If you’re looking for the ultimate cozy bowl that feels like a warm hug in a bowl, this Creamy Butternut Squash Soup Recipe might just become your new go-to. It’s rich, velvety, and packed with subtle herbal notes that make it anything but boring. I absolutely love how this turns out every single time, and I can’t wait to share all my tips so you nail it too!
Why You’ll Love This Recipe
- Comfort in Every Spoon: The soup blends buttery butternut squash with savory herbs for the ultimate cozy feel.
- Simple Ingredients, Big Flavor: You’ll find that a handful of fresh herbs and garlic take this soup to the next level without any fuss.
- Perfect Texture Every Time: Blending the soup smooth and silky is my secret to keeping it utterly creamy without cream.
- Vegan and Crowd-Friendly: Whether you’re vegan or not, this soup satisfies everyone’s taste buds — my whole family goes crazy for it!
Ingredients You’ll Need
These ingredients work beautifully together to balance sweetness, earthiness, and herbaceous notes. When you shop, look for a firm butternut squash — it should feel heavy for its size, which means it’s full of flavor and moisture.
- Extra-virgin olive oil: Adds a subtle fruity richness and helps soften the onions just right.
- Yellow onion: A staple base that sweetens as it cooks, making the soup more layered.
- Sea salt: Enhances natural flavors without overpowering—go easy and adjust at the end.
- Butternut squash: The star of the show; peeled and cubed for quick cooking and smooth blending.
- Garlic cloves: Give the soup a garlicky depth — don’t skip them!
- Fresh sage: Brings an earthy herbal aroma that pairs beautifully with squash.
- Fresh rosemary: Adds pine-like fragrance; a little goes a long way.
- Fresh ginger: The zing that brightens the soup and makes it extra cozy.
- Vegetable broth: Use a good-quality store-bought or homemade broth for deeper flavor.
- Freshly ground black pepper: For just the right amount of peppery kick.
- Chopped parsley: Adds fresh greenery and a pop of color when garnishing.
- Toasted pepitas: A crunchy topping that contrasts the creamy texture perfectly.
- Crusty bread: Because dunking is half the fun with this soup!
Variations
What I love most about this Creamy Butternut Squash Soup Recipe is how adaptable it is — you can tweak it to suit your mood or what’s in season. Don’t be shy about making it your own!
- Spicy Twist: I sometimes add a pinch of cayenne or smoked paprika to give the soup a little heat — awesome for chilly evenings.
- Creamier Version: For an ultra-luxe feel, swirl in some full-fat coconut milk or a splash of cream just before serving.
- Herb Swap: If fresh rosemary or sage isn’t in your pantry, thyme works great as a stand-in—just go easy on quantity.
- Protein Boost: Stir in some cooked lentils or a dollop of Greek yogurt when reheating for added sustenance.
How to Make Creamy Butternut Squash Soup Recipe
Step 1: Sauté Your Aromatics to Build Flavor
Start by heating the olive oil over medium heat in a large pot. Toss in your chopped onion, sprinkle the sea salt and freshly ground black pepper, then sauté them patiently for about 5 to 8 minutes until soft and translucent. This slow sauté is key — your soup’s flavor foundation depends on those sweet, mellow onions.
Step 2: Add and Soften the Squash
Once your onions are ready, add the peeled and cubed butternut squash. Stir occasionally and cook for about 8 to 10 minutes until the squash starts to get tender. This part is what gives the soup its creamy body, so don’t rush it!
Step 3: Introduce the Herbs and Garlic
Next, stir in the chopped garlic, fresh sage, rosemary, and grated ginger. Let them cook just long enough to release their incredible aromas — about 30 seconds to 1 minute. You’ll notice your kitchen start to smell amazing right here.
Step 4: Simmer the Soup to Tender Squash
Pour in 3 cups of vegetable broth and bring the mixture to a boil. Then cover the pot and lower the heat to let it gently simmer for 20 to 30 minutes, until the squash is soft enough to blend effortlessly.
Step 5: Blend to Velvety Perfection
After simmering, let the soup cool just a bit (this makes blending safer). Then work in batches, blending the soup until it’s perfectly smooth and creamy. If it’s too thick, simply add up to 1 cup more broth to reach your desired consistency. Season to taste with salt and pepper.
Step 6: Garnish and Serve
Ladle your soup into bowls and top with freshly chopped parsley and toasted pepitas. Don’t forget a slice of crusty bread on the side for soaking up every last drop. Trust me, this finishing touch is everything.
Pro Tips for Making Creamy Butternut Squash Soup Recipe
- Peeling Made Easy: I use a sharp vegetable peeler to quickly remove the tough butternut skin — it saves loads of time and hassle.
- Balancing Thickness: If your soup thickens too much after blending, gradually add a splash more broth to loosen it without watering down flavor.
- Herb Freshness: Always use fresh herbs — they brighten up the soup in a way dried just can’t match, especially sage and rosemary here.
- Blending Safety: Never fill your blender more than halfway; blend hot soup in batches to avoid spills and burns.
How to Serve Creamy Butternut Squash Soup Recipe
Garnishes
I like topping this soup with freshly chopped parsley because it adds a bright, fresh note that balances the creamy richness. Toasted pepitas bring crunch and a subtle nutty flavor that really makes this soup sing. You can also sprinkle a pinch of smoked paprika or drizzle a little chili oil if you like it with a kick.
Side Dishes
We love pairing this with crusty artisan bread — it’s perfect for dunking. A crisp green salad on the side adds a light, refreshing contrast. And for extra comfort, grilled cheese sandwiches always lead to happy smiles around the table.
Creative Ways to Present
For a special occasion, I pour the soup into small cups or shot glasses as an appetizer. Garnishing each with a single toasted pepita and a tiny sage leaf makes it look super elegant. You could also swirl in a bit of cream or coconut milk on top and create pretty patterns with a toothpick for a fancy touch.
Make Ahead and Storage
Storing Leftovers
I keep leftover soup in an airtight container in the fridge, and it stays lovely for up to 4 days. I always give it a good stir before reheating because the texture sometimes thickens a bit after sitting.
Freezing
This soup freezes really well — just let it cool completely, then transfer it to freezer-safe containers. When I’ve made big batches, freezing in smaller portions is a lifesaver for quick dinners later on. It keeps for a few months without losing that creamy texture.
Reheating
I usually reheat my leftover soup gently on the stovetop over low heat, adding a splash of broth if it’s thickened too much. Microwaving works too but be sure to stir every 30 seconds for even heating and to keep it silky smooth.
FAQs
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Can I make this Creamy Butternut Squash Soup Recipe without fresh herbs?
While fresh herbs like sage and rosemary really elevate the flavor, you can substitute dried versions if needed. Use about one-third the amount since dried herbs are more concentrated, and add them earlier in cooking to allow the flavors to infuse.
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How do I peel and cube butternut squash easily?
I recommend using a sharp vegetable peeler to remove the skin first. Cut off the ends, slice the squash in half lengthwise, scoop out the seeds with a spoon, and then cube it carefully. If you find the raw squash tough to manage, microwaving the whole squash for 3-4 minutes can soften it slightly before peeling.
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Is this soup suitable for vegans?
Absolutely! This Creamy Butternut Squash Soup Recipe uses vegetable broth and olive oil, making it 100% vegan-friendly. It’s a perfect dairy-free, plant-based comfort food option.
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Can I prepare this soup in advance?
Yes! The soup actually tastes better the next day after the flavors have had time to meld. Prepare it up to two days ahead and store it in the fridge. Just reheat gently before serving.
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What if I don’t have a blender?
If you don’t have a blender, you could use an immersion blender right in the pot to puree the soup, which is super convenient. Alternatively, a food processor can work in batches, just be careful with hot liquids.
Final Thoughts
When I first tried this Creamy Butternut Squash Soup Recipe, I was amazed at how something so simple could taste so rich and comforting. It’s become a staple in my kitchen — perfect for soothing chilly nights or impressing friends during casual dinners. You’ll enjoy this recipe because it’s forgiving, full of flavor, and so satisfying. Give it a try, and I bet you’ll be making it on repeat just like me!
Print
Creamy Butternut Squash Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This creamy and flavorful Butternut Squash Soup is a perfect comforting fall dish. Made with fresh sage, rosemary, and ginger, it’s a wholesome vegan soup that’s easy to prepare and perfect for chilly days. Garnished with toasted pepitas, fresh parsley, and served alongside crusty bread, this soup brings warmth and a touch of elegance to your table.
Ingredients
Soup Ingredients
- 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 to taste
Garnish
- Chopped parsley
- Toasted pepitas
- Crusty bread, for serving
Instructions
- Sauté Onion: Heat the olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and several grinds of black pepper. Sauté until the onion softens and becomes translucent, about 5 to 8 minutes.
- Add Butternut Squash: Add the peeled and cubed butternut squash to the pot. Cook, stirring occasionally, until the squash starts to soften, about 8 to 10 minutes.
- Add Aromatics: Stir in the chopped garlic, fresh sage, minced rosemary, and grated ginger. Cook for 30 seconds to 1 minute until fragrant, being careful not to burn the garlic.
- Simmer: Pour in 3 cups of vegetable broth and bring the mixture to a boil. Once boiling, cover the pot and reduce the heat to low. Let it simmer gently until the squash is tender, about 20 to 30 minutes.
- Blend Soup: Remove the pot from heat and let the soup cool slightly. Pour the soup in batches into a blender and puree until smooth. If the soup is too thick, add up to 1 cup more broth to reach desired consistency and blend again.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with chopped parsley and toasted pepitas, alongside crusty bread for dipping.
Notes
- This vegan butternut squash soup is perfect for fall and freezes well for later enjoyment.
- Store leftovers in the refrigerator for up to 4 days.
- You can adjust the thickness by adding more or less vegetable broth to suit your preference.
- To toast pepitas, simply heat them in a dry skillet over medium heat until they begin to pop and turn golden, about 2-3 minutes.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
