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

If you’re craving something cozy, creamy, and absolutely bursting with autumn warmth, you’ve got to try this Vegan Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe. I first made it on a chilly evening, and it instantly became my go-to comfort food. Between the earthy herbs, silky squash, and the crunch of toasted pepitas, it’s an absolute knockout you’ll love making over and over again.

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Ingredients You’ll Need

These ingredients come together so beautifully — the butternut squash provides creamy sweetness, while sage and rosemary add that classic herby depth. Here’s a quick heads-up: choosing fresh herbs and good-quality veggie broth will really elevate your soup.

• Extra-virgin olive oil: Use a nice quality one for sautéing, it adds subtle fruitiness that complements the squash.
• Yellow onion: A large, sweet onion softens down and layers in mellow flavor.
• Sea salt: Enhances all the natural flavors — don’t skip or skimp!
• Butternut squash: Make sure it’s ripe and fresh; it should feel heavy for its size and have a bright orange flesh inside.
• Garlic cloves: Chopped finely, garlic brings warmth and a little bite.
• Fresh sage: Its earthy, slightly peppery flavor pairs perfectly with squash.
• Fresh rosemary: Minced finely so it melds into the soup without overpowering.
• Grated fresh ginger: Adds a subtle zing and a touch of brightness that balances the richness.
• Vegetable broth: Use low-sodium if you want more control over saltiness.
• Freshly ground black pepper: Adds that little pop of heat and aroma.
• Chopped parsley: Use for garnish to brighten up each bowl.
• Toasted pepitas: These pumpkin seeds add crunch and a toasty flavor—I’ll share my toasting trick below!
• Crusty bread: An absolute must for dipping and soaking up every last drop.

Variations

I love playing around with this soup depending on the season or what’s in my pantry. It’s super forgiving, so you can add your own twist and still come out with something delicious.

• Spice it up: Once, I added a pinch of smoked paprika and a little cayenne for a smoky heat; my family went crazy for that version.
• Make it creamier: Stir in a splash of canned coconut milk or cashew cream at the end — it adds richness without dairy.
• Swap greens: Try adding a handful of baby spinach or kale in the last few minutes of cooking for added color and nutrition.
• Nutty twist: Toasted walnuts work just as well as pepitas if you want to mix things up or adjust based on what you have.

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

Step 1: Sauté the Aromatics and Squash

Start by heating the olive oil over medium heat in a large pot. Toss in the chopped onion with sea salt and a few grinds of black pepper, then let it sweat until it’s soft and translucent—this usually takes about 5 to 8 minutes. You’ll notice the sweet onion aroma fill your kitchen, which is always a good sign! Next, add the cubed butternut squash. Cook it for another 8 to 10 minutes, stirring occasionally, until it begins to soften but isn’t mushy yet. This slow start develops deep flavor, so don’t rush it!

Step 2: Add the Herbs, Garlic, and Broth

Now, stir in the chopped garlic, fresh sage, rosemary, and grated ginger. You’ll want to cook this mix for just 30 seconds to a minute until it’s fragrant—trust me, your kitchen will smell incredible. Pour in 3 cups of vegetable broth, bring everything to a boil, then cover and reduce the heat to a gentle simmer. Let the soup bubble away for 20 to 30 minutes until the squash is tender when pierced with a fork.

Step 3: Blend Until Silky Smooth

Once the squash is perfectly tender, remove the pot from heat and let it cool just a bit—this makes it safer and easier to blend. Use a sturdy blender or an immersion blender to puree the soup until velvety smooth. If it feels too thick, add up to an extra cup of broth and blend again until you get your desired consistency. Taste and adjust seasoning with salt and pepper. This step is where magic happens: silky, smooth, comforting goodness.

Step 4: Toast the Pepitas

While the soup simmers or blends, throw your pepitas into a dry skillet over medium heat. Stir them constantly for 3 to 5 minutes until they’re golden and fragrant. I discovered this trick because nothing beats that fresh-toasted flavor and crunch on top of smooth soup. Keep an eye on them—a minute too long, and they’ll burn!

Step 5: Serve with Parsley and Crusty Bread

Ladle your soup into bowls, sprinkle chopped fresh parsley and generous toasted pepitas over the top. Serve alongside warm crusty bread for dipping. My family always fights over that bread, so be ready to share—or hide a slice!

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

Garnishes

I always top my bowls with chopped parsley because that fresh, green pop really lightens things up. The toasted pepitas? They add the perfect nutty crunch that makes each spoonful more interesting. Sometimes, I drizzle a little extra virgin olive oil or add a swirl of coconut cream for extra richness if it’s a special occasion.

Side Dishes

Nothing pairs better than crusty artisan bread or warm sourdough rolls — perfect for dipping and scooping. If I want a heartier meal, I set the soup next to a simple mixed green salad dressed with lemon vinaigrette or even some roasted Brussels sprouts.

Creative Ways to Present

For a cozy dinner party, I like to serve this soup in rustic mugs or little carved-out mini pumpkins for a fun, festive look. It’s a total conversation starter and makes everyone feel just a little more special.

Make Ahead and Storage

Storing Leftovers

After making this Vegan Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe, I usually let it cool completely, then store it in airtight containers in the fridge. It keeps beautifully for up to 4 days, which is great for busy weeknights.

Freezing

I’ve frozen this soup multiple times without losing any flavor or texture. Just portion it into freezer-safe containers, leaving room for expansion. When you’re ready, thaw overnight in the fridge and reheat gently.

Reheating

Reheat the soup on the stove over low to medium heat, stirring occasionally so it heats evenly. If it thickens up too much, add a splash of broth or water to loosen it back to perfection. Avoid microwave reheating if you want the best texture, but it works in a pinch!

FAQs

Final Thoughts

This Vegan Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe has become one of my favorite dishes to share with friends and family. It feels nurturing and gourmet all at once—perfect for both busy weeknights and special occasions. I hope you’ll enjoy making it as much as I do, savoring every spoonful of that creamy, herby goodness topped with crunchy pepitas. Cozy up with a bowl, and let this soup brighten your day!

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