Butternut Squash Soup

Butternut Squash Soup

Served piping hot with a hunk of crusty bread, this creamy, nourishing butternut squash soup recipe is fall comfort food at its best.

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Butternut squash soup

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

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 – These veggies add delicious depth of flavor.
  • Fresh sage and rosemary – 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 – 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 – 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!

Butternut squash

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.

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Butternut squash soup recipe

Vegan butternut squash soup

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!

Butternut squash soup

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!

Butternut squash soup

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 recipe 150x150 1

Butternut Squash Soup

rate this recipe:#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg *{fill:#343434}#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg *{fill:url(#wprm-recipe-user-rating-0-33)}#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg *{fill:url(#wprm-recipe-user-rating-0-50)}#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg *{fill:url(#wprm-recipe-user-rating-0-66)}linearGradient#wprm-recipe-user-rating-0-33 stop{stop-color:#343434}linearGradient#wprm-recipe-user-rating-0-50 stop{stop-color:#343434}linearGradient#wprm-recipe-user-rating-0-66 stop{stop-color:#343434}4.99 from 1121 votesPrep Time: 10 minutes minsCook Time: 35 minutes minsTotal Time: 45 minutes minsServes 6
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Print RecipeThis 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.


  • 5.5-Quart Dutch Oven (I personally use the Staub Cocotte)
  • Blender (I’ve used my trusty Vitamix for years)


  • 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

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  • 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.


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See also  Air Fryer Squash

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  1. Kylie

    5 stars
    Loved this! Tastes like autumn. Do you have a nutritional analysis?

    Reply ↓

    • Phoebe Moore (L&L Recipe Developer)

      Hi Kylie, we don’t calculate nutrition facts for our recipes. I recommend using an online nutrition calculator like MyFitnessPal to get an estimate.

      Reply ↓

  2. Rose Motteram

    Can you use frozen squash?

    Reply ↓

    • Jeanine Donofrio

      yep, you can!

      Reply ↓

  3. Frances Herrera

    5 stars
    Hi there! I made the butternut squash soup today and only regret not having made a double batch! I did not have rosemary nor ginger and made it using the rest of the ingredients as specified. I also added some red chili pepper flakes and it was superb! Sooo comforting! It’s so special! I will make it again!! Thank you so much for this wonderful recipe!

    Reply ↓

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

      Reply ↓

  4. Naldo

    5 stars
    Beautiful write-up! Thank you so much!

    Reply ↓

  5. Lori

    I am trying to use up squash I already roasted. Ok simply to mix together after carmelizing the onion and leave it for a half day while the flavors meld? Maybe it needs another day of sitting to let everything blend together if the squash is already cooked when you start?

    Reply ↓

    • Jeanine Donofrio

      Hi Lori, I don’t think it’ll need the extra day after you add it to the onions – I’d just proceed with the recipe and allow the flavors to meld as they simmer together.

      Reply ↓

  6. Anne

    5 stars
    Can I freeze this soup?

    Reply ↓

    • Amber N

      It freezes well since there is no cream or pasta.

      Reply ↓

  7. David Christian

    Has anybody tried canning this? I have an abundance of squash and zucchini and would love to can this for future meals and to give to friends.

    Reply ↓

    • Christy

      I put extra soup in single serving sized ball jars in the freezer.

      Reply ↓

      • Viv

        glass jars in the freezer – would there not be a risk of the jars exploding?

        Reply ↓

        • Jeanine Donofrio

          Hi Viv, it hasn’t happened to me – just be sure to leave a little room for the food to expand.

          Reply ↓

          • Viv

            thank you for taking the time to comment ♥

  8. KJ

    5 stars
    This is my 3rd time making this soup and it is simply delicious! I add a sweet potato and punpkin for extra nutrients. Thank you for sharing this fabulous recipe! Cheers! 🧡

    Reply ↓

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