25+ Delicious Butternut Squash Soup Recipes for Every Season

When the weather cools and the days get shorter, there’s nothing more comforting than a warm bowl of soup.

Butternut squash soup, with its naturally creamy texture and subtly sweet flavor, has become a beloved fall and winter staple.

This versatile vegetable is not only packed with nutrients but also pairs wonderfully with a variety of seasonings, herbs, and spices.

Whether you’re craving a traditional velvety smooth version or a more adventurous recipe with bold spices or creamy coconut milk, butternut squash soup offers endless possibilities.

In this article, we’ve gathered over 25 delicious and easy-to-make butternut squash soup recipes that will satisfy your taste buds and warm you from the inside out.

Whether you’re a novice cook or a seasoned pro, these recipes are perfect for any level and occasion.

From simple, classic soups to creative twists that incorporate other vegetables, fruits, and proteins, there’s something here for everyone.

So grab your cutting board and get ready to enjoy a bowl of comfort like never before!

25+ Delicious Butternut Squash Soup Recipes for Every Season

Butternut squash soup is more than just a fall favorite—it’s a versatile dish that can be enjoyed year-round.

With its rich texture and sweet, earthy flavor, it pairs well with a variety of ingredients, from savory herbs to spicy seasonings and even a touch of sweetness from fruits like apples or pears.

Whether you’re looking for a classic version, a vegan-friendly option, or a spiced-up recipe to thrill your taste buds, this collection of 25+ butternut squash soup recipes will offer plenty of inspiration.

So the next time you’re craving a comforting bowl of soup, reach for one of these recipes and enjoy the cozy warmth it brings to your kitchen!

Classic Butternut Squash Soup

This classic butternut squash soup is velvety smooth, comforting, and the perfect way to embrace the fall season. The roasted squash brings out its natural sweetness, while the addition of garlic, onion, and a touch of cream gives it a rich and savory flavor. It’s simple, satisfying, and can easily be made ahead, making it a great option for busy weeknights or holiday gatherings.

• Ingredients:
  • 1 medium butternut squash, peeled, seeded, and chopped
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 cups vegetable broth (or chicken broth)
  • 1/2 cup heavy cream (optional for creaminess)
  • Salt and pepper, to taste
  • 1/2 teaspoon ground nutmeg (optional)
  • Fresh parsley or sage for garnish (optional)
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes or until tender and lightly caramelized.
  2. In a large pot, sauté the diced onion and garlic over medium heat until the onion is soft and translucent, about 5 minutes.
  3. Add the roasted butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes to allow the flavors to meld together.
  4. Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a blender, return the soup to the pot.
  5. Stir in the heavy cream (if desired) and nutmeg. Season with additional salt and pepper to taste.
  6. Serve hot, garnished with fresh herbs if desired.

This classic butternut squash soup is a timeless recipe that brings the cozy flavors of fall right into your kitchen. With its creamy texture and balance of sweet and savory notes, it’s sure to warm your heart and satisfy your taste buds. It’s an ideal starter for Thanksgiving dinner or a comforting weeknight meal, and leftovers keep wonderfully for lunch the next day. A bowl of this soup feels like a hug in a bowl—simple, satisfying, and absolutely delicious.

Spicy Butternut Squash Soup with Coconut Milk

This spicy butternut squash soup adds a bit of a kick to the traditional recipe, with the earthy heat of ginger, curry powder, and a dash of cayenne pepper. The coconut milk rounds out the flavors, providing a smooth, creamy texture and a rich, exotic flair. Perfect for those who like a little spice in their comfort food, this soup is a flavorful twist on a fall favorite.

• Ingredients:
  • 1 medium butternut squash, peeled, seeded, and chopped
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1-inch piece fresh ginger, peeled and minced
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • Salt and pepper, to taste
  • Fresh cilantro for garnish (optional)
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until the squash is tender and caramelized.
  2. In a large pot, heat some olive oil over medium heat and sauté the chopped onion, garlic, and ginger until fragrant and soft, about 5 minutes.
  3. Add the curry powder, cumin, and cayenne pepper, cooking for another minute until the spices bloom.
  4. Pour in the coconut milk and vegetable broth, then add the roasted squash to the pot. Bring to a simmer and cook for 10-15 minutes.
  5. Use an immersion blender to puree the soup until smooth, or carefully blend it in batches in a regular blender. Return the soup to the pot and adjust the seasoning with salt and pepper to taste.
  6. Serve hot, garnished with fresh cilantro if desired.

This spicy butternut squash soup with coconut milk is a flavorful and exotic take on a traditional fall dish. The combination of warm spices, creamy coconut milk, and the natural sweetness of the squash makes each spoonful a satisfying experience. If you’re craving something with a bit more depth and spice, this soup is the perfect choice. It’s a great dish to serve at a dinner party or enjoy on a chilly evening when you want something that’s comforting yet full of bold flavors.

Roasted Butternut Squash and Apple Soup

This roasted butternut squash and apple soup brings together the sweetness of the squash and the tartness of apples, creating a well-rounded flavor profile. The addition of thyme and a touch of honey adds complexity and warmth to this dish. It’s a great choice for a light but satisfying meal, and it’s an ideal way to celebrate the flavors of autumn.

• Ingredients:
  • 1 medium butternut squash, peeled, seeded, and chopped
  • 2 apples, peeled, cored, and chopped (preferably a tart variety like Granny Smith)
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
  • 1 tablespoon honey (optional)
  • Salt and pepper, to taste
  • Greek yogurt or sour cream for garnish (optional)
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the butternut squash and apples with olive oil, salt, and pepper. Arrange them on a baking sheet and roast for 25-30 minutes, until the squash is tender and lightly caramelized.
  2. In a large pot, sauté the onion and garlic over medium heat until soft, about 5 minutes.
  3. Add the roasted squash and apples to the pot, then pour in the vegetable broth. Add the thyme and bring the mixture to a simmer. Let it cook for 10-15 minutes to meld the flavors.
  4. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender. Adjust seasoning with salt, pepper, and honey to taste.
  5. Serve hot, topped with a dollop of Greek yogurt or sour cream if desired.

The roasted butternut squash and apple soup is a delightful fall dish that beautifully balances the sweetness of the squash with the tartness of apples. The addition of thyme and honey enhances the natural flavors, creating a light yet flavorful meal. It’s perfect for those seeking a unique twist on traditional butternut squash soup, and the creamy texture will leave you feeling satisfied without being too heavy. Whether served as an appetizer or a main course, this soup is a wonderful addition to your fall recipe collection.

Butternut Squash and Carrot Soup

This vibrant butternut squash and carrot soup is a simple yet nourishing dish, combining the natural sweetness of roasted squash and carrots with the subtle earthiness of ginger and garlic. It’s a comforting, velvety soup that’s perfect for cooler months, and it’s made with wholesome ingredients that bring out the best in seasonal produce. Whether you enjoy it as a starter or a light meal, this soup is sure to be a hit.

• Ingredients:
  • 1 medium butternut squash, peeled, seeded, and chopped
  • 3 large carrots, peeled and chopped
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1-inch piece of fresh ginger, peeled and minced
  • 4 cups vegetable broth
  • Salt and pepper, to taste
  • 1/4 teaspoon ground cumin (optional)
  • Fresh cilantro or parsley for garnish (optional)
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the butternut squash and carrots with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
  2. In a large pot, sauté the onion, garlic, and ginger over medium heat until the onion softens, about 5 minutes.
  3. Add the roasted squash and carrots to the pot, then pour in the vegetable broth. Bring to a boil, then lower the heat and simmer for 10 minutes.
  4. Use an immersion blender to blend the soup until smooth, or carefully blend in batches in a regular blender. Return the soup to the pot and season with salt, pepper, and cumin if desired.
  5. Serve hot, garnished with fresh herbs.

This butternut squash and carrot soup is a wholesome, nutrient-packed option that’s both delicious and easy to prepare. The earthy sweetness of the squash and carrots is complemented by the warm, aromatic spices, making each bowl a perfect comfort meal. This soup is not only light on the palate but also rich in flavor, and the addition of ginger adds a subtle zing that elevates the dish. Perfect for cozy fall evenings, it can be paired with crusty bread for an even heartier meal.

Butternut Squash Soup with Bacon and Sage

If you’re looking for a savory twist on the classic butternut squash soup, this version with crispy bacon and fresh sage adds a smoky depth of flavor. The bacon brings a satisfying crunch, while the sage infuses the soup with an aromatic essence that pairs perfectly with the sweet squash. It’s a savory, comforting soup that’s both rich and balanced.

• Ingredients:
  • 1 medium butternut squash, peeled, seeded, and chopped
  • 1 tablespoon olive oil
  • 4 slices of bacon, chopped
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 cups chicken broth (or vegetable broth)
  • 1/2 teaspoon fresh sage, chopped (or 1/4 teaspoon dried sage)
  • Salt and pepper, to taste
  • 1/2 cup heavy cream (optional, for creaminess)
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper, then roast for 25-30 minutes or until tender and caramelized.
  2. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the bacon drippings in the pot.
  3. In the same pot, sauté the onion and garlic in the bacon drippings until soft, about 5 minutes.
  4. Add the roasted squash, chicken broth, and fresh sage. Bring the mixture to a simmer and cook for 10 minutes to meld the flavors together.
  5. Use an immersion blender to blend the soup until smooth, or blend in batches in a regular blender. Return the soup to the pot, stir in the heavy cream if using, and season with salt and pepper.
  6. Serve hot, topped with crispy bacon and additional fresh sage.

This butternut squash soup with bacon and sage is a flavorful variation on the traditional recipe. The savory bacon adds a delicious crunch, while the sage brings a fresh, aromatic element that perfectly complements the creamy texture of the soup. The rich flavor profile makes this soup an excellent choice for a hearty lunch or dinner, and the contrast between the smooth squash and crispy bacon provides a delightful balance of textures. It’s a great option for those who love a touch of savory richness in their soups.

Butternut Squash and Red Lentil Soup

This butternut squash and red lentil soup is hearty, nutritious, and filling, offering a perfect balance of protein from the lentils and vitamins from the squash. The gentle spices of cumin and turmeric give the soup warmth and depth, while the lentils help thicken the soup, creating a rich, satisfying texture. It’s a healthy and comforting dish ideal for any time of the year.

• Ingredients:
  • 1 medium butternut squash, peeled, seeded, and chopped
  • 1 cup red lentils, rinsed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 4 cups vegetable broth
  • Salt and pepper, to taste
  • Juice of 1 lemon (optional, for brightness)
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for 25-30 minutes until tender.
  2. In a large pot, sauté the onion and garlic over medium heat until soft, about 5 minutes. Add the cumin and turmeric, cooking for another minute to allow the spices to release their aroma.
  3. Add the roasted squash, lentils, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the lentils are soft and the soup has thickened.
  4. Use an immersion blender to puree the soup until smooth or blend in batches in a regular blender. Return the soup to the pot and season with salt, pepper, and lemon juice if desired.
  5. Serve hot, garnished with fresh herbs or a drizzle of olive oil.

This butternut squash and red lentil soup is a nourishing and wholesome dish that offers a perfect balance of protein, fiber, and flavor. The combination of earthy squash, hearty lentils, and warm spices creates a comforting, filling soup that is perfect for any meal. It’s a great option for those seeking a plant-based, protein-packed dish that doesn’t sacrifice flavor. The lemon juice adds a refreshing brightness that contrasts beautifully with the rich, creamy texture, making this soup a well-rounded and satisfying option for lunch or dinner.

Spicy Butternut Squash Soup with Coconut Milk

This spicy butternut squash soup with coconut milk is a bold and flavorful twist on the classic. The addition of coconut milk makes it wonderfully creamy and rich, while the hint of heat from red pepper flakes or fresh chili peppers gives it a delightful kick. The combination of sweetness from the squash, creaminess from the coconut milk, and heat from the spices creates a perfect harmony of flavors, making it a warming and satisfying dish.

• Ingredients:
  • 1 medium butternut squash, peeled, seeded, and chopped
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1-inch piece of fresh ginger, peeled and minced
  • 1 tablespoon curry powder
  • 1/4 teaspoon red pepper flakes (or 1 small fresh chili pepper, minced)
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • Salt and pepper, to taste
  • Fresh cilantro for garnish (optional)
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper, and roast on a baking sheet for 25-30 minutes, or until tender.
  2. In a large pot, sauté the onion, garlic, and ginger over medium heat for about 5 minutes, or until softened and fragrant.
  3. Stir in the curry powder and red pepper flakes (or chili), cooking for another minute to bring out the flavors.
  4. Add the roasted butternut squash, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce to a simmer and cook for 10 minutes to blend the flavors.
  5. Use an immersion blender to blend the soup until smooth, or carefully blend in batches in a regular blender.
  6. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This spicy butternut squash soup with coconut milk is a perfect balance of creamy, sweet, and spicy flavors. The coconut milk provides a luxurious, velvety texture, while the curry powder and chili flakes bring depth and heat to each spoonful. It’s a fantastic soup for those who enjoy bold flavors, and its warming, comforting qualities make it ideal for chilly evenings. Whether enjoyed as a starter or a main, this soup will satisfy your taste buds and leave you feeling cozy and content.

Butternut Squash Soup with Apple and Thyme

This butternut squash soup with apple and thyme brings together the sweet, earthy flavors of the squash and apple with the aromatic depth of fresh thyme. The apple adds a subtle tartness that contrasts beautifully with the sweetness of the squash, while thyme brings a fragrant herbal note to the soup. This vibrant, fall-inspired soup is perfect for cozy nights and pairs well with crusty bread or a side salad.

• Ingredients:
  • 1 medium butternut squash, peeled, seeded, and chopped
  • 1 large apple, peeled, cored, and chopped (Granny Smith or Honeycrisp work well)
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 4 cups vegetable broth
  • Salt and pepper, to taste
  • 1/4 cup apple cider or apple juice (optional for added sweetness)
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the butternut squash and apple with olive oil, salt, and pepper, then roast on a baking sheet for 25-30 minutes until the squash is tender and caramelized.
  2. In a large pot, sauté the onion and garlic over medium heat for about 5 minutes until softened and fragrant.
  3. Add the roasted squash and apple, thyme, and vegetable broth to the pot. Bring to a simmer and cook for another 10-15 minutes to meld the flavors together.
  4. Use an immersion blender to blend the soup until smooth, or blend in batches in a regular blender.
  5. If desired, add a splash of apple cider or apple juice for extra sweetness and adjust seasoning with salt and pepper.
  6. Serve hot, garnished with a sprig of fresh thyme.

This butternut squash soup with apple and thyme is a delightful combination of seasonal flavors. The apple enhances the natural sweetness of the squash, while thyme adds a herby, aromatic depth to the soup. The roasted vegetables bring out a rich, caramelized flavor that makes this soup incredibly satisfying. It’s a light yet hearty dish, perfect for the fall season, and can be served as a warming starter or as a main with a slice of toasted bread.

Roasted Butternut Squash and Pear Soup

Roasted butternut squash and pear soup is an elegant yet simple dish, pairing the richness of the squash with the subtle sweetness of ripe pears. The roasting process enhances the flavors, bringing out the natural sweetness of the ingredients. The soup is seasoned with a touch of cinnamon and nutmeg, making it a cozy, flavorful choice for any season, especially fall and winter.

• Ingredients:
  • 1 medium butternut squash, peeled, seeded, and chopped
  • 2 ripe pears, peeled, cored, and chopped
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 cups vegetable broth
  • Salt and pepper, to taste
  • 1 tablespoon honey (optional, for extra sweetness)
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the butternut squash and pears with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes, until both the squash and pears are soft and caramelized.
  2. In a large pot, sauté the onion and garlic over medium heat for about 5 minutes, until softened and fragrant.
  3. Add the roasted squash and pears to the pot, along with the cinnamon, nutmeg, and vegetable broth. Bring the soup to a simmer and cook for 10 minutes.
  4. Use an immersion blender to blend the soup until smooth, or blend in batches in a regular blender.
  5. Taste and adjust seasoning with salt, pepper, and honey, if desired.
  6. Serve hot, garnished with a sprinkle of cinnamon or a drizzle of honey.

This roasted butternut squash and pear soup is a beautiful, fall-inspired dish that brings together the sweetness of pears and the earthy richness of squash. The warm spices of cinnamon and nutmeg give the soup a cozy, comforting depth, while the roasting process intensifies the natural flavors of the vegetables. It’s a wonderful choice for a light yet satisfying meal, perfect for cooler weather, and pairs well with crusty bread or a fresh salad.

Butternut Squash Soup with Caramelized Onions and Sage

This butternut squash soup with caramelized onions and sage is a sophisticated, savory take on the traditional dish. The sweetness of the roasted squash is beautifully balanced by the rich, savory flavor of the caramelized onions. Fresh sage adds an earthy, aromatic touch that complements the creamy texture of the soup. This is a perfect recipe for a cozy, elegant meal on chilly evenings, offering a wonderful depth of flavor with every spoonful.

• Ingredients:
  • 1 medium butternut squash, peeled, seeded, and chopped
  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 4-6 fresh sage leaves, chopped (or 1/2 teaspoon dried sage)
  • 4 cups vegetable broth
  • 1/4 teaspoon ground cinnamon
  • Salt and pepper, to taste
  • 1/2 cup heavy cream (optional, for extra creaminess)
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper, then spread it out on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
  2. In a large pot, melt the butter over medium heat. Add the sliced onion and cook, stirring occasionally, until caramelized (about 20 minutes). Add the garlic and sage and cook for another 2 minutes until fragrant.
  3. Add the roasted squash, cinnamon, and vegetable broth to the pot. Bring the mixture to a simmer and cook for an additional 10 minutes.
  4. Use an immersion blender to blend the soup until smooth, or blend in batches in a regular blender.
  5. Stir in the heavy cream, if using, and adjust seasoning with salt and pepper to taste.
  6. Serve the soup hot, garnished with additional sage leaves if desired.

This butternut squash soup with caramelized onions and sage is a beautifully layered dish that combines sweet, savory, and earthy flavors. The caramelized onions add depth and sweetness, while the sage provides a fragrant herbal note. This soup is rich and comforting, making it perfect for a fall or winter meal. It pairs wonderfully with rustic bread or a fresh salad, and the addition of cream offers an extra touch of indulgence for those who love a creamy texture.

Butternut Squash Soup with Leeks and Lemon

This fresh and vibrant butternut squash soup with leeks and lemon offers a lighter, more citrusy take on the classic. The leeks bring a subtle onion-like flavor that complements the natural sweetness of the squash, while the lemon adds a refreshing, zesty note that brightens the entire dish. It’s a perfect balance of rich, comforting squash and fresh, clean flavors, making it an ideal choice for a refreshing yet hearty meal.

• Ingredients:
  • 1 medium butternut squash, peeled, seeded, and chopped
  • 2 tablespoons olive oil
  • 2 leeks, cleaned and sliced (white and light green parts only)
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • Juice of 1 lemon
  • Zest of 1/2 lemon
  • Salt and pepper, to taste
  • Fresh parsley or thyme for garnish
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper, then roast on a baking sheet for 25-30 minutes until tender and caramelized.
  2. In a large pot, heat a little olive oil over medium heat. Add the sliced leeks and garlic, cooking for about 5-7 minutes until softened.
  3. Add the roasted squash to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes to blend the flavors.
  4. Use an immersion blender to blend the soup until smooth, or carefully blend in batches in a regular blender.
  5. Stir in the lemon juice and zest, adjusting seasoning with salt and pepper to taste.
  6. Serve hot, garnished with fresh parsley or thyme.

This butternut squash soup with leeks and lemon is a lighter, more aromatic version of the classic. The sweetness of the squash is elevated by the leeks’ delicate flavor, and the lemon adds a refreshing brightness that cuts through the richness. It’s an incredibly comforting yet fresh soup, perfect for when you want something satisfying without being overly heavy. This vibrant soup pairs beautifully with a side of crusty bread or a crisp salad.

Roasted Butternut Squash and Garlic Soup

This roasted butternut squash and garlic soup is simple yet packed with flavor. The natural sweetness of the butternut squash is enhanced by the deep, rich flavor of roasted garlic, creating a perfectly balanced and comforting soup. Roasting the garlic brings out its sweetness and complexity, making it an ideal partner for the squash. This soup is a great option for a cozy meal, and it’s both delicious and nourishing.

• Ingredients:
  • 1 medium butternut squash, peeled, seeded, and chopped
  • 1 bulb of garlic, cloves separated but left unpeeled
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, diced
  • 4 cups vegetable broth
  • Salt and pepper, to taste
  • 1/4 teaspoon ground cinnamon (optional)
  • Fresh parsley or chives for garnish
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper. Place the unpeeled garlic cloves on a baking sheet and roast everything for 25-30 minutes until the squash is tender and caramelized and the garlic is soft.
  2. In a large pot, melt the butter over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent.
  3. Squeeze the roasted garlic cloves out of their skins and add them to the pot with the roasted squash. Stir in the vegetable broth and cinnamon (if using) and bring the mixture to a simmer for about 10 minutes.
  4. Use an immersion blender to blend the soup until smooth, or blend in batches in a regular blender.
  5. Taste and adjust seasoning with salt and pepper.
  6. Serve hot, garnished with fresh parsley or chives.

This roasted butternut squash and garlic soup is rich, flavorful, and comforting. Roasting the garlic gives it a sweet, mellow taste that perfectly complements the squash, creating a smooth, velvety soup. It’s a simple yet indulgent dish that highlights the beauty of roasted vegetables, and the addition of cinnamon adds an optional layer of warmth and depth. This soup pairs well with crusty bread for a complete, satisfying meal.

Spicy Butternut Squash Soup with Coconut Milk

This spicy butternut squash soup with coconut milk is a comforting blend of rich, creamy texture and bold, warming flavors. The sweetness of the squash contrasts beautifully with the heat from red pepper flakes, while the coconut milk adds a velvety finish. This soup offers a delightful twist on the traditional recipe, infusing it with a bit of exotic flair. Perfect for those who enjoy a little heat with their comforting dishes, this soup is sure to become a favorite.

• Ingredients:
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 4 cups vegetable broth
  • 1 (14-ounce) can coconut milk
  • Salt and pepper, to taste
  • Fresh cilantro for garnish
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper, then spread it out on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
  2. In a large pot, heat a bit of olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 5-7 minutes.
  3. Stir in the ginger and red pepper flakes, cooking for another 1-2 minutes to bloom the spices.
  4. Add the roasted butternut squash and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes to meld the flavors.
  5. Stir in the coconut milk, then use an immersion blender to blend the soup until smooth, or carefully blend in batches using a regular blender.
  6. Adjust seasoning with salt and pepper to taste. Garnish with fresh cilantro before serving.

This spicy butternut squash soup with coconut milk is a delightful fusion of creamy and spicy flavors. The coconut milk brings a luscious smoothness, while the red pepper flakes offer a bit of heat that balances the natural sweetness of the squash. It’s a perfect choice for those who enjoy warming, flavorful dishes with a bit of a kick. This soup pairs well with a light salad or crusty bread to complete the meal.

Butternut Squash Soup with Apples and Thyme

This butternut squash soup with apples and thyme is a sweet-savory masterpiece that beautifully combines the earthiness of the squash with the bright tartness of apples and the herbal note of thyme. The apples add a gentle sweetness that complements the squash, making it a delightful dish for autumn or winter meals. This soup is not only comforting but also brings a layer of sophistication with its fragrant thyme and the perfect balance of flavors.

• Ingredients:
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 2 apples (Granny Smith or Honeycrisp), peeled, cored, and chopped
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 4 cups vegetable broth
  • Salt and pepper, to taste
  • 1/2 cup apple cider or juice (optional, for extra apple flavor)
  • 1 tablespoon maple syrup (optional, for added sweetness)
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until soft and lightly caramelized.
  2. In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté for about 5 minutes until softened.
  3. Add the roasted butternut squash, chopped apples, thyme, and vegetable broth to the pot. Bring to a boil, then lower the heat and simmer for about 10 minutes to allow the flavors to meld.
  4. For an extra burst of apple flavor, add apple cider or juice to the soup, and stir in maple syrup if desired for added sweetness.
  5. Use an immersion blender to puree the soup until smooth, or carefully blend in batches using a regular blender.
  6. Taste and adjust seasoning with salt and pepper before serving.

This butternut squash soup with apples and thyme is a perfect reflection of autumn’s best flavors. The apples provide a natural sweetness that harmonizes with the creamy squash, while thyme adds a touch of earthiness and freshness. The result is a rich, flavorful soup that feels like a warm hug on a chilly day. Whether served as a starter or a main course, this soup is sure to impress with its unique combination of sweet and savory elements.

Butternut Squash and Spinach Soup

This vibrant butternut squash and spinach soup is a healthy, nutrient-packed option that doesn’t compromise on flavor. The natural sweetness of the squash is balanced by the earthy taste of spinach, creating a deliciously satisfying soup. With the addition of herbs like garlic and thyme, this dish offers a rich depth of flavor that makes it perfect for a light yet filling meal. It’s a simple yet nourishing soup that’s perfect for any time of the year.

• Ingredients:
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
  • 4 cups vegetable broth
  • 3 cups fresh spinach
  • Salt and pepper, to taste
  • 1/4 cup grated Parmesan (optional for garnish)
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes until tender.
  2. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened.
  3. Add the minced garlic and thyme and cook for another minute until fragrant.
  4. Add the roasted butternut squash and vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer for about 10 minutes.
  5. Stir in the fresh spinach and cook for an additional 5 minutes until wilted.
  6. Use an immersion blender to blend the soup until smooth, or blend in batches in a regular blender.
  7. Season with salt and pepper to taste, and serve with a sprinkle of grated Parmesan if desired.

This butternut squash and spinach soup is both healthy and hearty, offering a great combination of flavors and nutrients. The spinach provides a burst of color and added vitamins, while the squash offers a smooth, creamy base. It’s the perfect soup for anyone looking for a light yet satisfying meal, with plenty of flavor and a comforting texture. The addition of Parmesan adds a nice touch of savory richness, making this a wholesome soup to enjoy year-round.

Note: More recipes are coming soon!