Butternut Squash Soup

By Yewande Komolafe

Updated November 17, 2025

  • Bobbi Lin for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Total Time
1 hour 15 minutes
Rating
4(3,524)
Comments
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With a combination of squash, onion, garlic and a little spice, this soup is as simple as it gets. Roasting the squash helps concentrate its natural flavors and is a step that can be done a day or two ahead. A splash of rice vinegar adds a tangy sparkle and, if you want a touch more sweetness, you can stir in some brown sugar or honey. Taste your soup before adding any — you may find your squash’s natural sugars offer just the right amount of sweetness for you.

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Ingredients

Yield:4 servings

  • 1 medium butternut squash (2 ¼ to 2 ½ pounds), halved lengthwise and seeded

  • 2 tablespoons olive oil, plus more for drizzling

  • Salt

  • 1 medium white onion, sliced

  • 4 garlic cloves, smashed and peeled

  • ½ teaspoon ground ginger

  • ¼ teaspoon freshly ground black pepper, plus more for sprinkling

  • ¼ teaspoon ground cinnamon

  • ⅛ teaspoon ground nutmeg

  • 4 cups vegetable stock, plus more if desired

  • 1 tablespoon unseasoned rice vinegar

  • 1 tablespoon honey or dark brown sugar (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

38 grams carbs; 210 calories; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 6 grams fiber; 1258 milligrams sodium; 3 grams protein; 9 grams sugar

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

  1. Step 1

    Heat oven to 425 degrees.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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Ratings

4 out of 5
3,524 user ratings
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Comments

Terry Graves

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.

JimSmithOnline

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.

AB

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 :)

Barbara Gallagher

I followed the recipe as given and found the directions easy to follow. Roasting the squash and then removing the skin after it has cooled made the soup much easier to prepare. It is very tasty and I will make it again.

Danvillerose

Pretty tasty in an autumn-y sort of way! Might cut back on the broth next time; would prefer it heavier and creamier. Added a bit of half and half at the end and omitted the rice vinegar. Tip on preparing the squash: pierce a few times with a sharp knife and microwave whole for 5-6 minutes or until a knife goes in easily. Cut in half, scoop out the seeds, and cut up the tender flesh for the soup. Much easier than peeling and cutting up a very hard squash. Plus, no using the oven!

Cathy

Add a jar of enchilada sauce to any butternut squash soup recipe. Easy, and better.

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