When fall finally rolls into Texas (usually somewhere between the last heatwave and the first cold front that has us all dusting off our boots), I know it’s time to whip out this Cozy Butternut Squash Soup for Fall.
It’s warm, creamy, and just the right mix of earthy herbs and sweet squash to make you forget the chaos of the day—especially when paired with some crusty bread and a glass of wine (optional but highly recommended).
Whether you’ve got picky kids, a packed calendar, or just need something easy but nourishing for a weeknight dinner, this soup has your back.
Table of Contents
Why You’ll Love This Cozy Butternut Squash Soup for Fall
Let’s face it—some fall soups are more effort than reward. But not this one. Here’s why this recipe earns its place in your regular dinner rotation:
- Quick prep and minimal cleanup: One pot and a blender—that’s all.
- Weeknight dinner win: Cooks while you finish that last email or help with homework.
- Comforting but not heavy: Thanks to a touch of ginger and herbs, it feels light but satisfying.
- Crowd-pleaser: From toddlers to in-laws, it’s always a hit.
Ingredients (and why they matter)
Here’s what you’ll need—and a little kitchen wisdom for each.
- Extra-virgin olive oil – for sautéing with rich flavor.
- Yellow onion – builds that savory base.
- Sea salt – enhances everything else.
- Butternut squash – the sweet, velvety star of the show.
- Garlic – because soup without garlic is just sadness in a bowl.
- Fresh sage & rosemary – the herbs that whisper “fall is here.”
- Fresh ginger – adds a zingy contrast to the creamy squash.
- Vegetable broth – the silky backdrop to it all.
- Black pepper – for balance and depth.
- Chopped parsley & toasted pepitas – for garnish and crunch.
- Crusty bread – not optional in this house.
Scroll to the recipe card below for exact measurements!
Step-by-Step: From Pot to Pureed Perfection
- Start with the aromatics
Warm your olive oil in a big ol’ pot over medium heat. Toss in chopped onion, salt, and black pepper. Sauté until soft and golden—about 5 to 8 minutes. - Add the squash and let it soften
Stir in your cubed butternut squash and cook until it begins to relax—8 to 10 minutes. Don’t worry if it starts sticking a little, that’s flavor magic. - Herbs, garlic, and zing!
Stir in the garlic, sage, rosemary, and ginger. Give it 30 seconds to a minute, just enough to fill your kitchen with the smells of fall. - Simmer it low and slow
Pour in 3 cups of vegetable broth, bring it to a boil, then cover and reduce to a simmer. Let it cook until the squash is fork-tender, about 20 to 30 minutes. - Blend it smooth
Let the soup cool just a bit. Carefully blend it until smooth—use batches if needed. Add more broth if it’s thicker than you like. - Serve with love
Ladle it into bowls, top with chopped parsley and toasted pepitas, and don’t forget that crusty bread.
Tips for Soup That Feels Like a Hug
- Peeling squash a pain? Try microwaving it for a few minutes to loosen the skin.
- Want it creamier? Add a splash of coconut milk for extra richness without the dairy.
- Leftovers? This soup actually tastes better the next day. It freezes like a dream, too.
A Little Backstory…
This butternut squash soup first made its way into my kitchen after a chilly fall festival years ago. I remember juggling a cider in one hand and a roasted squash sample in the other and thinking, “I can make this at home.” And y’all, after a few tweaks and trials (one of which turned out orange glue), this version became my ride-or-die soup recipe.
Now, it’s my go-to when I’m teaching beginner-friendly dinner recipes in my classes or just need something that tastes like a warm blanket after a long day.
FAQs
Can I substitute fresh herbs with dried ones?
You sure can! Use about 1/3 the amount of dried herbs compared to fresh.
Does it have coconut?
Not in this version, but if you love coconut, stir in some coconut milk at the end for a tropical twist.
How do I store leftovers?
Let it cool completely, then pop it in the fridge for up to 5 days or freeze for up to 3 months.
What makes this different from other Fall Soups?
It’s the ginger, y’all. That little kick takes this from bland to “where has this been all my life?”
Soup season doesn’t last forever, but when it hits, this Cozy Butternut Squash Soup for Fall makes every bowl feel like a moment. Whether you’re feeding a crowd, meal prepping, or just needing something simple but soul-soothing, this one delivers.
Now go on—grab that squash and let’s make fall delicious.
Print
Cozy Butternut Squash Soup for Fall: A Creamy Hug in a Bowl
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Cozy Butternut Squash Soup for Fall is rich, creamy, and perfect for chilly evenings. A one-pot, herb-packed recipe ideal for weeknight dinners or festive gatherings.
Ingredients
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
1/2 teaspoon sea salt
1 (3-pound) butternut squash, peeled, seeded, and cubed
3 garlic cloves, chopped
1 tablespoon chopped fresh sage
1/2 tablespoon minced fresh rosemary
1 teaspoon grated fresh ginger
3 to 4 cups vegetable broth
Freshly ground black pepper, to taste
Chopped parsley, for garnish
Toasted pepitas, for garnish
Crusty bread, for serving
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper. Sauté until onion is soft, about 5 to 8 minutes.
2. Add cubed butternut squash and cook, stirring occasionally, for 8 to 10 minutes until it begins to soften.
3. Stir in garlic, sage, rosemary, and ginger. Cook for 30 seconds to 1 minute until fragrant.
4. Add 3 cups of vegetable broth. Bring to a boil, then cover and reduce heat to a simmer. Cook until squash is tender, 20 to 30 minutes.
5. Let soup cool slightly. Blend in batches until smooth. If too thick, add up to 1 more cup of broth and blend again.
6. Taste and adjust seasoning if needed.
7. Serve hot, garnished with chopped parsley, toasted pepitas, and crusty bread on the side.
Notes
To add extra richness, stir in a splash of coconut milk at the end.
Leftovers can be stored in the fridge for up to 5 days or frozen for 3 months.
Microwave the squash for a few minutes before peeling to make it easier to handle.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Cozy Butternut Squash Soup for Fall, Fall Soups, Butternut Squash Soup, Weeknight Dinner, Dinner Recipes, Coconut, Festival