Rainy Day Butternut Squash Soup
A velvety, comforting soup infused with warm spices, perfect for cozying up on a rainy Vancouver afternoon. This comfort food-inspired soups (vegetarian) ready in about 55 minutes pairs peeled and cubed butternut squash, large, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, peeled and cubed butternut squash
- 1 large, diced onion
- 2 cloves, minced garlic
- 3 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/2 cup heavy cream
- 2 tbsp, chopped sage
Instructions
- Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and cook for 5-7 minutes until softened and translucent, stirring occasionally. Add 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to brown the garlic.
- Step 2: Add 2 lbs peeled and cubed butternut squash to the pot, along with 4 cups vegetable broth, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground ginger. Bring to a simmer, then cover and reduce heat to low. Cook for 25-30 minutes until the squash is very tender.
- Step 3: Use an immersion blender to puree the soup until completely smooth (or transfer to a blender in batches). Return to the pot and stir in 1/2 cup heavy cream. Simmer for 2 more minutes without boiling. Serve hot, garnished with 2 tbsp fresh chopped sage.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rainy Day Butternut Squash Soup take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rainy Day Butternut Squash Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, diced onion from drying out.
Can I substitute ingredients in Rainy Day Butternut Squash Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rainy Day Butternut Squash Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Rainy Day Butternut Squash Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
