Butternut Squash Soup

Butternut Squash Soup

This creamy, nourishing butternut squash soup recipe is the ultimate fall comfort food!


  • 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

  • Cinnamon to taste

For serving:

  • Chopped parsley

  • Bread or croutons


  • Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.

  • Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.

  • 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, pepitas, and crusty bread.


You can bake the squash and onions instead of on the pan and then just blend it.

I use Better Than Bouillon, it’s a paste so you can control how it tastes. You can find it at Whole Foods.

I threw in some butter before leaving it on simmer to add some taste!

Croutons: I took some cinnamon raisin bread and threw it in the pan with butter to toast as toppings

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