Creamy butternut squash soup and rosemary
Creamy butternut squash soup and rosemary
Butternut squash soup is one of those dishes that instantly feels like fall, warm, silky , and naturally sweet.
In this version, butternut squash meets the aroma of fresh rosemary and the richness of extra-virgin olive oil, creating a simple yet flavorful creamy soup. It’s a quick healthy fall soup recipe, perfect for a light dinner or as a cozy first course on colder days. With just a few ingredients and small touches, you get a smooth, comforting soup with an authentic, homemade taste.
Serve it plain or topped with crunchy croutons: a small, cozy comfort that warms both the palate and the season.
The secret is always the quality of the oil. Discover how Rigo D’Oro is made.
Read our storyPreparation time
10 min
Cooking time
20-25 min
Servings
4
Cost
€
Ingredients for Butternut Squash Soup
800 g (about 1.7 lb) Butternut squash, peeled and cleaned (or Delica squash)
1 shallot (or ½ leek)
1 small potato (about 100 g / 3.5 oz) (optional, for a thicker texture)
350-450 ml hot water (about 1.5–2 cups)
1 sprig of fresh rosemary
2 tablespoons Rigo D’Oro extra-virgin olive oil (1 for cooking and 1 to drizzle before serving)
Salt to taste
Black pepper (optional)
Toasted bread for croutons
How to make butternut squash soup
Preparing this soup is simple and requires just a few steps: cook the squash with the aromatics, then blend everything until smooth and creamy. Here’s how to make it step by step for a perfect result.
Step 1 - Prepare the base
Finely chop the shallot and sauté it in a tablespoon of extra-virgin olive oil for 2-3 minutes, until soft but not browned.
Step 2 - Add the squash
Cut the squash into cubes and add it to the pot. Stir well to coat it with the sautéed shallot.
Step 3 - Add water and aromatics
Pour in 350–450 ml of hot water (about 1.5–2 cups), add the diced potato (if using), and a sprig of rosemary. Cover and cook for 20-25 minutes, or until the squash is tender.
Step 4 - Blend until creamy
Remove the rosemary and blend with an immersion blender until smooth and velvety. If the soup is too thick add a splash of water. If it’s too thin simmer for a few more minutes to thicken.
Step 5 - Season and serve
Adjust salt and pepper, then finish with a drizzle of extra-virgin olive oil. Add toasted croutons for a crunchy topping.
What to serve with butternut squash soup
Butternut squash soup pairs beautifully with crunchy and aromatic toppings that balance its natural sweetness.
- Toasted bread croutons drizzled with extra-virgin olive oil are the simplest and most classic pairing. (If you're curious why olive oil is often preferred over butter in delicate dishes like this, check out our guide.)
- Roasted pumpkin seeds add an intense, nutty crunch.
- For a fragrant touch, sprinkle fresh chopped rosemary or a crack of black pepper.
- If you want a creamier contrast, add a spoonful of Greek yogurt or a light fresh cheese.
In every case, a final drizzle of extra-virgin olive oil ties all the flavors together and elevates each topping.
A drizzle of extra-virgin olive oil makes all the difference.
Discover our Olive OilIdeas and Variations for Butternut Squash Soup
This soup is already delicious in its classic version, but you can easily adapt it to your taste. Here are some light and natural variations to personalize it without losing its creaminess or the fragrant touch of rosemary.
Dairy free butternut squash soup
If you prefer a completely dairy-free version, simply skip the cream and use only squash, shallot, and hot water. The creaminess comes naturally - Delica squash is already smooth and velvety, and a drizzle of extra-virgin olive oil adds richness without weighing the dish down. It’s a light variant, perfect for anyone who wants a simple, clean soup with an authentic flavor.
Butternut squash soup without potatoes
For a lighter soup with a more intense squash flavor, prepare it without potatoes.
Slightly reduce the water (300- 350 ml / 1.25–1.5 cups) and blend until you reach the desired texture.
The result is a more fluid but very aromatic soup, ideal if you want the rosemary and olive oil to shine through.
Butternut squash and carrot soup
Add one or two carrots along with the squash to get a brighter color and a naturally sweeter flavor. Carrots pair beautifully with rosemary and make the soup even smoother and more harmonious. A perfect variation for those who love velvety soups with a touch of natural vegetable sweetness.
Butternut squash and chickpea soup
For a heartier version rich in plant-based protein, add 3-4 tablespoons of cooked chickpeas while the squash cooks. The soup becomes thicker, more filling, and can easily turn into a light main dish. Chickpeas blend smoothly and integrate perfectly without overpowering the squash.
Butternut squash soup with coconut milk
For a richer, more exotic twist, replace part of the water with full-fat coconut milk. It gives the soup a naturally creamy texture and a delicate, slightly sweet flavor that pairs beautifully with butternut squash. You can use ½ cup to 1 cup of coconut milk depending on how creamy you want it. This variation is perfect if you enjoy soups with a silky, tropical note. A touch of fresh ginger or a sprinkle of chili flakes can make the flavor even brighter and more aromatic.
Useful tips for the perfect butternut squash soup
If you want to adjust the texture, make it lighter, or store it properly, here are some practical tips you can follow based on your taste and cooking needs.
How to make a low-calories version of butternut squash soup?
Skip the potato and use less oil while cooking, adding just a drizzle at the end. Avoid cheese and cream, while they make the soup richer, they also increase the calories. The result will be a lighter soup, less creamy but still flavorful.
How to thicken butternut squash soup if it’s too thin?
Simmer over low heat for 5 - 7 minutes without the lid until it reaches the desired consistency. You can also add a small piece of potato to help it thicken.
Can you freeze butternut squash soup?
Yes - up to 3 months in an airtight container. Add the extra-virgin olive oil only after reheating it, not before.
Which squash is best for soup?
Butternut squash is often the best choice: sweet, tender, and naturally creamy, perfect for achieving a silky texture without adding too much liquid. Delica squash is also excellent, with a firmer, more flavorful flesh that gives a rich, aromatic result. For a slightly stronger taste, Mantovana squash is a good option. Avoid squash varieties that are too watery or fibrous - they can make the soup less smooth and balanced.
Every version changes, but one thing always matters
The quality of your ingredients and the care you put into each step.
A drizzle of Rigo D’Oro extra-virgin olive oil added at the end brings balance, aroma, and a golden note
that completes the dish beautifully.
Discover Rigo D’Oro Olive Oil
