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There’s something deeply comforting about a steaming bowl of butternut squash soup on a crisp autumn evening. The first time I made this, the rich aroma of roasted squash mingled with fresh herbs filled my kitchen, instantly warming my heart. This simple yet luxurious dish has since become my go-to meal when I need nourishment and calm. What you’ll love most about this recipe is how effortlessly it combines wholesome ingredients with wonderful, earthy flavors creating a silky, golden soup that tastes like fall in a bowl.
Why You’ll Love This Butternut Squash Soup
This Butternut Squash Soup isn’t just another seasonal dish it’s a heartfelt meal packed with nutrients, inviting aroma, and creamy texture. Here’s what makes it so special:
- Naturally creamy and dairy-free: The velvety texture comes entirely from the tender butternut squash, no cream required.
- Rich in antioxidant-packed ingredients: Fresh garlic, sage, rosemary, and ginger help boost your immune system.
- Perfectly comforting: Whether you’re under the weather or watching the leaves change, this soup nourishes the soul.
- Meal-prep friendly: Stores beautifully, ready to reheat for warm lunches all week.
Perfect Butternut Squash Soup for Chilly Days
- Total Time: 50 minutes
- Yield: 4 servings
Description
A creamy, comforting Butternut Squash Soup made with olive oil, herbs, and fresh ginger perfect for cozy nights.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 large yellow onion, chopped
- ½ tsp sea salt
- 1 (3-pound) butternut squash, peeled, seeded, and cubed
- 3 garlic cloves, chopped
- 1 tbsp chopped fresh sage
- ½ tbsp minced fresh rosemary
- 1 tsp grated fresh ginger
- 3 to 4 cups vegetable broth
- Freshly ground black pepper
- Chopped parsley
- Toasted pepitas
- Crusty bread
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper. Sauté for 5–8 minutes.
2. Add butternut squash; cook 8–10 minutes until it starts to soften.
3. Stir in garlic, sage, rosemary, and ginger; cook for 30 seconds to 1 minute.
4. Add 3 cups vegetable broth, bring to a boil, cover, and simmer 20–30 minutes until tender.
5. Cool slightly then blend until smooth, adding more broth as needed.
6. Season to taste and garnish with parsley, pepitas, and crusty bread.
Notes
Roast squash beforehand for a deeper flavor. Store leftovers for up to 4 days in the fridge or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering and Blending
- Cuisine: American
Ingredients for Butternut Squash Soup
To make your soup flavorful and balanced, gather these fresh, wholesome ingredients.
| Ingredient | Quantity | Notes |
|---|---|---|
| Extra-virgin olive oil | 2 tablespoons | Try Graza Sizzle Extra Virgin Olive Oil for rich flavor |
| Yellow onion (large), chopped | 1 | Adds a sweet, savory base |
| Sea salt | ½ teaspoon | Enhances all other flavors |
| Butternut squash, peeled, seeded, cubed | 1 (3-pound) | The star ingredient |
| Garlic cloves, chopped | 3 | For depth and warmth |
| Fresh sage, chopped | 1 tablespoon | Adds an earthy aroma |
| Fresh rosemary, minced | ½ tablespoon | Complements squash beautifully |
| Fresh ginger, grated | 1 teaspoon | Adds a subtle tang |
| Vegetable broth | 3–4 cups | Adjust for your preferred thickness |
| Freshly ground black pepper | To taste | Adds balance and mild heat |
| Chopped parsley | For garnish | Adds freshness |
| Toasted pepitas | For garnish | Offer crunch and nutty flavor |
| Crusty bread | For serving | Perfect companion |
How to Make Butternut Squash Soup
Step 1: Build the Flavor Base
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add chopped onion, sea salt, and several twists of black pepper.
- Sauté for about 5 to 8 minutes, or until the onion softens and turns translucent.
Step 2: Cook the Butternut Squash
- Add the butternut squash cubes to the pot.
- Cook for another 8 to 10 minutes, stirring occasionally, until the edges start to soften.
- The squash will caramelize slightly, bringing sweetness to your soup.
Step 3: Infuse with Herbs
- Stir in garlic, sage, rosemary, and ginger.
- Cook for 30 seconds to 1 minute until fragrant, stirring constantly to prevent burning.
Step 4: Simmer to Perfection
- Pour in 3 cups vegetable broth and bring to a boil.
- Once boiling, reduce heat to low and cover.
- Let simmer for 20 to 30 minutes, or until the squash is fork-tender.
Step 5: Blend into Creamy Perfection
- Allow the soup to cool slightly.
- Transfer to a high-speed blender, blending in batches until perfectly smooth.
- Add up to 1 extra cup of broth to reach your preferred consistency.
- Taste and season with more salt or pepper, if needed.
Step 6: Serve and Enjoy
- Ladle the soup into bowls.
- Garnish with fresh parsley, toasted pepitas, and a drizzle of Graza olive oil.
- Serve alongside crusty bread for an unforgettable meal.
Expert Tips for the Perfect Soup
- Roast for deeper flavor: Before simmering, toss the squash in olive oil and roast at 400°F for 25 minutes.
- Choose ripe squash: It should feel heavy for its size, with a matte skin and no green streaks.
- Use a powerful blender: The smoother the blend, the silkier the final texture.
- Add coconut milk for richness: A splash can turn this into a more decadent version.
- Freeze for future use: Store portions in airtight containers for up to two months.
Nutritional Insights
| Nutrient | Per Serving (1 cup) |
|---|---|
| Calories | 190 |
| Fat | 9g |
| Sodium | 310mg |
| Carbohydrates | 25g |
| Fiber | 6g |
| Protein | 2g |
This soup provides a hearty dose of fiber, vitamin A, and antioxidants all essential for a healthy immune system and glowing skin.
Serving Suggestions
- Pair with: Kale salad, toasted sourdough, or a grilled cheese sandwich.
- Toppings to try: Coconut cream swirl, pomegranate seeds, or crispy chickpeas.
- Occasions: Perfect for Thanksgiving, cozy nights in, or meal prep Sundays.
Frequently Asked Questions (FAQ)
Q1: Can I make butternut squash soup ahead of time?
Yes! It actually tastes better the next day as the flavors meld. Store in the fridge for up to four days.
Q2: How can I make my soup creamier?
Blend the soup longer and add a spoonful of coconut cream or a splash of almond milk for a velvety texture.
Q3: Is this butternut squash soup vegan and gluten-free?
Absolutely. This recipe is naturally vegan and gluten-free, making it great for a variety of diets.
Q4: Can I use frozen squash?
Yes. Frozen cubed butternut squash works perfectly and reduces prep time.
Conclusion
This Butternut Squash Soup celebrates the warm, comforting flavors of fall while nourishing your body and spirit. With minimal ingredients and simple steps, you’ll have a homemade masterpiece that tastes gourmet but feels like home. Whether shared around a family table or enjoyed in a quiet moment, this bowl of golden comfort will always bring peace to your palate.