Butternut Squash Soup

This Butternut Squash Soup is the perfect light and flavorful fall soup.  We make ours with organic veggies and herbs straight from our farm, along with locally grown butternut squash. As always, the quality of your ingredients matters immensely!

The key to soup making is to layer the flavors. So we start by sauteeing chopped onions, just until they brown, then add peeled and chopped butternut squash for more saute time and to bring out the squash’s flavor. Next we add minced garlic, rosemary, sage, and ginger for a little more saute time. So many good flavors! 

When we first made this soup, we used chicken stock. However, we were pretty sure this soup–with all the good herbs and alliums–could go vegan. So we switched out the stock for water and–still delicious! After a 20-30 minute simmer time, and once the squash is fork-tender, we let the soup cool for about 10 minutes before pureeing into perfect smoothness.

Our final touches for this Butternut Squash Soup are topping with fried sage (instructions in recipe) and our house-made gluten free croutons. Enjoy!

Photo by Evalena Voss

Butternut Squash Soup

A light, savory fall soup full of fall flavors.
Prep Time40 minutes
Cook Time40 minutes
Course: Soup
Keyword: butternut squash, fall herbs
Servings: 8 people


  • 1 cutting board
  • 1 Dutch oven or soup pot
  • 1 chef's knife
  • 1 blender
  • 1 saute pan (shallow pan)
  • 1 pair of tongs


  • 2 butternut squash peeled and cubed
  • 1/4 cup neutral oil like canola oil or avocado oil
  • 2-3 medium yellow onions peeled and chopped
  • 2 tsp kosher salt
  • 5 cranks black pepper
  • 6 cloves garlic peeled and minced
  • 10-12 leaves fresh sage can use 1 tsp dried, or to taste
  • 2 Tbsp fresh rosemary leaves can use 1 tsp dried, or to taste
  • 1 inch fresh ginger peeled and minced or grated (2 tsp grated)
  • 1.5-2 quarts water

For Fried Sage

  • 1/4 cup neutral oil like canola or avocado
  • 32-40 leaves fresh sage


  • Heat oil over medium heat until shimmering. Add onions, pepper, and salt. Saute over 8-10 minutes, until onions begin to brown.
  • Add butternut squash cubes. Saute another 8-10 minutes, until squash begins to brown. Add garlic, sage, rosemary, and ginger. Saute 1-2 minutes.
  • Deglaze with 1 cup water. Using wooden spoon (or sturdy spoon), stir any bits sticking to bottom of soup pot into the soup. Add remaining 1.5-2 quarts water. Bring to simmer. Simmer 20-30 minutes, until squash is fork tender. Let cool about 10 minutes. Blend in batches until smooth.

For Fried Sage

  • Heat oil over medium-high heat until shimmering. Test temperature by placing one sage leaf in oil. Leaf should immediately sizzle. Once oil is hot enough, add 8 leaves to oil at a time. Fry 15 seconds, then, using tongs, flip leaves over. Fry 5-10 seconds more. Remove from oil onto paper towel. Continue frying until all leaves are done. Sprinkle sage leaves with salt.

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