Served piping hot with a hunk of crusty bread, this creamy, nourishing butternut squash soup recipe is fall comfort food at its best.
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
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 –Â These veggies add delicious depth of flavor.
- Fresh sage and rosemary –Â 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 –Â 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 –Â 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!
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.
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!
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:
- Simple Lemon Green Beans
- Roasted Cauliflower with Lemon Zest
- Simple Roasted Beets
- Rainbow Kale Salad with Carrot-Ginger Dressing
- Shredded Brussels Sprout Salad
- Roasted Brussels Sprouts
- Roasted Beet Salad
Alternatively, serve it as an appetizer with a hearty vegetarian main dish like Roasted Cauliflower Steaks, Vegan Meatball Sandwiches, Homemade Mac and Cheese, Sun Dried Tomato Pasta, or a grilled cheese sandwich!
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!
Butternut Squash Soup
Equipment
- 5.5-Quart Dutch Oven (I personally use the Staub Cocotte)
- Blender (I've used my trusty Vitamix for years)
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
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.
Couldn’t find my autumn go-to BNS recipe, paper copy. Ran across your site. Sooo good. Doesn’t disappoint. This will be my new keeper. Full of the delicious silky flavor with a hint of ginger! Thank you.
Hi Elle, I’m so glad it’s a keeper!
Slight variation, no sage available, but it came out spectacular with great flavor.
I’m glad you loved it!
Loved it! Rich flavor.
Good recipe however the rosemary is too overpowering. Would recommend adding less than listed (maybe 1/4 tbsp).
Delicious & light! We enjoyed this recipe for the first time and loved it. We did add the extra broth, and also added a little extra sage, rosemary & ginger (the smelled too good not to add a bit more)! Already looking forward to making this again!
More accurate:
Quickview
162 Calories
2g Protein
4g Total Fat
31g Carbs
Nutrition Facts
Serving size: 1 cup
Servings: 6
Amount per serving
Calories 559
% Daily Value*
Total Fat 36.7g 47%
Saturated Fat 6.8g 34%
Cholesterol 0mg 0%
Sodium 3438mg 149%
Total Carbohydrate 62.2g 23%
Dietary Fiber 19.2g 69%
Total Sugars 3.4g
Protein 10.4g
Vitamin D 0mcg 0%
Calcium 595mg 46%
Iron 15mg 85%
Potassium 1136mg
I went on Very Well Fit website and used the nutrition calculator.
Divide the nutritional info for recipe by 6 to get a better calorie count.
How many cups of squash should you have from the whole squash? I bought the squash already cut up so I am trying to figure how if I have enough for the soip.
I do not have a dutch oven. Is there any problem with making this in a large pot?
Wow!! This was absolutely delicious! I will only make this version from now on! I served it with some fresh homemade Irish soda bread which paired so well. Thank you!
Sound good on a cold day
Fantastic soup, easy to make and tastes delicious! I had no rosemary but added a bit of turmeric with the sage and some extra ginger as I love the kick!
I always use this recipe when making butternut squash soup.
I am not a cook. I never even cooked a squash before. I love this soup so I thought I would give it a try. Oh my, so heavenly delicious, creamy and smooth! I really surprised myself. Just finished a whole bowl and I have enough for tomorrow. I forgot to get fresh ground pepper, rosemary and low sodium(accidentally got regular) vegetable broth. Thank you for this very easy recipe for an awkward and little experienced 72 year old.
Good for you! Isn’t it rewarding to make something delicious for yourself? I’m making the soup today based on homemade meat broth for added health benefit. Used to add different spices to butternut squash soup like nutmeg, cloves, cinnamon, but today it’s going to be strictly safe rosemary garlic .
I am not a cook. I have only had butternut squash soup on a few occasions at restaurants. I am at 72 years old and really turning over towards a much healthier whole body plan. I went to the Fresh Market and bought all the ingredients except I forgot the rosemary, ground pepper and ginger. It took me a long time, 6 minutes total, 3 min. at a time, to soften the butternut squash in the microwave to easily peel it, I do not have proper knives, nor did I have a peeler. Therefore, I should have dealt with that first before I started sautéing the onions. Took them off the heat. I also didn’t add ginger. When it was all blended, it looked perfect. I took a taste. It’s perfect. So delicious and now I have enough for tomorrow night too. Really, such an easy and delicious recipe and I thank you very much. Next time, however, I think I will get the squash already cut up. LOL. I highly recommend this recipe. From an inexperienced cook
I need the nutritional information please.
Nutrition Facts
Serving size: 1 cup
Servings: 6
Amount per serving
Calories 559
% Daily Value*
Total Fat 36.7g 47%
Saturated Fat 6.8g 34%
Cholesterol 0mg 0%
Sodium 3438mg 149%
Total Carbohydrate 62.2g 23%
Dietary Fiber 19.2g 69%
Total Sugars 3.4g
Protein 10.4g
Vitamin D 0mcg 0%
Calcium 595mg 46%
Iron 15mg 85%
Potassium 1136mg
Absolutely delicious! I regret not buying two squash and doubling the recipe!
Made mine with kale chips and roasted pumpkin seeds!
For kale chips; olive oil, salt, pepper, little bit of lemon and some ranch seasoning
This looks delicious and I really want to make it, but I need to see the nutrition information. Can you send that to me or add it to the recipe page? Thank you!
Hi Judi, I’m glad you’re interested in trying the soup! We don’t calculate nutrition facts for our recipes unfortunately, but you could plug the recipe into an online nutrition calculator to get them.
Great recipe. I added a bit of cayenne pepper and served it with a slice of lime. Delicious
So glad you enjoyed the soup, Shari!