Butternut Squash Soup

4 servings


1 hour 15 minutes

total time


1 medium butternut squash (2 1/4 to 2 1/2 pounds), halved lengthwise and seeded

2 tablespoons olive oil, plus more for drizzling


1 medium white onion, sliced

4 garlic cloves, smashed and peeled

1/2 teaspoon ground ginger

1/4 teaspoon freshly ground black pepper, plus more for sprinkling

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

4 cups vegetable stock, plus more if desired

1 tablespoon unseasoned rice vinegar

1 tablespoon honey or dark brown sugar (optional)


Heat oven to 425 degrees

Rub the flesh of the squash with 1 tablespoon oil and season with salt. Place the squash cut sides up on a small baking sheet, and cover tightly with foil. Bake until the flesh is tender and a knife can be inserted easily, about 50 minutes.

In a large stock pot, heat the remaining tablespoon of oil over medium. Add the onion and garlic and cook, stirring frequently, until softened and just beginning to brown around the edges, about 8 minutes. Scoop out the cooked squash with a spoon and add to the pot. Add the ginger, black pepper, cinnamon and nutmeg and stir until fragrant, about 30 seconds. Add the vegetable stock, stir and increase the heat to medium-high. Bring to a boil then reduce the heat to maintain a simmer and simmer uncovered for 10 minutes, stirring occasionally.

Using an immersion blender or working in batches in a standard blender, purée the soup until smooth. Return the soup to the pot and add the rice vinegar. Taste and add the honey or dark brown sugar if you’d like the soup sweeter, and add more salt if you’d like. Keep warm over low heat until ready to serve, thinning with water or more stock to your desired consistency.

Divide the soup among bowls, drizzle with additional olive oil and finish with an extra sprinkle of freshly ground black pepper if desired. Serve immediately or refrigerate in airtight containers for up to 3 days or freeze for up to 1 month.


Serving Size




Total Fat

7 g

Saturated Fat

1 g

Unsaturated Fat

6 g

Trans Fat

0 g




1256 mg

Total Carbohydrate

33 g

Dietary Fiber

5 g

Total Sugars

9 g


3 g

4 servings


1 hour 15 minutes

total time
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