When the leaves start to change color and the air turns crisp, my cravings shift towards warm, comforting meals. There’s something about the season that has me yearning for hearty soups, especially when butternut squash is involved. This creamy, sweet vegetable is not just delicious; it’s the star of the show in countless comforting dishes. So, whether you’re trying to eat healthier or simply want an easy way to enjoy the flavors of fall, I’ve curated a collection of scrumptious butternut squash recipes soup that will warm your heart and fill your belly.
If you love cozy nights in, cooking for friends and family, or just want to enjoy nutritious meals with minimal effort, this post is for you. I know many of you are looking for healthy soup recipes that double as comfort food. That’s why I’ve pulled together a list of 16 butternut squash soup recipes that are not only delicious but also easy to make. Each recipe is packed with flavor and perfect for chilly evenings when you crave something warm and satisfying.
Get ready to explore a variety of soups, from rich and creamy blends to vibrant, spiced options. You’ll find dishes like Curried Butternut Squash Soup and Butternut Squash and Apple Soup that are perfect for fall gatherings. Each recipe is designed to bring that comforting feeling home while keeping your meals healthy and nourishing. Let’s dive into these delightful soup creations and discover the cozy warmth they promise to deliver!
Key Takeaways
– Butternut squash soup is versatile and can be combined with various ingredients like apples, lentils, and spices for unique flavors.
– Each recipe in this collection emphasizes health, making them great choices for nutritious meals.
– These soups are perfect for fall, reflecting the seasonal bounty of squash and other vegetables.
– Many of the recipes can be made vegetarian or vegan, catering to diverse dietary preferences.
– Preparing butternut squash soup is often simple and requires minimal cooking skills, making them accessible for everyone.
1. Creamy Butternut Squash Soup
Craving a warm hug in a bowl? This creamy butternut squash soup is your answer. Combining roasted squash with creamy coconut milk and a touch of ginger, it delivers a velvety texture that comforts and satisfies. Not only is it rich in flavor, but it’s also packed with nutrients, making it a perfect choice for a quick weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 1 can (14 oz) coconut milk
– 1 medium onion, diced
– 2 garlic cloves, minced
– 2 cups vegetable broth
– 1 tsp grated ginger
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper, and roast on a baking sheet for 25 minutes until tender.
3. In a large pot, sauté the onion and garlic until translucent, then add the roasted squash, ginger, and vegetable broth.
4. Simmer for 10 minutes before blending until smooth.
5. Stir in the coconut milk, adjust seasoning, and heat through.
6. Serve hot, garnished with fresh herbs or a drizzle of coconut cream.
FAQs:
– Can I freeze this soup? Yes, it freezes well for up to 3 months.
2. Curried Butternut Squash Soup
Looking to spice up your meal? This curried butternut squash soup is a delightful blend of sweet and savory, highlighted by aromatic Indian spices. The warm, inviting color and fragrant scent make it an irresistible dish that’s perfect for cozy evenings. Plus, it’s an excellent way to sneak in more veggies!
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 1 onion, chopped
– 2 tbsp curry powder
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– 1 tbsp olive oil
– Salt to taste
Instructions:
1. In a large pot, heat olive oil over medium heat and sauté the onion until soft.
2. Add the curry powder and cook for another minute until fragrant.
3. Add the cubed butternut squash and vegetable broth; bring to a boil.
4. Reduce heat and simmer for 20 minutes or until the squash is tender.
5. Puree the soup until smooth, then stir in the coconut milk and adjust seasoning.
6. Serve warm with a sprinkle of fresh cilantro on top.
FAQs:
– Can I use other types of squash? Absolutely! Acorn or pumpkin work well too.
3. Roasted Garlic and Butternut Squash Soup
For garlic aficionados, this roasted garlic and butternut squash soup is a dream come true. The deep, savory notes from roasted garlic meld perfectly with the sweet squash, creating a rich flavor profile that’s hard to resist. Pair it with crusty bread, and you have a fulfilling meal that hits the spot every time.
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 1 whole bulb of garlic
– 1 onion, chopped
– 4 cups vegetable broth
– 1 tsp thyme
– 1 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Cut the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft.
3. Toss the butternut squash with olive oil, salt, and pepper, and roast for 25 minutes or until tender.
4. In a pot, sauté the onion until translucent, then add the roasted squash and garlic (squeezed out of skins).
5. Pour in the vegetable broth and thyme, then simmer for 10 minutes.
6. Blend until smooth, adjust seasoning, and serve hot.
FAQs:
– How can I make this soup less garlicky? Just reduce the amount of garlic used!
4. Butternut Squash and Apple Soup
This butternut squash and apple soup beautifully balances the sweet and tart flavors for a delightful culinary experience. The combination of creamy squash and crisp apples creates a heartwarming dish, perfect for chilly nights when you’re craving something cozy. It’s both comforting and uniquely delicious!
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 2 medium apples, peeled and chopped
– 1 onion, diced
– 4 cups vegetable broth
– 1 tsp cinnamon
– 1 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. In a large pot, heat olive oil over medium heat and sauté the onion until softened.
2. Add the butternut squash, apples, and seasonings, cooking for about 5 minutes.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce heat and simmer for about 20 minutes until the squash and apples are tender.
5. Blend until smooth, then adjust seasoning.
6. Serve warm, garnished with apple slices for a fresh touch.
FAQs:
– What type of apples work best? Granny Smith or Honeycrisp are excellent choices.
5. Butternut Squash and Lentil Soup
If you’re looking for a nourishing meal that keeps you full, this butternut squash and lentil soup is the way to go. Packed with protein and fiber, the earthy lentils balance the sweetness of the squash, making for a hearty dish that’s perfect for meal prep or a comforting dinner.
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 1 cup red lentils
– 1 onion, diced
– 4 cups vegetable broth
– 2 tsp cumin
– 1 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. In a large pot, heat olive oil and sauté the onion until translucent.
2. Add the cubed butternut squash, red lentils, cumin, and vegetable broth. Bring to a boil.
3. Lower the heat and simmer for 25 minutes or until the lentils are cooked through and the squash is tender.
4. Blend half the soup to create a creamy texture, then mix back in.
5. Season with salt and pepper before serving hot.
FAQs:
– Can I use different lentils? Green or brown lentils can work too, just adjust the cooking time accordingly.
How To Choose The Right Butternut Squash For Soup
When it comes to cooking delicious butternut squash soup, selecting the right squash is crucial. The right squash will enhance the flavor, texture, and overall quality of your soup. Here’s how to choose the best butternut squash for your recipes.
1. Look for the Right Size
When choosing butternut squash, size matters. Opt for medium-sized squash, weighing between 2 to 3 pounds. They tend to have a sweeter flavor and creamier texture. Larger squash may have a fibrous texture, which is not ideal for soup.
2. Check the Skin Color
The skin of the butternut squash should be a consistent tan color. Avoid squash that has green patches or spots, as this indicates immaturity or over-ripeness. A uniform color means you’re likely getting a sweeter and tastier squash.
3. Feel the Weight
A good butternut squash should feel heavy for its size. This heaviness indicates that it is full of moisture and flesh, which translates to better flavor in your soup. If the squash feels light, it may be dried out or not as fresh.
4. Examine the Stem
The stem of the squash is another indicator of freshness. Look for a dry, woody stem; this means the squash was picked at the right time. Avoid squash that has a soft or moldy stem, as this can signal that the squash is old and may spoil quickly.
5. Pay Attention to Surface Texture
While a smooth surface can be appealing, a few scars or blemishes are generally okay. However, ensure there are no deep cuts or soft spots. These imperfections can lead to faster spoilage and may affect the taste of your soup.
6. Consider Your Recipe Needs
Lastly, think about the type of soup you want to make. If your recipe calls for a sweeter soup, select a squash that feels heavier and has a richer color. For a more savory profile, you might want a firmer squash. Tailoring your selection to your recipe will yield better results.
Pro Tip: If you can’t use the squash right away, store it in a cool, dark place. This extends its shelf life. You can also peel and cube the squash ahead of time, then freeze it for future soups! This way, you always have fresh ingredients ready to go for your butternut squash soup recipes.
6. Butternut Squash and Chickpea Soup
Satisfy your cravings with this butternut squash and chickpea soup that combines plant-based protein with delightful flavors. The chickpeas add heartiness to the smooth soup, making it filling and perfect for lunch or dinner. Plus, it’s a breeze to prepare!
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 onion, diced
– 4 cups vegetable broth
– 1 tsp cumin
– 1 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. In a large pot, heat olive oil and sauté the onion until fragrant.
2. Add the cubed butternut squash, chickpeas, cumin, and vegetable broth. Bring to a boil.
3. Reduce heat and simmer for about 20 minutes until the squash is tender.
4. Blend until smooth, adjusting seasoning to taste.
5. Serve warm, garnished with a sprinkle of cumin or fresh herbs.
FAQs:
– Can I use canned butternut squash for this? Fresh is preferred for flavor, but you can substitute in a pinch.
7. Butternut Squash and Spinach Soup
Get your greens in with this vibrant butternut squash and spinach soup! It’s a fantastic way to enjoy the natural sweetness of squash while adding a healthy dose of spinach. Quick and easy to prepare, this dish is perfect for busy weeknights when you need something nutritious and delicious.
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 2 cups fresh spinach
– 1 onion, diced
– 4 cups vegetable broth
– 1 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. In a pot, heat olive oil and sauté the onion until translucent.
2. Add the cubed butternut squash and vegetable broth, bringing it to a boil.
3. Reduce heat and simmer for 15 minutes until squash is tender.
4. Stir in the spinach and cook for an additional 5 minutes.
5. Blend until smooth, adjusting seasoning to taste.
6. Serve warm, garnished with a sprinkle of pepper and some croutons.
FAQs:
– How can I make this soup creamier? Stir in a splash of plant-based cream before serving.
8. Thai Butternut Squash Soup
Take your taste buds on a trip to Thailand with this Thai-inspired butternut squash soup. Infused with ginger, lemongrass, and creamy coconut milk, this dish is both exotic and comforting. It’s a fantastic way to enjoy the vibrant flavors of Thai cuisine while keeping it healthy and vegan!
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 1 can (14 oz) coconut milk
– 1 stalk lemongrass, bruised
– 1 inch ginger, sliced
– 4 cups vegetable broth
– Lime juice to taste
– Salt to taste
Instructions:
1. In a large pot, combine butternut squash, lemongrass, ginger, and vegetable broth. Bring to a boil.
2. Simmer for 20 minutes or until squash is tender.
3. Remove lemongrass and blend until smooth.
4. Stir in coconut milk and lime juice, seasoning to taste.
5. Serve hot, garnished with cilantro or lime wedges.
FAQs:
– Can I use Thai curry paste instead of fresh ginger and lemongrass? Yes, about 1 tablespoon should suffice!
Fun fact: Thai-inspired butternut squash soup can brighten your week with vegan comfort in under 30 minutes. A splash of coconut milk, ginger, and lemongrass turns squash into a cozy, nourishing bowl you can enjoy any night.
9. Butternut Squash and Tomato Soup
Elevate your classic tomato soup with this delightful butternut squash and tomato fusion. The sweetness of the squash balances the acidity of the tomatoes, creating a comforting blend that pairs perfectly with grilled cheese or crusty bread. It’s a warm, hearty option you’ll love!
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 1 can (14 oz) diced tomatoes
– 1 onion, diced
– 4 cups vegetable broth
– 1 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. In a large pot, heat olive oil and sauté the onion until soft.
2. Add the cubed butternut squash, diced tomatoes, and vegetable broth; bring to a boil.
3. Reduce heat and simmer for 25 minutes until the squash is tender.
4. Blend until smooth and adjust seasoning before serving hot.
5. Delicious with a drizzle of olive oil on top!
FAQs:
– Can I use fresh tomatoes instead of canned? Yes, just make sure to peel and seed them first!
10. Butternut Squash and Quinoa Soup
Nourish your body with this hearty butternut squash and quinoa soup. The nutty flavor of quinoa combined with the creamy squash creates a filling dish that’s not only satisfying but also packed with nutrients. It’s perfect for meal preppers and those looking to incorporate whole grains into their diet!
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 1 cup quinoa, rinsed
– 1 onion, diced
– 4 cups vegetable broth
– 1 tsp thyme
– 1 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. In a large pot, heat olive oil and sauté the onion until translucent.
2. Add the cubed butternut squash and vegetable broth, bringing to a boil.
3. Add the rinsed quinoa and thyme, reduce heat to simmer for about 20 minutes until quinoa is cooked.
4. Blend until desired smoothness and season to taste.
5. Serve warm, topped with fresh herbs for flavor.
FAQs:
– Can I use other grains instead of quinoa? Yes, farro or barley would work well too.
11. Butternut Squash and Potato Soup
Indulge in the ultimate comfort food with this butternut squash and potato soup. The creamy texture of the potatoes blended with the sweetness of squash creates a warm, satisfying dish that’s perfect for those cozy nights in. It’s nutritious and filling, making it an excellent choice for any meal.
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 2 medium potatoes, peeled and cubed
– 1 onion, diced
– 4 cups vegetable broth
– 1 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. In a pot, heat olive oil and sauté the onion until translucent.
2. Add the cubed butternut squash and potatoes, cooking for another 5 minutes.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce heat and simmer for about 25 minutes until both vegetables are tender.
5. Blend until smooth and season to taste.
6. Serve warm with a sprinkle of fresh herbs.
FAQs:
– Can I make this soup in advance? Yes, it keeps well in the fridge for up to 5 days.
Fun fact: In many butternut squash recipes soup, a cup of squash delivers a surprising dose of vitamin A—about 400% of daily needs. Potatoes add creaminess and staying power for cozy, nutritious meals.
12. Butternut Squash and Wild Rice Soup
Enjoy the earthy flavors of this butternut squash and wild rice soup. The nutty texture of wild rice pairs perfectly with the sweet squash, creating a hearty meal that’s ideal for chilly days. Each bowl is filled with nourishment and comfort, making it a go-to recipe for any time of the year.
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 1 cup wild rice
– 1 onion, diced
– 4 cups vegetable broth
– 1 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. In a large pot, heat olive oil and sauté the onion until softened.
2. Add the cubed butternut squash, wild rice, and vegetable broth; bring to a boil.
3. Reduce heat and simmer for 30 minutes until the squash is tender and rice is cooked.
4. Blend half for creaminess, then mix back in, adjusting seasoning to taste.
5. Serve warm, garnished with fresh herbs.
FAQs:
– Can I substitute with brown rice? Yes, but cooking time may vary.
Fun fact: butternut squash recipes soup often focus on quick, hearty bowls; this version comes together in about 30 minutes and yields 4 servings. Sauté the onion and squash, then simmer with broth to boost flavor without extra dairy.
13. Butternut Squash and Black Bean Soup
Savor the flavors of this protein-packed butternut squash and black bean soup. The richness of black beans complements the sweetness of the squash while spices bring everything together beautifully. This hearty dish is perfect for a satisfying meal and can be topped with avocado or a dollop of plant-based sour cream for a delightful finish!
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 1 can (15 oz) black beans, drained and rinsed
– 1 onion, diced
– 4 cups vegetable broth
– 1 tbsp olive oil
– 1 tsp cumin
– Salt and pepper to taste
Instructions:
1. In a pot, heat olive oil and sauté the onion until softened.
2. Add the black beans, butternut squash, cumin, and vegetable broth; bring to a boil.
3. Reduce heat and simmer for 25 minutes until squash is fork-tender.
4. Blend until smooth, adjusting seasoning to taste.
5. Serve warm with avocado slices on top.
FAQs:
– Can I add other vegetables? Yes, corn or bell peppers would be great additions!
14. Butternut Squash and Cauliflower Soup
This luxurious butternut squash and cauliflower soup is both creamy and flavorful without any dairy. The combination creates a silky texture, making it ideal for dinner parties or a cozy night in. Plus, it’s rich in fiber and nutrients, making it a healthy choice for any day!
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 1 head of cauliflower, chopped
– 1 onion, diced
– 4 cups vegetable broth
– 1 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. In a large pot, heat olive oil and sauté the onion until soft.
2. Add the butternut squash, cauliflower, and vegetable broth; bring to a boil.
3. Reduce heat and simmer for about 25 minutes until both vegetables are tender.
4. Blend until smooth, adjusting seasoning to taste.
5. Serve warm, garnished with a drizzle of olive oil.
FAQs:
– Can I blend the soup for longer for a silkier texture? Absolutely!
15. Butternut Squash and Vegetable Medley Soup
For a super nutritious meal, try this butternut squash and vegetable medley soup. Packed with a variety of colorful vegetables, this soup is perfect for cleaning out your fridge while still enjoying a warm, hearty meal. It’s a great way to incorporate different seasonal veggies into your diet!
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 1 carrot, diced
– 1 zucchini, diced
– 1 bell pepper, diced
– 1 onion, diced
– 4 cups vegetable broth
– 1 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. In a large pot, heat olive oil and sauté the onion until translucent.
2. Add the butternut squash, carrot, zucchini, and bell pepper, cooking for about 5 minutes.
3. Pour in vegetable broth and bring to a boil.
4. Reduce heat and simmer for about 25 minutes until all vegetables are tender.
5. Blend half the soup for creaminess and stir back in, adjusting seasoning.
6. Serve warm, garnished with fresh herbs.
FAQs:
– Can I use frozen vegetables? Yes, just adjust the cooking time accordingly.
16. Butternut Squash and Orange Soup
Brighten your day with this refreshing butternut squash and orange soup. The citrus notes from the orange enhance the sweetness of the squash, creating a uniquely delicious combination. Perfect for impressing guests or treating yourself to something special!
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 2 oranges, juiced
– 1 onion, diced
– 4 cups vegetable broth
– 1 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. In a large pot, heat olive oil and sauté the onion until soft.
2. Add the cubed butternut squash and vegetable broth; bring to a boil.
3. Reduce heat and simmer for 25 minutes until the squash is tender.
4. Blend until smooth, adding orange juice and adjusting seasoning.
5. Serve warm, garnished with orange zest.
FAQs:
– Can I use other citrus fruits? Yes, lemons or limes work well too.
Conclusion
These 16 butternut squash soup recipes offer a variety of flavors and textures that celebrate the best of fall’s bounty. From creamy classics to vibrant twists, each recipe is designed to provide warmth and comfort during the colder months. Whether you’re looking for something nutritious, filling, or just downright delicious, these soups will not disappoint!
Take the time to try out these recipes, and maybe even share your favorites with family and friends. Happy cooking!
Frequently Asked Questions
What makes butternut squash soup a healthy vegan comfort food option?
Butternut squash soup is a natural fit for vegan, healthy comfort food. It’s high in fiber and vitamin A, with minimal fat when you use olive oil rather than cream. As a fall recipes option, it’s seasonally satisfying without heaviness. To keep it vegan and healthy, use vegetable broth, roast the squash, and blend until smooth. For extra protein, add white beans or lentils. Serve with a drizzle of olive oil and a sprinkle of herbs. This stays within the realm of healthy soup recipes and comfort food recipes.
Tip: Add leafy greens or beans for a quick protein boost to turn it into a hearty vegetable soup ideas bowl.
How can I make butternut squash soup dairy-free but creamy?
For a dairy-free creaminess, blend roasted butternut squash soup with soaked cashews, or use coconut milk, almond milk, or silken tofu. Add a potato or white bean for body. Sauté onion and garlic, add spices (nutmeg, cumin, smoked paprika), then simmer in vegetable broth until tender. Blend until velvety, then stir in a splash of olive oil for shine. Top with roasted pumpkin seeds or fresh herbs. This approach keeps it a healthy soup recipes while staying fully vegan.
Bonus: stir in a handful of spinach near the end for extra nutrients within vegetable soup ideas.
What fall ingredients pair well with butternut squash soup?
Try pairing with apples or pears for sweetness, warm spices like cinnamon and nutmeg, herbs such as sage and thyme, and a touch of chili for heat. A drizzle of maple syrup can enhance depth, while toppings like roasted pumpkin seeds add texture. These options fit into fall recipes, healthy soup recipes, and comfort food recipes, while keeping the meal light and satisfying. Serve with crusty bread for a complete vegetable soup ideas bowl.
Can I freeze butternut squash soup and reheat it later without losing flavor?
Absolutely. Let the soup cool, portion into airtight containers or freezer bags, leaving space for expansion, and freeze up to 3 months. Thaw in the fridge overnight, then rewarm gently on the stove or in the microwave. If the texture tightens or separates, re-blend and add a splash of vegetable broth to restore creaminess. Keeping this healthy soup recipes option dairy-free helps maintain flavor and texture during storage.
What are some quick, vegan-friendly fall variations of butternut squash soup for busy weeknights?
For busy nights, use pre-cut squash or a store-bought puree to cut prep time. Boost flavor with curry powder, ginger, garlic, or smoked paprika. Add protein with lentils or chickpeas and finish with a swirl of coconut milk. A squeeze of lime and fresh herbs brightens the bowl, and serve with crusty bread for a comforting fall recipes and comfort food recipes vibe. This keeps butternut squash soup as a versatile, healthy soup recipes option even on weeknights.
Related Topics
butternut squash recipes
healthy soup recipes
vegan comfort food
fall recipes
easy soups
vegetable soup
seasonal cooking
quick meals
comfort food classics
soup recipes
plant-based dishes
warm soups
