Creamy Butternut Squash Soup with Fresh Herbs and Toasted Pepitas Recipe

Introduction

This comforting butternut squash soup is a perfect blend of creamy texture and warming autumn flavors. It’s easy to prepare and makes a delicious starter or light meal, especially on chilly days.

Ingredients

• 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
• Chopped parsley (for garnish)
• Toasted pepitas (for garnish)
• Crusty bread (for serving)

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and several grinds of black pepper. Sauté until the onion is soft, about 5 to 8 minutes.
2. Step 2: Add the cubed butternut squash to the pot. Cook, stirring occasionally, until the squash begins to soften, about 8 to 10 minutes.
3. Step 3: Stir in the chopped garlic, fresh sage, fresh rosemary, and grated fresh ginger. Cook for 30 seconds to 1 minute until fragrant.
4. Step 4: Pour in 3 cups of vegetable broth. Bring to a boil, then cover and reduce the heat to a simmer. Cook until the squash is tender, about 20 to 30 minutes.
5. Step 5: Allow the soup to cool slightly. Working in batches if necessary, carefully blend the soup until smooth. If the soup is too thick, add up to 1 more cup of broth and blend again.
6. Step 6: Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with chopped parsley, toasted pepitas, and crusty bread on the side.

Tips & Variations

• For added richness, stir in a splash of coconut milk or cream before serving.
• Swap sage and rosemary for thyme and a pinch of nutmeg for a different herbal nuance.
• Roasting the butternut squash beforehand can deepen the flavor and add a slight caramelized sweetness.
• Use an immersion blender directly in the pot to save on cleanup time.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it becomes too thick. This soup also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash for this soup?

Yes, frozen butternut squash works well and saves prep time. Just thaw it before cooking and adjust the cooking time as needed until tender.

Is this soup suitable for vegans?

Absolutely. This recipe uses vegetable broth and no animal products, making it fully vegan. Just be sure your bread and toppings are vegan-friendly.

Creamy Butternut Squash Soup with Fresh Herbs and Toasted Pepitas Recipe

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★★★★★

4.6 from 142 reviews

This comforting Butternut Squash Soup blends sweet roasted squash with aromatic herbs and garlic, resulting in a creamy and flavorful bowl perfect for chilly days. Garnished with toasted pepitas and fresh parsley, it pairs wonderfully with crusty bread for a wholesome meal.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Ingredients

• 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, to taste

Garnishes

• Chopped parsley
• Toasted pepitas
• Crusty bread, for serving

Instructions

1. Sauté the aromatics: Heat the extra-virgin olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and several grinds of freshly ground black pepper. Sauté the mixture until the onion is soft and translucent, about 5 to 8 minutes.
2. Cook the squash: Add the cubed butternut squash to the pot. Continue to cook, stirring occasionally, until the squash begins to soften, approximately 8 to 10 minutes.
3. Add herbs and garlic: Stir in the chopped garlic, fresh sage, minced rosemary, and grated fresh ginger. Cook for 30 seconds to 1 minute until the mixture becomes fragrant.
4. Simmer the soup: Pour in 3 cups of vegetable broth and bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer until the squash is fully tender, about 20 to 30 minutes.
5. Blend the soup: Allow the soup to cool slightly. Transfer it in batches to a blender and blend until completely smooth. If the soup is too thick, add up to 1 additional cup of vegetable broth and blend again until desired consistency is reached.
6. Season and serve: Taste and adjust seasoning with salt and freshly ground black pepper as needed. Serve the soup hot, garnished with chopped parsley and toasted pepitas. Accompany with crusty bread for a satisfying meal.

Notes

• For a vegan version, ensure the vegetable broth is free of animal products.
• To speed up peeling and cubing the squash, you can roast it beforehand.
• Use a high-speed blender for a smoother texture or an immersion blender directly in the pot for convenience.
• Toasted pepitas add a nice crunchy texture; you can toast them in a dry skillet over medium heat for 2-3 minutes.
• Store leftover soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Keywords: butternut squash soup, creamy squash soup, vegetarian soup, fall soup recipe, easy butternut squash recipe