Short description

A velvety, comforting soup that highlights the naturally sweet and nutty flavor of butternut squash, offering a cozy and elegant bowl—perfect for fall meals or year-round enjoyment.

Why You’ll Love This Recipe

Naturally creamy thanks to the squash’s texture—no heavy cream needed unless you want it richer.
Warm, aromatic flavors from staples like onion, garlic, sage, or nutmeg (based on variation).
Easy to prepare in one pot or with sheet-pan roasting to enhance flavor.
Flexible across dietary preferences—vegan, vegetarian, gluten-free, or creamy with dairy.
Great for batch cooking: refrigerates or freezes beautifully.

Butternut Squash Soup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 Tbsp extra‑virgin olive oil
1 large yellow onion, chopped
½ tsp sea salt
1 (3‑lb) butternut squash, peeled, seeded, cubed
3 garlic cloves, chopped
1 Tbsp fresh sage, chopped
½ Tbsp fresh rosemary, minced
1 tsp grated fresh ginger
3 to 4 cups vegetable broth
Freshly ground black pepper, to taste
For serving (optional): chopped parsley, toasted pepitas, crusty bread

Directions

(Optional Roasting Method) Preheat oven to 425 °F (220 °C). Spread squash (and optional apple or onion) on a rimmed baking sheet, drizzle with olive oil, season with salt and pepper, and roast until tender and lightly caramelized (about 35–45 minutes).
In a large soup pot, heat olive oil (or melt butter) over medium heat. Sauté onion until soft (5–8 minutes), then add garlic and cook briefly until fragrant.
Add the roasted squash (or raw cubed squash), broth, and seasonings like sage, rosemary, ginger, or nutmeg. Bring to a simmer and cook until all vegetables are tender (20–40 minutes, depending on method).
Remove any whole herbs, then puree until smooth using an immersion blender or carefully in batches in a blender.
Taste and adjust seasoning. If desired, stir in a splash of heavy cream or coconut milk for extra silkiness.
Serve hot with your favorite garnish—e.g., toasted pepitas, fresh herbs, a swirl of cream, or Greek yogurt.

Servings and timing

Servings: Approximately 4 to 6 bowls
Prep time: 10–15 minutes
Cook time:

About 35–45 minutes if roasting first
About 30 minutes stovetop if using raw squash
Total time: Around 50–60 minutes with roasting, or about 40–45 minutes stovetop

Variations

Vegan/All-Veggie: Skip any dairy; use only olive oil and plant-based broth.
Sheet-Pan Roasted Blend: Roast squash with apples and onions on a sheet-pan to boost caramelized flavor before simmering.
Instant Pot or Slow Cooker: Combine all ingredients in a pressure cooker or slow cooker for hands-off prep.
Spiced Variation: Add curry powder, cumin, or smoked paprika for warmer, spicier flavor.
Richer Creaminess: Swirl in heavy cream, half-and-half, or coconut milk just before serving.
Smoky Twist: Garnish with crispy sage leaves or a dash of smoked paprika for texture and depth.

Storage/Reheating

Refrigerate: Store cooled soup in an airtight container in the fridge for up to 5 days.
Reheat: Warm gently on the stovetop or microwave until hot—add extra broth or cream if needed to adjust consistency.
Freeze: Transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat, stirring well before serving.

FAQs

1. Can I use pre-cut squash?

Yes—pre-cut squash saves time and makes prep easier.

2. Do I need to peel the squash before cooking?

If you roast it first, you can leave the skin on and scoop out the flesh later—but for stovetop methods, peeling is best for smooth texture.

3. How do I make the soup creamy without dairy?

Butternut squash is naturally creamy when pureed. You can enhance it with coconut milk if you’d like a dairy-free silky finish.

4. Can I make this ahead of time?

Absolutely. This soup reheats well and often tastes even better the next day as flavors meld.

5. What’s a good garnish for serving?

Toasted pumpkin seeds, fresh herbs like sage or thyme, a swirl of cream or yogurt, or even crispy bacon pieces.

6. Can I adjust the thickness?

You can thin the soup with additional broth or water, or thicken with a bit of cream or reduce cooking liquid.

7. What if I don’t have fresh herbs?

Dried sage or rosemary can be used—use about one-third the amount of fresh.

8. Can I add apple to the soup?

Yes! Adding apple during roasting or cooking can provide a bright, sweet balance to the rich squash.

9. Is this soup freezer-friendly?

Yes—cool it completely before freezing in airtight containers. Thaw before reheating.

10. Can I use other winter squash instead?

Yes—you can substitute with similar squash like acorn or pumpkin, though flavor and sweetness may vary.

Conclusion

Butternut Squash Soup is a soul-soothing blend of naturally sweet squash, aromatic spices, and simple staples, making it a go-to for cozy meals. Whether you prefer a rustic roasted version, a smooth stovetop blend, or a creamy adaptation, this soup is endlessly adaptable and always satisfying. Enjoy it as a starter, light meal, or comforting bowl any time of year!

Chef MARTHA