Butternut Squash Soup

Butternut squash soup is cozy, flavorful, and surprisingly simple to make. With tender squash, fresh herbs, and a silky-smooth texture, it’s the perfect balance of comfort and ease. Ready in under an hour, this soup brings fall flavors to the table and is loved by both kids and adults alike.

Love More Squash Soup Recipes? Try My Gordon Ramsay Butternut Squash Soup or this Butternut Squash Sweet Potato Soup next.

Why You’ll Love This Recipe

Fall in a bowl — cozy, flavorful, and full of warmth with every spoonful. The secret is perfectly softened onions and a touch of ginger that brightens everything up. It’s naturally vegan, gluten-free, and endlessly versatile — a blank canvas for all your favorite fall twists.

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Ingredient List

Vegetables & Aromatics:

• 1 large yellow onion, chopped
• 3 cloves garlic, chopped
• 3-pound butternut squash, peeled, seeded, and cubed

Herbs & Spices:

• 1 tablespoon fresh sage, chopped
• ½ tablespoon fresh rosemary, minced
• 1 teaspoon fresh ginger, grated

Liquids & Seasonings:

• 3–4 cups vegetable broth
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon sea salt
• Freshly ground black pepper, to taste

For Serving:

• Chopped fresh parsley
• Toasted pepitas (pumpkin seeds)
• Crusty bread

What to swap if needed:

• Fresh herbs matter here but dried will work in a pinch – use way less
• That jar of minced ginger from the store is fine
• Chicken broth works if you’re not going vegan
• Sweet onions make it even better

Why These Ingredients Work

Butternut squash turns into velvet when you cook it long enough. No cream needed, which my lactose-intolerant sister discovered the hard way with other recipes. Yellow onions get sweet and mellow when you cook them slow.

My neighbor Maria grows sage and always told me it loves squash. She’s right – they taste like they belong together. Rosemary smells like Christmas morning, and that tiny bit of ginger stops everything from being too sweet. Good broth makes the difference between restaurant soup and sad soup.

Essential Tools and Equipment

• Big heavy pot (mine’s from my wedding 15 years ago)
• Stick blender or regular blender
• Sharp knife that actually cuts things
• Cutting board
• Vegetable peeler
• Ladle for serving

My stick blender died last month and I tried using a potato masher – don’t do this. Borrowed my neighbor’s blender and it worked fine, just let it cool first or you’ll redecorate your ceiling.

How To Make The Butternut Squash Soup

Step 1: Cook the Onions Right

Heat your oil in the big pot over medium heat. Add chopped onion, salt, and pepper. Cook until they look see-through, about 8 minutes. This is where patience pays off – rushed onions taste sharp and ruin everything.

Step 2: Add the Squash

Dump in the squash cubes. Stir them around every few minutes for about 10 minutes. They’ll start getting soft around the edges and smell nutty.

Step 3: Add the Good Stuff

Toss in garlic, sage, rosemary, and ginger. Stir for maybe a minute until your kitchen smells amazing. Don’t let the garlic burn or it gets bitter.

Step 4: Let It Bubble

Pour in 3 cups of broth and bring it to a boil. Cover and turn heat down so it just simmers. Cook 20-30 minutes until the squash falls apart when you poke it with a fork.

Step 5: Make It Smooth

Blend it right in the pot with your stick blender until it’s creamy. No stick blender? Let it cool a bit and use a regular blender in batches. Hot soup in a blender is dangerous – learned this the messy way.

Step 6: Fix the Thickness

Too thick? Add more broth until it looks right. Too thin? Let it simmer without the lid for a few minutes. Taste it and add more salt if needed.

Step 7: Serve It Up

Ladle into bowls, sprinkle parsley and pepitas on top, grab some crusty bread.

You Must Know

Don’t skip this: Salt the onions right away. Helps them cook evenly and taste better.

Herb tip: Roll sage leaves up tight and slice thin. Keeps them from turning black and mushy.

My secret: Save some small squash pieces before blending and stir them back in. Gives you little bites of texture that make it feel more homemade.

Pro Tips & Cooking Hacks

• Add cream or coconut milk at the end if you want it richer
• Roast the squash in the oven first (400°F for 25 minutes) for deeper flavor
• Buy pre-cut squash if your arms hurt easily – I do this now
• Don’t rush the onions – this is where most people mess up
• Use a spoon to scrape ginger skin off instead of peeling

Flavor Variations & Suggestions

Spicy: Add cayenne or hot sauce when blending

Apple season: Throw in a chopped Granny Smith with the squash

Curry style: Stir in curry powder and finish with coconut milk

Smoky: Add smoked paprika – tastes like campfire

More filling: Stir in white beans after blending

Sweet treat: Drizzle maple syrup and sprinkle cinnamon

Make-Ahead Options

This soup gets better sitting in the fridge overnight. Make it Sunday, eat it all week. Keeps 4 days in the fridge, freezes for months.

Freezer tip: Cool it completely first, leave room at the top of containers for expanding. Thaw overnight in the fridge and reheat on the stove.

Prep ahead: Cut everything the night before and store in the fridge. Keep squash in water with lemon juice so it doesn’t turn brown.

Recipe Notes & Baker’s Tips

Picking squash: Heavy for its size, smooth tan skin, no soft spots. Green means not ripe.

Chunky or smooth: Blend only 3/4 if you like some texture.

It thickens: Soup gets thicker as it cools, so make it a little thin when hot.

Fresh herbs: Really do make a difference, but use 1/3 the amount if you only have dried.

Serving Suggestions

Fancy dinner: Drizzle good olive oil, add pepitas and fresh sage leaves. Serve with warm baguette.

Family night: Make grilled cheese with sharp cheddar and sourdough. Kids love this combo.

Light lunch: Smaller bowls with a green salad.

Holidays: Swirl in cream, add pomegranate seeds and fresh herbs for color.

How to Store Your Butternut Squash Soup

Fridge: 4 days in covered containers. Gets thick when cold – add broth when reheating.

Freezer: 3 months in freezer containers. Thaw in fridge overnight.

Reheating: Stovetop on medium-low, stir often. Add broth if needed. Microwave works too – stir every 30 seconds.

Allergy Information

This recipe is:

• Vegan (with vegetable broth)
• Gluten-free naturally
• Dairy-free
• Nut-free

Swaps for special diets:

• Low sodium: Use low-sodium broth, less salt
• Oil-free: Cook vegetables in broth instead of oil

Questions I Get Asked A Lot

Can I use frozen butternut squash?

Yes! Saves so much work. Add it frozen – no thawing needed.

How do I peel this thing easier?

Microwave the whole squash 2-3 minutes first. Softens the skin.

Other squashes work?

Acorn, delicata, kabocha all work great.

How do I make it more filling?

Add cooked rice, quinoa, white beans, or swirl in yogurt.

💬 Made this soup? Tell me how it turned out! I love hearing about your favorite toppings or tweaks.