Butternut Squash Soup Recipe

Dive into the heart of autumn with this delectable Butternut Squash Soup, a warm, vegan delight that perfectly captures the essence of fall comfort food.

With its rich, creamy texture and a melody of savory herbs and spices, this soup is a true celebration of seasonal flavors. Served with a side of crusty bread, it’s not just a meal; it’s a cozy embrace on a chilly day.

Butternut Squash SoupPin

How to Prepare Butternut Squash Soup

  1. Start with the Sauté: In a large pot over medium heat, heat the extra-virgin olive oil. Add the chopped yellow onion and a half teaspoon of sea salt, along with a few grinds of fresh black pepper. Sauté until the onions become soft and translucent, which should take about 5 to 8 minutes.
  2. Squash Time: Introduce the cubed butternut squash to the pot and continue cooking. Stir occasionally, letting the squash soften, for about 8 to 10 minutes.
  3. Herb and Spice Magic: Add in the chopped garlic, fresh sage, minced fresh rosemary, and grated ginger. Stir the mixture for about 30 seconds to a minute, just until it starts to emit a fragrant aroma.
  4. Broth and Boil: Pour in 3 cups of vegetable broth, bringing everything to a boil. Once boiling, cover the pot, reduce the heat, and let it simmer. This process should continue until the squash turns perfectly tender, taking about 20 to 30 minutes.
  5. Blend to Perfection: After allowing the soup to cool slightly, transfer it into a blender. Blend until the mixture reaches a smooth, creamy consistency. If the soup appears too thick, feel free to add up to 1 more cup of broth to achieve your desired thickness.
  6. Final Touches: Season the soup with additional salt and pepper to taste. Serve it warm, garnished with chopped parsley and toasted pepitas, alongside a piece of crusty bread for dipping.
Butternut Squash SoupPin

Butternut Squash Soup

Embrace the essence of autumn with our comforting Butternut Squash Soup. This vegan recipe brings together the sweetness of butternut squash with a symphony of herbs and spices, all blended to creamy perfection. Ready in just a few simple steps, it's the ideal companion for your fall table, promising warmth and satisfaction in every spoonful.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 Servings


  • 2 tablespoons olive oil extra virgin
  • 1 large yellow onion
  • ½ teaspoon sea salt
  • 3 lbs butternut squash
  • 3 garlic cloves
  • 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


  • Heat the Oil: Begin by warming the extra-virgin olive oil in a large pot over a medium flame. Toss in the yellow onion, sprinkle with sea salt, and add a dash of freshly ground black pepper, cooking until the onion is tender, approximately 5 to 8 minutes.
  • Incorporate Squash: Add the butternut squash cubes to the pot. Stir them occasionally, letting them cook until they start to become tender, which should take another 8 to 10 minutes.
  • Add Aromatics: Mix in the garlic, sage, rosemary, and ginger to the pot, stirring the concoction for around 30 seconds to a minute until it becomes aromatic.
  • Pour in Broth: Add 3 cups of vegetable broth to the pot, increase the heat to bring to a boil, then cover and reduce to a simmer. Continue simmering until the squash is soft and fully cooked, about 20 to 30 minutes.
  • Blend it Smooth: Once slightly cooled, carefully transfer the soup to a blender, blending in batches if necessary, until it reaches a smooth consistency. Add a little extra broth if the soup is too thick for your liking.
  • Season and Serve: Adjust the seasoning with additional salt and pepper according to your taste. Serve the soup warm, garnished with parsley and toasted pepitas, and enjoy with a slice of crusty bread for the perfect meal.

How to Store Butternut Squash Soup

To keep this Butternut Squash Soup fresh, allow it to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days, ensuring you have a quick, comforting meal ready to go. For longer storage, freeze the soup in freezer-safe containers or bags for up to a few months. Thaw overnight in the refrigerator or reheat directly from frozen, adding a little extra broth if needed to adjust the consistency.

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