Harvest Herb & Butternut Squash Soup
This soup is everything November should taste like—warm, silky, and full of earthy sweetness. The magic is the herbs: homegrown sage, thyme, parsley, and even rosemary take this simple recipe from good to unforgettable.
Ingredients
Produce + herbs (homegrown options!)
- 1 medium butternut squash, peeled + cubed
- 1 onion, roughly chopped
- 3–4 garlic cloves
- 1 large carrot, peeled + chopped
- 1–2 tbsp fresh sage (or 1 tsp dried)
- 1 tbsp fresh thyme
- 1 tbsp fresh parsley, for garnish
- Optional: 1 sprig fresh rosemary
Pantry
- 2 tbsp olive oil
- 4 cups vegetable or chicken broth
- ½ cup cream or coconut milk (optional for creaminess)
- ½ tsp salt (more to taste)
- ¼ tsp black pepper
- Optional: a pinch of nutmeg or smoked paprika
Instructions
1. Sauté the aromatics
Heat olive oil in a large pot over medium heat. Add onion, carrot, and garlic. Cook 5–7 minutes, until soft and fragrant.
2. Add squash + herbs
Stir in the cubed butternut squash, sage, thyme, and rosemary (if using). Cook another 2–3 minutes so the herbs infuse the vegetables.
3. Simmer
Pour in the broth. Bring to a boil, then reduce to a gentle simmer for 20–25 minutes—until the squash is fork-tender.
4. Blend
Remove rosemary sprig.
Use an immersion blender to puree until smooth (or carefully blend in batches).
5. Finish
Stir in cream or coconut milk if using. Taste and adjust salt, pepper, or add a touch of nutmeg.
6. Garnish
Top with chopped parsley, a swirl of cream, toasted pumpkin seeds, or crispy sage leaves.
Try Growing These at Home:
- Sage — Perennial, easy to grow, thrives in fall and winter.
- Thyme — Compact and perfect for containers.
- Parsley — Reliable cool-season herb.
- Garlic chives — Nice garnish alternative.
- Pumpkin/winter squash — Small seeds, big reward.
Check our herb and vegetable seeds to start your own kitchen garden.
Serving Ideas
- Pair with crusty bread or grilled cheese.
- Serve as a Thanksgiving appetizer.
- Freeze in jars for easy winter meals.
It’s one of those recipes people make once and then crave every year.