Name: Butternut Squash Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large yellow onion, chopped; 1/2 teaspoon sea salt; 1 (3-pound) butternut squash, peeled, seeded, and cubed; 3 garlic cloves, chopped; 1 tablespoon chopped fresh sage; 1/2 tablespoon minced fresh rosemary; 1 teaspoon grated fresh ginger; 3 to 4 cups vegetable broth; Freshly ground black pepper

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There’s something about that first spoonful of butternut squash soup that just feels like fall. This creamy, cozy classic is a go-to in our house as soon as the leaves start to change. Packed with sweet roasted squash, warm herbs, and just a whisper of ginger, it’s everything comforting and nourishing in a bowl. Best part? It’s naturally plant-based, family-approved, and oh-so easy to whip up on a busy weeknight.

Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins

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

Step-by-Step Instructions

Start with a flavorful base: Heat olive oil in a large pot over medium heat. Add chopped onion, salt, and a few grinds of pepper. Sauté for 5–8 minutes, until soft and fragrant.
Add the star ingredient: Stir in the cubed butternut squash. Cook 8–10 minutes, stirring occasionally, until the squash begins to soften and caramelize slightly – this adds flavor!
Herb + spice time: Toss in the garlic, sage, rosemary, and ginger. Stir constantly for 30 seconds to a minute until your kitchen smells like fall heaven.
Simmer to soften: Pour in 3 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20–30 minutes or until squash is fork-tender.
Blend it smooth: Let soup cool slightly. Transfer in batches to a blender and blend until silky smooth. Add up to 1 cup more broth for a thinner consistency, if needed.
Taste and finish: Season with more salt and pepper if needed. Serve warm with fresh parsley, toasted pepitas, or a slice of crusty sourdough.

creamy pumpkin soup with bacon and parsley, ingredients and fall vibe, text overlay "creamy fall favorite"

Pro Tips

Time Saver: Buy pre-chopped butternut squash from the store to cut prep time in half.
Boost the creaminess: Add a splash of coconut milk or a spoonful of Greek yogurt when blending.
Batch it: Double the recipe and freeze leftovers for cozy meals later.

Nutrition Info (per serving)

Calories: ~180
Protein: 3g
Fiber: 5g
Fat: 7g
Carbs: 28g

Flavor Experiments

Swirl in chili oil for a little heat
Top with roasted chickpeas for extra protein
Add cooked quinoa for a heartier soup

Storage & Freezer Tips

Fridge: Store in airtight container up to 5 days
Freezer: Freeze in individual portions up to 3 months
Reheat: Gently warm on the stove or in microwave, adding a splash of broth if too thick

Learn From Mistakes

Tried to skip sautéing the onion once, big mistake! It adds depth you can’t fake later.
Blended it too hot once and soup exploded. Let it cool first or use an immersion blender to be safe.

FAQ

Can I make this in a slow cooker?
Yes! Just sauté the onion first, then add everything to your slow cooker and cook on low 6–8 hours.

Is it okay to leave the skin on?
I recommend peeling for a smoother texture, but some high-speed blenders can handle skin if it’s soft.

How can I add more protein?
Stir in cooked lentils, top with roasted chickpeas, or pair with a slice of protein bread.