This classic butternut squash soup is a warming and satisfying fall favorite—featuring silky, velvety squash flavors gently spiced with sage, rosemary, and ginger. It’s comforting, nourishing, and wonderfully easy to prepare.
Why You’ll Love This Recipe
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Cozy, autumnal flavors that evoke warmth and comfort
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Rich, creamy texture without any dairy—perfect for plant-based diets
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Simple ingredients and straightforward cooking process
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Easy to make ahead, store, and reheat for future meals
Ingredients
(Tip: You’ll find 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 (plus freshly ground black pepper to taste)
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
For serving:
Chopped parsley
Toasted pepitas
Crusty bread
Directions
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In a large pot over medium heat, warm the olive oil. Add the chopped onion, sea salt, and a few grinds of freshly ground black pepper. Sauté until the onion turns translucent, about 5–8 minutes.
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Add the cubed butternut squash, stirring occasionally, and cook until it begins to soften—around 8–10 minutes.
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Stir in the garlic, sage, rosemary, and ginger, cooking until fragrant (about 30 seconds to 1 minute).
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Pour in 3 cups of vegetable broth, bring the mixture to a boil, then reduce to a simmer. Cover and cook until the squash is tender, about 20–30 minutes.
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Let the soup cool slightly, then carefully transfer it to a blender (in batches if needed) and blend until smooth and vibrant. If the soup is too thick, gradually add up to 1 cup more broth until you reach your desired consistency.
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Season to taste with salt and pepper. Serve topped with chopped parsley, toasted pepitas, and crusty bread.
Servings And Timing
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Serves: About 6
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Prep Time: 10 minutes
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Cook Time: 35 minutes
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Total Time: 45 minutes
Variations
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Roast The Squash First – For deeper flavor, roast the cubed squash at 400 °F for ~30 minutes before adding to the soup.
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Make It Vegan-Creamy – Swap in non-dairy alternatives like almond milk or coconut milk instead of broth or as a creamy finishing touch.
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Add Protein Or Texture – Stir in cooked chickpeas or beans to boost protein and fiber.
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Spice It Up – A pinch of cayenne, nutmeg, or cinnamon can add warmth and complexity.
Storage/Reheating
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Refrigerator: Store in an airtight container for up to 4–5 days.
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Freezer: Freeze in suitable containers or freezer bags for up to 3 months.
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Reheating:
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Thaw frozen soup in the fridge overnight.
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Reheat gently in a saucepan over medium-low heat, stirring occasionally, and thin with a splash of broth or water if needed.
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Alternatively, microwave in 30-second increments, stirring between each, until hot.
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FAQs
1. Can I use frozen butternut squash?
Yes, you can use frozen squash. It cooks a bit faster—about 15 minutes of simmering should be enough.
2. How long does the soup last in the fridge?
It lasts up to 4–5 days when stored in a sealed container.
3. Can I freeze this soup?
Absolutely. It can be frozen for up to 3 months in airtight containers or freezer bags.
4. How should I reheat the soup?
Reheat it gently on the stovetop or microwave, adding a little broth if it thickens too much.
5. Does the soup thicken after storage?
Yes, it often thickens in the fridge. You can thin it with broth or water when reheating.
6. Is this soup diabetic-friendly?
Yes, it’s low in sugar, high in fiber, and made with wholesome, plant-based ingredients.
7. Can I increase the protein content?
Yes. Add cooked chickpeas, lentils, tofu, or a sprinkle of nutritional yeast for extra protein.
8. Can I use dried herbs instead of fresh?
You can. Use half the amount if substituting dried herbs for fresh.
9. Can I prepare this soup ahead of time?
Yes, it’s great for meal prep. Make it a day ahead and store in the fridge.
10. Can I prep the squash in advance?
Yes. Peeled and cubed butternut squash can be stored in the fridge for up to 3–4 days before cooking.
Conclusion
This butternut squash soup is a delicious, wholesome choice for fall and winter. With its creamy texture, fragrant herbs, and rich flavor, it’s the ultimate cozy meal. Whether you enjoy it fresh, reheated, or frozen, it’s guaranteed to warm you up and keep you coming back for more.
