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Creamy butternut squash soup topped with pepitas, herbs, black pepper, and olive oil beside crusty bread

Easy Butternut Squash Soup

A creamy dairy-free butternut squash soup with sage, ginger, and garlic. Make it entirely on the stovetop or roast the squash first for deeper caramelized flavor.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 people
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh sage finely chopped
  • 1 teaspoon fresh ginger grated
  • 3 pounds butternut squash peeled, seeded, and cut into 1-inch cubes
  • 3 to 4 cups vegetable broth plus more as needed
  • 1 teaspoon sea salt plus more to taste
  • 1/4 teaspoon black pepper plus more to taste
  • Optional toppings: toasted pepitas chopped herbs, olive oil, or crusty bread

Method
 

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook for 5 to 8 minutes, stirring occasionally, until soft and translucent.
  2. Add the garlic, sage, and ginger. Cook for 30 to 60 seconds, just until fragrant.
  3. Add the butternut squash, salt, and black pepper. Cook for 8 to 10 minutes, stirring several times.
  4. Pour in 3 cups of broth. Bring to a gentle boil, reduce to a simmer, cover, and cook for 20 to 30 minutes, until the squash is fork-tender.
  5. Remove the pot from direct heat. Blend with an immersion blender until smooth, or carefully blend in batches in a countertop blender. Add more broth until the soup reaches your preferred consistency.
  6. Taste and adjust the salt and pepper. Serve warm with toasted pepitas, herbs, olive oil, or crusty bread.

Notes

Roasted variation: Toss the squash with olive oil, salt, and pepper and roast at 400°F for 30 to 35 minutes before adding it to the sautéed aromatics and broth. Storage: Refrigerate cooled soup for up to 4 days or freeze for 2 to 3 months. Store crunchy toppings separately.