As the weather cools and cozy sweaters make their return, there’s nothing quite like a bowl of smooth, velvety butternut squash soup to bring warmth and comfort to your table. This recipe captures the essence of fall—rich golden squash, aromatic herbs, and a hint of ginger that gives each spoonful a gentle, delicious flavor. It’s simple, nourishing, and exactly what your body craves when the air turns crisp.
At NuBloom, we believe real food should do more than fill you up, it should help you thrive. This soup is a beautiful example of that philosophy. Packed with vitamins A and C, antioxidants, and fiber, it supports immune function, gut health, and hormone balance—all while tasting like a hug in a bowl. Whether you’re curling up on a quiet evening or meal-prepping for the week ahead, this recipe makes it easy to feed your body with purpose and care.
Make this dish as a starter, a side, or a main course. A recipe this good can serve in any capacity needed. Some of our favorite sides to pair with this soup include simple veggies, herb seasoned meats, or fall salad. Ideas include:
- Simple Lemon Green Beans
- Roasted Cauliflower with Lemon Zest
- Simple Roasted Beets
- Rainbow Kale Salad with Carrot-Ginger Dressing
- Shredded Brussels Sprout Salad
- Roasted Brussels Sprouts
- Roasted Beet Salad
Make it once, and you’ll find yourself returning to it again and again. Creamy without any dairy, deeply flavorful from fresh herbs, and finished with a drizzle of olive oil or a sprinkle of parsley—it’s a wholesome reset for your week. Serve it with a slice of crusty bread and let each bite remind you that nourishing yourself doesn’t have to be complicated—it just has to be intentional.
Butternut Squash Soup
Prep Time: 10minutes mins
Cook Time: 35minutes mins
Total Time: 45minutes mins
Serves 6
This vegan butternut squash soup is the ultimate fall comfort food! Store it in the fridge for up to 4 days, or freeze it for up to a few months.
Equipment
- 5.5 quart dutch oven
- Blender
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
For serving
- Chopped parsley
- Crusty bread
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Instructions
- Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the butternut squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
- Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the butternut squash is tender, 20 to 30 minutes.
- Let cool slightly and pour the soup into a blender working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley and crusty bread.
Approximate Nutrition Per Serving
(6 servings total)
Calories: ~165
Total Fat: ~7 g
Saturated Fat: ~1 g
Carbohydrates: ~26 g
Fiber: ~5 g
Sugars: ~5 g
Protein: ~3 g
Sodium: ~420 mg (varies depending on broth)
Potassium: ~540 mg
Vitamin A: ~350% DV
Vitamin C: ~30% DV
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