Butternut squash soup is an all-time cozy favorite, and you're about to uncover ten scrumptious recipes that'll make your taste buds dance! Start with the classic, packed with creamy goodness, or try the roasted apple twist for a sweet punch. Feeling adventurous? Go for the curried version with warm spices! There's also a creamy coconut one for tropical vibes. For a hearty kick, whip up vegan chili or smoky bacon soup. Don't forget the simple, crowd-pleasing options, too. With such variety, you'll definitely find something that makes your stomach happy, so stick around to discover even more delicious details!
Main Points
- Classic Butternut Squash Soup offers a rich, creamy base with optional spices like nutmeg and cinnamon for extra warmth.
- Roasted Butternut Squash and Apple Soup combines sweet and tart flavors, making it a unique vegan option.
- Curried Butternut Squash Soup features warming spices and coconut milk, providing a nutritious, immunity-boosting dish.
- Smoky Butternut Squash and Bacon Soup adds depth with bacon and smoked paprika, perfect for those seeking a savory flavor.
- Vegan Butternut Squash Chili is packed with beans and vegetables, offering a hearty, fiber-rich meal for plant-based diets.
Classic Butternut Squash Soup
Classic butternut squash soup is a delightful and warming dish that perfectly captures the essence of fall. With its creamy texture and subtle sweetness, this soup not only provides comfort on chilly days but also offers a nutritious option for those following a vegan diet.
The combination of butternut squash, sautéed onions, and garlic, along with fresh herbs like sage and rosemary, creates a symphony of flavors that will tantalize your taste buds.
Making this soup is a straightforward process that involves a few key steps: roasting or simmering the squash, sautéing the aromatics, and blending everything together for a smooth finish. It's versatile enough to be served as a starter, a side dish, or a satisfying main course.
Pair it with some crusty bread or a seasonal salad for a complete meal that will impress family and friends alike.
Ingredients:
- 3 pounds of butternut squash, peeled and cubed
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried sage (or fresh, if available)
- 1 teaspoon dried rosemary (or fresh, if available)
- Salt and pepper to taste
- Optional: a pinch of nutmeg or cinnamon for extra warmth
Cooking Instructions:
In a large pot, heat the olive oil over medium heat and add the diced onion, cooking until translucent.
Stir in the minced garlic, sage, and rosemary, and sauté for an additional minute until fragrant.
Add the cubed butternut squash and vegetable broth, bringing the mixture to a boil before reducing the heat to a simmer.
Cook for about 20-25 minutes, or until the squash is tender.
Remove the pot from heat and use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
Season with salt, pepper, and optional spices to taste.
Extra Tips:
For a richer flavor, consider roasting the butternut squash before adding it to the pot.
Simply toss the cubed squash with olive oil, salt, and pepper, and roast in the oven at 400°F (200°C) for about 25-30 minutes until caramelized.
Additionally, feel free to customize your soup by experimenting with different herbs and spices or adding a splash of coconut milk for extra creaminess.
Don't forget to garnish with toasted pumpkin seeds or a drizzle of olive oil before serving for a beautiful presentation!
Roasted Butternut Squash and Apple
Roasted butternut squash and apple soup is a delightful dish that perfectly captures the essence of fall. The sweet, nutty flavor of roasted butternut squash pairs beautifully with the tartness of apples, creating a harmonious balance that warms the soul. This soup not only showcases seasonal ingredients but also offers comfort during chilly days, making it a must-try for your autumn menu.
Preparing this soup is a straightforward process that begins with roasting the squash and apples to improve their flavors. By roasting them until they're caramelized, you create a rich, sweet base for the soup. When combined with vegetable broth and a touch of warming spices, the result is a creamy and satisfying dish that's both vegan and gluten-free, catering to a variety of dietary needs.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 2 medium apples, cored and sliced (preferably tart varieties like Granny Smith)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon cinnamon (optional)
- 4 cups vegetable broth
- 1 can coconut milk (optional, for creaminess)
- Toasted nuts, for garnish (optional)
To make the soup, preheat your oven to 400°F (200°C). Toss the cubed butternut squash and apple slices in olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 25-30 minutes, or until they're tender and caramelized, stirring halfway through.
Once roasted, transfer the squash and apples to a blender or food processor, add the vegetable broth and cinnamon (if using), and blend until smooth. Pour the mixture into a pot, stir in the coconut milk, and heat over medium heat until warmed through, adjusting seasoning to taste.
When cooking this soup, feel free to experiment with the spices. Nutmeg or ginger can add a unique flavor twist. Additionally, for a thicker consistency, reduce the amount of broth you use. If you prefer a chunkier texture, reserve some of the roasted squash and apples to stir in after blending.
Curried Butternut Squash Soup
Curried butternut squash soup is a delightful dish that perfectly captures the essence of fall and winter. The natural sweetness of the butternut squash pairs beautifully with the warm spices of curry powder, ginger, and turmeric, creating a comforting bowl of soup that's both flavorful and aromatic. This soup not only warms the body but also provides a nutritious boost, making it a great option for a healthy meal.
To prepare this soup, you'll start by sautéing onions and garlic in oil, infusing the base with rich flavors. As the onions become translucent, you'll add cubed butternut squash along with vegetable broth and a blend of curry spices. Allowing the mixture to simmer until the squash is tender will guarantee that each bite is packed with flavor. Finally, blending the soup until smooth creates a creamy texture that's further improved by the addition of coconut milk.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (like cilantro or parsley) for garnish
- Toasted pumpkin seeds for garnish (optional)
To cook the soup, heat the olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, sautéing until the onions are translucent. Stir in the curry powder, ground ginger, and turmeric, cooking for another minute until fragrant.
Add the cubed butternut squash and vegetable broth, bringing the mixture to a boil. Reduce the heat and let it simmer for about 20-25 minutes, or until the squash is tender. Remove the pot from heat and use an immersion blender or a regular blender to puree the soup until smooth. Stir in the coconut milk and season with salt and pepper to taste. Reheat gently before serving.
When preparing curried butternut squash soup, feel free to adjust the spices according to your taste preferences. If you enjoy a bit of heat, consider adding a pinch of cayenne pepper or some chopped fresh chili. Additionally, for a smoky flavor, you can incorporate a dash of smoked paprika.
This soup can also be made ahead of time and stored in the refrigerator for up to a week, or frozen for later use, making it a convenient option for meal prep. Enjoy your delicious, warming bowl of soup!
Creamy Coconut Butternut Squash Soup
Creamy Coconut Butternut Squash Soup is a delightful dish that marries the natural sweetness of butternut squash with the velvety richness of coconut milk. This combination not only creates a comforting soup, perfect for chilly days, but also offers a burst of flavor that's both satisfying and nourishing.
The soup's base features aromatic ingredients like onions and garlic, which are sautéed until fragrant, laying the foundation for the creamy texture and depth of flavor that follows. This versatile soup can be easily modified to suit your cooking preferences, whether you choose to prepare it on the stovetop, in a slow cooker, or using an Instant Pot.
With the addition of spices such as ginger and smoked paprika, you can raise the dish even further, giving it a warm and subtly smoky flavor profile that will leave your taste buds wanting more. Perfect for a cozy fall or winter meal, this vegan-friendly soup is sure to become a favorite in your kitchen.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions:
In a large pot, heat the olive oil over medium heat and add the chopped onions. Sauté for about 5 minutes until they become translucent, then add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Stir in the smoked paprika, followed by the cubed butternut squash, and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the squash is tender.
Once cooked, use an immersion blender to puree the soup until smooth and creamy. Stir in the coconut milk and season with salt and pepper to taste. Heat for a few more minutes before serving.
Extra Tips:
For improved flavor, consider roasting the butternut squash before adding it to the soup; this will caramelize the sugars and deepen the sweetness.
If you prefer a touch of acidity, a splash of lime or lemon juice can brighten the flavor just before serving. Additionally, feel free to adjust the spices according to your taste; adding a pinch of cayenne can give it a nice kick, while extra ginger can intensify the warmth.
This soup can be stored in the refrigerator for up to 5 days, making it a great make-ahead option for busy weeknights.
Spiced Butternut Squash and Carrot
Spiced Butternut Squash and Carrot soup is a cozy dish that captures the essence of autumn in every spoonful. The natural sweetness of roasted butternut squash and carrots marries beautifully with the warm spices of cumin and coriander, creating a flavor profile that's both comforting and invigorating.
This soup isn't only delicious but also incredibly easy to make, making it a perfect choice for a weeknight dinner or a special gathering.
To prepare this delightful soup, you'll want to start by roasting the squash and carrots, as this step greatly improves their natural sweetness and flavor. Once roasted, blending the vegetables into a creamy puree creates a luscious texture that's satisfying and comforting.
This soup can easily be tailored to fit dietary preferences, whether vegan or vegetarian, and can be enriched with lentils or quinoa for added nutrition and protein.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 4 medium carrots, peeled and chopped
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- 4 cups vegetable broth
- 1 can coconut milk (optional)
- Fresh cilantro or parsley for garnish
- Toasted seeds (such as pumpkin or sunflower) for garnish
Cooking Instructions:
Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash and chopped carrots with olive oil, cumin, coriander, salt, and pepper until evenly coated.
Spread them out in a single layer and roast for 25-30 minutes, or until they're tender and caramelized. Once roasted, transfer the vegetables to a blender, add the vegetable broth, and blend until smooth.
Adjust the consistency with additional broth if needed, and stir in the coconut milk for added creaminess if desired. Heat the blended soup on the stovetop until warmed through, then serve garnished with fresh herbs and toasted seeds.
Extra Tips:
When selecting a butternut squash, look for one that's heavy for its size with a smooth, blemish-free skin.
To improve the flavor even further, consider adding a touch of ginger or garlic to the roasting vegetables. If you prefer a spicier kick, a pinch of cayenne pepper can be added during blending.
This soup can be made in advance and refrigerated for up to 4 days, making it a perfect option for meal prep. Enjoy experimenting with your favorite garnishes or toppings to customize each bowl!
Butternut Squash and Ginger Miso
Butternut squash and ginger miso soup is the perfect dish to warm you up on a chilly day. The natural sweetness of the roasted butternut squash pairs beautifully with the umami-rich flavor of miso, while the fresh ginger adds a lovely warming spice. This comforting vegan soup isn't only delicious but also gluten-free, making it a great option for various dietary preferences.
Preparing this soup is simple and rewarding. First, you'll roast the squash until it's perfectly tender, enhancing its sweetness and flavor. Then, blending it with sautéed onions, garlic, and ginger creates a creamy texture that's both satisfying and nourishing. Finally, the addition of miso paste amplifies the soup, providing depth and complexity that will make it a favorite in your recipe repertoire.
Ingredients:
- 3 pounds butternut squash
- 1 onion
- 2-3 cloves garlic
- 1-2 tablespoons fresh ginger, grated
- 4 cups vegetable broth
- 2-3 tablespoons miso paste
- Olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
- Sesame oil for drizzling (optional)
- Toasted sesame seeds for sprinkling (optional)
To cook the dish, begin by preheating your oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and drizzle the cut sides with olive oil, salt, and pepper. Place the squash cut side down on a baking sheet and roast for about 40-45 minutes, or until tender.
While the squash is roasting, sauté diced onions and minced garlic in a pot over medium heat until soft. Add the grated ginger and cook for an additional minute. Once the squash is done, scoop the flesh into the pot, pour in the vegetable broth, and blend the mixture until smooth. Stir in the miso paste, adjusting to taste, and heat gently before serving.
When cooking this soup, feel free to customize it by adding other vegetables like carrots or sweet potatoes for extra flavor and nutrition. If you prefer a thinner consistency, simply add more vegetable broth until you reach your desired texture.
Additionally, garnishing your soup with fresh herbs or a drizzle of sesame oil can enhance the dish's flavor profile, making it visually appealing as well. Enjoy the warmth and comfort of this delightful soup!
Vegan Butternut Squash Chili
Vegan butternut squash chili is a delicious and hearty dish that combines the natural sweetness of butternut squash with the savory flavors of beans and spices. This chili is perfect for a cozy meal, packed with nutrients, and can easily be made in either a large pot on the stovetop or a slow cooker for a more hands-off approach.
The vibrant colors and rich textures make it a feast for the eyes as well, ensuring that it will be a hit at your dinner table. This dish not only conforms to vegan and gluten-free diets but also provides a wealth of vitamins and fiber, making it an excellent choice for a health-conscious meal.
The combination of spices and ingredients allows for a customizable flavor profile, so you can adjust the heat and add your favorite vegetables for a personal touch. Whether you're serving it as a main course or a side, this vegan butternut squash chili is sure to satisfy.
Ingredients:
- 1 medium butternut squash, peeled and diced
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can diced tomatoes (with juice)
- 1 bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups vegetable broth
- Optional toppings: avocado, cilantro, lime
Instructions:
In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until the onion becomes translucent, about 5 minutes.
Stir in the minced garlic, cumin, chili powder, and smoked paprika, cooking for another minute until fragrant. Add the diced butternut squash, black beans, kidney beans, diced tomatoes, vegetable broth, salt, and pepper.
Bring the mixture to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the squash is tender.
Extra Tips:
To improve the flavors of your vegan butternut squash chili, consider letting it sit for a while after cooking to allow the spices to meld together.
This dish can be stored in the refrigerator for several days, making it perfect for meal prep or leftovers. Feel free to experiment with additional vegetables, such as corn or zucchini, and adjust the spice level by adding more chili powder or even a pinch of cayenne pepper for an extra kick.
Enjoy it with your favorite toppings, like avocado or fresh cilantro, to uplift the dish even further!
Butternut Squash and Lentil Soup
Butternut squash and lentil soup is a delightful and nourishing dish that marries the sweetness of roasted butternut squash with the hearty texture of lentils. This comforting soup not only warms the body but also provides a wealth of nutrients, making it an excellent choice for a healthy meal any time of year.
The combination of earthy lentils and creamy squash creates a beautifully balanced flavor that pleases the palate and satisfies hunger.
To prepare this soup, you'll want to start by roasting the butternut squash to improve its natural sweetness. While the squash is roasting, you can cook the lentils in a pot, infusing them with aromatic spices like cumin and coriander. The result is a rich and flavorful soup that you can enjoy as a main course or as a starter. Plus, it's vegan and gluten-free, making it accessible for a variety of dietary needs.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 cup green or brown lentils, rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional: chopped fresh herbs (such as cilantro or parsley) for garnish
Cooking Instructions:
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it out on a baking sheet and roast for about 25-30 minutes, or until tender and caramelized.
In a large pot, heat a little olive oil over medium heat, add the diced onion and sauté until softened. Stir in the garlic, cumin, coriander, and turmeric, cooking for another minute until fragrant.
Add the rinsed lentils and vegetable broth to the pot, bring it to a boil, then reduce the heat and simmer for about 20 minutes. Once the lentils are tender, stir in the roasted butternut squash and blend the soup to your desired consistency, adjusting seasoning as necessary before serving.
Extra Tips:
For added depth of flavor, consider incorporating other vegetables like carrots or celery when sautéing the onion. You can also adjust the spices to your taste, adding a pinch of cayenne pepper for heat or a splash of coconut milk for creaminess.
If you like a smoother texture, feel free to use an immersion blender or regular blender to puree the soup fully. This soup also freezes well, so make a larger batch and store leftovers for quick meals later!
Smoky Butternut Squash and Bacon
Smoky Butternut Squash and Bacon soup is a delightful fusion of flavors that brings together the rich sweetness of roasted butternut squash and the savory depth of crispy bacon. The process begins with the essential step of roasting the squash, which caramelizes its natural sugars, enhancing its fundamental sweetness.
The addition of smoky bacon not only contributes a crunchy texture but also infuses the soup with a deliciously rich flavor profile that's perfect for chilly days. To improve this comforting soup, smoked paprika is incorporated to boost the smoky notes, creating a harmonious blend with the bacon.
A splash of cream or coconut milk adds a luscious creaminess, making each spoonful incredibly satisfying. Finished with garnishes of crumbled bacon and fresh herbs, this dish not only tastes wonderful but also looks beautiful, making it an ideal choice for both weeknight dinners and special occasions.
Ingredients:
- 1 medium butternut squash, peeled and diced
- 6 slices of bacon, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup heavy cream or coconut milk
- Fresh herbs (such as parsley or chives) for garnish
Instructions:
Begin by preheating your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25-30 minutes or until tender and caramelized.
While the squash is roasting, cook the diced bacon in a large pot over medium heat until crispy. Remove the bacon and set it aside, leaving the rendered fat in the pot. Sauté the chopped onion and minced garlic in the bacon fat until softened, about 5 minutes.
Add the roasted squash, smoked paprika, and broth to the pot, bringing it to a simmer. Blend the soup until smooth, stir in the cream or coconut milk, and adjust seasoning as needed. Serve hot, garnished with crumbled bacon and fresh herbs.
Extra Tips:
For an even deeper flavor, consider adding a pinch of cayenne pepper for a subtle kick. You can also customize the soup's consistency by adjusting the amount of broth you add—less broth will yield a thicker soup, while more will create a lighter texture.
If you're looking for a vegetarian version, simply omit the bacon and substitute with olive oil or plant-based bacon, and use vegetable broth as the base. Enjoy experimenting with the seasonings to find your perfect balance!
Simple Butternut Squash Soup
Butternut squash soup is a warm and comforting dish that brings a touch of autumn to any table. This simple recipe highlights the natural sweetness of butternut squash, making it a delicious and nourishing option for family meals or gatherings.
With just a handful of ingredients and straightforward cooking techniques, you can create a velvety soup that's not only satisfying but also easy to prepare, taking approximately 45 minutes from start to finish.
To make this soup even more delightful, feel free to customize it with spices or add-ins that suit your taste. Whether you prefer a hint of ginger for warmth, a sprinkle of smoked paprika for depth, or a splash of coconut milk for creaminess, the possibilities are endless.
This soup serves about six people, allowing you to enjoy it fresh or save leftovers for a quick meal later in the week.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- Salt and pepper to taste
- Optional: 1 tsp ginger or smoked paprika
- Optional: 1 cup coconut milk
- Optional: Fresh herbs for garnish
Instructions:
In a large pot, heat a splash of oil over medium heat and sauté the chopped onion and minced garlic until softened and fragrant, about 5 minutes.
Add the cubed butternut squash and stir for another few minutes. Pour in the vegetable broth, bring the mixture to a boil, then reduce heat and let it simmer for about 20-25 minutes, or until the squash is tender.
Remove from heat and blend the soup until smooth using an immersion blender or in batches with a countertop blender, then season with salt, pepper, and any additional spices or coconut milk.
Extra Tips:
When selecting butternut squash, look for a firm, heavy squash with a smooth, tan skin.
To make peeling easier, you can microwave the squash for a minute or two before cutting it. If you want to add more depth, consider roasting the squash in the oven before adding it to the soup.
Additionally, this soup freezes well, so don't hesitate to double the recipe and store some for later enjoyment!