This healthy comfort food favorite couldn’t be any easier to make. My version of butternut squash soup recipe is made for beginners who want to try this classic Fall soup at home. Ready to feel all the cozy vibes? Let’s go!
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Why this is a must-try Butternut Squash Soup recipe…
- Easy to make ahead of time.
- Just a handful of simple ingredients.
- Very easy to get right the first time cooking it.
- Perfect for Fall weeknight meals or holidays like Thanksgiving or Christmas dinner.
New to cooking butternut squash?
Scroll to the bottom of this post for step-by-step video instructions.
See how to make chicken lime soup…
Ingredients
Here’s what you need to make this classic fall soup with butternut squash….
Ingredients for butternut squash soup base
- 1.5 tbsp olive oil
- 1 tbsp butter, salted
- ½ tsp salt
- 1 medium onion, yellow, diced
- 1 (3 LB) butternut squash, skin peeled, seeds removed, cubed
- ¼ tsp pepper, freshly ground
- 2 tbsp garlic, minced
- 1 tsp sage, fresh, minced
- 1 tsp rosemary, fresh, minced
- 1 tsp thyme, fresh, minced
- 1 tsp ginger, fresh, minced
- 3 cups vegetable broth
For serving
- Sprinkle of ground cinnamon
- Fresh chopped cilantro, parsley, etc.
- Toasted nuts (pine nuts, sunflower seeds, or papitas)
- Cheese (cotija or parmesan)
- Bread or pita
When butternut squash is in season
The peak of butternut squash season is in the fall because they are harvested in late summer through autumn. But you can find butternut squash available pretty much year-round.
Also see how to smoke butternut squash…
How to make Butternut Squash Soup from scratch
Now I’ll walk you through it…
Quick look at this recipe for butternut squash soup
- Add main ingredients to a soup pot with olive oil and seasonings.
- Once softened, add vegetable broth and simmer for ~20 minutes.
- Blend until smooth.
- Top with tasty things: seeds / nuts, cinnamon, cheese.
Detailed instructions
- Set a burner on medium-high with a large pot for soup. Add olive oil, butter and salt. Once melted, add diced onion and stir regularly until onion begins to soften, about 7 minutes.
- Add diced butternut squash to the pot with onions. Stir regularly for about 10 minutes as squash softens.
- Add the spices to the pot: fresh ground pepper, garlic, fresh sage, rosemary, thyme, and ginger. Stir regularly for about 1 minute.
- Add vegetable broth to the soup pot and raise the heat to high. Once soup is boiling, cover with a lid and reduce heat to medium-low to simmer. Let butternut squash soup cook for about 20 minutes. Soup is ready for the next step once squash is completely tender.
- Safely add the soup to a blender, or use an immersion blender. 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, papitas, and crusty bread.
See how to make roasted brussel sprouts with bacon…
See this recipe for butternut squash salad…
What to serve with butternut squash soup
For another healthy soup idea, see this vegetable soup…
FAQs
I skip roasting butternut squash before adding it to soup in this recipe because it speeds it up the cooking time, and still tastes delicious. But if you have an extra 30 minutes or so, you can roast the squash with salt and pepper for 30 minutes at about 375 degrees F in the oven, to bring out its natural sweetness and a deeper flavor.
To feed a large crowd, especially people who are standing and mingling at a party, you can serve butternut squash soup in small tea cups with handles and a small spoon. If it’s just you and one other, large bowls of butternut squash soup are a great way to go.
Typically this soup is a precursor to a fantastic holiday meal like a whole smoked turkey for example. If you’re serving this soup standalone, then I recommend having some crostini’s to go with it to dip into the soup.
In this recipe, the toppings to serve were ground cinnamon, toasted nuts, and cotija cheese. You could top this soup with black pepper if you wanted or add a drizzle of maple syrup if you’re looking to sweeten it up a bit. Be creative if you’d like with your soup toppings.
Why I wrote this recipe
I’m a soup-any-time-of-the-year-person, but it just hits a bit different in the fall when comfort food season officially kicks off.
Making butternut squash soup is relatively basic, so I like to play with the herbs and seasonings that go on top.
This recipe on Sip Bite Go for butternut squash soup calls for a handful of fresh herbs and one of my tricks is that I’ll go to the grocery store and look for a “poultry herb” pack which usually includes sage, thyme, and rosemary.
That way you get a little of each herb to use in recipes like this one, without over-committing to one and ultimately tossing it out at the end of the week.
Fresh herbs are one of my favorite things to add to recipes, so I hope you do try them, although you could always use dried herbs, no judgment!
And full disclosure, the ginger used in my recipe demonstration is actually leftover from grocery store sushi. I don’t toss out the extra ginger, I pop it in my freezer for marinades.
Anyways, this butternut squash soup recipe is vegan and gluten-free which means it’s a crowd pleaser to serve for a holiday meal.
More Steak Dinner Ideas from Sip Bite Go
Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
Are you a foodie, too?
Hey home chef, hope that answers all your questions about how to cook butternut squash soup. Also see this recipe for hearty lasagna soup…
Enjoy cooking and chat soon on Instagram / TikTok / YouTube.
– Jenna
Next, browse the Sip Bite Go recipe collection…
Butternut Squash Soup Recipe | Sip Bite Go
Video
Equipment
Ingredients
Ingredients for butternut squash soup base
- 1.5 tbsp olive oil
- 1 tbsp butter salted
- ½ tsp salt
- 1 medium onion yellow, diced
- 1 3 LB butternut squash, skin peeled, seeds removed, cubed
- ¼ tsp pepper freshly ground
- 2 tbsp garlic minced
- 1 tsp sage fresh, minced
- 1 tsp rosemary fresh, minced
- 1 tsp thyme fresh, minced
- 1 tsp ginger fresh, minced
- 3 cups vegetable broth
For serving
- Sprinkle of ground cinnamon
- Fresh chopped cilantro parsley, etc.
- Toasted nuts pine nuts, sunflower seeds, or papitas
- Cheese cotija or parmesan
- Bread or pita
Instructions
- Set a burner on medium-high with a large soup pot. Add olive oil, butter and salt. Once melted, add diced onion and stir regularly until onion begins to soften, about 7 minutes.
- Add diced butternut squash to pot with onions. Stir regularly for about 10 minutes as squash softens.
- Add the spices to the pot: fresh ground pepper, garlic, fresh sage, rosemary, thyme, and ginger. Stir regularly for about 1 minute.
- Add vegetable broth to the soup pot and raise the heat to high. Once soup is boiling, cover with a lid and reduce heat to medium-low to simmer. Let butternut squash soup cook for about 20 minutes. Soup is ready for the next step once squash is completely tender.
- Safely add the soup to a blender, or use an immersion hand blender. 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, papitas, and crusty bread.
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