Butternut Squash Soup
Updated Nov. 18, 2025
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1medium butternut squash (2¼ to 2½ pounds), halved lengthwise and seeded
- 2tablespoons olive oil, plus more for drizzling
- Salt
- 1medium white onion, sliced
- 4garlic cloves, smashed and peeled
- ½teaspoon ground ginger
- ¼teaspoon freshly ground black pepper, plus more for sprinkling
- ¼teaspoon ground cinnamon
- ⅛teaspoon ground nutmeg
- 4cups vegetable stock, plus more if desired
- 1tablespoon unseasoned rice vinegar
- 1tablespoon honey or dark brown sugar (optional)
Nutritional analysis per serving (4 servings)
190 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 3 grams protein; 1256 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees.
- Step 2
Rub the flesh of the squash with 1 tablespoon oil and season with salt. Place the squash cut sides up on a small baking sheet, and cover tightly with foil. Bake until the flesh is tender and a knife can be inserted easily, about 50 minutes.
- Step 3
In a large stock pot, heat the remaining tablespoon of oil over medium. Add the onion and garlic and cook, stirring frequently, until softened and just beginning to brown around the edges, about 8 minutes. Scoop out the cooked squash with a spoon and add to the pot. Add the ginger, black pepper, cinnamon and nutmeg and stir until fragrant, about 30 seconds. Add the vegetable stock, stir and increase the heat to medium-high. Bring to a boil then reduce the heat to maintain a simmer and simmer uncovered for 10 minutes, stirring occasionally.
- Step 4
Using an immersion blender or working in batches in a standard blender, purée the soup until smooth. Return the soup to the pot and add the rice vinegar. Taste and add the honey or dark brown sugar if you’d like the soup sweeter, and add more salt if you’d like. Keep warm over low heat until ready to serve, thinning with water or more stock to your desired consistency.
- Step 5
Divide the soup among bowls, drizzle with additional olive oil and finish with an extra sprinkle of freshly ground black pepper if desired. Serve immediately or refrigerate in airtight containers for up to 3 days or freeze for up to 1 month.
Private Notes
Comments
My butternut soup recipe is a bit heartier than this version. I add 2 apples and 3 carrots (peeled and cut up) and only one teaspoon of chopped garlic. Replace dried ginger with 2 tablespoons of jarred ginger and add a cup of half and half or milk at the end. I also add a bay leaf to mixture once broth is added. Remove the bay lea before blending. I leave out the cinnamon and add a dash of nutmeg. Garnish with thin slices of unpeeled apple and a dollop of sour cream or Parmesan cheese.
I made as written and it is a lovely break from the maple-syrup infused versions I usually lean on. Note about roasting: save the foil. Halve and seed the squash, then roast face DOWN in a pan w/ 1/2 of water. Just as sweet. When the skin starts to char, it's perfect for soup. Just (mostly) just lift off the skin, scoop what's left. If it's a big one, prick and heat in M/W for 6 mins before trying to cut in half, way easier. Reduce roasting time if you use this trick.
I never cover butternut squash with foil when roasting, comes out great - just rub cut side with a little oil and roast cut side down. Less waste, delicious taste :)
Needed to use up leftover squash cubes, zucchini slices, diced onion, and baby spinach from various Thanksgiving dishes, so I used this recipe as a guide. Omitted the cinnamon and honey as roasted squash alone is sweet enough for me. I topped with cheese and served with a baguette, delicious.
Excellent flavors. Followed directions exactly!
Five stars as follows: Roasted squash 400 for 30 minutes, stirred at 15 minutes. Sautéed 1 diced onion, 1 inch grated ginger, 2 diced carrots, 2 diced celery stalks in 2 tablespoons butter and 1 tablespoon neutral oil with salt, 2 teaspoons Penzeys sweet curry, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg. Added roasted squash, 1 tablespoon brown sugar and 32 ounces chicken broth, simmered for 30 minutes. At end, added 1 cup water with 1 heaping teaspoon of better than bouillon, then immersion blended.