Savory Butternut Squash Soup
Savory Butternut Squash Soup is a lovely and warming start to any meal. This beautiful soup is smooth and silky, and has more complex flavors than traditionally sweet butternut squash soup recipes. Savory ingredients, like fresh herbs, fresh ginger, and a touch of curry powder elevate this soup into something extra special.
Butternut squash soup makes a healthy lunch in cold weather, and a great starter for a holiday meal. This one pot recipe is easy enough for any family dinner. To learn how to make this yummy soup recipe, see the printable recipe card below. Or, for a quick overview watch the recipe video. Want a more detailed explanation of this recipe? See the Step by Step Instructions below. For other recipe variations, visit the Pimp My Recipe section in this recipe’s Blog Comments & Tips.
Sign up for a free subscription to our monthly newsletter and access to exclusive content.
To browse some of our favorite kitchen essentials, gadgets, and pantry items, visit our Recommended Products page.
RECIPE
(Check out our Step by Step Instructions below the recipe card.)
Recipe Updated: 11/23/22
SAVORY BUTTERNUT SQUASH SOUP
Ingredients
Instructions
- Prep all your ingredients by measuring, chopping, and grating, everything in advance.
- Place a large stock pot (10 quart) over medium heat, and add olive oil. Once oil is hot, add onion, salt, and white pepper, and sauté until soft and translucent (about 8 minutes - do not brown). Add curry powder, and sauté for 30 seconds.
- Add butternut squash, and sauté (stirring often) for about 12 to 15 minutes until begins to soften. Test for doneness with tip of a knife. Then add garlic, ginger, rosemary, and sage. Sauté until fragrant (about 1 minute). Add chicken stock (or vegetable stock), stir to combine, raise heat to medium-high, and bring to a boil. Then cover, and simmer on low heat for about 30 minutes.
- Remove from heat. Then using an immersion blender, puree soup directly in the stock pot until completely smooth. Taste for seasoning, and adjust with more salt and pepper if needed, and serve while hot.
- As optional garnishes, top each serving with a swirl of crème fraîche, a sprinkle of roasted pepitas, and fried sage leaves (see Note #3).
Notes
- To make this recipe quick and easy, I used packaged fresh butternut squash (four 12 ounce bags) which were already cut into cubes. You will still probably need to cut them into equal sized 1 inch pieces. If you decide to use fresh butternut squash (always best), just make sure to buy a large enough squash (about 3 ½ pounds) to end up with 2 ¾ pounds of cubed squash.
- If you love ginger, then I highly recommend using 1 ½ teaspoons of fresh ginger for a stronger and more exotic flavored soup
- OPTIONAL GARNISHES: For details on how to prepare optional garnishes, see the Step by Step Instructions below (on the website).
- Recipe can be made up to 2 days ahead, and tastes even better over time.
- Makes 8 servings (or 6 larger bowls).
Nutrition Facts
Calories
148.88Fat (grams)
5.16Sat. Fat (grams)
0.93Carbs (grams)
23.19Fiber (grams)
3.86Net carbs
20.28Sugar (grams)
5.81Protein (grams)
4.78Sodium (milligrams)
260.08Cholesterol (grams)
3.6Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods. Optional garnishes are not included in the nutritional calculations.
Step by Step Instructions
PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
STEP 1
Prep all your ingredients by measuring, chopping, and grating, everything in advance. Dice 1 large onion (white or yellow), chop 8 cups chopped butternut squash (about 34 ounces - see Note A below), mince 4 large garlic cloves, peel and grate 1 ½ teaspoons fresh ginger (see Note B below), finely chop 2 teaspoons fresh rosemary, and chop 1 tablespoon fresh sage. Measure 1 teaspoon kosher salt, ½ teaspoon ground white pepper, and ¼ teaspoon curry powder, and 4 cups chicken stock (or vegetable stock, as shown in the photo below). Set each ingredient aside.
Note A: To make this recipe quick and easy, I used packaged fresh butternut squash (almost three 12 ounce bags) which were already cut into cubes. You will probably need to cut them into equal sized 1 inch pieces. If you decide to start with a whole butternut squash (always best), just make sure to buy a large enough squash (about 3 ½ pounds) to end up with 2 ¾ pounds of cubed squash.
Note B: If you want a more mellow ginger flavor, then use only 1 teaspoon of fresh grated ginger. To find out the best way to peel fresh ginger, just watch the how to video on my Tips & Tricks page for TIP #25 - How to Peel Ginger.
STEP 2
Place a large stock pot (10 quart) over medium heat, and add 2 tablespoons extra virgin olive oil. Once oil is hot, add diced onion, kosher salt, and ground white pepper, and sauté until soft and translucent (about 8 minutes - do not brown). Add curry powder, and sauté for 30 seconds.
STEP 3
Add chopped butternut squash, and sauté (stirring often) for about 12 to 15 minutes until it begins to soften. Test for softness with the tip of a knife. Then add minced garlic, grated fresh ginger, chopped rosemary, and chopped sage. Sauté until fragrant (about 1 minute). Add chicken stock (or vegetable stock), stir to combine, raise heat to medium-high, and bring to a boil. Then reduce heat to low, cover, and simmer for about 30 minutes.
STEP 4
Test squash for doneness, with the tip of a sharp knife inserted into squash (should be buttery soft). Remove from heat. Then using an immersion blender, purée soup directly in the stock pot until completely smooth. Taste for seasoning, and adjust with more salt and pepper if needed.
SERVING SUGGESTIONS
Top each serving with a swirl of crème fraîche, a sprinkle of roasted & unsalted pepitas (or toasted pepitas), and some fried sage leaves. Serve while hot, and enjoy!
Note: See Optional Garnishes below for details on how to prepare each one.
OPTIONAL GARNISHES
Fried Sage Leaves: Heat 1 teaspoon olive oil in a small fry pan on medium heat. Once oil is hot, add either whole sage leaves (use small leaves) or chopped sage to the pan, and sauté until crisp. Using a slotted spoon, transfer leaves to a paper towel lined plate to drain.
Crème Fraîche: To a small bowl, add 2 ½ tablespoons crème fraîche, and ½ to 1 teaspoon water, and stir until thinned and silky. Drizzle or dollop about 1 teaspoon of crème fraîche on top of each serving and swirl with a skewer.
Roasted Pepitas: You can buy roasted & unsalted pepitas. If you can only find raw pepitas, it takes only minutes to dry toast them. Heat a small heavy duty fry pan on medium heat. Once hot, add 2 ½ tablespoons unsalted raw pepitas, spread in a single layer, and shake the pan occasionally. When you start to hear popping (like popcorn popping), shake the pan again, and remove from heat. Transfer to a plate to cool. Then top each serving with about 1 teaspoon pepitas, and a sprinkling of fried sage leaves (or chopped).
Notes:
Recipe can be made up to 2 days ahead, and tastes even better over time.
Soup can be stored in refrigerator for up to 5 days in an airtight container. Soup can also be frozen (without garnishes) in an airtight container or Ziploc freezer bag for up to 2 months. To defrost, transfer sealed container to refrigerator, and allow to slowly defrost in the fridge overnight. Once defrosted, reheat on stove on low heat.
Makes 8 servings (or 6 larger bowls).
VIDEO
How to Make this Delicious and Savory Butternut Squash Soup!
Blog Comments & Tips
A deliciously silky and savory autumn soup!
This Savory Butternut Squash Soup recipe is so delicious, and has a more exotic flavor than most traditional butternut squash soup recipes that tend to have more sweetness. This is a wonderful recipe for autumn when butternut squash is in season. And, this soup also makes a healthy lunch in cold weather and a great starter for a holiday meal.
Despite the complex flavor profile of this soup, this one pot recipe is easy enough to make for any family dinner. There is no extra step to roast the butternut squash, as everything is done in one pot!
My father always told me that the sign of a truly good chef was in their ability to make a great soup. I’m not sure if this is the case now, but back in the day, one of the initial tests for an aspiring chef in France was to make a soup or a simple egg dish for the executive chef. He said they could tell the skill of that chef by these two simple dishes, and would hire them or not based on the end result of each plate.
Each time I develop a new soup recipe, I remember my late aunt Ofelia, who was the master soup maker in my family. I recall her making so many varieties of soups over the years, and they all had such amazing textures and flavors. She was a great home cook, and given the opportunity, she probably had the potential to be a great chef. I did my best to “channel” her soup making skills while developing this recipe.
How do you ensure the best results from this recipe?
My 5 tips to making a delicious Savory Butternut Squash Soup:
Fresh, organic ingredients are best for this recipe.
Whether you use pre-cut squash, or a whole butternut squash and chop it, be sure to cut the squash into uniform 1 inch pieces so it cooks evenly.
Don’t over sauté the garlic or fresh herbs, or they will become bitter, or lose their flavor.
Taste for seasoning and adjust if needed, but wait until the soup is completely done before adding extra salt or pepper.
I highly recommend using the full amount of grated fresh ginger, as it adds an exotic flavor. The small amount of curry adds just a hint of warmth.
Have any dietary preferences that won’t quite work with our recipe? It’s time to customize and Pimp My Recipe.
Pimp My Recipe:
Make it Spicier: Add up 2 teaspoons of freshly grated ginger, and up to ½ teaspoon of curry powder for a more intense and exotic flavor.
Make it Sweeter: Reduce the amount of fresh grated ginger to only ½ teaspoon, and add only a pinch of curry powder. You can also omit the curry powder and ginger if you don’t like these flavors, but you will need to adjust the seasoning at the end.
Make it Vegan & Dairy Free: This soup is already vegan and dairy free, that is, if you use the vegetable stock and omit the crème fraîche garnish. All other ingredients are plant-based.
Make it Lux: Although this soup is already smooth and silky without any cream, you can easily create a rich, butternut squash bisque. Just add ½ cup of heavy cream during Step 4 after you puree the soup. Just add the cream, and heat on medium-low until heated through. Then adjust for seasoning.
Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Pimp My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Remember to wait to adjust for seasoning at the very end of the cooking process, well after the soup has reduced in volume.
Every editorial product is independently selected. I may be compensated or receive an affiliate commission if you purchase products via these links. As an Amazon Associate, I earn from qualifying purchases.
