Butternut Squash Soup
This butternut squash soup recipe is the best! Made with squash, ginger, rosemary & sage, it's super creamy and full of cozy fall flavor.
- Total time
- 45 min
- Active time
- 10 min
- Yield
- 6
- Difficulty
- Medium
- Equipment
- 3 required
Ingredients and Constraints
Ingredients
Ingredient watchpoints7 watchpoints
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Yellow Onion
1 large yellow onion (chopped)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Butternut Squash Soup
Butternut Squash
1 (3-pound) butternut squash (peeled, seeded, and cubed)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Butternut Squash Soup
Garlic
3 garlic cloves (chopped)
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Source: Butternut Squash Soup
Sage
1 tablespoon chopped fresh sage
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Source: Butternut Squash Soup
Rosemary
½ tablespoon minced fresh rosemary
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Source: Butternut Squash Soup
Fresh Ginger
1 teaspoon grated fresh ginger
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Source: Butternut Squash Soup
Parsley
Chopped parsley
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Source: Butternut Squash Soup
Additional ingredient notes
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.
Required setup
Equipment
large pot
(I personally use the Staub Cocotte)
(I've used my trusty Vitamix for years)
Method Timeline
Prep
ActivePrep
10 min
Prep time from the source recipe card.
Cook
ActiveCook
35 min
Cook time from the source recipe card.
Total
PassiveTotal
45 min
Total time from the source recipe card.
Step 1
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.
medium heatPot
Image detailsButternut squashLove And Lemons · Butternut Squash SoupDev reference Visual cue
until soft, 5 to 8 minutes.
Checks2
TextureInfoTextureuntil soft, 5 to 8 minutes.
Expected state: until soft, 5 to 8 minutes.
TimingInfoTiming5 to 8 minutes
Target: 5-8 minute
Expected state: Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes.
Inputs and tools6
Uses
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion (chopped)
- ½ teaspoon sea salt
- 1 (3-pound) butternut squash (peeled, seeded, and cubed)
Equipment
Why and source
This step has reviewed source-backed guidance.
- Source: Butternut Squash Soup
Step 2
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.
Image detailsButternut squash soup recipeLove And Lemons · Butternut Squash SoupDev reference Visual cue
until fragrant, then add 3 cups of the broth.
Checks2
Visual cueInfoVisualuntil fragrant, then add 3 cups of the broth.
Expected state: until fragrant, then add 3 cups of the broth.
TimingInfoTiming30 seconds
Target: 1 minute
Expected state: Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth.
Inputs and tools5
Uses
- 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
Why and source
This step has reviewed source-backed guidance.
- Source: Butternut Squash Soup
Step 3
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.
Image detailsVegan butternut squash soupLove And Lemons · Butternut Squash SoupDev reference Visual cue
until smooth.
Checks2
TextureInfoTextureuntil smooth.
Expected state: until smooth.
HoldingMain recipeSource holding instruction
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.
Inputs and tools3
Uses
- Chopped parsley
- Toasted pepitas
- Crusty bread
Why and source
This step has reviewed source-backed guidance.
- Source: Butternut Squash Soup
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Main recipe
Recipe card ingredients and steps.
6
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Source and Origin
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Adapted from source
Imported from the love-and-lemons page for dev review.
Copy risk: Unchecked
Butternut Squash Soup
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