This is a comforting soup to cozy up to on a cool fall day. The orange tones with little garnishes of green make butternut squash soup one of my most beloved autumn dishes.
It’s both nourishing and creamy, made with harvest season gourds that give it a vibrant color. I adore the smooth richness of this soup and how it is just brimming with flavor despite only utilizing about 10 ingredients.
If it’s made properly, butternut squash soup is a complex, rewarding soup that offers something calming and hearty for those times when you just feel like staying indoors and out of the cold.
If you’re in the mood for something a bit rich and warming, why not learn how to make butternut squash soup with me here?
How to Make Vegan Butternut Squash Soup
A lot of times, this soup will include heavy cream, but I’ve avoided it for this recipe. You could say this is a method for how to make healthy butternut squash soup, so if you’re trying to watch your figure a little bit and keep the calorie count down, start with this recipe.
- 3 pounds of butternut squash (already peeled, seeded and then cubed)
- 1 tablespoon of sage, chopped
- 1 teaspoon of ginger, grated
- 3 garlic cloves, chopped
- 1/2 tablespoon of rosemary, minced
- 1/2 teaspoon of sea salt
- 1 onion, chopped
- 2 tablespoons of olive oil
- 3 1/2 cups of vegetable broth
- Black pepper, to taste
- In a large pot on the stove, on medium heat, heat your oil.
- Once the oil is heated, add in a few dashes of black pepper and all the onion and salt. Cook for 5 to 8 minutes, until the onion is soft.
- Add in the ginger, sage, garlic, and rosemary. Stir and cook for an additional 40 seconds.
- Then, add three cups of broth. Cook until your mixture starts to boil, and then cover, lower the heat down to a simmer, and cook for an additional 20 to 30 minutes, until the squash becomes tender.
- Pour your soup into the blender, in batches, if need be. Blend the soup until it is smooth.
You can garnish your butternut squash soup with a little parsley, scallions, or something else green, small, and chopped. If you don’t care whether the soup is vegan, try adding some bacon bits or shredded cheese on top.
How to Make Butternut Squash Soup Taste Better
If your soup is too bland or not as sweet as you would like, you can add cream to it. It won’t be vegan if you do, but adding a cup of cream to the soup can really enhance the flavor. Heavy whipping cream works best, and if you’re wondering how to make butternut squash soup sweeter, this is the secret ingredient.
How to make cream of butternut squash soup that’s not too watery? If you’re using three cups of broth and a cup of cream, you could end up with a soup that’s a little bit too watery, and you may want to cut back on your broth if you’re adding the cream.
Butter may work better in your soup than cream, as it won’t weigh it down as much. To keep the soup vegan, you can use a vegan butter.
For a thicker soup, blend the soup for longer. The more of it you put through the blender and the longer it blends for, the thicker the soup will be.
For a thinner soup, try adding a little more vegetable broth. If you add water, you will dilute the flavor of the soup and water it down.
How to Make Roasted Butternut Squash Soup
If you want a really flavorful and complex tasting butternut squash soup, you can try roasting the squash ahead of time. This caramelizes the squash and adds a level of flavor you wouldn’t get just by cooking it with the rest of the soup.
You’ll also save yourself some work by not having to peel the squash, if you cook it this way.
Here’s my method for roasting the butternut squash before adding it to the soup.
- Start by preheating the oven to 425 degrees Fahrenheit.
- Prepare a baking sheet by lining it with parchment paper. Then, slice the butternut squash in half and place the halves onto the sheet.
- Drizzle olive oil on the outside of the halves, rubbing it around so that they’re lightly covered. Sprinkle each half with salt and pepper to season and then place the squash halves facing down on the pan.
- Cook for 40 to 50 minutes until the squash is completely tender all the way through. The flesh may brown during this process, but that’s fine.
- Once the squash is done cooking, you can take it out of the oven and set it aside. You want to leave it to cool before you handle it from there.
After it’s cold, you can scoop the butternut squash flesh out of the skin and put it into your blender. You can cook the rest of the soup according to the directions I’ve given you above for the other recipe and then add everything together- squash and soup- in the blender and blend until smooth.
This method of roasting the squash ahead of time takes extra time, but I think it’s worth it for the added flavor you get. It also makes it easy to get the squash out of the skin without having to deal with the peeling process.
Once the squash is cooked in the oven, the flesh comes out really easily. After your soup has done cooking, allow it to cool before putting it into the fridge in an airtight storage container. It can store in there for four days and still be fresh.
For the lengthier storage, store it in the freezer for as long as three months.