This creamy butternut squash soup is the ultimate fall comfort dish. Made with only 10 plant-based ingredients, it brings together the sweetness of squash, the warmth of fresh herbs and ginger, and the silky texture of blended vegetables—all without any dairy. I love making this on a chilly afternoon and enjoying its cozy flavor throughout the week.
Why You’ll Love This Recipe
I make this soup whenever I want something hearty but still healthy. It’s completely vegan, yet so rich and comforting thanks to the natural creaminess of the squash. The sage, rosemary, and ginger add warmth and depth without overpowering the simple ingredients. It’s easy enough for a weeknight but special enough to serve to guests. Plus, it freezes beautifully and gets even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
extra-virgin olive oil
yellow onion
sea salt
butternut squash
garlic cloves
fresh sage
fresh rosemary
fresh ginger
vegetable broth
freshly ground black pepper
chopped parsley (for serving)
toasted pepitas (for serving)
crusty bread (for serving)
Directions
I start by heating olive oil in a large pot over medium heat. Once the oil is shimmering, I sauté chopped onion with a bit of salt and black pepper until it softens—usually around 5 to 8 minutes. Then I add the cubed butternut squash and let it cook for another 8 to 10 minutes until it starts to soften.
Next, I stir in the chopped garlic, fresh sage, rosemary, and grated ginger, letting everything become fragrant for about a minute. I pour in 3 cups of vegetable broth, bring it to a boil, then reduce the heat and simmer for 20 to 30 minutes until the squash is tender.
Once everything is cooked, I let the soup cool slightly before blending it in batches until smooth and creamy. If the soup feels too thick, I add a bit more broth to thin it out. Then I taste and adjust the seasoning with salt and pepper.
I like to serve it hot, topped with fresh parsley, toasted pepitas, and a hunk of crusty bread on the side.
Servings and timing
This recipe serves 6 and takes about 45 minutes total—10 minutes of prep and 35 minutes of cooking time. A 3-pound butternut squash yields roughly 6 to 7 cups of cubed squash if you’re using pre-cut pieces.
Variations
When I want to switch it up, I try these variations:
Add a chopped apple with the squash for a subtle sweetness.
Use roasted squash instead of sautéing it for a deeper flavor.
Stir in a splash of coconut milk for extra creaminess.
Swap rosemary for thyme if that’s what I have on hand.
Add more ginger or a pinch of cayenne for a spicier kick.
Storage/Reheating
I store the soup in an airtight container in the fridge for up to 4 days. When reheating, I warm it gently on the stove or microwave until hot. If the soup thickens too much in the fridge, I just add a splash of broth or water to loosen it. For longer storage, I freeze portions in individual containers—it keeps well for up to 3 months.
FAQs
How do I make this soup without peeling the squash?
I often microwave the halved squash until tender, then scoop out the flesh and add it directly to the pot. It’s less mess and much safer than chopping a hard squash.
Can I use chicken broth instead of vegetable broth?
Yes, I’ve tried it with chicken broth, and it works perfectly if I’m not keeping it vegan. It adds a slightly richer base.
Can I use dried herbs instead of fresh?
Absolutely. I substitute 1 teaspoon dried sage and ½ teaspoon dried rosemary if I’m out of fresh. The flavor isn’t as vibrant, but it’s still delicious.
How many cups of squash do I need if I’m using pre-cut?
For this recipe, I use about 6 to 7 cups of cubed squash, which is roughly what I get from a 3-pound whole squash.
Can I roast the squash instead of cooking it in the pot?
Yes, roasting the squash (and even the onion) adds a caramelized depth to the soup. I often roast everything at 400°F until soft, then blend with the broth and herbs.
Conclusion
This creamy butternut squash soup is one of my fall staples. It’s easy, cozy, and packed with flavor—and it makes my whole kitchen smell amazing. I love how versatile it is and how it fits into any meal plan, whether I’m going vegan for the week or just need a satisfying soup to warm me up. Make a batch and see why it’s a seasonal favorite in my home.
This creamy butternut squash soup is a cozy, plant-based favorite made with simple ingredients like squash, herbs, and ginger. It’s smooth, flavorful, and perfect for chilly days.
Total Time:45 minutes
Yield:6 servings
Ingredients
2 tbsp extra-virgin olive oil
1 medium yellow onion, chopped
1 tsp sea salt (plus more to taste)
1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed (6–7 cups)
3 garlic cloves, minced
2 tsp fresh sage, chopped
1 tsp fresh rosemary, chopped
1 tbsp fresh ginger, grated
3–4 cups vegetable broth
Freshly ground black pepper, to taste
Chopped parsley, for serving
Toasted pepitas, for serving
Crusty bread, for serving
Instructions
Heat olive oil in a large pot over medium heat. Add the chopped onion, a pinch of salt, and black pepper. Sauté for 5–8 minutes until softened.
Add the cubed butternut squash and cook for 8–10 minutes, stirring occasionally, until it begins to soften.
Stir in the garlic, sage, rosemary, and grated ginger. Cook for about 1 minute until fragrant.
Pour in 3 cups of vegetable broth, bring to a boil, then reduce heat and simmer for 20–30 minutes until the squash is tender.
Let the soup cool slightly, then blend in batches until smooth and creamy. Add extra broth as needed to reach desired consistency.
Season to taste with salt and pepper. Serve hot, topped with parsley and toasted pepitas, alongside crusty bread.
Notes
Add a chopped apple for a hint of sweetness.
Use roasted squash for deeper flavor.
Stir in coconut milk for extra creaminess.
Swap rosemary for thyme or add cayenne for heat.
Soup thickens when chilled—thin with broth or water when reheating.
Store in the fridge up to 4 days or freeze up to 3 months.
