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