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Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe

ByMadison
Jump to Recipe·5 from 17 reviews

I have to tell you, this Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe is one of those cozy, soul-soothing dishes that I come back to every fall. It’s rich, creamy, and filled with those earthy herbal notes that make it feel special without being complicated. Honestly, it’s perfect for a chilly evening when you want something comforting but still a bit elegant.

What I love is how the sage and rosemary add this beautiful aromatic warmth, and topping it off with crunchy toasted pepitas gives it a lovely texture contrast. If you’re looking for a recipe that feels homemade and wonderful enough to serve guests — or just treat yourself — this Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe is definitely worth trying. And don’t worry, I’ll walk you through every little step!

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Why This Recipe Works

  • Balanced Flavors: The sage and rosemary bring out the natural sweetness of butternut squash without overpowering it.
  • Perfect Texture: Roasting the squash first helps achieve a silky smooth soup that feels luxurious on the palate.
  • Textural Contrast: Toasted pepitas add a delightful crunch that makes every spoonful exciting.
  • Simple Ingredients: Pantry staples and fresh herbs keep it approachable and budget-friendly without sacrificing flavor.
A woman's hand is holding a wooden spoon scooping bright orange creamy soup with green herb pieces from a white pot with black inside, into a gray ceramic bowl held by another woman's hand. The pot sits on a white marbled surface with a blue checkered cloth on the left and a wooden pepper grinder on the right. In front, there is a small wooden dish with salt and fresh sage leaves beside a small glass jar of oil. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

This Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe uses simple ingredients that combine beautifully to create layers of warmth and comfort. Picking fresh herbs and choosing a good-quality butternut squash makes all the difference.

  • Extra-virgin olive oil: Adds a subtle fruitiness and helps soften the onions gently.
  • Yellow onion: Provides a sweet, savory base that complements the squash’s natural sugars.
  • Sea salt: Enhances the flavors without masking them.
  • Butternut squash: The star ingredient—look for firm, heavy squash with a deep orange color for the best flavor.
  • Garlic cloves: Offers aromatic depth and a mild pungency that balances the sweetness.
  • Fresh sage: Brings a slightly peppery, herbal note that brightens the soup.
  • Fresh rosemary: Adds earthiness and pine-like fragrance that pairs perfectly with the squash.
  • Fresh ginger: Gives a gentle warmth and zing, lifting the flavors.
  • Vegetable broth: Provides the base liquid, enhancing savory notes; homemade or low-sodium store-bought works best.
  • Freshly ground black pepper: Adds a gentle heat and complexity.
  • Chopped parsley: A fresh garnish that brightens every bite.
  • Toasted pepitas: Adds satisfying crunch and a nutty flavor.
  • Crusty bread: For dipping and making the meal complete with texture contrast.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things about this soup is how flexible it is. I often tweak the herbs a bit depending on what I have, or add a little spice if I’m feeling adventurous. You should definitely feel free to make it your own — some of my favorite variations have come from simple swaps or additions in the moment.

  • Variation: Sometimes I swap the rosemary for thyme, which gives a softer herbal background and keeps things very mellow.
  • Dairy Addition: A splash of coconut milk or cream can add extra richness if you want a creamier texture without cream.
  • Spice it Up: Adding a pinch of cayenne or smoked paprika can give the soup a subtle kick that wakes up the flavors beautifully.
  • Make it Vegan: This recipe is naturally vegan, but be sure your broth is vegetable-based to keep it plant-friendly.

Step-by-Step: How I Make Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot over medium heat. When it’s shimmering, add your chopped onion, sea salt, and a few grinds of fresh black pepper. Stir frequently and let the onions soften up gently—that’s about 5 to 8 minutes. You want them translucent and sweet, not browned or crispy, so keep an eye on the heat. This forms your flavorful base!

Step 2: Cook the Butternut Squash

Add your cubed butternut squash to the pot next. Stir it around so it gets coated in the oil and mingles with the onions. Keep the heat at medium and cook for 8 to 10 minutes, stirring occasionally, until the squash starts to soften. This step really helps develop deeper flavor compared to just boiling the squash straight away, so be patient here!

Step 3: Add Herbs, Garlic, and Broth

Now toss in the chopped garlic, fresh sage, rosemary, and grated ginger. Stir for about 30 seconds to one minute just until everything smells incredible and fragrant—this is when the magic happens. Pour in 3 cups of vegetable broth, crank up the heat to bring it to a boil, then cover the pot and reduce the heat to a gentle simmer. Let it bubble away until the squash is tender—usually about 20 to 30 minutes.

Step 4: Blend and Season

Once the squash is tender, turn off the heat and let it cool for a few minutes so you don’t burn yourself when blending. Carefully transfer the soup to a blender in batches and puree until smooth and velvety. If the soup feels too thick, add up to 1 cup more broth to loosen it. Then taste it—usually a little salt and pepper adjustment is all it needs before it’s ready to serve.

Step 5: Garnish and Serve

Spoon into bowls and sprinkle chopped fresh parsley and those crunchy toasted pepitas on top. Don’t forget a slice of crusty bread—it’s the perfect companion for dipping and makes the whole meal feel so satisfying.

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Pro Tips for Making Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe

  • Don’t Rush the Onion: Low and slow sautéing means sweeter, softer onions that build more depth in your soup.
  • Use a High-Speed Blender: It creates a silky texture that feels luxurious without needing dairy or cream.
  • Toast Pepitas Fresh: Toast them just before serving for maximum crunch and nutty flavor.
  • Adjust Liquid Gradually: Add broth little by little when blending to avoid a soup that’s too thin or too thick.

How to Serve Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe

Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe - Recipe Image

Garnishes

I almost always top this soup with chopped parsley for that fresh herbal pop and toasted pepitas for a nutty crunch. Sometimes, I’ll drizzle in a bit of good-quality olive oil or a dollop of plain Greek yogurt for creaminess. These simple touches make it feel extra cozy and inviting.

Side Dishes

Crusty bread is my go-to side—something with a crunchy crust and soft center to soak up every drop of this velvety soup. Occasionally, I’ll serve it alongside a crisp green salad with a tangy vinaigrette to balance the richness.

Creative Ways to Present

For special occasions, I like serving the soup in hollowed-out mini pumpkins or bread bowls—it makes such a charming autumnal presentation. Sprinkling a pinch of smoked sea salt on top adds a dramatic finish that guests always ask about!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and the soup actually tastes even better the next day once the flavors meld. Just be sure to let it cool completely before refrigerating to keep it fresh longer.

Freezing

This soup freezes wonderfully! I portion it into freezer-safe containers or bags, leaving some headspace for expansion. When I’m ready to eat it, I thaw it overnight in the fridge and then reheat gently on the stove.

Reheating

Reheating on the stovetop over low heat with a splash of broth or water helps maintain that perfect creamy texture. I avoid microwaving if possible, because stirring on the stove ensures even warming without scorching.

FAQs

  1. Can I make this Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe ahead of time?

    Absolutely! This soup actually tastes better the next day as the flavors have more time to blend. Just store it in the fridge once cooled and reheat gently before serving.

  2. What can I substitute if I don’t have fresh sage or rosemary?

    Dried herbs can work in a pinch—use about one-third the amount of fresh herbs called for. Alternatively, thyme or a bit of herbes de Provence can provide a similar aromatic warmth.

  3. Is this Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe vegan?

    Yes, this recipe is naturally vegan as long as you use vegetable broth and skip any dairy garnishes. It’s a great choice if you’re cooking for plant-based eaters.

  4. Can I roast the butternut squash before adding it to the soup?

    Definitely! Roasting enhances the sweetness and adds a caramelized depth. You can roast cubes at 400°F for about 20-25 minutes, then add them in when you’re ready to simmer with broth and herbs.

Final Thoughts

This Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe feels like a hug in a bowl — comforting, flavorful, and so satisfying. It’s one of those dishes I love pulling out when I want to impress without stress or when I just need a little kitchen therapy. I hope you enjoy making and sharing it as much as I do; it’s a guaranteed crowd-pleaser that warms hearts and bellies alike.

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Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 17 reviews
  • Author: Madison
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A warm and comforting butternut squash soup made with sautéed onions, fresh herbs, and a hint of ginger, blended until smooth and served with toasted pepitas, chopped parsley, and crusty bread.

Ingredients

Main Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, chopped
  • ½ teaspoon sea salt
  • 1 (3-pound) butternut squash, peeled, seeded, and cubed
  • 3 garlic cloves, chopped
  • 1 tablespoon chopped fresh sage
  • ½ tablespoon minced fresh rosemary
  • 1 teaspoon grated fresh ginger
  • 3 to 4 cups vegetable broth
  • Freshly ground black pepper

For Serving

  • Chopped parsley
  • Toasted pepitas
  • Crusty bread

Instructions

  1. Heat the oil and sauté onion: Heat the extra-virgin olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and several grinds of freshly ground black pepper. Sauté the onion until it becomes soft and translucent, about 5 to 8 minutes.
  2. Add the butternut squash: Add the peeled, seeded, and cubed butternut squash to the pot. Cook while stirring occasionally until the squash starts to soften, about 8 to 10 minutes.
  3. Add aromatics and herbs: Stir in the chopped garlic, fresh sage, minced fresh rosemary, and grated fresh ginger. Cook for 30 seconds to 1 minute until fragrant.
  4. Add broth and simmer: Pour in 3 cups of vegetable broth, bring the mixture to a boil, then cover the pot and reduce the heat to a simmer. Let it cook until the squash is tender, approximately 20 to 30 minutes.
  5. Blend the soup: Allow the soup to cool slightly, then transfer it into a blender in batches if necessary. Blend until smooth. If the soup is too thick, add up to 1 cup more vegetable broth and blend again until desired consistency is achieved.
  6. Season and serve: Taste and adjust seasoning with salt and freshly ground black pepper as needed. Serve the soup topped with chopped parsley, toasted pepitas, and accompanied by crusty bread.

Notes

  • For a creamier texture, consider adding a splash of coconut milk or cream before blending.
  • Use a high-speed blender or immersion blender for smoother soup.
  • To save time, use pre-cut butternut squash from the store.
  • To toast pepitas, dry roast in a skillet over medium heat until golden and fragrant.
  • This soup can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.
  • Adjust herbs according to preference; thyme makes a good substitute for rosemary.

Nutrition

  • Serving Size: 1 cup
  • Calories: 150 kcal
  • Sugar: 5 g
  • Sodium: 400 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Protein: 3 g
  • Cholesterol: 0 mg

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