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butternut squash soup

Butternut Squash Soup

  • Author: Nancy
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4-6 bowls 1x
  • Category: soup
  • Method: boil, blend
  • Cuisine: American, Pacific Northwest


It is butternut squash season! Time to whip up lots of healthy and delicious recipes like this Easy Butternut Squash Soup! This nutrient-dense autumn vegetable is an excellent source of fibre, calcium, magnesium and Vitamins A, C, E and B. Just three tablespoons of cooked butternut squash counts as one of your five a day!



  • 1 medium butternut squash approximately 3 pounds, peeled and diced
  • 2 tbsp olive oil
  • 1 yellow onion, chopped
  • 1 carrot, chopped (optional)
  • 1 red pepper, chopped (optional)
  • 5 clovers, garlic, chopped
  • 1 thumb ginger, sliced (approximately 2 inches)
  • 3 tbsp Organika Veggie Broth (or Organika Chicken Bone Broth, or your choice of stock)
  • 3 cups water 
  • 1 tbsp fresh sage (or dried sage)
  • 1/2 tbsp fresh rosemary (or dried rosemary)
  • 1/2 tsp celery salt
  • 1/2 tsp black pepper


For Garnish

  • 1/2 cup cashews, chopped
  • 1 bunch cilantro, chopped
  • dash of chili pepper flakes


  1. Choose a medium butternut squash that is approximate 3 pounds. Peeled and dice.
  2. Chop the onions, shallots, garlic and ginger. If you like, you can also add a carrot or a red pepper too! This will also give the soup a nice orange hue.
  3. Heat oil in a large pot over medium heat.
  4. Once hot, add onions, shallots, garlic and ginger and simmer over low-medium heat until onions becomes translucent.
  5. Add in butternut squash and cook until it softens.
  6. Season with salt and pepper and herbs.
  7. Pour in broth and bring to boil and then reduce heat to low. Cover the pot and simmer for 15 minutes or until butternut squash becomes fork tender.
  8. Remove from heat and transfer to a Vitamix blender or use an immersion blender. Blend on high until creamy and smooth.
  9. Pour into bowls and garnish with chopped cilantro, chili pepper flakes and chopped cashews!
  10. Serve and enjoy!


  1. Fresh vs Dried Herbs – I always prefer to use fresh herbs whenever possible. This goes the same with fresh in season produce vs frozen. Dried sage and rosemary works equally fine.
  2. Store in refrigerator up to 4 days or up to 1 month in the freezer.

Keywords: butternut squash soup, autumn soup, best butternut squash soup, soup for cold weather, soup recipe, butternut squash recipes, vegan soup recipes, butternut squash health benefits, healthy soup recipes

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