Butternut squash soup has always felt like liquid sunshine to me, especially when the autumn air starts to bite. I vividly remember my first attempt at making a truly creamy butternut squash soup from scratch; the kitchen filled with the most incredible aroma of roasted squash and warming ginger. It was so simple, yet utterly satisfying. This easy butternut squash soup recipe is my go-to for those chilly evenings when I crave something comforting and nourishing. Let’s get cooking!
Why You’ll Love This Butternut Squash Soup
This soup is a winner for so many reasons:
- An incredibly rich and satisfying flavor profile that tastes like fall in a bowl.
- It’s surprisingly quick to make, perfect for busy weeknights.
- Packed with vitamins and fiber, making it a healthy choice.
- Uses budget-friendly ingredients that are easy to find.
- It’s a crowd-pleaser, even for picky eaters!
- You get that wonderfully creamy butternut squash soup texture without any dairy.
- This easy butternut squash soup recipe is perfect for meal prepping.
- Enjoy a truly comforting bowl of creamy butternut squash soup anytime.
Ingredients for Butternut Squash Soup
Gathering these simple butternut squash soup ingredients is the first step to a delicious meal. I love how straightforward this list is, making it accessible for anyone wanting to try a homemade butternut squash soup. The quality of your squash and aromatics truly shines through here.
- 2 tablespoons Extra-Virgin Olive Oil – this helps to soften the onions and start building flavor.
- 1 medium Yellow Onion, chopped – a sweet base for our soup.
- 1 teaspoon Sea Salt – essential for bringing out all the flavors.
- 1 medium Butternut Squash, peeled, seeded, and cubed – the star of the show, giving us that gorgeous color and creamy texture.
- 3 cloves Garlic Cloves, chopped – for that pungent, savory depth.
- 3 sprigs Fresh Sage – adds an earthy, slightly peppery note that’s classic with squash.
- 2 sprigs Fresh Rosemary – lending a fragrant, pine-like aroma.
- 1 tablespoon Fresh Ginger, grated – a hint of warmth and spice that really elevates the soup.
- 3 cups Vegetable Broth – the liquid base that brings everything together.
- 1 teaspoon Freshly Ground Black Pepper – for a touch of heat.
- 2 tablespoons Chopped Parsley – for a fresh, green garnish.
- 2 tablespoons Toasted Pepitas – adding a delightful crunch!
- 4 slices Crusty Bread – perfect for dipping into your delicious soup.
How to Make Butternut Squash Soup
Making this easy butternut squash soup recipe is a joy, and the aroma that fills your kitchen is truly comforting. Follow these simple steps for a delicious homemade butternut squash soup that’s perfect any time.
- Step 1: Heat the 2 tablespoons Extra-Virgin Olive Oil in a large pot or Dutch oven over medium heat. As it warms, you’ll notice a subtle shimmer.
- Step 2: Add the 1 medium Yellow Onion, chopped, along with the 1 teaspoon Sea Salt and 1 teaspoon Freshly Ground Black Pepper. Sauté these until the onion becomes soft and translucent, which usually takes about 5-8 minutes. The sweet fragrance of the onions will start to fill your kitchen.
- Step 3: Stir in the 1 medium Butternut Squash, peeled, seeded, and cubed. Cook for about 8-10 minutes, giving it an occasional stir. You’ll see the squash begin to brighten in color and soften slightly, a great sign for this simple butternut squash soup.
- Step 4: Now, add the chopped garlic, fresh sage sprigs, fresh rosemary sprigs, and grated fresh ginger. Cook for just 30 seconds to 1 minute more, stirring constantly, until everything is wonderfully fragrant. Be careful not to burn the garlic.
- Step 5: Pour in the 3 cups Vegetable Broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 20-30 minutes. You’re looking for the squash to be fork-tender – it should yield easily when poked. This is a key step in our easy butternut squash soup recipe.
- Step 6: Once the squash is tender, carefully remove the pot from the heat. Let it cool slightly for about 10-15 minutes. Then, working in batches if necessary, transfer the soup to a blender or use an immersion blender directly in the pot. Blend until the soup is completely smooth and velvety. If the soup seems too thick, you can add a little more vegetable broth or water until you reach your desired consistency for this homemade butternut squash soup.
- Step 7: Taste the soup and adjust seasoning if needed. Ladle the hot soup into bowls. Garnish with the 2 tablespoons Chopped Parsley and 2 tablespoons Toasted Pepitas for a lovely crunch. Serve immediately with warm crusty bread for dipping!
Pro Tips for the Best Butternut Squash Soup
I’ve made this soup countless times, and these little tricks really elevate it to the next level. They ensure you get that perfect texture and flavor every single time.
- For the deepest flavor, roast your butternut squash cubes before adding them to the pot. This caramelizes the natural sugars and adds a wonderful depth.
- Don’t skip the ginger and fresh herbs! They add a brightness and warmth that transform this simple soup into something truly special.
- If you don’t have fresh sage or rosemary, you can use dried herbs, but remember to use about one-third the amount.
- For an extra creamy texture without dairy, a splash of full-fat coconut milk blended in at the end is fantastic.
What’s the secret to perfect creamy butternut squash soup?
The real secret to that luscious, velvety texture in my butternut squash soup cooking tips is a combination of roasting the squash first and using an immersion blender. It ensures maximum smoothness and a rich, concentrated flavor. For more tips on achieving perfect soup textures, check out these therapeutic cooking techniques.
Can I make butternut squash soup ahead of time?
Absolutely! This soup is fantastic for meal prep. You can make it a day or two in advance and store it in an airtight container in the refrigerator. It often tastes even better the next day as the flavors meld.
How do I avoid common mistakes with butternut squash soup?
A couple of common pitfalls are using watery squash or not cooking it long enough. Ensure your squash is tender before blending, and if it seems thin, simmer uncovered for a few extra minutes to thicken. You can find more information on selecting the best produce at your local market or by consulting guides on seasonal produce.
Best Ways to Serve Butternut Squash Soup
This comforting soup is wonderfully versatile, and I love experimenting with how I serve it. It’s not just a starter; it can be a light lunch or part of a larger meal. For a perfect butternut squash soup pairing, I often serve it with a side of crusty bread for dipping, as mentioned in the ingredients. Another favorite of mine is a simple green salad with a tangy vinaigrette to cut through the soup’s richness.
For a heartier meal, consider topping your bowl with a dollop of sour cream or a swirl of coconut cream, a sprinkle of toasted pumpkin seeds (pepitas), or even some crispy sage leaves. These additions not only look beautiful but also add delightful textures and complementary flavors. You might also enjoy this creamy mushroom garlic soup as another comforting option.
Nutrition Facts for Butternut Squash Soup
Here’s a breakdown of the estimated nutritional information per serving for this delicious soup. This healthy butternut squash soup is a great way to enjoy a flavorful meal that’s also good for you.
- Calories: 210 kcal
- Fat: 8 g
- Saturated Fat: 1.5 g
- Protein: 4 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Sugar: 6 g
- Sodium: 600 mg
Nutritional values are estimates and may vary based on specific ingredients used. For more healthy recipes, explore our recipe collection.
How to Store and Reheat Butternut Squash Soup
This delightful soup is perfect for making ahead, and I love having leftovers for a quick and nutritious meal. Proper storage ensures it stays delicious for days. Once your soup has cooled down to room temperature – never put hot soup directly into the fridge or freezer, as this can affect its texture and safety – transfer it to airtight containers. For enjoying throughout the week, it will keep well in the refrigerator for about 3 to 4 days.
When it comes to longer storage, this soup freezes beautifully. You can portion it into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. It should last in the freezer for up to 3 months. When you’re ready to reheat, it’s quite simple. Thaw frozen soup overnight in the refrigerator. Then, gently reheat it on the stovetop over low heat, stirring occasionally, until warmed through. You can also reheat individual portions in the microwave. These storage methods are part of the wonderful butternut squash soup variations you can enjoy!
Frequently Asked Questions About Butternut Squash Soup
What’s the best way for beginners to make butternut squash soup?
For butternut squash soup for beginners, I always recommend starting with the roasting method. Roasting the squash first concentrates its natural sweetness and makes it incredibly tender, which simplifies the blending process. Just cube the squash, toss with oil, salt, and pepper, and roast at 400°F (200°C) until tender. This step makes the rest of the process so much easier!
How do I make butternut squash soup without a blender?
If you don’t have a blender, you can still achieve a lovely texture. You’ll want to cook the squash until it’s extremely soft. Then, use a potato masher or a sturdy whisk directly in the pot to mash the squash and aromatics. It won’t be as perfectly smooth as a blended soup, but it will still be delicious and comforting. This is a great alternative if you’re wondering how to make butternut squash soup without special equipment. You might also find our guide on wonton wrapper uses helpful for other kitchen hacks.
Can I add other vegetables to this butternut squash soup recipe?
Absolutely! This recipe is quite forgiving. You can add a chopped carrot or a small sweet potato along with the butternut squash for extra flavor and nutrients. A bit of celery sautéed with the onion also adds a nice aromatic base. Feel free to experiment with other seasonal vegetables to create your own unique version of this comforting soup. For inspiration, check out this sweet potatoes casserole recipe.
What makes this butternut squash soup so creamy?
The creaminess in this soup comes from the natural starchiness of the butternut squash itself when it’s cooked until very tender and then blended. I also find that adding a splash of full-fat coconut milk or even a bit of heavy cream (if not making it vegan) at the end really enhances that luxurious, velvety texture that makes this soup so satisfying.
Variations of Butternut Squash Soup You Can Try
While this recipe is fantastic as is, I adore playing with variations to keep things exciting! If you’re looking for a completely dairy-free experience, this vegan butternut squash soup recipe is already perfect, but you can also add a swirl of coconut cream for extra richness. For a deeper, more complex flavor, I highly recommend trying a roasted butternut squash soup recipe. Simply toss your cubed squash with olive oil, salt, and pepper, and roast at 400°F (200°C) until tender before blending.
Another delicious twist is to add a pinch of cayenne pepper or a swirl of sriracha for a bit of heat, transforming it into a spicy butternut squash soup. You can also incorporate other fall vegetables like sweet potato or apple into the mix for added layers of flavor and texture. For another hearty soup option, consider this creamy sausage potato chowder.
Print
Amazing Butternut Squash Soup: 5 Stars
- Total Time: 1 hour 0 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This creamy vegan butternut squash soup is a comforting and easy-to-make dish that perfectly captures the essence of fall. With simple ingredients and straightforward instructions, it’s ideal for meal prepping and a delightful addition to any cozy gathering.
Ingredients
- 2 tablespoons Extra-Virgin Olive Oil
- 1 medium Yellow Onion, chopped
- 1 teaspoon Sea Salt
- 1 medium Butternut Squash, peeled, seeded, and cubed
- 3 cloves Garlic Cloves, chopped
- 3 sprigs Fresh Sage
- 2 sprigs Fresh Rosemary
- 1 tablespoon Fresh Ginger, grated
- 3 cups Vegetable Broth
- 1 teaspoon Freshly Ground Black Pepper
- 2 tablespoons Chopped Parsley
- 2 tablespoons Toasted Pepitas
- 4 slices Crusty Bread
Instructions
- Heat the extra-virgin olive oil in a large pot over medium heat.
- Add the chopped yellow onion, sea salt, and freshly ground black pepper; sauté until the onion is translucent, about 5-8 minutes.
- Stir in the cubed butternut squash. Cook for 8-10 minutes, stirring occasionally, until the squash begins to soften and brighten.
- Add chopped garlic, fresh sage, fresh rosemary, and grated fresh ginger to the pot; cook briefly (30 seconds to 1 minute) until fragrant.
- Pour in vegetable broth, bring to a boil, then cover and simmer for 20-30 minutes until squash is tender.
- Allow the soup to cool slightly, then blend until smooth. Add more broth if the soup is too thick.
- Season to taste, then serve garnished with chopped parsley and toasted pepitas, alongside warm crusty bread.
Notes
- This soup can be frozen for several months; just be sure to leave space in the container for expansion as it freezes.
- For a creamier texture, you can add a splash of coconut milk.
- Adjust the amount of ginger and herbs to your preference.
- If you don’t have fresh herbs, you can use dried, but use about one-third the amount.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
