Squash Soup Recipe

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.

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!

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:

Butternut Squash Soup

This vegan butternut squash soup is the ultimate fall comfort food! Store it in the fridge for up to 4 days, or freeze it for up to a few months.

Prep: 10min

Total: 45min

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
• Chopped parsley
• Toasted pepitas
• Crusty bread

Instruction:

1. 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.
2. 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.
3. 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.

Roasted Butternut Squash Soup

This homemade butternut squash soup is the best I’ve ever tasted! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. Recipe yields about 4 bowls or 6 cups of soup.

Prep: 10min

Total: 1h5min

Yield: 4

Nutrition Facts: servingSize None, calories 155 calories, Sugar 6.9 g, Sodium 1244.8 mg, Fat 6.8 g, Saturated Fat 2.4 g, Trans Fat 0 g, Carbohydrate 24.3 g, Fiber 3.7 g, Protein 2.7 g, Cholesterol 7.6 mg

Ingredients:

• 1 large butternut squash (about 3 pounds), halved vertically* and seeds removed
• 1 tablespoon olive oil, plus more for drizzling
• 1/2 cup chopped shallot (about 1 large shallot bulb)
• 1 teaspoon salt
• 4 garlic cloves, pressed or minced
• 1 teaspoon maple syrup
• 1/8 teaspoon ground nutmeg
• Freshly ground black pepper, to taste
• 3 to 4 cups (24 to 32 ounces) vegetable broth, as needed
• 1 to 2 tablespoons butter, to taste

Instruction:

1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1/2 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
2. Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavor). Set the squash aside until it’s cool enough to handle, about 10 minutes.
3. Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead).
4. Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
5. Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.
6. If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
7. If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it’s nice and steamy. I like to top individual bowls with some extra black pepper.

Squash Soup

Prep: 0 10min0

Total: 0 50min0

Yield: 6 to 8 servings

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 198, Fat 9g, Saturated Fat 6g, Carbohydrate 31g, Fiber 4g, Sugar 13g, Protein 2g, Cholesterol 29mg, Sodium 697mg

Ingredients:

• 3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered
• Unsalted butter, melted, for brushing
• 1 tablespoon kosher salt, plus 1 teaspoon
• 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
• 3 cups chicken or vegetable broth
• 1/4 cup honey
• 1 teaspoon minced fresh ginger
• 1/2 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg

Instruction:

1. Heat the oven to 400 degrees F.
2. Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
3. Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
4. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Butternut Squash Soup

My all-time favorite Butternut Squash Soup recipe! It’s super-easy to make, naturally gluten-free and vegan, and so incredibly cozy and delicious. Stovetop, Crock-Pot and Instant Pot instructions included below.

Prep: 20min

Total: 50min

Yield: 6

Ingredients:

• 1 tablespoon olive oil
• 1 white onion, peeled and diced
• 4 cloves garlic, peeled and minced
• 2 cups vegetable broth
• 1 carrot, peeled and roughly chopped
• 1 Granny Smith apple, cored and roughly chopped
• 1 medium (about 3-4 lb) butternut squash, peeled, seeded and diced
• 1 sprig fresh sage
• 1/8 teaspoon cayenne
• pinch of ground cinnamon and nutmeg
• 1/2 cup unsweetened coconut milk
• fine sea salt and freshly-cracked black pepper, to taste
• optional garnishes: extra coconut milk, smoked paprika, or see more ideas above

Instruction:

1. Taste and season the soup generously with salt and pepper as needed. Serve warm, topped with your desired garnishes, and enjoy!
2. Taste and season the soup generously with salt and pepper as needed. Serve warm, topped with your desired garnishes, and enjoy!
3. Taste and season the soup generously with salt and pepper as needed. Serve warm, topped with your desired garnishes, and enjoy!

Amazing Butternut Squash Soup Recipe

FAQ

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