Butternut Squash Soup Recipe

Introduction

This comforting butternut squash soup is silky, fragrant, and perfect for chilly days. With fresh herbs and warming ginger, it delivers a deliciously cozy flavor that’s easy to make at home.

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, to taste
• Chopped parsley, for garnish
• Toasted pepitas, for garnish
• Crusty bread, for serving

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and several grinds of black pepper. Sauté until the onion is soft and translucent, about 5 to 8 minutes.
2. Step 2: Add the cubed butternut squash to the pot. Cook, stirring occasionally, until the squash begins to soften, about 8 to 10 minutes.
3. Step 3: Stir in the chopped garlic, fresh sage, rosemary, and grated ginger. Cook for 30 seconds to 1 minute until fragrant.
4. Step 4: Pour in 3 cups of vegetable broth. Bring the mixture to a boil, then cover and reduce the heat to low. Let simmer until the squash is tender, about 20 to 30 minutes.
5. Step 5: Allow the soup to cool slightly. Transfer it in batches to a blender and blend until smooth. If the soup is too thick, add up to 1 cup more broth and blend again.
6. Step 6: Adjust seasoning to taste with salt and pepper. Serve hot, garnished with chopped parsley and toasted pepitas, alongside crusty bread.

Tips & Variations

• Roast the butternut squash instead of boiling for a richer, caramelized flavor.
• Add a splash of cream or coconut milk for an extra creamy texture.
• Substitute vegetable broth with chicken broth for a more robust taste.
• Use a hand blender directly in the pot for quicker preparation and less cleanup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash for this soup?

Yes, frozen butternut squash works well and can save preparation time. Just thaw it before cooking and adjust the cooking time as needed.

Is this soup suitable for vegans?

Absolutely! This recipe uses vegetable broth and plant-based ingredients, making it perfect for vegan diets.

Butternut Squash Soup Recipe

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★★★★★

4.7 from 92 reviews

A comforting and creamy Butternut Squash Soup made with fresh herbs and fragrant spices, perfect for cozy meals. This healthy recipe features slow-simmered butternut squash, aromatic sage, rosemary, and ginger, blended to a smooth texture and garnished with toasted pepitas and parsley for added crunch.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main 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, to taste

For Serving

• Chopped parsley
• Toasted pepitas
• Crusty bread

Instructions

1. Sauté Onions and Squash: Heat the extra-virgin olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and several grinds of freshly ground black pepper. Sauté the mixture for 5 to 8 minutes until the onions become soft and fragrant. Then add the cubed butternut squash and continue cooking, stirring occasionally, for 8 to 10 minutes until the squash begins to soften.
2. Add Herbs, Garlic, and Broth: Stir in the chopped garlic, fresh sage, minced rosemary, and grated ginger. Cook for 30 seconds to 1 minute until the herbs and garlic release their aromas. Pour in 3 cups of vegetable broth, bring the soup to a boil, then cover and reduce the heat to a simmer. Let it cook for 20 to 30 minutes until the butternut squash is tender and easily pierced with a fork.
3. Blend the Soup: Remove the pot from heat and let the soup cool slightly. Transfer the soup in batches to a blender and blend until completely smooth. If the soup is too thick, gradually add up to 1 cup more vegetable broth while blending to reach your desired consistency. Taste and adjust seasoning with salt and pepper as needed.
4. Serve and Garnish: Ladle the blended soup into bowls and garnish with chopped parsley and toasted pepitas for texture. Serve alongside crusty bread to complement the creamy soup.

Notes

• Use a high-speed blender for the smoothest texture, or carefully blend in batches in a regular blender.
• To save time, use pre-cut squash but be sure to adjust cooking time accordingly.
• For a vegan version, ensure vegetable broth is plant-based and skip toppings that contain animal products.
• The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.
• Adding a splash of coconut milk or cream can make the soup richer if desired.

Keywords: butternut squash soup, creamy squash soup, vegetarian soup, autumn soup, healthy soup, easy soup recipe