11.05.2023

    5 stars
    Not my first rodeo with Butternut squash but I just needed a little push.
    I pressure cooked my squash. It was so soft that the peel went into the soup.

    One quart of broth and a bunch of spices (cumin, turmeric, red pepper, cardamom, salt, coriander) later, I had a spicy soup ideal for a cooling autumn day. I used my immersion blender instead of the vitamix—no spillage or risk of mess/burns.

    • Jeanine Donofrio
      11.06.2023

      Hi Jeff, I’m so glad you enjoyed it!

  17. Jill
    11.04.2023

    5 stars
    Love loved LOVED this recipe. I love The simplicity, the full flavor and the healthy, satisfying feeling you get as you enjoy it.

    I topped it was crumbled goat cheese and paired it with a hot ham and cheese panini with my husband.

    Could try sprinkling sausage or bacon in it next time as well.

    DEF one I’m bound the repeat. This and Love and Lemons’ Pea Asparagus Soup are go-to’s

    • Jeanine Donofrio
      11.06.2023

      Hi Jill, I’m so glad you loved both of the soups!

  18. Leslie
    11.03.2023

    5 stars
    I made your recipe but with 1 tweak; the squash was too hard for me to deal with so I pressure cooked it for 20 minutes to get it to a state where I could work it. Everything else was according to your recipe and it is delicious! This is a keeper, thanks for sharing so freely! Many sites insist on an email before they will let you see the recipe.

    • Jeanine Donofrio
      11.06.2023

      Hi Leslie, I’m so glad you enjoyed the soup!

  19. Britt
    11.03.2023

    5 stars
    Loved this! I used chicken broth because I already had it on hand, and roasted the squash in the oven. The sage and rosemary give it a lot of depth- feels like I’m eating Thanksgiving stuffing ( in a good way!).

    • Jeanine Donofrio
      11.06.2023

      Hi Britt, I’m glad you loved it!

  20. Linda
    11.02.2023

    5 stars
    Love, Love, Love this soup!!
    My husband made this for me and we enjoyed it so much. Bright, delicious and let’s the Squash be the star.

    • Jeanine Donofrio
      11.06.2023

      I’m so glad you enjoyed it!

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.