25+ Delicious Butternut Squash Soup Recipes for Every Season

When the weather turns crisp and the days grow shorter, there’s nothing quite like a bowl of warm, comforting soup to chase away the chill. Butternut squash soup is a quintessential fall and winter favorite, celebrated for its creamy texture, rich flavor, and versatility.

Whether you’re a seasoned home cook or just beginning your culinary adventure, you’ll find that butternut squash soup is both easy to prepare and endlessly adaptable.

In this article, we’ve curated a collection of 25 mouthwatering butternut squash soup recipes that will delight your taste buds and warm your heart. From classic creamy versions to bold, spicy variations, there’s a recipe here for every palate.

Whether you’re looking for a nourishing weeknight dinner, a sophisticated starter for a holiday feast, or a simple, satisfying lunch, you’ll find inspiration in these recipes.

So grab your soup pot and get ready to explore the rich, velvety world of butternut squash soup.

25+ Irresistible Butternut Squash Soup Recipes for Every Season

With these 25 recipes, you have the opportunity to experiment with different flavors and textures, from spicy curries to sweet apple and pear blends.

Each recipe is designed to bring out the best in butternut squash, creating soups that are not only comforting but also packed with flavor and nutrients.

Classic Butternut Squash Soup

Classic Butternut Squash Soup is a comforting and velvety smooth soup that’s perfect for a chilly day.

This soup combines the natural sweetness of butternut squash with savory garlic and onions, creating a harmonious blend of flavors. It’s easy to prepare and a guaranteed crowd-pleaser.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup water
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground nutmeg
• 1/2 cup heavy cream (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat.
2. Add chopped onion and cook until translucent, about 5 minutes.
3. Add minced garlic and cook for another 1-2 minutes.
4. Add cubed butternut squash, vegetable broth, and water. Bring to a boil.
5. Reduce heat to a simmer and cook until the squash is tender, about 20-25 minutes.
6. Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree.
7. Stir in salt, black pepper, and ground nutmeg. If using, add heavy cream and stir to combine.
8. Taste and adjust seasoning as needed.
9. Serve hot, garnished with a drizzle of cream or a sprinkle of nutmeg if desired.

Classic Butternut Squash Soup is a versatile dish that can be enjoyed as a starter or a main course. Its rich and creamy texture, coupled with its delightful flavor, makes it a perfect choice for any meal. Whether served on its own or with a side of crusty bread, this soup is sure to become a favorite in your household.

Spiced Coconut Butternut Squash Soup

Spiced Coconut Butternut Squash Soup is an exotic twist on the classic butternut squash soup. Infused with warm spices like curry and cumin, and enriched with creamy coconut milk, this soup delivers a burst of flavor that transports you to tropical climates. It’s an excellent option for those seeking a bit of culinary adventure.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons olive oil
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and cook until soft and translucent, about 5 minutes.
3. Add minced garlic and grated ginger, and cook for another 2 minutes.
4. Stir in curry powder, ground cumin, and ground coriander. Cook for 1 minute until fragrant.
5. Add cubed butternut squash and vegetable broth. Bring to a boil.
6. Reduce heat to a simmer and cook until the squash is tender, about 20-25 minutes.
7. Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree.
8. Stir in coconut milk, salt, and black pepper. Simmer for an additional 5 minutes.
9. Taste and adjust seasoning as needed.
10. Serve hot, garnished with fresh cilantro.

Spiced Coconut Butternut Squash Soup offers a delightful departure from the ordinary with its bold flavors and creamy texture. The combination of spices and coconut milk elevates the natural sweetness of the butternut squash, making it a memorable dish. Enjoy this soup as a warming appetizer or a satisfying main course, paired with naan or a simple green salad.

Roasted Butternut Squash and Apple Soup

Roasted Butternut Squash and Apple Soup is a delightful blend of roasted vegetables and fruits, creating a soup that’s both savory and sweet. The caramelized flavors of roasted butternut squash, apples, and onions add depth to this hearty soup, making it perfect for autumn or any time you crave a comforting bowl of goodness.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 2 apples, peeled, cored, and chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup apple cider
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. On a baking sheet, toss cubed butternut squash, chopped apples, and chopped onion with 2 tablespoons of olive oil. Spread out in a single layer.
3. Roast in the preheated oven for 25-30 minutes, until the vegetables and apples are tender and slightly caramelized.
4. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
5. Add minced garlic and cook for 1-2 minutes.
6. Add the roasted vegetables and apples to the pot.
7. Pour in vegetable broth and apple cider. Bring to a boil.
8. Reduce heat to a simmer and cook for 10 minutes.
9. Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree.
10. Stir in salt, black pepper, ground cinnamon, and ground nutmeg. Taste and adjust seasoning as needed.
11. Serve hot, garnished with fresh thyme.

Roasted Butternut Squash and Apple Soup is a beautifully balanced dish that combines the earthy sweetness of roasted squash with the tartness of apples. This soup is perfect for showcasing the flavors of fall and is ideal for holiday gatherings or a cozy night in. The addition of apple cider and warm spices enhances its depth, making every spoonful a delight.

Ginger Carrot Butternut Squash Soup

Ginger Carrot Butternut Squash Soup is a vibrant and flavorful soup that combines the sweetness of butternut squash and carrots with the zing of fresh ginger. This healthy and delicious soup is perfect for warming up on a cool day and is packed with nutrients and antioxidants.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 4 large carrots, peeled and chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup orange juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat.
2. Add chopped onion and cook until translucent, about 5 minutes.
3. Add minced garlic and grated ginger, and cook for another 2 minutes.
4. Add cubed butternut squash and chopped carrots, and cook for 5 minutes, stirring occasionally.
5. Stir in ground cumin and ground turmeric, and cook for 1 minute.
6. Add vegetable broth and orange juice. Bring to a boil.
7. Reduce heat to a simmer and cook until the vegetables are tender, about 20-25 minutes.
8. Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree.
9. Stir in salt and black pepper. Taste and adjust seasoning as needed.
10. Serve hot, garnished with fresh parsley.

Ginger Carrot Butternut Squash Soup is a delightful blend of sweet and spicy flavors, offering a refreshing twist on traditional butternut squash soup. The addition of carrots and ginger not only enhances the taste but also boosts the nutritional value. This soup is a perfect starter or light meal, sure to leave you feeling warm and satisfied.

Thai-Inspired Butternut Squash Soup

Thai-Inspired Butternut Squash Soup brings the exotic flavors of Thai cuisine to your table. This soup combines creamy butternut squash with the bold flavors of red curry paste, coconut milk, and lime, creating a unique and delicious dish that’s both comforting and exciting.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 teaspoon salt
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and cook until soft and translucent, about 5 minutes.
3. Add minced garlic and grated ginger, and cook for another 2 minutes.
4. Stir in red curry paste and cook for 1 minute until fragrant.
5. Add cubed butternut squash and vegetable broth. Bring to a boil.
6. Reduce heat to a simmer and cook until the squash is tender, about 20-25 minutes.
7. Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree.
8. Stir in coconut milk, soy sauce, lime juice, and salt. Simmer for an additional 5 minutes.
9. Taste and adjust seasoning as needed.
10. Serve hot, garnished with fresh cilantro and lime wedges.

Thai-Inspired Butternut Squash Soup is a vibrant and flavorful dish that brings a taste of Thailand to your kitchen. The combination of red curry paste, coconut milk, and lime adds depth and complexity to the natural sweetness of the butternut squash. Enjoy this soup as a delicious starter or a satisfying main course, paired with a side of jasmine rice or a simple salad.

Butternut Squash and Red Lentil Soup

Butternut Squash and Red Lentil Soup is a hearty and nutritious soup that combines the creamy texture of butternut squash with the protein-packed goodness of red lentils. This soup is a perfect meal for a busy weeknight, providing comfort and sustenance in every bowl.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 cup red lentils, rinsed and drained
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat.
2. Add chopped onion and cook until translucent, about 5 minutes.
3. Add minced garlic and cook for another 2 minutes.
4. Stir in ground cumin, ground coriander, and ground turmeric. Cook for 1 minute until fragrant.
5. Add cubed butternut squash, red lentils, and vegetable broth. Bring to a boil.
6. Reduce heat to a simmer and cook until the squash and lentils are tender, about 20-25 minutes.
7. Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree.
8. Stir in salt and black pepper. Taste and adjust seasoning as needed.
9. Serve hot, garnished with fresh cilantro.

Butternut Squash and Red Lentil Soup is a wholesome and satisfying dish that’s perfect for any time of the year. The red lentils add a lovely thickness and a boost of protein, making this soup both filling and nutritious. Whether you’re looking for a quick weeknight dinner or a comforting lunch, this soup is sure to hit the spot. Enjoy it with a slice of whole-grain bread for a complete meal.

Creamy Roasted Garlic and Butternut Squash Soup

Creamy Roasted Garlic and Butternut Squash Soup is a luscious and savory soup that highlights the rich flavors of roasted garlic and butternut squash. This velvety smooth soup is perfect for a cozy evening, offering a delightful blend of roasted sweetness and garlic goodness.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 2 heads of garlic
• 1 large onion, chopped
• 3 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• Fresh chives for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the tops off the garlic heads, drizzle with 1 tablespoon of olive oil, and wrap in aluminum foil. Place on a baking sheet with the cubed butternut squash.
3. Drizzle the squash with the remaining olive oil and toss to coat. Roast in the oven for 30-35 minutes, until the squash is tender and the garlic is caramelized.
4. In a large pot, heat a little additional olive oil over medium heat and add the chopped onion. Cook until soft and translucent, about 5 minutes.
5. Squeeze the roasted garlic cloves out of their skins and add to the pot along with the roasted squash.
6. Add vegetable broth and bring to a boil.
7. Reduce heat to a simmer and cook for 10 minutes.
8. Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree.
9. Stir in heavy cream, salt, black pepper, and ground nutmeg. Simmer for an additional 5 minutes.
10. Taste and adjust seasoning as needed.
11. Serve hot, garnished with fresh chives.

Creamy Roasted Garlic and Butternut Squash Soup is a decadent and satisfying dish that brings out the best in roasted garlic and butternut squash. The creamy texture and rich flavors make it a perfect comfort food for any time of the year. Enjoy this soup with a slice of warm, crusty bread or a simple side salad for a delightful meal.

Curried Butternut Squash and Chickpea Soup

Curried Butternut Squash and Chickpea Soup is a hearty and flavorful dish that combines the sweetness of butternut squash with the robust taste of curry spices and the protein-rich goodness of chickpeas. This soup is a perfect blend of comfort and nutrition, making it an ideal choice for a satisfying meal.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons olive oil
• 2 tablespoons curry powder
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and cook until soft and translucent, about 5 minutes.
3. Add minced garlic and grated ginger, and cook for another 2 minutes.
4. Stir in curry powder and cook for 1 minute until fragrant.
5. Add cubed butternut squash, chickpeas, and vegetable broth. Bring to a boil.
6. Reduce heat to a simmer and cook until the squash is tender, about 20-25 minutes.
7. Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree.
8. Stir in coconut milk, salt, and black pepper. Simmer for an additional 5 minutes.
9. Taste and adjust seasoning as needed.
10. Serve hot, garnished with fresh cilantro.

Curried Butternut Squash and Chickpea Soup is a delicious and nourishing dish that brings a touch of exotic flavor to your table. The combination of curry spices, coconut milk, and chickpeas adds depth and richness to the natural sweetness of the butternut squash. Enjoy this soup as a hearty main course or a flavorful starter, paired with naan or rice.

Butternut Squash and Sweet Potato Soup

Butternut Squash and Sweet Potato Soup is a rich and creamy soup that combines the natural sweetness of butternut squash and sweet potatoes. This comforting and nutritious soup is perfect for a chilly day, offering a satisfying blend of flavors and textures.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 2 large sweet potatoes, peeled and cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• Fresh thyme for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat.
2. Add chopped onion and cook until translucent, about 5 minutes.
3. Add minced garlic and cook for another 2 minutes.
4. Add cubed butternut squash and sweet potatoes, and cook for 5 minutes, stirring occasionally.
5. Add vegetable broth and bring to a boil.
6. Reduce heat to a simmer and cook until the vegetables are tender, about 20-25 minutes.
7. Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree.
8. Stir in coconut milk, salt, black pepper, and ground cinnamon. Simmer for an additional 5 minutes.
9. Taste and adjust seasoning as needed.
10. Serve hot, garnished with fresh thyme.

Butternut Squash and Sweet Potato Soup is a warm and comforting dish that’s perfect for a cozy night in. The combination of butternut squash and sweet potatoes creates a creamy and naturally sweet base, while the addition of coconut milk and cinnamon adds a delightful richness. Enjoy this soup with a side of crusty bread or a simple green salad for a complete and satisfying meal.

Butternut Squash and Apple Cider Soup

Butternut Squash and Apple Cider Soup is a delightful blend of sweet and savory flavors, combining the creamy texture of butternut squash with the crisp sweetness of apple cider. This soup is perfect for autumn and offers a comforting, slightly tangy taste that’s both refreshing and satisfying.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 2 large apples, peeled, cored, and chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 2 cups apple cider
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• Fresh sage leaves for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat.
2. Add chopped onion and cook until soft and translucent, about 5 minutes.
3. Add minced garlic and cook for another 2 minutes.
4. Add cubed butternut squash, chopped apples, and cook for 5 minutes, stirring occasionally.
5. Pour in vegetable broth and apple cider, and bring to a boil.
6. Reduce heat to a simmer and cook until the squash and apples are tender, about 20-25 minutes.
7. Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree.
8. Stir in salt, black pepper, ground cinnamon, and ground allspice. Simmer for an additional 5 minutes.
9. Taste and adjust seasoning as needed.
10. Serve hot, garnished with fresh sage leaves.

Butternut Squash and Apple Cider Soup offers a delightful balance of sweetness and savory notes, making it a standout choice for any fall or winter meal. The apple cider adds a unique twist to the classic butternut squash soup, enhancing its flavor with a touch of tanginess. Serve this soup with a crusty bread or a side salad for a warming, satisfying meal that’s perfect for chilly evenings.

Butternut Squash and Spinach Soup

Butternut Squash and Spinach Soup is a nutritious and flavorful soup that combines the creamy sweetness of butternut squash with the vibrant freshness of spinach. This easy-to-make soup is packed with vitamins and is perfect for a light, healthy meal.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 2 cups fresh spinach, washed and chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1/2 cup Greek yogurt for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat.
2. Add chopped onion and cook until translucent, about 5 minutes.
3. Add minced garlic and cook for another 2 minutes.
4. Add cubed butternut squash, vegetable broth, and water. Bring to a boil.
5. Reduce heat to a simmer and cook until the squash is tender, about 20-25 minutes.
6. Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree.
7. Stir in chopped spinach and cook for an additional 5 minutes, until the spinach is wilted.
8. Season with salt, black pepper, and ground nutmeg. Taste and adjust seasoning as needed.
9. Serve hot, garnished with a dollop of Greek yogurt if desired.

Butternut Squash and Spinach Soup is a wonderfully healthy and flavorful option that brings together the natural sweetness of butternut squash with the nutritious benefits of spinach. The Greek yogurt garnish adds a touch of creaminess and tanginess, enhancing the soup’s richness. This soup is perfect as a light lunch or a satisfying starter, and pairs beautifully with a slice of whole-grain bread or a fresh salad.

Butternut Squash and Pear Soup

Butternut Squash and Pear Soup is a unique and delicious blend of sweet butternut squash and ripe pears. This soup is creamy and subtly sweet, with a hint of spice that makes it perfect for a cozy meal. It’s an excellent way to enjoy seasonal fruits and vegetables.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 2 ripe pears, peeled, cored, and chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup apple juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• Fresh rosemary for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat.
2. Add chopped onion and cook until translucent, about 5 minutes.
3. Add minced garlic and cook for another 2 minutes.
4. Add cubed butternut squash and chopped pears, and cook for 5 minutes, stirring occasionally.
5. Pour in vegetable broth and apple juice, and bring to a boil.
6. Reduce heat to a simmer and cook until the squash and pears are tender, about 20-25 minutes.
7. Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree.
8. Stir in salt, black pepper, ground ginger, and ground cloves. Simmer for an additional 5 minutes.
9. Taste and adjust seasoning as needed.
10. Serve hot, garnished with fresh rosemary.

Butternut Squash and Pear Soup is a delightful and flavorful dish that combines the sweetness of pears with the creamy richness of butternut squash. The added spices give it a warm, comforting flavor that’s perfect for autumn or winter. This soup makes a lovely appetizer or a light main course, and can be served with a side of crusty bread or a fresh green salad for a complete and satisfying meal.