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Butternut Squash Soup: a cozy vegan soup recipe to warm you when it’s cold

Total time: 45 Min
Difficulty: Low
Serves: 6 people
By Cookist

Make the most of seasonal autumn produce with this phenomenally delicious butternut squash soup. It's an easy-to-make vegan soup with a luscious creamy, velvety texture that's perfect for warming you up during chilly fall and winter evenings.

Full of nutritious butternut squash, herbs, ginger, and garlic, butternut squash soup is as healthy as it is tasty. Serve it with freshly baked crusty bread for a simple, nourishing yet light meal that will put a smile on your face.

Creamy Butternut Squash Soup Ingredients

Making homemade butternut squash soup from scratch is simple and doesn't call for special ingredients. The base for this vegan-friendly soup is fresh butternut squash. Pick up a large squash from your farmers' market or supermarket.

You'll also need onion and plenty of vegetable broth. Either homemade or store-bought vegetable broth work for this recipe.

To bring additional flavor to the soup, add garlic, ginger, and fresh herbs like rosemary, thyme, and sage.


How to Peel, Seed, and Cut Butternut Squash

Before you make your soup, you'll need to peel the butternut squash. Slice off the stem and base of the squash. Grab a sharp vegetable peeler and carefully peel the skin off the squash in long strips. Once you've peeled the squash, cut the squash in half lengthwise. Scoop out the seeds and any fibers, then slice each half horizontally. Cut the halves into small chunks.

How to Make Butternut Squash Soup

After you've finished prepping your butternut squash, sauté the onions for several minutes until they begin to soften. Add the squash to your Dutch oven and sauté it for 8 to 10 minutes. Once the squash begins to soften, stir the garlic, rosemary, sage, and ginger into the pot and cook until the garlic becomes fragrant about 30 to 45 seconds.

Pour in three cups of vegetable broth. Let the broth come to a boil, then lower the heat to a gentle simmer. Cook the soup for 20 to 30 minutes. Take the pot off the heat and leave the soup to cool down slightly. Add more broth or cornstarch if you want it to be thinner or thicker. Pour it into a blender and blend until it's smooth. Serve with any desired garnishes (croutons and fresh chopped herbs are perfect), and some crusty bread.


Tips for Making the Best Butternut Squash Soup

You may need to blend your soup in batches depending on the size of your blender. You can also use an immersion blender to blend your soup.

If your soup is too thick, add more broth.

If your soup is too thin, you can add a cornstarch slurry. Mix one tablespoon of cornstarch with one tablespoon of water, then mix it into your soup. Flour also works.

What to Serve with Butternut Squash Soup

Serve your butternut squash soup with some crusty sourdough bread or dinner rolls, croutons, and fresh chopped herbs as a garnish. The soup can be enjoyed as an appetizer or a light main meal. It goes wonderfully with roasted vegetables, sauteed kale, rice, couscous, or most sandwiches.

As a side or appetizer, serve it with main dishes like mac and cheese, pasta, cauliflower steaks, black bean burgers, or vegetarian meatloaf.

Butternut Squash Soup Variations

Seasoning your butternut squash soup with a dash of cayenne pepper, paprika, or smoked paprika adds a gorgeous depth to the soup. Add curry powder to make curried butternut squash soup.

Bacon, sausage, pancetta, and chicken are great additions to make a heartier, protein-packed soup.

Roast your squash or add roasted red bell peppers for a smokier flavor.

Add heavy cream, half-and-half, or coconut milk for a richer, creamier soup.

Other veggies to add to this sensational soup include carrots, potatoes, and sweet potatoes, or you can add a grated apple for a sweeter soup.

Don't forget toppings! Croutons, cheese, fresh chopped herbs, a dollop of crema or heavy cream, or chives are excellent toppings for your soup.


How to Store Butternut Squash Soup

Let the soup cool, then transfer it to an airtight container. Keep it in the fridge for up to 4 days. For long-term storage, freeze your butternut squash soup for up to 3 months – just make sure to leave some room in the container. The soup will expand when frozen.

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Extra virgin olive oil
2 tbsp
yellow onion, chopped
large butternut squash, peeled, seeded and cubed
garlic, chopped
3 to 4 cloves
fresh sage, chopped
1 tbsp
fresh rosemary, minced
1/2 tbsp
fresh ginger, minced
1 tsp
Vegetable broth
3 to 4 cups
kosher salt to taste
Black pepper to taste


Heat oil in a Dutch oven over medium. Sauté the onions until they soften, about 6 to 8 minutes. Season with salt and pepper.

Stir in the butternut squash and cook for 8 to 10 minutes until it softens slightly.

Stir in garlic, rosemary, sage, and ginger. Sauté until fragrant, about 45 seconds.

Pour in three cups of store-bought or homemade vegetable broth. Let the broth come to a boil, then reduce the heat. Simmer the soup for 20 to 30 minutes.

Remove the pot from heat. Leave the soup to cool slightly. Transfer the soup to a blender. Blend until smooth.

Serve the butternut squash soup with your favorite toppings. Enjoy!


Look for a squash that weighs about 2 ½ to 3 pounds.

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