As the first chills of fall sweep through the air, there’s something irresistible about the rich aroma of roasted butternut squash blending with delicate herbs. This creamy vegan butternut squash soup is my go-to recipe for cozy evenings when I crave warmth and comfort. Just ten ingredients come together in a symphony of flavors, from the earthy notes of sage and rosemary to the zesty kick of ginger. It’s a warm hug in a bowl that not only satisfies your palate but also nurtures your body with wholesome goodness.
On those busy weeknights or when you’re simply too cold to venture outside, this soup becomes your best friend. Easy to prepare and perfect for meal prepping, it offers a delightful escape from the mundane fast-food routine. So grab your pot, and let’s dive into this nourishing embrace of fall flavors!
Why is this Butternut Squash Soup a must-try?
Warmth in Every Bowl: This butternut squash soup radiates comfort with its creamy texture and delightful flavors, making it the perfect dish for chilly nights.
Healthful Goodness: Packed with vitamins and nutrients, it’s a guilt-free choice that nourishes your body while tantalizing your taste buds.
Quick and Easy: With just ten simple ingredients, you can whip up this dish in no time, making it an excellent option for busy weeknights.
Meal Prep Friendly: Its versatility allows for easy storage, so you can savor it as a quick lunch or dinner throughout the week.
Crowd-Pleasing Delight: Whether you’re feeding the family or entertaining friends, this soup’s rich and vibrant flavors are sure to impress everyone at the table.
Butternut Squash Soup Ingredients
• Dive into the flavors of this butternut squash soup with just ten simple ingredients!
For the Soup Base
- Extra-Virgin Olive Oil – Provides healthy fat for sautéing and enhances flavor; can be swapped with avocado oil.
- Yellow Onion – Adds sweetness and depth; feel free to use yellow or white onions as substitutes.
- Sea Salt – Enhances the flavors of the other ingredients; adjust to taste to manage sodium levels.
- Butternut Squash (3-pound) – Serves as the soup’s creamy base; substitute with pumpkin or other squash varieties if desired.
- Garlic Cloves (3) – Offers aromatic flavor and depth; fresh garlic is recommended for the best taste.
For the Herbs and Spice
- Fresh Sage (1 tablespoon) – Imparts an earthy fall flavor; use 1 teaspoon of dried sage as a substitute if needed.
- Fresh Rosemary (½ tablespoon) – Contributes a pine-like aroma; dried rosemary can be used, just reduce it to 1 teaspoon.
- Fresh Ginger (1 teaspoon, grated) – Adds warmth and a mild spice; ginger powder can be an alternative but adjust accordingly.
For the Liquid and Seasoning
- Vegetable Broth (3 to 4 cups) – Forms the soup’s liquid base; feel free to use homemade or store-bought for convenience.
- Black Pepper (to taste) – Adds mild heat and enhances flavor; freshly ground black pepper is recommended for best results.
For Serving
- Chopped Parsley – Adds a fresh touch to the soup; sprinkle on top for garnish.
- Toasted Pepitas – Provide a delightful crunch; these are great for texture and contrast. Pair with crusty bread for a cozy meal!
How to Make Butternut Squash Soup
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Heat the Oil: In a large pot, warm 2 tablespoons of extra-virgin olive oil over medium heat. This will not only help to sauté the onions perfectly but also infuse the oil with flavor.
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Sauté Onions: Add 1 chopped yellow onion, followed by a sprinkle of sea salt and black pepper. Stir and sauté for about 5-8 minutes until the onions are translucent and fragrant.
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Cook the Squash: Stir in 3 pounds of cubed butternut squash. Continue to sauté for another 8-10 minutes until the squash just begins to soften and its golden color starts to shine.
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Add Aromatics: Mix in 3 minced garlic cloves, along with 1 tablespoon of fresh sage, ½ tablespoon of fresh rosemary, and 1 teaspoon of grated fresh ginger. Cook for 30 seconds to 1 minute until all spices are fragrant.
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Pour Broth: Pour in 3 cups of vegetable broth and bring the mixture to a boil quickly. Once boiling, cover the pot, reduce the heat, and let it simmer for approximately 20-30 minutes until the squash is completely tender.
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Blend Until Smooth: Allow the soup to cool slightly, then carefully blend it in batches until velvety smooth. If too thick, adjust by adding more broth until it reaches your desired consistency.
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Season & Serve: Taste the soup and season it with additional salt and black pepper as desired. Serve warm, topped with chopped parsley and toasted pepitas, alongside crusty bread for a delightful meal.
Optional: Drizzle with a splash of coconut milk before serving for an extra creamy finish.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Vegan Butternut Squash Soup preparations are perfect for busy weeknights! You can chop the butternut squash, onions, and garlic up to 24 hours in advance. Simply refrigerate them in an airtight container to maintain freshness. Additionally, you can sauté the onions and garlic and then store them for up to 3 days. When you’re ready to enjoy this comforting soup, combine all the prepped ingredients with the vegetable broth and spices, then simmer until tender. Blend as instructed for a smooth and creamy texture. This way, you’ll enjoy the same delightful flavors without additional cooking stress!
What to Serve with Butternut Squash Soup?
Cozy up your dining experience by complementing this creamy, velvety soup with delightful side dishes that enhance its warm flavors.
- Crusty Bread: A classic pairing; the crunchiness and texture of fresh-baked bread help soak up the soup, making each bite a comforting experience.
- Herbed Focaccia: Soft and aromatic, this bread brings a wonderful addition of flavor, perfect for dipping into the rich soup.
For a fresh twist, consider serving a bright mixed green salad on the side. Tossed with a tangy vinaigrette, it balances the creamy soup, providing a refreshing contrast.
- Roasted Vegetables: Enhance the earthy tones of the soup with seasonal roasted veggies like Brussels sprouts or carrots, adding depth and a satisfying crunch to your meal.
- Toasted Pepitas: Sprinkle these crunchy seeds atop your soup for a delightful texture and nutty flavor, turning each bowl into an elegant dish.
- Spiced Apple Cider: Warm, spiced apple cider complements the sweet notes of the butternut squash while wrapping you in the cozy embrace of fall.
- Pumpkin Pie: For dessert, serve a slice of spiced pumpkin pie to carry on the seasonal theme, finishing your meal on a sweet note.
How to Store and Freeze Butternut Squash Soup
Fridge: Store leftover butternut squash soup in an airtight container for up to 4 days. Make sure it cools completely before sealing to prevent moisture buildup.
Freezer: Freeze in airtight containers or freezer bags for up to 3 months. For easier meal prep, consider portioning out individual servings.
Reheating: Thaw overnight in the fridge before reheating. Gently warm on the stovetop or in the microwave, adding a splash of vegetable broth for creaminess if needed.
Expert Tips for Butternut Squash Soup
- Cubing Technique: Ensure the squash is cubed evenly to promote consistent cooking. Irregular sizes can lead to uneven tenderness in your butternut squash soup.
- Blend in Batches: When blending, do it in smaller batches to prevent overflow. This keeps your kitchen mess-free and makes blending easier.
- Taste and Adjust: Don’t hesitate to taste your soup after blending. Adjust the seasoning with salt, pepper, or even a dash of vinegar to enhance its flavors.
- Texture Matters: For a creamier texture, use homemade vegetable broth or add a splash of coconut milk at the end for richness.
- Spice it Up: Add cayenne pepper or red pepper flakes for a spicy kick during cooking, catering to those who enjoy a bit of heat in their butternut squash soup.
Butternut Squash Soup Variations
Feel free to get creative with this butternut squash soup recipe and explore flavors that excite your taste buds!
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Add Spice: Incorporate a pinch of cayenne pepper for a delightful heat that contrasts beautifully with the sweetness of the squash.
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Root Veggies: Toss in chopped carrots or sweet potatoes for a sweeter profile and added texture that makes each bowl interesting.
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Coconut Creaminess: Blend in a splash of creamy coconut milk at the end for a tropical twist that enhances the soup’s richness.
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Herb Infusion: Experiment with thyme or cilantro alongside the traditional sage and rosemary for a fresh herbaceous layer that brightens each spoonful.
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Nutty Flavor: A sprinkle of toasted almond slivers on top adds a crunchy contrast and a nutty flavor complementing the creamy base.
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Roasted Garlic: Instead of fresh garlic, try roasting it beforehand to bring out a sweeter, more caramelized flavor that amplifies the soup’s richness.
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Umami Boost: Stir in a tablespoon of miso paste for an umami punch that takes your soup to a new level of depth and flavor.
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Lemon Zest: Brighten the flavor with a squeeze of lemon juice or a sprinkle of lemon zest just before serving for an unexpected zing!
Butternut Squash Soup Recipe FAQs
What should I look for when selecting butternut squash?
When selecting butternut squash, look for squash that is firm and has a uniform tan coloring. Avoid any with dark spots or soft areas, as this often indicates spoilage. A heavy squash for its size is generally a good sign that it’s ripe and full of flavor.
How should I store leftover butternut squash soup?
Store your leftover butternut squash soup in an airtight container in the refrigerator for up to 4 days. Allow it to cool completely before sealing to minimize condensation. If you’re looking to enjoy it later, proceed to freeze the soup for longer storage.
Can I freeze butternut squash soup, and how?
Absolutely! To freeze your butternut squash soup, let it cool and then pour it into airtight freezer bags or containers. If using bags, try to remove as much air as possible before sealing. This soup can be frozen for up to 3 months. For best results, leave some space in the container as liquids expand when frozen.
What if my soup is too thick after blending?
If your soup turns out too thick after blending, no need to panic! Simply add a little more vegetable broth or water, a splash at a time, until you reach your desired consistency. Blend again to incorporate the liquid fully, and taste to adjust seasonings afterward.
Is this butternut squash soup vegan-friendly and gluten-free?
Yes, this butternut squash soup is vegan and gluten-free! All the ingredients used, including the vegetable broth and spices, are derived from plant sources, making it suitable for both vegan and gluten-sensitive diets. If serving to guests with specific dietary restrictions, ensure that the broth is certified gluten-free.
Can I use other squashes or vegetables in this recipe?
Certainly! If butternut squash isn’t available, you can use pumpkin or other varieties of squash, such as acorn or kabocha. You might also consider adding other vegetables like carrots or sweet potatoes for additional flavor and nutrition. Just be mindful of adjusting the cooking time as necessary, as different vegetables have varying softening rates.
Velvety Butternut Squash Soup That Warms Your Soul
Equipment
- - Large pot
Ingredients
For the Soup Base
- 2 tablespoons Extra-Virgin Olive Oil Can be swapped with avocado oil
- 1 medium Yellow Onion Can use yellow or white onions
- to taste Sea Salt Adjust to taste to manage sodium levels
- 3 pounds Butternut Squash Substitute with pumpkin or other squash
- 3 cloves Garlic Fresh garlic is recommended for best taste
For the Herbs and Spice
- 1 tablespoon Fresh Sage Use 1 teaspoon of dried sage as a substitute if needed
- ½ tablespoon Fresh Rosemary Dried rosemary can be used, reduce to 1 teaspoon
- 1 teaspoon Fresh Ginger (grated) Ginger powder can be an alternative
For the Liquid and Seasoning
- 3 to 4 cups Vegetable Broth Homemade or store-bought for convenience
- to taste Black Pepper Freshly ground is recommended
For Serving
- Chopped Parsley Garnish
- Toasted Pepitas Great for texture and contrast
Instructions
Instructions
- In a large pot, warm 2 tablespoons of extra-virgin olive oil over medium heat.
- Add 1 chopped yellow onion, sea salt, and black pepper. Stir and sauté for 5-8 minutes until onions are translucent.
- Stir in 3 pounds of cubed butternut squash. Sauté for another 8-10 minutes until squash begins to soften.
- Mix in 3 minced garlic cloves, 1 tablespoon of fresh sage, ½ tablespoon of fresh rosemary, and 1 teaspoon of grated fresh ginger. Cook for 30 seconds to 1 minute.
- Pour in 3 cups of vegetable broth and bring to boil. Cover, reduce heat, and simmer for 20-30 minutes until squash is tender.
- Allow soup to cool slightly, then blend in batches until smooth. Add more broth if too thick.
- Taste and season with additional salt and black pepper if desired. Serve warm, topped with chopped parsley and toasted pepitas.