Butternut Squash Soup: Your 1 Deliciously Creamy Fall Favorite

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Butternut squash soup has become my absolute favorite way to welcome the autumn season. I remember the first time I made this recipe – the kitchen filled with the most amazing aroma of roasting squash, sage, and ginger, and I knew I was onto something special. It’s such an easy butternut squash soup to whip up, and the velvety texture is pure comfort in a bowl. This vegan butternut squash soup is so rich and satisfying, you’d never guess it’s dairy-free! Let’s get cooking and capture that perfect fall flavor.

Why You’ll Love This Butternut Squash Soup Recipe

This recipe is a winner for so many reasons:

It’s incredibly easy to make, perfect for busy weeknights.
The flavor is pure autumn comfort, warm and inviting.
It’s naturally vegan and packed with wholesome ingredients.
You’ll get a wonderfully creamy butternut squash soup without any dairy.
It’s a surprisingly healthy butternut squash soup, loaded with vitamins.
The aroma while it cooks is absolutely divine.
It’s fantastic for meal prepping ahead of time.
It’s a crowd-pleaser that even picky eaters enjoy.

Ingredients for Homemade Butternut Squash Soup

Gathering the right butternut squash soup ingredients is key to this delightful dish. You’ll only need a few simple items:

2 tablespoons extra-virgin olive oil – this helps soften the aromatics beautifully
1 medium yellow onion, chopped – for a sweet, savory base
1 teaspoon sea salt – it really brings out the squash’s natural sweetness
1 medium butternut squash, peeled, seeded, and cubed – the star of our soup! Aim for about 3-4 cups of cubed squash.
3 cloves garlic cloves, chopped – adds a pungent depth
3 sprigs fresh sage – its earthy flavor is perfect for fall
2 sprigs fresh rosemary – adds a lovely piney note
1 tablespoon fresh ginger, grated – for a warming zing
3 cups vegetable broth – the liquid base for our soup
1 teaspoon freshly ground black pepper – to taste
2 tablespoons chopped parsley, for garnish – for a fresh, herbaceous finish
2 tablespoons toasted pepitas, for garnish – adding a delightful crunch
4 slices crusty bread, for serving – perfect for dipping!

How to Make Easy Butternut Squash Soup

Let’s dive into how to make this delicious soup. It’s simpler than you think!

Step 1: Grab a large pot and heat the 2 tablespoons extra-virgin olive oil over medium heat. You’ll know it’s ready when it shimmers slightly.
Step 2: Add your 1 medium yellow onion, chopped, along with the 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Sauté these until the onion turns wonderfully translucent and smells sweet, usually about 5-8 minutes.
Step 3: Toss in the 1 medium butternut squash, peeled, seeded, and cubed. Cook these cubes for another 8-10 minutes, stirring every so often. You’ll see the squash start to soften and its color will become a more vibrant orange.
Step 4: Now, add the 3 cloves garlic cloves, chopped, along with the fresh herbs: 3 sprigs fresh sage and 2 sprigs fresh rosemary. Stir in the 1 tablespoon fresh ginger, grated. Cook for just 30 seconds to a minute until you can really smell those wonderful aromas.
Step 5: Pour in the 3 cups vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 20-30 minutes. You’re looking for the butternut squash to be super tender when pierced with a fork – that’s how you know it’s ready for the next step in how to make butternut squash soup.
Step 6: Once the squash is tender, let the soup cool down just a bit. Carefully transfer it to a blender, or use an immersion blender directly in the pot. Blend until you achieve a perfectly smooth, velvety texture. If the soup seems too thick for your liking, just add a little more vegetable broth until it reaches your desired consistency.
Step 7: Taste your creation and adjust seasonings if needed. Serve your beautiful butternut squash soup hot, garnished with the 2 tablespoons chopped parsley and 2 tablespoons toasted pepitas for a lovely crunch. This homemade butternut squash soup is best enjoyed with warm crusty bread for dipping.

Pro Tips for the Best Roasted Butternut Squash Soup

These little tricks will elevate your homemade soup from good to absolutely spectacular:

Roast your butternut squash before simmering! This intensifies the flavor and sweetness, giving you a richer, more complex soup.
Don’t skip the aromatics – the onion, garlic, sage, rosemary, and ginger create a fantastic flavor base.
For an extra creamy texture without dairy, consider adding a splash of full-fat coconut milk or a tablespoon of cashew butter when blending.
Taste and adjust seasonings before serving. A little extra salt or pepper can make a big difference.

What’s the secret to perfect Butternut Squash Soup?

The secret to a truly perfect, creamy butternut squash soup lies in roasting the squash first. This caramelizes the natural sugars, giving it a depth of flavor that simmering alone can’t achieve. It’s a simple step that makes a huge impact. For more on roasting techniques, check out this guide on how to roast butternut squash.

Can I make Butternut Squash Soup ahead of time?

Absolutely! This soup is a meal prep dream. You can make the entire batch a day or two in advance and store it in an airtight container in the refrigerator. It’s just as delicious when reheated.

How do I avoid common mistakes with Butternut Squash Soup?

A common pitfall is not cooking the squash until it’s truly tender, leading to a grainy texture. Also, be careful not to over-blend; sometimes a slightly rustic texture is nice. Finally, always taste and adjust seasoning at the end!

Best Ways to Serve Butternut Squash Soup

This soup is wonderfully versatile and pairs beautifully with so many things, making it a perfect centerpiece for any meal, especially when you’re looking for that comforting butternut squash soup for fall.

I love serving a generous bowl with a swirl of coconut milk and a sprinkle of toasted pepitas for added texture and richness. It’s also fantastic alongside a simple green salad with a light vinaigrette, providing a fresh contrast to the soup’s warmth. For a more substantial meal, pair it with a crusty artisan bread for dipping – it’s the ultimate comfort food combination! You might also enjoy this delicious flattened bread recipe.

Nutrition Facts for Creamy Butternut Squash Soup

Here’s a breakdown of the nutritional information for a single serving of this delicious soup:

Calories: 210 kcal
Fat: 8 g
Saturated Fat: 1.5 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 6 g
Sugar: 6 g
Protein: 4 g
Sodium: 600 mg
Cholesterol: 0 mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Butternut Squash Soup

This delightful soup is fantastic for meal prep, and storing it properly ensures you can enjoy it later. Once your soup has cooled down completely, transfer it into airtight containers. For refrigerator storage, it will stay fresh for about 3 to 4 days. If you plan to keep it longer, the freezer is your best friend! Your homemade butternut squash soup can last for up to 3 months in the freezer. For a richer, creamier texture upon reheating, consider adding a splash of butternut squash soup with coconut milk before warming.

When you’re ready to reheat, the best method is on the stovetop. Gently warm the soup over low to medium heat, stirring occasionally, until it’s heated through. If you’re reheating from frozen, allow it to thaw in the refrigerator overnight first. You can also reheat individual portions in the microwave, stirring halfway through for even heating.

Frequently Asked Questions About Easy Butternut Squash Soup

What is Butternut Squash Soup?

Butternut squash soup is a velvety smooth soup made primarily from roasted or simmered butternut squash, blended with broth and aromatics like onion, garlic, and herbs. It’s a classic comfort food, especially popular during the autumn and winter months for its warm, slightly sweet flavor and comforting texture. It’s a wonderfully versatile dish that can be adapted for many dietary needs. For more information on squash varieties, you can explore The Old Farmer’s Almanac guide to squash.

How do I make Butternut Squash Soup low carb?

To make a low carb butternut squash soup, you’ll want to be mindful of the squash itself, as it does contain natural sugars and carbohydrates. You can reduce the portion of squash slightly and increase the amount of other low-carb vegetables like celery or cauliflower, or even add some zucchini. Ensure your broth is low in sugar and avoid adding sweeteners. Focus on herbs and spices for flavor.

What are the Butternut Squash Soup calories?

The butternut squash soup calories can vary significantly based on preparation and added ingredients. This particular recipe, for example, yields about 210 Calories: per serving. However, adding cream, butter, or richer additions like coconut milk will increase the calorie count. Opting for vegetable broth and minimal healthy fats like olive oil helps keep the butternut squash soup calories lower.

Can I add protein to my Butternut Squash Soup?

Absolutely! You can easily boost the protein content of your soup. Stirring in some cooked shredded chicken, turkey, or even white beans after blending can add a good amount of protein. For a vegan protein boost, consider adding cooked lentils or chickpeas. A dollop of Greek yogurt or a sprinkle of toasted pumpkin seeds also adds a nice protein kick. If you’re looking for other high-protein meal ideas, check out these high-protein taco bowls.

Variations of Butternut Squash Soup You Can Try

Once you’ve mastered the basic recipe, there are so many fun ways to switch up your butternut squash soup! For those looking for a little heat, try making a spicy butternut squash soup by adding a pinch of cayenne pepper or a diced jalapeño along with the onions. If you’re watching your carbohydrate intake, you can adapt this into a low carb butternut squash soup by reducing the amount of squash and perhaps adding more non-starchy vegetables like cauliflower or celery. You might also enjoy this keto taco skillet recipe.

Another fantastic variation is to roast the squash first for an even deeper, caramelized flavor. You could also experiment with adding different spices like curry powder or cumin for an international twist. For a richer, creamier texture without dairy, a splash of full-fat coconut milk swirled in at the end is absolutely divine!