Simple Butternut Squash Soup ♥

Simple Butternut Squash Soup, another healthy soup ♥ A Veggie Venture
graphic button small size size 10 A super simple silky smooth butternut squash soup, on the table fast, seasoned only ginger, garlic and a squirt of mustard. Not just vegan, Vegan Done Real. Naturally Gluten Free. Whole30 Friendly. graphic button small size size 10

~recipe updated, first published way back in 2007~
~more recently updated recipes~

Winter squash is so easy to roast that nearly always, I roast two, one for supper, one for something else. I even keep track of ways to use cooked squash in my Winter Squash recipes, just watch for the "little pot" icon like this a shortcut to recipes that call for cooked squash, good reason to roast extra!

This time the "something else" got delayed a few days and the squash needed fast attention. So I threw together a simple soup, not expecting much. But it tasted great, just a simple soup, perfect for a winterish weeknight supper, fortified by bits of cooked bacon and feta cheese. The sweetness of the soup, the saltiness of the bacon, the creaminess of the cheese ... very nice. And even better the next day.

BACK IN 2007, this simple soup was one of many new soup recipes for A Veggie Venture for an event I hosted called "Soup's On!" All month, soup enthusiasts from all over the world all cooked Soup, Glorious Soup! Bloggers used to do these events all the time back then, they were fun! And our community was small then, mostly, we all "knew" each other through our shared love for food and blogging.

graphic button small size size 10 "... it turned out great." ~ Sarah
graphic button small size size 10 "Awesome!" ~ Anonymous


Hands-on time: 15 minutes
Time to table: 20 minutes
Makes 4 cups

2 cups vegetable stock
1 tablespoon olive oil
1 onion, diced small
1 tablespoon minced garlic
1 teaspoon fresh minced ginger
1 tablespoon Dijon mustard
3 cups cooked butternut squash (about 725g, from about a three-pound squash)
Salt (be generous!) & pepper to taste

Heat the stock in the microwave, this step speeds the overall cooking time but can be skipped if you're not in a rush.

In a large saucepan or Dutch oven, heat the olive oil on MEDIUM until it shimmers. Add the onion, garlic and ginger as they're prepped and cook for 3 - 5 minutes until just beginning to show color. Stir in the mustard and cook 1 minute. Add the hot stock (slowly, at first) and stir well. Stir in the squash and stir until completely mixed in with broth. Cover and bring to a boil, stirring occasionally. Season to taste.

VARIATIONS For a silky smooth and decidedly less-rustic texture (as pictured) purée the soup with an immersion blender or in the blender.

Here's my favorite way to cook a butternut squash, whole! It's drop-dead simple but does take some time, so allow for that. Here it is, How to Roast a Whole Butternut Squash.
When I remade this soup recently, I found the texture a little thick so added another cup of vegetable stock. If wish I'd had a little more garlic/ginger for the extra volume.

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A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the
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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Hello Alanna,

    I really liked your site very much. The soup looks great and comforting...also loved the nutritional count in the end.
    Thanxs so much for sharing

  2. Hi Sushma ~ And thank you, Sushma, for your soup contribution!

  3. Butternut Squash soup is among my favorites. Indeed, in all it's variations it is very simply made, healthy and hearty. My personal preference is to always puree' and a little drop or two of Sherry in the pot never hurts! In fact, it enhances!

  4. I love this soup so much I served it at my wedding.

  5. Chef Jules ~ Thanks for stopping by. Your new site IS gorgeous! And I love a drop of sherry in lots of stuff so thanks for the inspiration here!

    Peabody ~ What, twasn't all sweets and gorgeous baked goods like on your blog?

  6. I love butternut squash (pumpkin here in Australia) soup! This is a lot richer than my very humble version, but I can imagine that it'd be a delight to the senses!

  7. Alanna, you are doing a wonderful job of listing all these soups, along with making your own! I know I got fed up after five days! I was longing for solids! I think the pea soup with the poached egg looks delicious though!

  8. I just tried your recipe and it turned out great. I do have to say though that adding cloves, nutmeg, and cinnamon really brought out the flavor of the squash. Now I just have to wait for it to cool down so I can bag it for the season!

  9. Made soup as written except for 2 changes: added 2 extra cups of squash and 1 cup cream. Awesome!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna