Butternut Squash Soup is a beloved choice for both crisp evenings and comforting get-togethers. This smooth, golden soup marries the natural sweetness of squash with fragrant herbs, creating a dish that’s both soothing and nourishing. Ready in just over 30 minutes, it’s easy to prepare—even for busy weeknights. With simple, fresh ingredients and minimal prep, you’ll fall in love with its creamy texture and inviting flavor. Whether you’re serving it for lunch, dinner, or special occasions, this soup delivers warmth, satisfaction, and simplicity—all in one bowl.
Why You’ll Love This Butternut Squash Soup
This soup balances creamy comfort with lightness—rich in natural sweetness from the roasted squash and herbaceous depth from sage and rosemary. It’s nourishing without feeling heavy, and the optional pepitas and crusty bread elevate the meal with crunch and heartiness. It’s incredibly adaptable—naturally gluten-free, vegetarian, and easy to tailor with your favorite garnishes. You’ll enjoy a flavorful, satisfying dish that’s both approachable and elegant.
Ingredients
- Extra-virgin olive oil
- Large yellow onion, chopped
- Sea salt
- Butternut squash (peeled, seeded, cubed)
- Garlic cloves, chopped
- Fresh sage, chopped
- Fresh rosemary, minced
- Fresh ginger, grated
- Vegetable broth
- Freshly ground black pepper
- Optional garnishes: chopped parsley, toasted pepitas, crusty bread
Step-by-Step: How to Make Butternut Squash Soup
- Sauté aromatics: Heat olive oil over medium, add onion, salt, and pepper; cook until soft (5–8 minutes).
- Add squash: Stir in cubed squash and cook until just starting to soften (8–10 minutes).
- Build flavor: Stir in garlic, sage, rosemary, and ginger until their aroma fills the kitchen (about 30 seconds to 1 minute).
- Simmer: Pour in 3 cups of broth, bring to a boil, then reduce to a simmer, cover, and cook until squash is tender (20–30 minutes).
- Blend: Cool slightly then blend in batches until smooth. If too thick, stir in up to 1 extra cup of broth.
- Season & serve: Adjust seasoning, ladle into bowls, and garnish with parsley, pepitas, and crusty bread.
Helpful Tips
- Roast your squash for deeper flavor and caramelization before adding to the soup.
- Use an immersion blender for quick, one‑pot blending.
- Control consistency by adding broth gradually—keep it chunky or silky smooth, your preference.
- Garlic, sage, rosemary, and ginger can be adjusted—start with less, taste, then increase.
- Reheat gently—add a splash of broth or water if the soup thickens when stored.
Substitutions And Variations
- Swap olive oil with butter or coconut oil for a richer or dairy‑free twist.
- Use low‑sodium broth to reduce overall sodium.
- Replace fresh herbs with dried ones—use 1 teaspoon of dried sage or rosemary as needed.
- Add spice: a pinch of nutmeg, curry powder, or cayenne for a warm kick.
- Turn it into curried soup by adding curry powder and a swirl of coconut milk.
- Make it creamier: stir in yogurt or cream at the end.
Storage Instructions
- Fridge: Store in the refrigerator in a tightly sealed container for up to four days.
- Reheat: Slowly on the stove or microwave, stirring occasionally and adding broth if needed.
- Freezer: Freeze in airtight containers for up to three months; thaw overnight in the fridge and reheat slowly before serving.
Nutritional Information
While nutrition can vary, the Mayo Clinic offers an estimate for creamy butternut squash soup.
- Per 1‑cup serving: ~130 calories, 1.5 g total fat, 28 g carbohydrates, 3 g fiber, 2 g protein.
Other versions note calorie content ranging from roughly 104 to 148 calories per cup.
Butternut squash is packed with beta-carotene (a vitamin A precursor), and it’s also a good source of vitamins C and B6.
Serving Suggestions
- Complement your bowl with a grilled cheese or turkey sandwich on crusty bread.
- Add a simple green salad with lemon-olive oil dressing for a refreshing side.
- Garnish with sour cream or Greek yogurt, extra herbs, or roasted nuts for crunch.
- Serve alongside a grain salad like quinoa or barley.
- For more protein, top with shredded chicken or a swirl of cream.
Frequently Asked Questions About Butternut Squash Soup
Q: Can I prepare this soup ahead of time?
Absolutely—this soup can be made a day in advance and stored in the fridge for added convenience. Reheat gently and thin with extra broth if necessary.
Q: Can I use canned pumpkin instead?
Yes—substitute equal parts canned pumpkin purée, but reduce other thickening ingredients and adjust seasoning. Pumpkin is denser, so add more broth to reach your desired consistency and taste.
Q: How do I reduce sodium?
Use low‑sodium or homemade broth, skip added salt initially, and season to taste at the end. Herbs and aromatics provide plenty of flavor even with less salt.
Q: Is this soup vegan and gluten‑free?
Absolutely—this recipe is both vegan and gluten‑free (just check the bread, if served). To make creamy, use plant‑based milk or yogurt instead of dairy.
Q: How can I enhance the texture?
For a smoother texture, strain the soup through a fine sieve after blending. To add body, stir in a splash of milk or coconut milk just before serving.
Conclusion
Thank you so much for choosing this Butternut Squash Soup recipe! It’s a heartwarming dish that truly captures the magic of simple ingredients and cozy flavors. I love how the natural sweetness of the squash melds with fragrant herbs, creating a comforting bowl that’s easy to make and even easier to enjoy. Whether you’re making it for yourself during a quiet evening or sharing it with loved ones, it’s a recipe that feels like a hug in a bowl. I hope this dish fills your table with comfort, happiness, and full hearts. Wishing you joyful cooking and cozy moments—may each spoonful lift your spirits!
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Butternut Squash Soup
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Description
This creamy Butternut Squash Soup is smooth, nourishing, and full of cozy fall flavors. Made with fresh squash, herbs, and simple ingredients, it’s perfect for chilly evenings and easy weeknight dinners. Vegan, gluten-free, and freezer-friendly!
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
Optional: chopped parsley, toasted pepitas, crusty bread for serving
Instructions
- Sauté aromatics: Heat olive oil over medium, add onion, salt, and pepper; cook until soft (5–8 minutes).
- Add squash: Stir in cubed squash and cook until just starting to soften (8–10 minutes).
- Build flavor: Stir in garlic, sage, rosemary, and ginger until their aroma fills the kitchen (about 30 seconds to 1 minute).
- Simmer: Pour in 3 cups of broth, bring to a boil, then reduce to a simmer, cover, and cook until squash is tender (20–30 minutes).
- Blend: Cool slightly then blend in batches until smooth. If too thick, stir in up to 1 extra cup of broth.
- Season & serve: Adjust seasoning, ladle into bowls, and garnish with parsley, pepitas, and crusty bread.
Notes
Swap fresh herbs with 1 tsp dried sage or rosemary.
For a richer soup, add a splash of coconut milk or cream.
Store in fridge for 4 days or freeze up to 3 months.
Reheat gently and thin with broth if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 6g
- Carbohydrates: 28g
- Protein: 2g