Fall is here, and you know what that means: soup!

Butternut squash soup is a staple of autumn dining, especially in the northeast. One of my favorite fall meals, it’s creamy, filling, and delicious. Although my mom makes it best (and I dare you to fight me on this), I’ll let you have a crack at it with this easy recipe.

Appliances and Cookware:

  • Standing blender (or immersion blender)
  • Stovetop
  • A large pot and pan
  • Oven
  • Parchment paper (optional)


  • 2 tbsp olive oil 
  • 1 large yellow onion, diced
  • 1 large shallot, diced
  • 1½ tsp salt
  • 1 medium-sized butternut squash (seeded)
  • 4 garlic cloves, minced
  • ½ tsp grated ginger
  • ½ tsp ground nutmeg
  • 3-4 cups chicken or vegetable broth
  • 1 tbsp sage, chopped (ideally fresh)
  • ½ tbsp rosemary, minced (ideally fresh)
  • ¼ tsp ground black pepper
  • Optional: add 1 tbsp maple syrup for sweetness
  • Optional: 1-2 tbsp heavy cream


  1. Heat the oven to 425°F and line a baking sheet with parchment paper. Place the squash on top and drizzle the insides with olive oil, adding a dash of salt and pepper before turning the squash so that the skin is up and the insides are down.
  2. Cook for 40 to 50 minutes, or until the squash is tender. 
  3. While the squash is cooling, heat the remaining olive oil (approximately 1 tbsp) over medium heat. Add the salt, onion, and shallot, cooking until softened. Add garlic and cook until fragrant (about a minute). Transfer the contents to a blender. 
  4. Scoop the innards of the squash into the blender, discarding the skin. Add the ginger, nutmeg, vegetable broth, and maple syrup, if using. Working in batches if necessary, blend until smooth.
  5. Transfer the blended mixture to the previous pot and add sage, rosemary, and black pepper to taste. 
  6. Serve hot with crusty bread and a swirl of cream.

Image via Wikimedia Commons