Name: Butternut Squash Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 large head cauliflower, chopped into florets (about 8 cups); 1 tablespoon olive oil, plus more for drizzling; 2 leeks, white and light green parts only, chopped and rinsed; 3 garlic cloves, chopped; 1 teaspoon Dijon mustard; 1 tablespoon white wine vinegar; 4 cups vegetable broth; 1/2 to 1 cup water, as needed; Sea salt and freshly ground black pepper, to taste; Optional toppings: drizzle of olive oil, chopped parsley, crusty bread

Why You’ll Love Butternut Squash Soup Recipe

This creamy, nourishing soup is pure fall comfort. Made with roasted butternut squash, fragrant herbs like sage and rosemary, and a touch of fresh ginger, it delivers rich flavor without heavy cream or fuss. It’s vegan, wholesome, and perfect for making ahead.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

butternut squash – about 3 lb, peeled, seeded, and cubed
yellow onion, chopped
garlic cloves, chopped
fresh sage, chopped
fresh rosemary, minced
fresh ginger, grated
extra-virgin olive oil
vegetable broth
sea salt and freshly ground black pepper
optional for serving: chopped parsley, toasted pepitas, crusty bread

Directions

Heat olive oil in a large pot over medium heat. Add chopped onion, salt, and pepper; sauté until the onion is translucent, about 5–8 minutes.
Add the cubed butternut squash and cook, stirring occasionally, until it begins to soften, about 8–10 minutes.
Stir in garlic, sage, rosemary, and ginger. Cook for 30 seconds to 1 minute, until fragrant.
Pour in vegetable broth. Bring to a boil, then cover and reduce heat. Simmer until the squash is tender, about 20–30 minutes.
Let soup cool slightly, then transfer to a blender (in batches if needed) and blend until smooth. If too thick, add up to 1 cup more broth.
Taste and adjust seasoning. Serve topped with chopped parsley, toasted pepitas, and crusty bread if desired.

Servings and timing

Prep time: ~10 minutes
Cook time: ~35 minutes
Total time: ~45 minutes
Servings: 6

Variations

Spice it up: Add cayenne or smoked paprika for heat.
Switch herbs: Use thyme instead of rosemary, or add nutmeg for warm spice.
Creamier version: Add coconut milk or cashew cream after blending.
Make ahead / slow cooker: Sauté onions and squash, then transfer to a slow cooker with broth and herbs. Blend before serving.
Add texture: Reserve a few roasted squash cubes and stir in after blending.

Storage/Reheating

Store in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed.
Freeze cooled soup in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs

How do I pick the right butternut squash?

Choose one that feels heavy for its size with firm, evenly colored skin and no soft spots.

Can I substitute another squash type?

Yes, kabocha or red kuri squash work well. Adjust cooking time as needed.

Do I need to peel the squash?

Yes, peeling helps create a smooth texture after blending.

Is this soup dairy-free?

Yes, it’s naturally vegan and uses no dairy—just olive oil and vegetables.

Why is the ginger included?

Ginger adds brightness and warmth, balancing the natural sweetness of the squash.

Can I skip the herbs (sage/rosemary)?

You can, but they add depth. Consider replacing with thyme or extra ginger for a flavor boost.

My soup is too thick—how do I fix that?

Add more broth or water, a little at a time, and blend until the desired consistency is reached.

How do I make sure it blends smoothly?

Use a high-speed blender and ensure the squash is fully tender before blending. Blend in batches if necessary.

Can I freeze this soup?

Yes. Cool completely, portion into containers, and freeze for up to 3 months. Thaw in the fridge and reheat gently.

Conclusion

This butternut squash soup is the perfect recipe when you want something cozy, nourishing, and seasonal. With its silky texture, rich flavor, and warming herbs, it’s an easy dish to batch-cook, freeze, or enjoy fresh. A beautiful, satisfying soup you’ll want to make all season long.