This Creamy Butternut Squash Soup is the ultimate comfort food; naturally sweet, velvety, and packed with warming flavors from garlic, ginger, and herbs. Quick to make and versatile, it's perfect as a cozy weeknight dinner, a starter for guests or a nourishing lunch.
There's something so comforting about a bowl of creamy butternut soup; naturally sweet, smooth and fragrant with garlic, ginger, and fresh herbs.
The soup is also incredibly versatile: you can make it dairy-free, spice it up with curry or chili, or add a swirl of yogurt or a handful of toasted seeds for extra texture and flavor.
For more chilly weather soups, try my Slow Cooker Wedding Soup, this Creamy Italian Potato Kale Soup, and this Easy Hamburger Soup.
Ingredients
Gather these simple items to make your butternut squash soup:
- Olive oil: I use this for the sauteing steps.
- Onion: This builds the sweet, aromatic base.
- Butternut squash: You want to peel and cube your butternut squash for this recipe.
- Garlic: I love the richness this adds.
- Fresh ginger: You'll need fresh ginger for this recipe rather than powdered.
- Herbs: Both rosemary and thyme work well. Both fresh and dried can work.
- Vegetable or chicken stock: These are the liquid bases to cook and blend the vegetables with.
To serve:
- Sage leaves: Crisped for garnish and flavor.
- Olive oil: For frying the sage and drizzling.
- Toasted pumpkin seeds: For crunch and nuttiness.
- Optional yogurt: Adds creaminess and a tangy finish.
See recipe card for quantities.
Instructions
These are my quick and easy steps to making butternut squash soup:
- Step 1: Heat olive oil in a large pot. Saute the onion 3 to 4 minutes until translucent.
- Step 2: Add butternut squash and cook 8-10 minutes until slightly soft.
- Step 3: Stir in garlic, ginger, rosemary, thyme, salt and pepper for 30 seconds until fragrant.
- Step 4: Pour in stock, bring to a boil, then simmer 20-30 minutes until squash is tender.
- Step 5: Blend until smooth. Stir in butter if desired, and thin with extra stock if needed.
- Step 6: Add more broth if you need to make it thinner.
- Step 7: Fry sage leaves in olive oil over low heat until crisp. Serve soup topped with sage leaves, leftover sage oil, toasted pumpkin seeds, and a swirl of yogurt if you like.
Hint: Use a high speed blender for the silkiest smooth soup.
Substitutions
- Sweet potato or pumpkin: Swap for butternut squash for a similar creamy sweetness.
- Coconut milk: Replace butter or yogurt for a dairy-free finish.
- Thyme and rosemary: Use sage or oregano instead.
Variations
- Spiced: Add 1 teaspoon curry powder or smoked paprika.
- Apple-Butternut: Toss in a peeled, chopped apple.
- Roasted Butternut Soup: Roast the squash and onion before cooking.
Equipment
You'll need a large pot or Dutch oven, a knife and cutting board and a vegetable peeler.
Storage
Store the soup in an airtight container in the fridge for up to 3 days or freeze in portions for up to 2 months.
Reheat gently, adding a splash of stock if needed, and stir in any yogurt or butter to restore creaminess.
Top tip
Roast the squash and onion before cooking to deepen the flavor and add a subtle caramelized sweetness to the soup.
Add some extra seasoning to your taste. These all go great with butternut squash: nutmeg, allspice, cloves, garlic and onion powder, cumin and coriander, or smoked paprika.
FAQ
For a thinner soup, stir in extra stock, water, or some coconut milk while reheating. For a thicker, creamier texture, cook a little longer before blending or add a small knob of butter or yogurt.
Related
Looking for other recipes like this? Try these:
Butternut Squash Soup
Ingredients
- 2 tablespoon olive oil
- 1 onion diced
- 1 butternut squash peeled and cubed (1.2kg)
- 2 garlic cloves minced
- 1 teaspoon fresh ginger grated
- 2 tablespoon fresh rosemary finely chopped or 2 teaspoon dried
- 2 teaspoon fresh thyme finely chopped or 1 teaspoon dried
- ½ teaspoon black pepper
- ½ - 1 teaspoon flakey sea salt to taste
- 4 cups veg or chicken stock
- Optional 1 teaspoon butter
Instructions
- Heat the olive oil in a dutch oven. When hot add the onions and sauté for 3 - 4 minutes on a medium heat until translucent.
- Add the squash and cook for 8 - 10 minutes until soft.
- Add the garlic, ginger, rosemary, thyme, salt and pepper for 30 secs until fragrant.
- Add the stock and bring to the boil then reduce the heat to medium / low and cook for 20 - 30 minutes.
- Transfer to a blender.
- Blitz until smooth. Option to add a knob of butter if you like. I recommend. Makes it super tasty. Option to thin with more stock if needed.
- Heat 2 teaspoon olive oil in a frying pan and fry the sage leaves on a low heat until crisp.
Equipment
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
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