This butternut squash soup is the ultimate fall comfort dish—warm, creamy, and deeply nourishing. It’s made with fresh vegetables, herbs, and spices for a naturally vegan and gluten-free meal that’s perfect for cozy nights or holiday gatherings.

Why You’ll Love This Recipe

Cozy, warm, and comforting
Naturally vegan and gluten-free
Requires just 10 simple ingredients
Easy to batch-cook and store
Aromatic with herbs like sage and rosemary
Rich in nutrients and fiber
Versatile as a starter or main dish
Great for meal prep and freezing
Creamy without needing dairy
A delicious way to enjoy seasonal squash

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper. Sauté for 5-8 minutes until soft.
Add cubed squash and cook for 8-10 minutes, stirring occasionally, until starting to soften.
Stir in garlic, sage, rosemary, and ginger. Cook for 30 seconds to 1 minute until fragrant.
Pour in 3 cups of vegetable broth. Bring to a boil, cover, reduce heat, and simmer for 20-30 minutes until squash is tender.
Let soup cool slightly. Transfer to a blender and puree until smooth (work in batches if needed).
If soup is too thick, add up to 1 cup more broth and blend.
Taste and adjust seasoning as needed.
Serve hot, garnished with parsley, pepitas, and a slice of crusty bread.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

Spicy kick: Add a pinch of cayenne pepper or red pepper flakes.
Coconut twist: Stir in half a cup of coconut milk for a creamier texture.
Carrot blend: Add a couple of chopped carrots for natural sweetness.
Apple version: Add a peeled, chopped apple for a touch of tartness.
Protein boost: Top with roasted chickpeas or swirl in cooked lentils.

Storage/Reheating

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in sealed containers for up to 3 months.
Reheat: Microwave in 1-2 minute intervals or warm on the stovetop over medium heat, stirring occasionally.

FAQs

What kind of squash works best for this soup?

Butternut squash is ideal due to its naturally sweet, nutty flavor and creamy texture when cooked.

Can I make this soup ahead of time?

Yes! It’s perfect for meal prep and can be made up to 4 days in advance.

Is it necessary to peel the squash?

Yes, for this recipe the squash should be peeled for a smooth texture.

Can I use frozen butternut squash?

Absolutely. It may reduce the cooking time slightly.

How can I make it spicier?

Add red pepper flakes, cayenne pepper, or a chopped jalapeño for heat.

Is this soup freezer-friendly?

Yes, it freezes well for up to 3 months. Just thaw overnight in the fridge before reheating.

Can I make it without a blender?

You can use an immersion blender or a potato masher for a chunkier texture.

What can I serve with this soup?

Crusty bread, a simple salad, or roasted vegetables make excellent sides.

Does it work well as a main course?

Definitely! Add a protein-rich topping like chickpeas or lentils to make it more filling.

Can I use dried herbs instead of fresh?

Yes, but use half the amount, as dried herbs are more concentrated.

Conclusion

This butternut squash soup is everything you want in a fall recipe: comforting, nutritious, and bursting with seasonal flavor. Whether you’re meal prepping or feeding a crowd, it’s a go-to soup that delivers every time. Enjoy it on its own or pair it with your favorite autumn sides for a hearty, satisfying meal.