When the cool breeze of autumn starts to wrap around us, it’s the perfect cue to cozy up in the kitchen and whip up something heartwarming. That’s when I find myself drawn to a pot of creamy vegan butternut squash soup that’s as comforting as a warm embrace. The sweet notes of roasted squash mingle wonderfully with the earthy aroma of fresh sage and a zing of ginger, transforming simple ingredients into a bowl of pure bliss.
This recipe is a delightful escape from the fast food frenzy, inviting you to savor each spoonful of its velvety texture. Plus, it’s an effortless dish to prepare, making it ideal for both seasoned chefs and those just starting to explore the joys of homemade cooking. Whether you’re looking for a nourishing meal after a long day or a centerpiece for your fall gatherings, this butternut squash soup promises to impress. Grab your favorite bread to accompany it, and let’s dive into this seasonal delight.
Why is Butternut Squash Soup a must-try?
Comforting and Nourishing: This soup is the epitome of cozy fall food, providing a warm hug in a bowl.
Flavorful Balance: The harmonious blend of sweet butternut squash, fresh sage, and zesty ginger makes every spoonful a delight.
Simple Preparation: With straightforward steps, even novice cooks can whip it up effortlessly.
Versatile Pairing: Perfect as a starter or paired with crusty bread for a hearty meal.
Meal Prep Friendly: Make-ahead and freezer-friendly, ensuring nutritious warmth is just a reheat away!
Explore even more delicious options with our easy recipes.
Butternut Squash Soup Ingredients
For the Soup Base
• Extra-virgin olive oil – Adds depth and richness. Substitute with avocado oil for a lighter flavor.
• Yellow onion – Provides a savory base. No direct substitution needed, though shallots could work in a pinch.
• Sea salt – Enhances flavors. Adjust to taste; omit for sodium-free diets.
• Butternut squash – Main ingredient, offering sweetness and creaminess. Can substitute with other winter squashes like pumpkin or acorn squash.
For the Flavor Boost
• Garlic cloves – Gives a pungent kick. Use garlic powder if fresh garlic is unavailable (1/4 teaspoon per clove).
• Fresh sage – Infuses the soup with aromatic flavor. Substitute with dried sage (use half the amount) if fresh is not available.
• Fresh rosemary – Complements the squash with earthy notes. Dried rosemary can also be used (less than half the fresh amount).
• Grated fresh ginger – Adds warmth and zest. Use ground ginger (1/4 teaspoon per teaspoon fresh) for a substitute.
For the Liquid Gold
• Vegetable broth – Base for the soup; contributes to the overall flavor. Use homemade or store-bought; low-sodium options available.
• Freshly ground black pepper – Enhances the soup’s complexity and warmth. Alternative: white pepper for a milder taste.
This butternut squash soup is a soul-satisfying fall favorite that marries rich flavors with nutritious ingredients!
How to Make Butternut Squash Soup
Prep Vegetables: Chop the yellow onion finely and heat the extra-virgin olive oil in a large pot. Sauté the onion with a pinch of sea salt until it becomes translucent, about 5-8 minutes.
Add Squash: Stir in the cubed butternut squash, cooking for an additional 8-10 minutes until it’s slightly softened and vibrant.
Incorporate Aromatics: Add the minced garlic, fresh sage, rosemary, and grated ginger to the pot. Sauté everything together until fragrant, around 30 seconds to 1 minute.
Simmer: Pour in 3 cups of vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 20-30 minutes until the squash is fully tender.
Blend: Allow the soup to cool slightly. Blend the mixture until smooth, adding more broth if it’s too thick for your liking.
Serve: Season with freshly ground black pepper to taste, and garnish with chopped parsley and pepitas. Serve hot and enjoy!
Optional: Drizzle with a touch of coconut milk for added creaminess.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These creamy vegan butternut squash soup preparations are perfect for meal prep enthusiasts! You can chop the onion and cube the butternut squash up to 24 hours in advance, storing them in the refrigerator in an airtight container to maintain freshness. Moreover, you can sauté the onion and squash mixture and then pause before adding the broth; this can be kept in the fridge for up to 3 days. When you’re ready to enjoy your soup, simply pour in the vegetable broth, simmer for 20-30 minutes, and blend until smooth. This way, you’ll savor the same delicious flavors and comforting warmth, all while saving precious time in your busy schedule!
Butternut Squash Soup Variations & Substitutions
Feel free to get creative with this recipe and make it your own—there’s something delightful for every palate!
Coconut Milk: Add a splash for a creamier texture and a subtle sweetness that pairs beautifully with the squash.
Roasted Garlic: Swap fresh garlic for roasted garlic to introduce an amazing depth of flavor with a caramelized sweetness.
Spicy Kick: Stir in a pinch of cayenne pepper or red pepper flakes to elevate the warmth and provide a pleasing heat.
Nutmeg Twist: A sprinkle of freshly grated nutmeg adds a warm and aromatic twist that perfectly complements the fall spices.
Carrot Addition: Include chopped carrots for natural sweetness and added nutrients, blending in very smoothly for a lovely orange hue.
Mushroom Infusion: Sauté sliced mushrooms alongside the onions for earthy depth, enhancing the savory notes in your soup.
Heavy Cream Alternative: For a richer finish, use cashew cream, which keeps it vegan while providing the indulgence of creaminess.
Herb Variations: Swap out sage and rosemary for thyme or tarragon for a fresh herbal twist that still captures the essence of autumn.
What to Serve with Butternut Squash Soup?
When indulging in a bowl of silky butternut squash soup, the right accompaniments can elevate your meal to new heights.
- Crusty Bread: A thick slice of warm, crusty bread is perfect for dipping, complementing the soup’s creaminess while adding a satisfying crunch.
- Simple Garden Salad: Light and fresh, a garden salad with vibrant greens and a tangy vinaigrette balances the soup’s sweetness perfectly.
- Savory Focaccia: This herb-infused bread adds a delightful flavor twist, with its chewy texture making for a comforting pairing.
- Roasted Vegetables: A medley of seasonal roasted veggies brings earthy flavors and a satisfying heft to your meal, enhancing the autumn vibe.
- Pan-Seared Brussels Sprouts: These sautéed sprouts, crispy on the outside and tender on the inside, offer a lovely contrast to the soup’s smooth texture.
- Spiced Nuts: For a crunchy snack alongside your soup, spiced nuts can add an unexpected zing, making every bite a delightful adventure.
To round out your gathering, consider pairing it with a light white wine or a warm apple cider for a truly autumnal dining experience.
How to Store and Freeze Butternut Squash Soup
Fridge: Keep leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of broth to adjust the consistency.
Freezer: For longer storage, freeze in portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: When reheating, stir the soup well and add more vegetable broth if needed to restore its creamy texture.
Make-Ahead: This butternut squash soup is perfect for meal prep; make a big batch and enjoy its comforting warmth whenever you need it!
Expert Tips for Butternut Squash Soup
Sauté Onions Properly: Ensure the onions are soft and translucent; this builds a flavorful base for your butternut squash soup.
Batch Blend Wisely: If your blender isn’t large enough, blend the soup in batches to prevent splattering and achieve a smooth texture.
Adjust Consistency: If the soup is too thick, simply add more vegetable broth while blending to reach your desired creaminess.
High-Powered Blender: A high-powered blender will give you the best texture, making your butternut squash soup impossibly creamy and velvety.
Garnish for Impact: Don’t skip the garnish! Fresh parsley and pepitas not only enhance presentation but add an additional flavor dimension.
Butternut Squash Soup Recipe FAQs
What type of butternut squash should I choose?
Look for butternut squash that feels heavy for its size with a smooth, tan skin. Avoid any with dark spots or blemishes. The sweetest options are typically those that have been stored longer; they often have a richer flavor.
How should I store leftover butternut squash soup?
Refrigerate your butternut squash soup in an airtight container for up to 4 days. When reheating, do so gently on the stove and add a splash of vegetable broth if you find it has thickened too much.
Can I freeze butternut squash soup?
Absolutely! Portion the cooled soup into airtight containers and freeze for up to 3 months. To reheat, simply thaw it in the fridge overnight, then warm it on the stove, adding broth if necessary for consistency.
What if my butternut squash soup is too thick?
No worries! If your soup is thicker than you’d like, just add a little vegetable broth or water while blending or reheating until you reach your desired consistency. A high-powered blender works wonders here!
Are there any common allergens in this butternut squash soup?
This soup is vegan and gluten-free, so it’s friendly for most diets. However, always check your broth and oil for any allergy warnings. If serving to guests, it’s good practice to ask about specific dietary restrictions.
Can I make adjustments for dietary restrictions?
Yes! If you or someone you’re serving has nut allergies, just be sure to use broth that is free of nuts or any allergens. For a creamier version without dairy, consider adding a splash of coconut milk or cashew cream when blending.
Savory Vegan Butternut Squash Soup for Cozy Fall Nights
Ingredients
Equipment
Method
- Chop the yellow onion finely and heat the extra-virgin olive oil in a large pot. Sauté the onion with a pinch of sea salt until it becomes translucent, about 5-8 minutes.
- Stir in the cubed butternut squash, cooking for an additional 8-10 minutes until it's slightly softened and vibrant.
- Add the minced garlic, fresh sage, rosemary, and grated ginger to the pot. Sauté everything together until fragrant, around 30 seconds to 1 minute.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 20-30 minutes until the squash is fully tender.
- Allow the soup to cool slightly. Blend the mixture until smooth, adding more broth if it’s too thick for your liking.
- Season with freshly ground black pepper to taste, and garnish with chopped parsley and pepitas. Serve hot and enjoy!