This is the ultimate cozy fall soup. It’s perfectly creamy, filled with deep, savory flavor, and incredibly easy to make. Whether you’re craving something warm on a chilly day or looking for a healthy meal that feels like comfort food, this butternut squash soup checks all the boxes. It’s simple, smooth, and satisfying.
This guide is your one-stop solution. It covers a foolproof method, expert tips, and all the flavor tricks to make the best butternut squash soup you’ve ever had.
Table of Contents
Why You’ll Love This Butternut Squash Soup Recipe
This recipe stands out for three big reasons.
First, we start with a flavor-building base. Sautéing onions and garlic with fresh herbs brings out rich, savory depth before the squash even hits the pot.
Second, it’s creamy without any cream. Thanks to the smooth texture of blended squash and a touch of coconut milk or broth, this soup is naturally dairy-free and vegan, yet still velvety and rich.
Third, it solves the biggest issue with homemade soups. No more bland bowls. This version is balanced with herbs, spices, and a splash of acid to make every spoonful taste just right.
Ingredients You’ll Need
Here’s what you’ll need to make this soup flavorful, smooth, and satisfying:
For the base:
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- ½ teaspoon sea salt
- Several grinds of black pepper
For the body:
- 1 butternut squash, about 3 pounds, peeled, seeded, and cut into cubes
- 3 garlic cloves, chopped
- 1 tablespoon fresh sage, finely chopped
- ½ tablespoon fresh rosemary, minced
- 1 teaspoon fresh ginger, grated
For the liquid:
- 3 to 4 cups vegetable broth, start with less and add more to adjust texture
Optional toppings:
- Chopped parsley
- Toasted pepitas
- Crusty bread for serving
These ingredients work together to build layers of flavor while keeping the soup healthy and simple.
How to Make Butternut Squash Soup
Follow these step-by-step instructions to make a smooth, flavorful soup that works in any kitchen setup.
1. Sauté the aromatics
Heat olive oil in a large pot over medium heat. Add the chopped onion, salt, and a few twists of black pepper. Cook for about 5 to 8 minutes until the onion softens and becomes slightly golden. This step builds your flavor base.
2. Add the squash and soften
Stir in the cubed butternut squash. Let it cook for 8 to 10 minutes, stirring occasionally. The edges will start to soften and brown slightly which adds extra flavor.
3. Add the garlic and herbs
Add the garlic, sage, rosemary, and ginger. Stir for 30 seconds to 1 minute until everything smells fragrant. Do not let the garlic burn.
4. Add broth and simmer
Pour in 3 cups of vegetable broth. Raise the heat until it reaches a gentle boil. Then lower the heat, cover the pot with a lid, and let it simmer for 20 to 30 minutes. The squash should be fork-tender by the end.
5. Blend until smooth
Turn off the heat and let the soup cool slightly. Carefully transfer the soup to a blender in batches. Blend until silky smooth. If it’s too thick, add up to 1 more cup of broth to reach your desired consistency.
6. Taste and adjust
Season with more salt or pepper if needed. A splash of lemon juice or apple cider vinegar can lift the flavors.
7. Serve and garnish
Ladle into bowls and top with fresh parsley, toasted pepitas, or a drizzle of olive oil. Add a slice of crusty bread on the side for a complete meal.
Expert Tips and Troubleshooting
These common soup issues have simple fixes. Here’s how to solve them like a pro.
Help My Soup is Bland
Start by salting during each stage of cooking. A pinch early on, another while simmering, and a final check before serving.
Brighten the flavor with a splash of apple cider vinegar or fresh lemon juice. Start with one teaspoon and add more if needed.
If you’re using spices like curry powder or extra ginger, cook them briefly with the onions to release their full flavor.
How Do I Get It Ultra Creamy
Use a high-powered blender such as a Vitamix for the smoothest result. An immersion blender works for speed but won’t deliver the same silky texture.
Begin with less broth when blending. Once smooth, slowly add more broth to thin it to the texture you want.
My Garlic Flavor is Too Sharp
Raw garlic can taste harsh, especially when blended. To mellow the flavor, sauté the garlic with the onions and herbs before adding the broth. This softens its bite and brings out its natural sweetness.
How to Safely Blend Hot Soup
Never fill the blender more than halfway. Remove the center cap and cover the opening with a folded kitchen towel to let steam escape. Work in small batches to avoid pressure build-up.
Easy Flavor Variations
Change things up with these simple flavor twists. Each one brings a new personality to the base recipe.
Curried Butternut Squash Soup
Add one to two tablespoons of curry powder when cooking the onions for a warm, spiced twist.
Spicy Chipotle Lime
Stir in one teaspoon of chipotle powder during simmering. Finish with a squeeze of fresh lime juice to brighten and balance the heat.
What to Serve with Butternut Squash Soup
Pair your soup with one or more of these simple sides to turn it into a full meal or impress your guests.
Crusty Bread or Focaccia
Perfect for dipping and soaking up every drop of the creamy soup.
A Crisp Fall Salad
Try a salad with apples and kale or go for a classic green mix with a light vinaigrette.
Grilled Cheese Sandwiches
The crispy bread and gooey cheese make a comforting match with the smooth soup.
Toppings Bar
Set out bowls of toasted pepitas, a swirl of coconut milk, chopped herbs like sage or parsley, and a sprinkle of red pepper flakes. Let everyone customize their own bowl.
How to Store, Freeze, and Reheat
Keep your leftovers fresh and flavorful with these simple storage tips.
To Store
Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to five days.
To Freeze
This soup freezes well. After it cools, pour it into freezer-safe containers or silicone molds. Label and freeze for up to three months.
To Reheat
Thaw the soup overnight in the fridge. Reheat gently on the stovetop over low to medium heat. If it seems too thick, stir in a little broth or water to loosen the texture.
Helpful Notes
- If you want to save time, you can use pre-cut butternut squash from the store. Just make sure the pieces are fresh and firm.
- Always taste your soup before serving. A pinch of salt or a splash of acid can make a big difference in the final flavor.
- For a richer texture without dairy, try stirring in a small spoonful of almond butter or tahini at the end.
- You can also add cooked white beans or lentils before blending for a protein boost. They blend in smoothly and add body without changing the taste.
Conclusion
This butternut squash soup is everything you want in a cozy, healthy meal. It’s creamy without using any cream, rich in savory flavor, and easy to make using this simple one-pot stovetop method.
With smart tips and simple variations built in, this recipe works for busy weeknights or relaxed weekends. You’ll end up with a soup that tastes like it simmered all day even if it didn’t.
If you made this recipe, leave a comment and a star rating below. Your feedback helps others and makes our community stronger.
Craving something heartier next time? Try our bold and zesty Chicken Tortilla Soup for a protein-packed twist with crispy toppings and a touch of spice. It’s the perfect follow-up to a cozy night in.
Butternut Squash Soup
Ingredients
For the base
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- 0.5 teaspoon sea salt
- 0 black pepper several grinds
For the body
- 1 butternut squash, peeled, seeded, and cubed about 3 pounds
- 3 cloves garlic, chopped
- 1 tablespoon fresh sage, finely chopped
- 0.5 tablespoon fresh rosemary, minced
- 1 teaspoon fresh ginger, grated
For the liquid
- 3-4 cups vegetable broth start with less and add more to adjust texture
Optional toppings
- 0 chopped parsley for garnish
- 0 toasted pepitas for garnish
- 0 crusty bread for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, salt, and black pepper. Cook for 5 to 8 minutes until onion is soft and golden.
- Stir in the cubed butternut squash. Cook for 8 to 10 minutes, stirring occasionally until slightly browned.
- Add garlic, sage, rosemary, and ginger. Stir for 30 seconds to 1 minute until fragrant. Avoid burning the garlic.
- Pour in 3 cups of vegetable broth. Bring to a boil, then cover and simmer for 20 to 30 minutes until squash is fork-tender.
- Remove from heat and let cool slightly. Blend in batches until smooth. Add more broth to adjust texture.
- Taste and adjust seasoning. Add more salt, pepper, or a splash of lemon juice or apple cider vinegar if needed.
- Serve in bowls. Garnish with parsley, toasted pepitas, or a drizzle of olive oil. Add crusty bread on the side.
Notes
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | 366 kcal |
| Fat | 18 g |
| Saturated Fat | 5 g |
| Trans Fat | 0 g |
| Cholesterol | 16 mg |
| Sodium | 1405 mg |
| Carbohydrates | 41 g |
| Fiber | 7 g |
| Sugar | 8 g |
| Protein | 10 g |
| Vitamin D | 0 mcg |
| Calcium | 141 mg |
| Iron | 3 mg |
| Potassium | 1440 mg |
FAQs
What goes in butternut squash soup
The base ingredients usually include butternut squash, onion, garlic, vegetable broth, and seasonings like sage, rosemary, and ginger. Some versions add coconut milk or cream for extra richness, but it’s not required.
What to add to butternut squash soup to make it tastier
Add fresh herbs like thyme or sage, sauté the squash well for better flavor (Step 2), and finish with a splash of lemon juice or apple cider vinegar to brighten the taste.
What spices are good in butternut soup
Sage, rosemary, ginger, nutmeg, and even curry powder all work well. These spices bring out the natural sweetness and earthy flavor of the squash.
Do I need to peel butternut squash to make soup
Yes, peeling is recommended. The skin is tough and doesn’t blend well. A vegetable peeler works best for removing the outer layer before cutting the squash into cubes.
What main course goes well with butternut squash soup
Pair it with roasted chicken, grilled salmon, or a hearty grain bowl. The soup also makes a great starter for holiday meals or fall dinner parties.
How healthy is butternut squash soup
Very healthy. It’s packed with fiber, vitamins A and C, and is low in fat. When made without cream, it’s naturally vegan and can be gluten-free too. It’s a wholesome choice for a light lunch or dinner.