Name: Butternut Squash Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
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

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This creamy, comforting butternut squash soup is my favorite way to celebrate the flavors of fall. It’s made with fresh herbs, ginger, and sweet butternut squash, creating a smooth and velvety texture without any dairy. I love making a big batch on Sunday so I can enjoy warm bowls of it throughout the week.

Why You’ll Love This Recipe

I love how cozy and flavorful this soup is without feeling heavy. The sweetness of the squash pairs beautifully with the earthiness of sage and rosemary, and the ginger adds just the right hint of warmth. Since it’s made entirely with vegetables and vegetable broth, it’s naturally vegan and lighter than most creamy soups. It’s also a simple, one-pot recipe that’s easy to prepare, making it perfect for busy days or meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

I heat the oil in a large pot over medium heat. I add the onion, salt, and a few grinds of pepper, then sauté until soft, about 5–8 minutes.
I add the squash and cook until it begins to soften, stirring occasionally, for 8–10 minutes.
I stir in the garlic, sage, rosemary, and ginger, cooking for 30 seconds to 1 minute until fragrant.
I pour in 3 cups of broth, bring to a boil, then cover and reduce heat to a simmer. I cook until the squash is tender, about 20–30 minutes.
I let the soup cool slightly, then transfer it to a blender in batches, blending until smooth. If it’s too thick, I add more broth.
I season to taste and serve hot with parsley, pepitas, and crusty bread.

Servings and timing

This recipe serves 6 people. It takes about 10 minutes to prep and 35 minutes to cook, for a total of 45 minutes from start to finish.

Variations

I sometimes swap the rosemary for thyme for a softer herbal flavor.
If I want extra creaminess, I add a splash of coconut milk before blending.
For a spicier twist, I add a pinch of cayenne or red pepper flakes while cooking the onions.
Roasting the squash before adding it to the pot gives a deeper, caramelized flavor.
I sometimes garnish with a drizzle of balsamic reduction for a tangy finish.

storage/reheating

I store leftover soup in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stove over medium-low heat until hot, adding a splash of broth if it’s too thick. It also freezes well for up to 3 months—when I thaw it, I reblend for the creamiest texture.

FAQs

Can I use frozen butternut squash?

Yes, I use frozen squash when I’m short on time. I simmer it for about 15 minutes instead of 20–30.

Can I make this in advance?

Yes, I often make it the day before serving. The flavors deepen overnight.

How do I make it spicier?

I add a pinch of cayenne pepper or a dash of chili powder with the herbs.

Do I have to peel the squash?

Yes, I always peel it for this recipe to get a smooth texture. The skin doesn’t blend well.

What can I serve with this soup?

I love serving it with crusty bread, a fall salad, or roasted vegetables.

Conclusion

This butternut squash soup is everything I love about autumn in one bowl—cozy, nourishing, and bursting with flavor. It’s simple to make, naturally vegan, and perfect for meal prep or a comforting dinner. Every spoonful feels like a warm, gentle hug from the season itself.

Butternut Squash Soup

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Author: Yusraa
Total Time: 45 minutes
Yield: 6 servings
Diet: Vegan

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Description

A creamy, dairy-free butternut squash soup infused with fresh herbs, ginger, and garlic, offering cozy fall flavors in a smooth and velvety bowl.

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

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper, and sauté for 5–8 minutes until soft.
Add butternut squash and cook for 8–10 minutes, stirring occasionally, until starting to soften.
Stir in garlic, sage, rosemary, and ginger, cooking for 30–60 seconds until fragrant.
Pour in 3 cups vegetable broth, bring to a boil, then cover and simmer for 20–30 minutes until squash is tender.
Cool slightly, then blend in batches until smooth. Add extra broth if needed for desired consistency.
Season to taste and serve hot, garnished with parsley, pepitas, and crusty bread.