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 amazing 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 it 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) Recipe
Savory Squash Soup
This Butternut Squash Soup is creamy and savory.
- 1 medium Butternut Squash (peeled, seeded and cut into small cubes)
- 1 large onion (chopped)
- 2 cloves garlic (about ½ teaspoon minced)
- 2 tablespoons olive oil
- ½ teaspoon dried thyme leaves (or 2 teaspoons fresh time, minced)
- ½ teaspoon dried rubbed sage
- 1 teaspoon dried basil (or 2 teaspoons fresh basil, chopped)
- ¼ teaspoon oregano
- 1 teaspoon salt
- 1 medium white potato (peeled and diced)
- ½ cup dry white wine
- 1 ½ cups milk alternative (I used coconut milk)
- ¼ teaspoon pepper (or to taste)
- 1 ½ 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.
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Recipe Nutrition Information
This recipe is GF, DF (use dairy free milk), NF (use nut-free milk), SF, EF, CF (use sea salt), V, VG (use dairy alternative)*
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, 2020.