10 Butternut Squash Soup Recipes for Cozy Evenings
Butternut squash soup is the ultimate comfort food—creamy nutritious and perfect for chilly nights. Whether you prefer it classic and smooth or spiced with a twist these 10 foolproof recipes will make your taste buds sing. Let’s dive into the best ways to prepare this velvety flavorful dish that’s sure to impress.
1. Classic Creamy Butternut Squash Soup
Ingredients:
- 1 large butternut squash (about 3 lbs) peeled and cubed
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 cups vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp nutmeg (optional)
Instructions:
- Sauté aromatics – Heat olive oil in a large pot over medium heat. Add onions and garlic cooking until soft (about 5 minutes).
- Add squash & broth – Toss in cubed squash and vegetable broth. Bring to a boil then reduce heat and simmer for 20-25 minutes until squash is tender.
- Blend until smooth – Use an immersion blender (or transfer to a regular blender) to purée the soup until creamy.
- Finish with cream – Stir in heavy cream salt pepper and nutmeg. Simmer for another 5 minutes.
- Serve warm – Garnish with a drizzle of cream roasted seeds or fresh herbs.
Pro Tip: For extra depth roast the squash at 400°F (200°C) for 30 minutes before blending.
2. Spiced Coconut Butternut Squash Soup
Ingredients:
- 1 butternut squash peeled and cubed
- 1 can (13.5 oz) coconut milk
- 1 tbsp red curry paste
- 1 tbsp fresh ginger grated
- 3 cups vegetable broth
- 1 tbsp honey or maple syrup
- 1 tbsp lime juice
- ½ tsp turmeric
- ½ tsp cumin
Instructions:
- Cook squash & spices – In a pot sauté ginger and curry paste in oil for 1 minute. Add squash broth turmeric and cumin. Simmer for 20 minutes.
- Blend & add coconut milk – Purée until smooth then stir in coconut milk honey and lime juice.
- Adjust seasoning – Add salt to taste and serve with cilantro and chili flakes.
Pro Tip: For a smoky flavor add a pinch of smoked paprika.
3. Roasted Garlic & Sage Butternut Squash Soup
Ingredients:
- 1 butternut squash cubed and roasted
- 1 head garlic roasted
- 4 fresh sage leaves
- 4 cups chicken or vegetable broth
- ½ cup Parmesan cheese (optional)
- 2 tbsp butter
Instructions:
- Roast squash & garlic – Toss squash with oil salt and pepper. Roast at 400°F (200°C) for 30 minutes. Wrap garlic in foil and roast alongside.
- Sauté sage – In a pot melt butter and fry sage leaves until crispy. Remove and set aside.
- Blend soup – Squeeze roasted garlic into the pot add squash and broth then purée.
- Top with crispy sage & Parmesan – Serve with a sprinkle of cheese and sage leaves.
Pro Tip: Save squash seeds—toast them with salt for a crunchy topping!
4. Apple & Bacon Butternut Squash Soup
Ingredients:
- 1 butternut squash cubed
- 2 apples peeled and diced
- 4 slices bacon cooked and crumbled
- 1 onion diced
- 3 cups broth
- ½ tsp cinnamon
Instructions:
- Cook bacon – Fry bacon until crispy then set aside.
- Sauté apples & onions – In bacon fat cook onions and apples until soft.
- Simmer squash – Add squash and broth simmer for 20 minutes.
- Blend & garnish – Purée then top with bacon and a dash of cinnamon.
Pro Tip: Use tart apples like Granny Smith for balance.
5. Vegan Thai Butternut Squash Soup
Ingredients:
- 1 butternut squash cubed
- 1 can coconut milk
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp lemongrass paste
- 1 lime juiced
- ½ tsp chili flakes
Instructions:
- Cook squash in broth – Simmer until tender.
- Blend with coconut milk & peanut butter – Purée until smooth.
- Add Thai flavors – Stir in soy sauce lemongrass lime and chili.
- Garnish with peanuts & cilantro – Serve hot.
Pro Tip: Add a splash of fish sauce (or vegan alternative) for umami depth.
6. Smoky Chipotle Butternut Squash Soup
Ingredients:
- 1 large butternut squash peeled and cubed
- 1 onion diced
- 2 cloves garlic minced
- 1-2 chipotle peppers in adobo sauce (adjust for heat)
- 4 cups vegetable broth
- 1 tsp smoked paprika
- ½ tsp cumin
- 1 tbsp lime juice
- ½ cup sour cream (for garnish)
- Fresh cilantro (optional)
Instructions:
- Sauté onions & garlic – Heat oil in a pot cook onions and garlic until soft.
- Add spices & squash – Stir in chipotle peppers smoked paprika and cumin. Add squash and broth.
- Simmer until tender – Cook for 20-25 minutes then blend until smooth.
- Finish with lime & cream – Stir in lime juice then serve with a dollop of sour cream and cilantro.
Pro Tip: For extra smokiness add a dash of liquid smoke or grill the squash before blending.
7. Sausage & Kale Butternut Squash Soup
Ingredients:
- 1 butternut squash cubed
- 2 Italian sausages (or plant-based sausage)
- 3 cups kale chopped
- 1 onion diced
- 4 cups chicken or vegetable broth
- ½ tsp red pepper flakes
- ½ cup grated Parmesan (optional)
Instructions:
- Brown the sausage – Cook sausage in a pot until crispy then remove and set aside.
- Sauté onions & squash – In the same pot cook onions until soft then add squash and broth. Simmer for 20 minutes.
- Blend half the soup – Purée half of the soup for creaminess leaving some chunks.
- Add kale & sausage – Stir in kale and sausage cooking until greens wilt.
- Serve with Parmesan – Top with grated cheese and red pepper flakes.
Pro Tip: Use spicy sausage for an extra kick!
8. Creamy Vegan Butternut Squash Soup with Cashews
Ingredients:
- 1 butternut squash cubed
- ½ cup raw cashews (soaked for 2 hours)
- 3 cups vegetable broth
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- ½ tsp turmeric
- Salt & pepper to taste
Instructions:
- Cook squash – Simmer squash in broth until tender (about 20 minutes).
- Blend with cashews – Drain cashews then blend with squash nutritional yeast and spices until ultra-creamy.
- Adjust seasoning – Add salt and pepper to taste.
- Garnish with roasted chickpeas or pumpkin seeds – For extra crunch.
Pro Tip: For a nut-free version use silken tofu instead of cashews.
9. Moroccan-Spiced Butternut Squash Soup
Ingredients:
- 1 butternut squash cubed
- 1 can (14 oz) diced tomatoes
- 1 onion diced
- 3 cups vegetable broth
- 1 tsp cinnamon
- 1 tsp cumin
- ½ tsp coriander
- ¼ tsp cayenne (optional)
- 2 tbsp honey or maple syrup
- Fresh mint (for garnish)
Instructions:
- Sauté onions & spices – Cook onions in oil then add cinnamon cumin coriander and cayenne.
- Add squash & tomatoes – Stir in squash tomatoes and broth. Simmer for 20 minutes.
- Blend until smooth – Purée then stir in honey for sweetness.
- Garnish with mint & yogurt – Serve with a swirl of yogurt (or coconut yogurt for vegan).
Pro Tip: Top with toasted almonds for extra texture.
10. Loaded Baked Potato Butternut Squash Soup
Ingredients:
- 1 butternut squash cubed
- 2 large potatoes peeled and diced
- 4 cups chicken or vegetable broth
- ½ cup cheddar cheese shredded
- 4 slices bacon cooked and crumbled
- ¼ cup green onions chopped
- ½ cup sour cream
Instructions:
- Cook squash & potatoes – Simmer in broth until soft (about 25 minutes).
- Blend until creamy – Use an immersion blender for a smooth texture.
- Top like a baked potato – Serve with shredded cheese bacon green onions and sour cream.
Pro Tip: For extra richness stir in a spoonful of cream cheese before blending.
Final Thoughts
These 10 butternut squash soup recipes prove how versatile this dish can be—whether you crave creamy classic spicy Thai or smoky bacon-infused versions. Each recipe is easy flavorful and perfect for meal prep.
