Portobello Pizza cover

Butternut Squash Soup

A classic and simple fall soup that’s easy and delicious.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: dinner, Lunch, Soup
Cuisine: American
Keyword: meatless, soup, squash
Servings: 4 servings


  • 1 each butternut squash peeled, seeded, and cubed
  • 1 each large shallot chopped
  • 4 cloves garlic chopped
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon grated ginger
  • 4 cups vegetable broth
  • teaspoon ground nutmeg
  • ½ tablespoon fresh rosemary chopped
  • Pepitas for garnish


  • Peel butternut squash, scoop seeds and cut into cubes.
  • Add olive oil, shallot, salt, and pepper to a large pot, and cook over medium heat for approximately 5 minutes. Add butternut squash and stir, cooking for another 5-10 minutes or until squash softens.
  • Add garlic, ginger, rosemary, and nutmeg. Stir for 2 minutes. Add broth and bring to a boil. Stir well, cover, and reduce heat to simmer for approximately 20 minutes.
  • Pour soup into a blender, or use an immersion blender. Blend until smooth. Add more broth as needed. Add pepitas as a garnish and enjoy.