Butternut Squash Soup

This creamy butternut 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.

Creamy butternut squash and vegetable soup in a white pot with a wooden spoon, garnished with herbs.

Step 4: Pour in stock, bring to a boil, then simmer 20-30 minutes until squash is tender.

Creamy butternut squash soup in a blender for cozy fall recipes.

Step 5: Blend until smooth. Stir in butter if desired, and thin with extra stock if needed.

Silky smooth blended butternut soup in a glass measuring cup.

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.

Creamy butternut squash soup with sage and pumpkin seeds in a white pot.

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.

Creamy butternut squash soup with toasted pumpkin seeds, sour cream, and herbs for cozy fall comfort.

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.

FAQ

How can I adjust the soup's consistency?

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.

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