Butternut Squash Soup

October 2024 · 5 minute read

Served piping hot with a hunk of crusty bread, this creamy, nourishing butternut squash soup recipe is fall comfort food at its best.

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Butternut squash soup

My favorite fall tradition is making butternut squash soup on Sunday afternoons. On a brisk day, there’s nothing more soothing than chopping and simmering vegetables over a warm stove. As you cook, the kitchen fills with the cozy scent of sage, rosemary, and butternut squash, and when you’re finished, steaming bowls of butternut squash soup (that will last all week!) reward you for your work.

In the past, my go-to butternut squash soup recipe has included coconut milk and curry spices, but this fall, I found myself craving one that was a bit more traditional. When I say traditional, I don’t mean that I use chicken stock, heavy cream, or butter in this recipe. It’s a delicious, all-veggie healthy butternut squash soup with ginger, sage, and rosemary. This is basically fall in a bowl.

We’ve been loving this soup lately – it’s creamy and nourishing, perfect for satisfying cozy fall cravings. With only 10 ingredients, it’s easy to make, so cook a big batch today, and enjoy the soup all week long! Happy fall. 🙂

Butternut Squash Soup Recipe Ingredients

To make this easy butternut squash soup recipe, you need 10 simple ingredients:

Let’s cook!

First, chop the veggies! Sauté the onion until it becomes translucent, add the squash, and cook until it begins to soften. Then, stir in the herbs, garlic, and ginger. Pour in the broth and simmer until the squash becomes tender, about 20 minutes.

When the squash is soft, transfer the soup to a blender. Blend until the soup is vibrant orange and creamy. Finally, pour it into bowls, garnish with chopped parsley and pepitas, and enjoy!

What to Serve with Butternut Squash Soup

Enjoy this soup as a starter, side, or main dish. When I’m making it the center of a meal, I serve it with good crusty bread, homemade focaccia, avocado toast, or corn muffins and a simple veggie side or fall salad. Here are a few of my favorites:

Alternatively, serve it as an appetizer with a hearty vegetarian main dish like Roasted Cauliflower SteaksVegan Meatball Sandwiches, Homemade Mac and CheeseSun Dried Tomato Pasta, or a grilled cheese sandwich!

If you love this butternut squash soup…

Try my ginger miso soup, curried lentil soup, or many-veggie soup next, or check out this post for more of my favorite soup recipes!

Butternut Squash Soup

rate this recipe:4.99 from 1630 votesPrep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Serves 6Save Recipe Print RecipeThis vegan butternut squash soup is the ultimate fall comfort food! Store it in the fridge for up to 4 days, or freeze it for up to a few months.

Equipment

Ingredients

For serving

Instructions

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