Dinner

Butternut Squash Soup Recipe

ByThomas Greene January 15, 2026January 15, 2026

Introduction

This creamy butternut squash soup is a perfect cozy meal for chilly days. Blended with fresh herbs and warming ginger, it offers a delicious balance of savory and aromatic flavors that will comfort and satisfy.

A woman’s hand holds a small ladle dipped in bright orange soup with green herb pieces, pouring it into a white bowl held by the other woman’s hand. The soup appears smooth and creamy with visible bits of green herbs scattered on top. The bowl is positioned above a white pot filled with the same soup, which sits on a white marbled surface. Next to the pot, there is a folded blue and white checkered cloth, a wooden bowl with coarse salt, a few fresh green sage leaves, a small glass bottle with oil, and a wooden pepper grinder on the side. The woman is wearing a light gray knitted sweater with intricate patterns. Photo taken with an iphone --ar 4:5 --v 7

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, for garnish
Toasted pepitas, for garnish
Crusty bread, for serving

Instructions

Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and several grinds of black pepper. Sauté until the onion is soft and translucent, about 5 to 8 minutes.
Step 2: Add the cubed butternut squash to the pot. Cook, stirring occasionally, until the squash begins to soften, about 8 to 10 minutes.
Step 3: Stir in the chopped garlic, fresh sage, rosemary, and grated ginger. Cook for 30 seconds to 1 minute until fragrant.
Step 4: Pour in 3 cups of vegetable broth. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook until the squash is tender, about 20 to 30 minutes.
Step 5: Let the soup cool slightly. Transfer it in batches to a blender and blend until smooth. If the soup is too thick, add up to 1 cup more broth and blend again.
Step 6: Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with chopped parsley and toasted pepitas, alongside crusty bread.

Tips & Variations

Roast the butternut squash cubes before adding for a deeper, caramelized flavor.
Use coconut milk instead of broth for a creamier, dairy-free version.
Add a pinch of cayenne pepper or smoked paprika for a subtle heat.
Swap fresh rosemary with thyme for a different herbal note.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over medium-low heat, stirring occasionally. You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A round white pot filled with smooth bright orange soup topped with small sprinkles of green herbs sits on a white marbled surface. A white and blue checkered cloth is draped to the left side under the pot handle. To the right, there is a white bowl also filled with the same orange soup and garnished with green herbs, with a silver spoon resting inside. Around these are various small items: a small wooden pepper grinder, a tiny glass bottle with yellow oil, a wooden bowl with green pumpkin seeds, and fresh large green sage leaves placed directly on the surface. Two vintage silver spoons lie near the bottom left corner by the bowl of soup. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash for this soup?

Yes, frozen butternut squash works well and can save prep time. Adjust cooking time as needed; the soup may cook faster since the squash is already softened.