Butternut Squash Soup

This 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.

Prep time: PT10M

Cook time: PT35M

Total time: PT45M

Rating

4.95 stars (2062 reviews)

Keywords

butternut squash soup, fall, winter

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
Chopped parsley
Toasted pepitas
Crusty bread

Cuisine

American

Steps

Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.

Reviews

Aubrey on 2026-05-21 19:15:10 (5 stars):
Such a great recipe! I measure everything with my heart so add way more onion, garlic, and seasonings, but the flavor combination is incredible. Even my husband is a fan of it. Pairs great with stuffing or a grilled cheese sandwich.
Jesse on 2026-05-21 17:52:41 (5 stars):
Such a flavorful and easy to make soup! I've made this 4 times now and loved every bowl.
Mer on 2026-05-11 13:48:13 (5 stars):
Just made this shroom soup, adjusting the broth to what I had on hand, probably 2 cups, so was generous with the wine lol and seasoned with trader joes umami shroom powder sine I didnt have thyme. Pureed in vitamix, topped w sour cream and voilà...fantastic! Basic easy and quick!
Robyn on 2026-04-27 10:54:51 (5 stars):
Absolutely delicious! I trippled the recipe for a workshop I am running. Only put in 6 garlic close instead of 9 and a bit less ginger. I was going to make a roasted butternut soup. I did a test run on a small amount. It was good too but this recipe was far simpler.
Tina on 2026-04-05 15:20:25 (5 stars):
I leave out the herbs and add 2 heaped table spoons of peanut butter. Amazing !!
Susan on 2026-03-13 13:05:35 (5 stars):
So easy and tasty! I used frozen cubed squash and scaled the recipe by about 1/3. It worked well!
Barbara on 2026-03-12 13:34:41 (5 stars):
I love this soup...and we had a bumper crop of butternut squash from our garden this past summer - so I've had a fair amount of it! How long does it last in tightly closed glass jars in the refrigerator? Thanks!
Diane on 2026-03-06 21:33:42 (5 stars):
This is my new fave soup!! I roasted the whole squash to make it easier to scoop out but other than that, it was easy and delish!
Trina Flannagan on 2026-02-26 15:04:57 (5 stars):
I make this soup at least 2-3 times every fall, as well as times when I’m having stomach issues that require me to switch to more easily digestible foods. I absolutely love it! Something about that bright orange color that warms my soul and stomach. Thank you so much!
Ericka on 2026-02-22 15:02:50 (5 stars):
This is my go to recipe when I’m in the mood for soup! So easy to make and soooo delicious!