As the crisp autumn air sets in, there’s nothing quite like curling up with a warm, comforting bowl of soup. And what better ingredient to feature than the humble butternut squash? Sweet and nutty, with a hint of earthy undertones, it’s the perfect canvas for a variety of flavors and textures. In this article, we’ll be exploring 20 delicious and creamy butternut squash soup recipes that are sure to become new fall favorites.
From classic roasted butternut squash soups to more adventurous options like spicy coconut and smoky chipotle, there’s something for everyone in our roundup of creative and comforting recipes. Whether you’re a seasoned chef or just looking for a cozy meal to enjoy on a chilly evening, these 20 creamy butternut squash soup recipes are sure to satisfy.
Classic Roasted Butternut Squash Soup
Warm up with this comforting and flavorful soup, perfect for the fall season.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, peeled and chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh sage leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the squash and sprinkle with salt and pepper.
4. Roast the squash for 45-50 minutes, or until tender and caramelized.
5. Scoop the roasted squash flesh into a blender or food processor, along with the chopped onion and minced garlic.
6. Blend the mixture until smooth, then add the broth and heavy cream (if using). Blend until combined.
7. Season with salt and pepper to taste.
8. Serve warm, garnished with fresh sage leaves if desired.
Cooking Time: 1 hour 15 minutes
Spicy Coconut Butternut Squash Soup
Warm up with this aromatic and spicy soup that combines the sweetness of butternut squash with the creaminess of coconut milk.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45 minutes or until tender.
4. In a large pot, heat oil over medium-high heat. Add onion and cook until softened, about 5 minutes.
5. Add garlic, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
6. Scoop out roasted squash flesh and add to the pot along with coconut milk, broth, salt, and pepper.
7. Bring to a simmer and cook for 20-25 minutes or until the soup has thickened slightly.
8. Taste and adjust seasoning as needed.
9. Garnish with cilantro leaves, if desired.
Cooking Time: 1 hour 15 minutes
Creamy Sage and Brown Butter Butternut Soup
A comforting and flavorful soup that combines the warmth of butternut squash with the earthiness of sage and the richness of brown butter.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream
– 2 cloves garlic, minced
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Roast the squash for 45 minutes, or until tender.
4. Scoop out the flesh and puree it with a fork or blender.
5. In a large pot, melt 1 tablespoon of butter over medium heat. Add garlic and cook for 1 minute.
6. Add the roasted butternut squash puree, heavy cream, and chopped sage to the pot. Stir until combined.
7. Bring the mixture to a simmer and cook for 10-15 minutes or until heated through.
8. Stir in the remaining 1 tablespoon of brown butter (see note).
9. Season with salt and pepper to taste.
Cooking Time: About 1 hour
Thai-Inspired Curry Butternut Squash Soup
Warm up with this aromatic and comforting soup that combines the sweetness of butternut squash with the bold flavors of Thai curry. This recipe is perfect for a cozy evening or as a healthy lunch option.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Thai red curry paste
– 4 cups chicken or vegetable broth
– 1/2 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and roast for 45 minutes, or until tender.
2. In a large pot, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, ginger, and curry paste; cook for an additional minute.
4. Scoop out the roasted squash flesh and add to the pot along with the broth and coconut milk. Season with salt and pepper to taste.
5. Bring the mixture to a simmer and cook for 15-20 minutes or until heated through.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 1 hour 10 minutes
Smoky Chipotle Butternut Squash Soup
Warm up with this spicy and comforting soup that combines the sweetness of butternut squash with the smokiness of chipotle peppers.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and chopped
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– 1 chipotle pepper in adobo sauce, chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: sour cream, chopped cilantro, or crumbled queso fresco for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 45-50 minutes, or until tender.
3. In a large pot, sauté onion and garlic in olive oil until softened.
4. Add roasted squash, diced tomatoes, vegetable broth, chipotle pepper, and cumin. Bring to a simmer.
5. Reduce heat and let soup cook for 20-25 minutes, or until heated through.
6. Taste and adjust seasoning as needed.
7. Serve hot, topped with your choice of sour cream, cilantro, or queso fresco.
Cooking Time: 1 hour 15 minutes
Apple and Bacon Butternut Squash Soup
This hearty soup is a perfect blend of fall flavors, combining the natural sweetness of butternut squash with the savory goodness of crispy bacon and tender apples.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 6 slices of cooked bacon
– 2 apples, peeled and diced
– 4 cups chicken or vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and roast for 45 minutes, or until tender.
3. In a large pot, sauté the chopped onion and minced garlic until softened.
4. Add the cooked bacon, roasted squash, diced apples, broth, thyme, salt, and pepper to the pot.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has reached desired consistency.
Cooking Time: Approximately 1 hour 10 minutes
Caramelized Onion and Thyme Butternut Soup
This sweet and savory soup is a perfect blend of fall flavors, with the natural sweetness of butternut squash complemented by the rich flavor of caramelized onions and the earthiness of thyme.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 3 large onions, thinly sliced
– 4 cloves garlic, minced
– 2 sprigs fresh thyme
– 4 cups chicken or vegetable broth
– Salt and pepper to taste
– Heavy cream or half-and-half (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and roast for 45 minutes, or until tender.
3. In a large skillet, cook the sliced onions over medium-low heat for 20-25 minutes, stirring occasionally, until caramelized.
4. Add garlic and thyme to the skillet and cook for an additional minute.
5. Scoop out the roasted squash flesh and add it to the skillet with the onion mixture.
6. Pour in broth and bring to a simmer. Season with salt and pepper to taste.
7. Use an immersion blender or transfer soup to a blender and puree until smooth.
8. Serve hot, topped with a dollop of heavy cream or half-and-half if desired.
Cooking Time: 1 hour 15 minutes
Moroccan-Spiced Butternut Squash Soup
Moroccan-Spiced Butternut Squash Soup Recipe
Warm up with a comforting and aromatic bowl of Moroccan-Spiced Butternut Squash Soup, infused with the bold flavors of North Africa. This soup is perfect for a chilly evening or as a nourishing meal any time of the year.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper
– 1/2 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped (for garnish)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast for 45 minutes or until the flesh is tender and caramelized.
5. Scoop the cooked squash into a blender or food processor with the chopped onion, garlic, cumin, smoked paprika, cinnamon, and cayenne pepper.
6. Blend until smooth then season with salt and pepper to taste.
7. Add broth and heavy cream (if using) and blend until combined.
8. Serve warm, garnished with fresh parsley or cilantro.
Cooking Time: 1 hour
Roasted Garlic and Parmesan Butternut Soup
Roasted Garlic and Parmesan Butternut Soup
A creamy and comforting soup that combines the sweetness of butternut squash with the pungency of roasted garlic and the savory flavor of Parmesan cheese.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 3-4 cloves of garlic
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Roast the garlic cloves by placing them on a piece of aluminum foil, drizzling with olive oil, and folding the foil to create a package. Roast for 30-40 minutes or until tender.
4. In a large pot, sauté the chopped onion in a little bit of oil until softened.
5. Add the roasted garlic, butternut squash, broth, and cream to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the squash is tender.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in Parmesan cheese and season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 45-50 minutes
Maple Glazed Butternut Squash Soup
Warm up with a comforting bowl of this sweet and savory soup, infused with the rich flavors of maple syrup and roasted butternut squash.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons unsalted butter
– 1 onion, diced
– 3 cloves garlic, minced
– 1/4 cup pure maple syrup
– 4 cups chicken or vegetable broth
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Fresh herbs (such as sage or thyme) for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
2. Roast the squash for 45 minutes, or until tender and caramelized.
3. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Scoop roasted squash flesh into the pot, then add broth, maple syrup, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until soup is smooth.
5. Serve hot, garnished with fresh herbs.
Cooking Time: 1 hour 10 minutes
Creamy Tuscan Kale and Butternut Soup
This hearty soup combines the nutty sweetness of roasted butternut squash with the earthy flavor of kale, all wrapped up in a rich and creamy sauce.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 3 cups kale leaves, stems removed
– 4 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/2 cup vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for about 45 minutes, or until tender.
3. In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic; cook until the onion is translucent.
4. Add the kale leaves and vegetable broth to the pot. Cook until the kale is wilted.
5. Scoop the roasted squash into the pot and stir in the heavy cream or half-and-half.
6. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: About 1 hour
Ginger-Turmeric Butternut Squash Soup
Ginger-Turmeric Butternut Squash Soup is a comforting and nutritious blend of flavors, perfect for a chilly day or a cozy evening. This recipe combines the sweetness of butternut squash with the earthy warmth of ginger and turmeric.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 inches fresh ginger, peeled and grated
– 1/2 teaspoon ground turmeric
– 4 cups vegetable broth
– 1/2 cup heavy cream or coconut cream (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out the seeds, and place it on a baking sheet.
3. Roast the squash for 45 minutes, or until tender.
4. Scoop the flesh into a blender or food processor with the grated ginger, turmeric, vegetable broth, and salt and pepper to taste.
5. Blend until smooth, then add heavy cream or coconut cream if desired.
6. Simmer the soup for an additional 10-15 minutes before serving.
Cooking Time: 55-60 minutes
Slow Cooker Butternut Squash Soup
This recipe is a perfect blend of fall flavors, simmered to perfection in your slow cooker. Enjoy the creamy texture and subtle sweetness of roasted butternut squash, onion, garlic, and spices.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half (optional)
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Add the squash, onion, garlic, cumin, smoked paprika, salt, and pepper to your slow cooker.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. Use an immersion blender to puree the soup until smooth, or allow it to cool and blend in a regular blender.
4. If desired, stir in the heavy cream or half-and-half to enrich the soup.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with parsley or thyme if desired.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Browned Butter and Hazelnut Butternut Soup
This rich and creamy soup is perfect for a cozy evening. Roasted butternut squash, browned butter, and hazelnuts come together to create a comforting and flavorful dish.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 4 tablespoons unsalted butter
– 1/2 cup chopped hazelnuts
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup heavy cream
– 2 cups chicken or vegetable broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Roast the squash for 45 minutes, or until tender.
4. In a large skillet, melt 2 tablespoons of butter over medium heat.
5. Add the chopped hazelnuts and cook, stirring frequently, until fragrant and lightly browned (about 5 minutes).
6. In a blender or food processor, puree the roasted squash with the remaining 2 tablespoons of butter, onion, garlic, salt, and pepper.
7. Stir in the heavy cream and broth.
8. Serve warm, topped with additional hazelnuts if desired.
Cooking Time: 1 hour
Sweet Potato and Butternut Squash Bisque
Transform the flavors of autumn into a creamy, comforting soup with this sweet potato and butternut squash bisque recipe.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and diced
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/2 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups chicken or vegetable broth
– 1 cup heavy cream (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes and butternut squash with butter, onion, garlic, cumin, smoked paprika, salt, and pepper on a baking sheet.
3. Roast for 30-40 minutes or until vegetables are tender.
4. Scoop out flesh of roasted squash and add to a blender or food processor with broth and heavy cream (if using).
5. Blend until smooth, then season with additional salt and pepper if needed.
6. Serve hot, garnished with chopped fresh herbs or croutons.
Cooking Time: 45-50 minutes
Rosemary and White Bean Butternut Soup
This hearty soup combines the natural sweetness of butternut squash with the savory flavor of rosemary and creamy white beans, making it a perfect comfort food for any season.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups cannellini beans, drained and rinsed
– 4 sprigs fresh rosemary, chopped
– 4 cups vegetable broth
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast the squash for 45 minutes, or until tender.
5. In a large pot, sauté the chopped onion and minced garlic until softened.
6. Add the cooked squash, cannellini beans, rosemary, and vegetable broth to the pot.
7. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with additional rosemary if desired.
Cooking Time: 1 hour 15 minutes
Vegan Coconut Milk Butternut Squash Soup
A creamy and comforting soup that’s perfect for a chilly evening. This recipe combines the natural sweetness of butternut squash with the richness of coconut milk, all in a vegan-friendly package.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– 1 can full-fat coconut milk
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise and roast for 45 minutes, or until tender.
2. In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, and smoked paprika (if using) to the pot. Cook for an additional minute.
4. Scoop out the roasted squash flesh and add it to the pot.
5. Pour in coconut milk and vegetable broth. Season with salt and pepper to taste.
6. Bring soup to a simmer and cook for 20-25 minutes, or until heated through.
Cooking Time: 1 hour 10 minutes
Bacon and Blue Cheese Butternut Soup
Warm up with this creamy and savory soup, perfect for a cozy evening.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 6 slices of bacon, diced
– 1 medium onion, chopped
– 3 cloves of garlic, minced
– 1/2 cup of blue cheese crumbles
– 4 cups of chicken broth
– 1/2 cup of heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash in the oven for about 45 minutes, or until tender.
3. In a large pot, cook the diced bacon over medium heat until crispy. Remove from heat and set aside.
4. Add the chopped onion and minced garlic to the pot and sauté until softened.
5. Peel the roasted butternut squash and add it to the pot along with chicken broth, blue cheese crumbles, and heavy cream.
6. Bring the mixture to a simmer and let cook for 15-20 minutes or until heated through.
7. Stir in the cooked bacon and season with salt and pepper to taste.
Cooking Time: 1 hour 15 minutes
Cinnamon-Spiced Butternut Squash Soup
Cinnamon-Spiced Butternut Squash Soup Recipe
Warm up with this comforting and aromatic soup, perfect for a chilly fall or winter evening.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons unsalted butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half (optional)
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the squash with butter, onion, garlic, cinnamon, nutmeg, and salt on a baking sheet. Roast for 45 minutes, or until the squash is tender.
3. Scoop the roasted squash into a blender or food processor. Add broth and blend until smooth.
4. Return the soup to a pot and bring to a simmer. If desired, stir in heavy cream or half-and-half to enrich the flavor.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 1 hour 15 minutes
Roasted Red Pepper and Butternut Soup
Roasted Red Pepper and Butternut Soup Recipe
A vibrant and comforting soup perfect for a chilly evening, this roasted red pepper and butternut soup combines the natural sweetness of butternut squash with the smoky depth of roasted red peppers.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 4 red bell peppers
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 cups vegetable or chicken broth
– 1 cup heavy cream (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds. Place on a baking sheet, cut side up.
3. Roast the squash for 45 minutes, or until tender.
4. Meanwhile, place the red bell peppers on a separate baking sheet. Drizzle with olive oil and roast for 30-40 minutes, or until charred and blistered.
5. In a large pot, sauté the chopped onion and minced garlic until softened. Add roasted squash and peppers, along with broth and cumin. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
6. Use an immersion blender (or transfer soup to a blender in batches) to puree the soup until smooth. Season with salt and pepper to taste.
7. If desired, stir in heavy cream to add richness and creaminess.
Cooking Time: 1 hour 15 minutes
Summary
Get ready for a cozy fall season with these 20 creamy butternut squash soup recipes! From classic roasted to spicy coconut, smoky chipotle to caramelized onion and thyme, there’s something for everyone. Try pairing sweet potatoes with butternut squash or adding a boost of ginger-turmeric flavor. Or go bold with Thai-inspired curry or Moroccan-spiced soups. Whether you’re in the mood for something simple and comforting or adventurous and exotic, these recipes will satisfy your taste buds and warm your heart.
