Savory Squash Soup (with Butternut Squash, Thyme, Basil, Oregano & Sage) is such a savory, creamy, scrumptious soup. It takes about 40 minutes to make. Top it with a little candied ginger for an amazing flavor.
Savory Butternut Squash Soup makes a quick, delicious meal.
This is my favorite recipe for Butternut Squash Soup. The combination of spices—thyme, basil, oregano, and sage—and a little white wine in this soup satisfies my need for comfort food. Adding a little candied ginger as a garnish is brilliant. If you roast the squash instead of steaming it, the flavor will be even better.
This is a favorite soup for a night like Christmas Eve when we need a quick meal before we go listen to the awesome Mennonite singers at Park View Mennonite Church. The music is delightful. Those Mennonites can sing. I suspect we won’t be able to attend live services this year, but we can probably enjoy it online. Really, I think any night is a good night for soup, especially this savory, robust soup.
We like to eat Savory Butternut Squash Soup with a good green salad and some homemade Dillie Bread (it’s yummy). When I make soup, I generally freeze a container or two for another meal. Do you do that?
What You Need
For this recipe, you need a soup pot or Dutch Oven, knives, a cutting board, vegetable steamer, measuring cups and spoons and a good vegetable peeler. You also need an immersion blender, regular blender or food processor to blend the cooked squash and other ingredients to a smooth consistency. I prefer the immersion blender because it’s so easy.
Butternut Squash Soup (Savory) RecipePrint
Savory Squash Soup
This Butternut Squash Soup is creamy and savory.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Soup
- Cuisine: American
- 1 medium Butternut Squash (peeled, seeded and cut into small cubes)
- 1 large onion (chopped)
- 2 cloves garlic (about 1/2 teaspoon minced)
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme leaves (or 2 teaspoons fresh time, minced)
- 1/2 teaspoon dried rubbed sage
- 1 teaspoon dried basil (or 2 teaspoons fresh basil, chopped)
- 1/4 teaspoon oregano
- 1 teaspoon salt
- 1 medium white potato (peeled and diced)
- 1/2 cup dry white wine
- 1 1/2 cups milk alternative (I used coconut milk)
- 1/4 teaspoon pepper (or to taste)
- 1 1/2 cups water
- 2 tablespoons candied ginger (chopped, optional ingredient)
- Peel the squash and remove the seeds.
- Cut the squash into cubes and put it in your vegetable steamer.
- Peel and cube the potato. Put it in your vegetable steamer with the squash.
- Steam the squash and potatoes until soft and tender, about 12-15 minutes.
- While the squash and potatoes are steaming, heat the oil in your soup pot or Dutch oven over medium heat until it is hot.
- Add the onions to the soup pot and sauté them until the onions are transparent (5-10 minutes). Add the garlic and continue cooking for 30 seconds.
- Mix in the thyme, sage, basil and oregano.
- Add the salt and pepper.
- When tender, place the squash and potatoes in the soup pot and stir to combine.
- Add the milk and water to the soup pot and continue cooking until the mixture starts to thicken.
- Add the wine and continue cooking for a minute or two, stirring to mix, heating gently.
- Using an immersion blender, pulse the soup to smoothly blend.
- Adjust the seasonings, if necessary, and serve hot. Top with fresh chopped basil and/or chopped candied ginger.
- Serving Size: 1 1/2 cups of Savory Butternut Squash Soup
- Calories: 310
- Sugar: 4.7 g
- Sodium: 607.9 mg
- Fat: 25.2 g
- Saturated Fat: 17.1 g
- Trans Fat: 0 g
- Carbohydrates: 21.4 g
- Fiber: 2.9 g
- Protein: 3.5 g
- Cholesterol: 0 mg
Keywords: butternut squash soup, savory soup, squash soup
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Recipe Nutrition Information
This recipe is GF, NF, SF, EF, CF (use sea salt), V, VG*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This recipe was originally posted on Recipe Idea Shop Dec. 29, 2019 and updated October 12, 2021.