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Butternut Squash Soup with Sage, Rosemary, and Ginger Recipe

ByTaylor
Jump to Recipe· 4.5 from 6 reviews

I’m so excited to share this cozy and comforting Butternut Squash Soup with Sage, Rosemary, and Ginger Recipe with you. It’s one of those dishes that warms you up from the inside out while feeling fancy enough for guests yet simple enough for a quiet weeknight dinner. What makes this soup special for me is how the earthy sage and rosemary mingle perfectly with the zing of fresh ginger — it’s a flavor combo that just sings autumn in every spoonful.

This Butternut Squash Soup with Sage, Rosemary, and Ginger Recipe also shines because it’s incredibly forgiving and flexible, so even if you’re new to cooking soup from scratch, you’ll feel like a pro by the time you’re done. Plus, it freezes beautifully, making it a great option for meal prep or last-minute cozy dinners when you want a bowl of something wholesome and delicious in no time.

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Why This Recipe Works

  • Balanced Flavors: The sage and rosemary bring herbal earthiness that perfectly complements the sweet butternut squash, while the ginger adds a bright, warming kick.
  • Simple Ingredients, Big Impact: Using fresh herbs and ginger transforms basic ingredients into a richly layered soup without complicated steps.
  • Smooth, Creamy Texture: Blending the soup creates a velvety base that feels indulgent but uses no cream or dairy.
  • Versatile Meal: It can be a quick weeknight dish or dressed up with garnishes for entertaining, plus it stores and freezes like a dream.
A woman's hand is holding a wooden spoon scooping bright orange creamy soup with green herb pieces from a white pot with black inside, into a gray ceramic bowl held by another woman's hand. The pot sits on a white marbled surface with a blue checkered cloth on the left and a wooden pepper grinder on the right. In front, there is a small wooden dish with salt and fresh sage leaves beside a small glass jar of oil. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Butternut Squash Soup with Sage, Rosemary, and Ginger Recipe plays a role in building depth and comfort. Choosing fresh herbs and ginger really amps up the flavor and keeps it vibrant. When shopping, try to get a firm, unbruised squash for the best sweetness and texture.

  • Extra-virgin olive oil: Adds a subtle fruity richness that helps the onions become tender and flavorful.
  • Yellow onion: Provides a sweet, savory base that softens and blends into the soup perfectly.
  • Sea salt: Enhances all the natural flavors without overwhelming the palate.
  • Butternut squash: The star of the show with naturally sweet, creamy flesh that becomes silky when cooked and blended.
  • Garlic cloves: Bring aromatic depth and a slight savory bite to balance the sweetness.
  • Fresh sage: Offers a woodsy, peppery note that pairs wonderfully with squash.
  • Fresh rosemary: Adds a piney, fragrant touch that uplifts the dish.
  • Fresh ginger: Gives a gentle spicy warmth that’ll surprise you in the best way.
  • Vegetable broth: Keeps the soup light but flavorful; you can adjust the amount to get the perfect consistency.
  • Freshly ground black pepper: Adds just the right amount of mild heat and complexity.
  • Chopped parsley (for serving): Brightens things up with a fresh pop of color and flavor.
  • Toasted pepitas (for serving): Bring crunch and a nutty contrast that I adore.
  • Crusty bread (for serving): Perfect for soaking up every last drop of this delicious soup.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One thing I love about this Butternut Squash Soup with Sage, Rosemary, and Ginger Recipe is how easy it is to customize. Once you know the base flavor is a winner, feel free to play around—add a dash of cayenne for heat or swap herbs based on what you have.

  • Variation: I sometimes add a splash of coconut milk for a touch of creaminess without dairy. It’s subtle but makes it feel extra indulgent.
  • Spicy kick: A pinch of red pepper flakes mixed in with the garlic and herbs really wakes up the flavor on colder days.
  • Herb swaps: If fresh sage isn’t available, dried works (just use less), or try thyme alongside rosemary for a different herbal twist.
  • Protein boost: Stir in cooked lentils or top with crispy chickpeas for a heartier version that works great for lunch.

Step-by-Step: How I Make Butternut Squash Soup with Sage, Rosemary, and Ginger Recipe

Step 1: Sauté the Aromatics Just Right

I start by heating the olive oil over medium heat, then tossing in chopped onions seasoned with salt and pepper. You want to cook them gently until they’re soft and translucent—about 5 to 8 minutes. This slow cooking brings out their natural sweetness and creates a flavorful base for the soup. Remember, patience pays off here, so no rush to brown them.

Step 2: Add the Squash and Let It Soften

Next, add the cubed butternut squash to the pot and stir occasionally for about 8 to 10 minutes until it starts to get tender. Cooking it beforehand helps develop a deeper flavor and ensures the final soup is creamy and smooth without lumps. Don’t skip this step—it makes blending easier later.

Step 3: Stir in Garlic, Herbs, and Ginger

Now toss in the garlic, fresh sage, rosemary, and grated ginger. Stir everything together and let it cook for just 30 seconds to 1 minute until you can smell those wonderful aromas. Fresh herbs and ginger release their essential oils quickly, so keep an eye on this to avoid burning.

Step 4: Simmer with Broth to Tenderness

Pour in 3 cups of vegetable broth, bring it to a boil, then cover and reduce to a gentle simmer. Let the soup cook for 20 to 30 minutes, or until the squash is tender when poked with a fork. This slow simmering melds the flavors beautifully and softens everything just right.

Step 5: Blend to Silky Perfection

Once the squash is tender, let the soup cool a bit then blend it in batches until smooth and creamy. If it feels too thick, add extra broth—in my kitchen, that’s usually about a half to one more cup—to get it just the way I like it. Taste and adjust salt and pepper before serving.

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Pro Tips for Making Butternut Squash Soup with Sage, Rosemary, and Ginger Recipe

  • Peeling the Squash: Use a sharp vegetable peeler and a sturdy knife—this step can be tricky, so take your time or buy pre-cut squash to save effort.
  • Fresh Herbs Matter: Fresh sage and rosemary give a brighter, more vibrant flavor than dried; add dried herbs sparingly if fresh isn’t available.
  • Blending Safety: Let hot soup cool slightly before blending, and blend in batches to avoid splattering and burns.
  • Adjusting Thickness: Don’t be afraid to thin with extra broth after blending—soups can always be thickened again by simmering if needed.

How to Serve Butternut Squash Soup with Sage, Rosemary, and Ginger Recipe

Butternut Squash Soup with Sage, Rosemary, and Ginger Recipe - Recipe Image

Garnishes

I love topping my bowl of this Butternut Squash Soup with Sage, Rosemary, and Ginger Recipe with chopped fresh parsley for a pop of color and fresh herb flavor. Toasted pepitas add a wonderful crunchy texture contrast and a subtle nuttiness that elevates the soup. And crusty bread on the side? Absolutely non-negotiable for mopping up every creamy drop.

Side Dishes

This soup pairs beautifully with a simple green salad dressed in lemon vinaigrette, or a hearty grain bowl to round out your meal. I’ve also enjoyed it alongside roasted Brussels sprouts or a warm quinoa salad. The lightness of the soup balances out richer sides perfectly.

Creative Ways to Present

For special occasions, I’ve served this soup in mini pumpkin bowls—super festive and fun to scoop from. Another idea I’ve tried is drizzling a swirl of browned butter or sage oil on top for an elevated look and flavor boost. Little herb sprigs or edible flowers make it feel fancy and inviting at dinner parties.

Make Ahead and Storage

Storing Leftovers

After enjoying your soup, let any leftovers cool completely before transferring to airtight containers. I usually keep mine in the fridge for up to 4 days. When reheating, do it gently on the stove or in the microwave to keep that smooth texture intact.

Freezing

This Butternut Squash Soup with Sage, Rosemary, and Ginger Recipe freezes beautifully, making it a lifesaver for busy weeks. I portion it out into freezer-safe containers or heavy-duty zip-top bags, and it stays fresh for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

The best way I’ve found to reheat this soup is over low heat on the stove, stirring often to prevent sticking and keep it creamy. If the soup thickened too much in the fridge, stir in a splash of broth or water to loosen it back up. Microwaving works fine too—just cover and heat in short bursts, stirring in between.

FAQs

  1. Can I make this Butternut Squash Soup with Sage, Rosemary, and Ginger Recipe vegan?

    Absolutely! This recipe is naturally vegan as it uses vegetable broth and olive oil without any dairy or animal products. Just be sure to use a vegan bread for serving if you want to keep everything plant-based.

  2. Can I use dried herbs instead of fresh?

    You can, but fresh herbs really shine in this recipe with brighter, more vibrant flavors. If you use dried, reduce the amount to about one-third and add it earlier in the cooking process to allow flavors to develop.

  3. How do I avoid lumps in my soup?

    Be sure to cook the squash fully until tender before blending. Blend in batches if needed, and if lumps remain, continue blending or pass the soup through a fine mesh strainer for extra smoothness.

  4. What can I do if I don’t have fresh ginger?

    Fresh ginger is best for the bright flavor it adds, but ground ginger can work in a pinch—start with about ¼ teaspoon and add more carefully to avoid overpowering the soup.

Final Thoughts

This Butternut Squash Soup with Sage, Rosemary, and Ginger Recipe holds a special place in my kitchen, especially as the days get cooler and I crave something nurturing without fuss. I hope you enjoy making it as much as I do and find it becomes a go-to that comforts you in every season. Once you try it, this soup will feel like a warm hug waiting for you anytime you need one—so grab a big bowl, and dig in!

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Butternut Squash Soup with Sage, Rosemary, and Ginger Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 6 reviews
  • Author: Taylor
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A rich and creamy butternut squash soup made with aromatic herbs and fresh ginger, perfect for a cozy meal. This hearty soup is blended to smooth perfection and served with crunchy pepitas and crusty bread.

Ingredients

Soup Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, chopped
  • ½ teaspoon sea salt
  • 1 (3-pound) butternut squash, peeled, seeded, and cubed
  • 3 garlic cloves, chopped
  • 1 tablespoon chopped fresh sage
  • ½ tablespoon minced fresh rosemary
  • 1 teaspoon grated fresh ginger
  • 3 to 4 cups vegetable broth
  • Freshly ground black pepper

For Serving

  • Chopped parsley
  • Toasted pepitas
  • Crusty bread

Instructions

  1. Heat the oil and sauté onion: Heat the extra-virgin olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and several grinds of freshly ground black pepper. Sauté the onion until soft and translucent, about 5 to 8 minutes.
  2. Cook the butternut squash: Add the cubed butternut squash to the pot. Cook, stirring occasionally, until it begins to soften, about 8 to 10 minutes.
  3. Add aromatics: Stir in the chopped garlic, fresh sage, minced rosemary, and grated fresh ginger. Cook for 30 seconds to 1 minute until fragrant.
  4. Add broth and simmer: Pour in 3 cups of vegetable broth. Bring to a boil, then cover the pot and reduce the heat to a simmer. Let cook until the butternut squash is tender, about 20 to 30 minutes.
  5. Blend the soup: Allow the soup to cool slightly. Carefully transfer it in batches to a blender and blend until smooth. If the soup is too thick, add up to 1 cup more vegetable broth while blending to reach desired consistency.
  6. Season and serve: Adjust seasoning to taste with salt and pepper. Serve hot garnished with chopped parsley, toasted pepitas, and crusty bread on the side.

Notes

  • You can substitute fresh herbs with 1 teaspoon dried sage and ½ teaspoon dried rosemary if fresh is unavailable.
  • For a vegan and gluten-free option, ensure the vegetable broth and bread are suitable for these diets or omit the bread.
  • To save time, you can roast the butternut squash beforehand to intensify the flavor.
  • If you prefer a chunkier texture, blend only half the soup and stir the rest in.
  • To toast pepitas, heat them in a dry skillet over medium heat until fragrant and lightly browned, about 2-3 minutes.

Nutrition

  • Serving Size: 1 cup
  • Calories: 180 kcal
  • Sugar: 6 g
  • Sodium: 400 mg
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 5 g
  • Protein: 3 g
  • Cholesterol: 0 mg

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