This simple Savory Butternut Squash Soup is the essence of fall...creamy, cozy with a brilliant orange hue. It's like a warm hug in a bowl! Top it with these crispy rye croutons or simply serve a crusty loaf of bread alongside and you've got a wholesome autumn lunch or light supper.
Sometimes butternut squash soup can be cloyingly sweet, but this recipe brings in all the savory notes that help balance the inherent sweetness of the squash. Onion, garlic, fresh ginger and spices along with a final hint of acidity (thank you, lemon juice) really round out the flavors of this delicious soup perfectly.
And it couldn't be easier to prepare! Ready to get started? Let's make a batch of warm and nourishing Savory Butternut Squash Soup!
Why This Recipe Works
- Onion, garlic, ginger amp up the flavor and tame the sweetness of the butternut squash.
- Puréeing the soup creates a velvety, creamy texture (without adding any cream at all)!
- A little squeeze of lemon goes a long way: Finishing this soup with lemon juice boosts the acidity of the dish and enhances the overall flavor in the dish.
- 1 large or two small butternut squash form the base of the recipe. You can also use precut, cubed squash if you like.
- I use butter to sauté the aromatics, but you can certainly use olive oil if you would prefer a vegan version of this soup.
- Onion, garlic and ginger are the aromatics in the recipe. They help provide that backdrop savory flavor we are looking for in a well-rounded soup.
- Chicken broth, vegetable broth or water can be used as the liquid in this soup. I prefer chicken broth for the body and savory flavor profile it brings to the soup. It definitely adds some oomph to the final dish, but if you want this soup to be vegetarian or vegan, both vegetable broth or water work just fine. If you choose to use water, you might need a little extra salt in the end to flavor the soup to your liking.
Special Equipment Needed
How to Make This Recipe
- Begin by peeling your squash. I like to do this with a chef's knife or a y-shaped vegetable peeler. Cut the peeled and seeded squash into ¾ inch squares.
- Chop the ginger, garlic and onions. They don't have to be chopped too finely because we are going to purée the soup.
- Sauté the onions, garlic and ginger in the butter over medium heat. Once the onions are soft and translucent, add the squash and ½ teaspoon of salt. Continue cooking for 3-5 minutes.
- Add the broth or water. Stir to combine. Increase the heat to high and bring to a boil. Reduce to a simmer and cook until the squash is tender, about 20 minutes.
- Purée the soup in batches in a regular blender (see the Expert Tips section below for advice on blending soups safely) or use an immersion blender to purée the soup right in the pot.
- Add the lemon juice and season with salt and pepper to taste. Serve and enjoy!
- Be sure blend your soup safely if you are using a traditional blender: Only fill the blender jar halfway up, throw a towel over the top and hold the lid down firmly with your hand as you turn the blender on. Hot liquids expand quickly in a blender. If you overfill it or don't hold the lid down, the soup can explode out of the blender and all over you and your kitchen.
- Be sure to season to taste with salt and pepper. This soup really relies on these last minute adjustments to get the flavor just right.
If you don't plan to serve it right away or have leftovers, simply transfer to an airtight container and store in the refrigerator for up to 3 days.
Yes! It freezes very well. Once the soup has cooled to room temperature, transfer it to an airtight container or Ziploc freezer bag. Seal tightly and store in the freezer for up to 3 months. I like to portion mine into individual servings so that I can reheat just one bowl at a time.
A dollop of sour cream, yogurt or a drizzle of heavy cream makes a nice garnish. Bread, crackers, croutons, toasted almond slices or pepitas are also delicious with this soup! You could also serve it with a simple green salad or alongside a sandwich.
Absolutely! Simply use olive oil or a vegan butter in place of the butter in the recipe and use vegetable broth or water for the liquid.
Looking for more delicious (and cozy) soup recipes? Give these a try!
Simple and Savory Butternut Squash Soup
- 2 tablespoons unsalted butter
- 1 onion diced medium
- 1 tablespoon coarsely chopped fresh ginger
- 2 cloves garlic chopped
- Salt and freshly ground pepper
- 1 large or 2 small butternut squash about 3 ½ - 4 pounds, peeled and cut into ¾ inch cubes (4 to 5 cups of cubed squash)
- 4 cups low-sodium chicken broth or vegetable broth
- 1 tablespoon freshly squeezed lemon juice
- Dollop of sour cream, yogurt or a drizzle of heavy cream for garnish optional
- Melt butter over medium heat in a large saucepan or dutch oven. Add the onion, ginger, garlic and ½ teaspoon of salt and cook until translucent, about 3 minutes. Add the squash and continue to cook for 2-3 minutes, stirring frequently. Pour in the broth. Bring the mixture to a boil and then reduce the heat to low. Simmer for 20 minutes or until the squash is tender.
- Purée the soup in a blender in batches (or alternatively, use an immersion blender right in the pot). Return the soup to the pot. Add the lemon juice and season to taste with salt and pepper. Serve with a dollop of sour cream, yogurt or a drizzle of heavy cream if desired.
If you loved this recipe, give it a star review! Also, snap a picture of your Savory Butternut Squash Soup and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.