Butternut Squash Soup

Served piping hot with a hunk of crusty bread, this creamy, nourishing butternut squash soup recipe is fall comfort food at its best.

Butternut squash soup

My favorite fall tradition is making butternut squash soup on Sunday afternoons. On a brisk day, there’s nothing more soothing than chopping and simmering vegetables over a warm stove. As you cook, the kitchen fills with the cozy scent of sage, rosemary, and butternut squash, and when you’re finished, steaming bowls of butternut squash soup (that will last all week!) reward you for your work.

In the past, my go-to butternut squash soup recipe has included coconut milk and curry spices, but this fall, I found myself craving one that was a bit more traditional. When I say traditional, I don’t mean that I use chicken stock, heavy cream, or butter in this recipe. It’s a delicious, all-veggie healthy butternut squash soup with ginger, sage, and rosemary. This is basically fall in a bowl.

We’ve been loving this soup lately – it’s creamy and nourishing, perfect for satisfying cozy fall cravings. With only 10 ingredients, it’s easy to make, so cook a big batch today, and enjoy the soup all week long! Happy fall. 🙂

Butternut squash soup recipe ingredients

Butternut Squash Soup Recipe Ingredients

To make this easy butternut squash soup recipe, you need 10 simple ingredients:

  • Butternut squash – This soup packs in 3 pounds of squash, so look for a medium-large one at the store or farmers market. If you don’t have a scale at home, I recommend weighing the squash when you buy it!
  • Yellow onion and garlic – These veggies add delicious depth of flavor.
  • Fresh sage and rosemary – I don’t reach for rosemary as often as some other fresh herbs, but I absolutely love it here. Along with the sage, it makes this soup cozy and complex.
  • Ginger – Its warm flavor highlights the autumnal taste of the herbs and squash.
  • Extra-virgin olive oil – 2 tablespoons add the perfect amount of richness.
  • Vegetable broth – Because the blended squash becomes creamy on its own, there’s no need for dairy, coconut milk, or nuts here! With veggie broth as its base, this is a vegan butternut squash soup recipe.
  • Salt and freshly ground black pepper – Add them with the onion at the start of the cooking process, but make sure to taste and adjust at the end as well. That way, you’ll make a soup you really love!

Let’s cook!

Butternut squash

First, chop the veggies! Sauté the onion until it becomes translucent, add the squash, and cook until it begins to soften. Then, stir in the herbs, garlic, and ginger. Pour in the broth and simmer until the squash becomes tender, about 20 minutes.

Butternut squash soup recipe Vegan butternut squash soup

When the squash is soft, transfer the soup to a blender. Blend until the soup is vibrant orange and creamy. Finally, pour it into bowls, garnish with chopped parsley and pepitas, and enjoy!

Butternut squash soup

What to Serve with Butternut Squash Soup

Enjoy this soup as a starter, side, or main dish. When I’m making it the center of a meal, I serve it with good crusty bread, homemade focaccia, avocado toast, or corn muffins and a simple veggie side or fall salad. Here are a few of my favorites:

Alternatively, serve it as an appetizer with a hearty vegetarian main dish like Roasted Cauliflower SteaksVegan Meatball Sandwiches, Homemade Mac and CheeseSun Dried Tomato Pasta, or a grilled cheese sandwich!

Butternut squash soup

If you love this butternut squash soup…

Try my ginger miso soup, curried lentil soup, or many-veggie soup next, or check out this post for more of my favorite soup recipes!

Butternut Squash Soup

rate this recipe:
5 from 707 votes
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Serves 6
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.


  • 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

For serving

  • Chopped parsley
  • Toasted pepitas
  • Crusty bread


  • 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.



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Rate this recipe (after making it)

  1. Mary

    This was fantastic! I made it this morning and it came together very quickly. I dropped the oil and it is now whole food, plant based.

    Thanks for sharing. I never would have thought to put ginger, sage and rosemary together, along with garlic. Yum!!

  2. Sarah Edmonds

    Looking to make this soup for summer. Can it be served cold?

  3. Alanna

    5 stars
    Can I use an immersion blender in the pot or is using a blender important?

    • Steve

      You can sure both of them but if you want you can use the immersion blender it works the same way as the blender.

  4. Victoria

    This was delicious! Do you have the nutrition info? I didn’t see it listed.

    • Jeanine Donofrio

      Hi Victoria, I’m sorry, we don’t calculate nutrition info but you can plug the ingredients into a site like my fitness pal.

  5. Kim

    This is a great easy recipe. I added a teaspoon of cinnamon and about a teaspoon and a half of brown sugar. Delish.

    • Jeanine Donofrio

      I’m so glad you loved it!

      • Rachel

        This is my go to – I don’t add ginger, but I don’t think it misses it. And I do add chicken broth instead of veggie because that’s just to my taste. I’m Celiac, so I use Pacific organic broth. This recipe is straight forward and so so delicious. Often make myself a batch on a Sunday and use it for lunches at work year round. It’s filling, but low calorie and high in nutrients – and just so delicious. Win win win.

        • Jeanine Donofrio

          I’m so glad you’ve been loving it!

  6. Deb Stamm

    5 stars
    This was so good also froze well.

    • Jeanine Donofrio

      I’m so glad you loved it!

  7. Alison Hayton

    5 stars
    Deliciously moreish!
    I forgot the ginger and could taste a gentle hint of sage in this colourful, velvety soup. Thank you so much for this simple, healthy and flavoursome recipe. I shall definitely be making more for family and friends. I’ll even add ginger as the nights draw in. A perfect, tasty lunch that smacks of class!

    • Jeanine Donofrio

      I’m so glad you loved it!

  8. Hobsanz

    5 stars
    Delicious, and I didn’t have any sage, just rosemary.

  9. CTL

    We grow our own squash & puree & freeze. When that runs out we purchase cubed, frozen squash from the grocery store. Can you please tell me how much pureed squash to use? And how much cubed frozen squash to use? Thanks in advance.

  10. Austin

    5 stars
    This was my first attempt at butternut squash soup! I think it turned out really good! I followed the directions as instructed. I’d never peeled a squash before so that took me ages. But other than my slow chopping skills, I think everything went well! Tastes delightful! 😊

    • Jeanine Donofrio

      I’m so glad you enjoyed the soup!

  11. Hannah

    5 stars
    This is the best butternut squash soup I’ve ever had! My fiancé went back for seconds and talked about it for hours! Definitely making again!

    • Jeanine Donofrio

      Oh wow, what a compliment! I’m so glad you both enjoyed it!

  12. Nadia

    5 stars
    Delicious! Instead of 4 cups of veggie broth I added 2 cups of leftover chicken broth I had and one can of coconut milk. Gave it a nice creamy texture and a good taste 🙂

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  13. By design

    5 stars
    Love it. It’s healthy

    • Jeanine Donofrio

      I’m so glad you enjoyed it.

  14. Jen

    Would this recipe taste good without the onions and garlic? I have food sensitivities 🙁 Would fennel be a good substitute?

    • Jeanine Donofrio

      Hi Jen, I’m not sure since there are so few ingredients in this one. I think fennel could be good, it’s hard to say without trying.

    • Angie

      I plan to make some edits as well ( low foodmap.) Sub fennel for the onion, and Garlic infused olive oil for the olive oil. I will not add garlic and will Sauté some chopped carrot with the squash. The onion and garlic edits are a challenge but I find the fennel and garlic olive oil have worked well:) best of luck!

  15. Kathy

    5 stars
    I added a couple of chopped celery stalks and a chopped carrot to the sautéing onions and the soup was very good.

    • Kathy

      5 stars
      Also, I just used water rather than vegetable stock.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.