45+ Delicious February Squash Soup Recipes for Winter’s Chill

When the winter chill sets in, there’s nothing more comforting than a warm bowl of squash soup. Squash, with its natural sweetness and creamy texture, is the perfect base for a variety of hearty, flavorful soups.

February, with its cold nights and long days, is the ideal time to enjoy these nourishing dishes. Whether you prefer the richness of butternut squash, the earthy depth of acorn squash, or the versatility of spaghetti squash, there’s a squash soup recipe for everyone.

In this collection, we’ve compiled over 45 delicious squash soup recipes that will keep you cozy and satisfied all month long.

From classic creamy blends to more innovative flavor combinations, each recipe brings something unique to your table.

45+ Delicious February Squash Soup Recipes for Winter’s Chill

Squash soup is the ultimate comfort food for February, offering warmth, nourishment, and versatility all in one bowl.

Whether you’re a fan of sweet, savory, or tangy flavors, squash soups can be easily adapted to suit your tastes and dietary preferences.

The recipes included here will inspire you to try new ingredients and flavor profiles while still enjoying the cozy, satisfying qualities that squash soups are known for.

As you continue to enjoy the remaining days of winter, let these 45+ February squash soup recipes be your go-to meals for creating delicious, heartwarming dishes.

So, grab your favorite squash, get cooking, and indulge in the comforting flavors of the season!

Hearty Butternut Squash and Apple Soup

This Hearty Butternut Squash and Apple Soup is a delightful blend of sweet and savory flavors. The natural sweetness of apples perfectly balances the earthy richness of butternut squash, creating a harmonious and comforting bowl of soup. This recipe is ideal for cozy family dinners or as a starter for a special occasion.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 medium apples (preferably Granny Smith), peeled and diced
• 1 onion, diced
• 3 cups vegetable stock
• 1 cup unsweetened coconut milk
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent.
2. Add the butternut squash, apples, cinnamon, and nutmeg. Cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 20 minutes or until squash and apples are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender.
5. Stir in the coconut milk and season with salt and pepper. Heat gently until warm.
6. Serve in bowls, garnished with fresh thyme.

This soup combines classic winter flavors with a creamy texture, making it a crowd-pleaser. Whether served with crusty bread or a fresh salad, it’s a bowl of warmth that’s perfect for February.

Spiced Acorn Squash and Lentil Soup

This Spiced Acorn Squash and Lentil Soup is a nutritional powerhouse with a bold, aromatic flavor. The combination of tender acorn squash, protein-rich lentils, and fragrant spices makes it a wholesome, satisfying meal. Perfect for meal prep, it reheats beautifully for weekday lunches or dinners.

Ingredients:

• 2 medium acorn squash, halved and seeds removed
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• ½ tsp chili flakes (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Drizzle acorn squash halves with olive oil, season with salt and pepper, and roast face down on a baking sheet for 30 minutes or until tender. Scoop out the flesh and set aside.
2. In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until fragrant.
3. Stir in curry powder, cumin, and chili flakes. Cook for 1 minute to release the spices’ aromas.
4. Add lentils, roasted squash, diced tomatoes, and vegetable broth. Bring to a boil, then simmer for 25 minutes.
5. Use an immersion blender to partially blend the soup, leaving some lentils whole for texture.
6. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro.

This soup is a vibrant explosion of flavors and textures that will warm you from the inside out. Its hearty ingredients make it a complete meal, perfect for combating February’s chill while staying healthy and nourished.

Creamy Kabocha Squash and Ginger Soup

The Creamy Kabocha Squash and Ginger Soup is a luxurious, velvety dish with a hint of zing from fresh ginger. Kabocha squash’s natural sweetness shines through, complemented by the warming spice of ginger. This recipe is simple to prepare and delivers restaurant-quality results at home.

Ingredients:

• 1 medium kabocha squash, peeled, seeded, and cubed
• 2 tbsp grated fresh ginger
• 1 small onion, diced
• 3 cups chicken or vegetable broth
• ½ cup heavy cream or coconut milk
• 2 tbsp olive oil
• ½ tsp ground turmeric
• Salt and pepper to taste
• Toasted pumpkin seeds for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and ginger, cooking until soft and fragrant.
2. Stir in the kabocha squash and turmeric, cooking for 5 minutes.
3. Pour in the broth, bring to a boil, then reduce heat and simmer for 20 minutes or until squash is tender.
4. Puree the soup using an immersion blender or transfer to a blender until smooth.
5. Stir in the heavy cream or coconut milk and season with salt and pepper. Heat gently without boiling.
6. Serve warm, garnished with toasted pumpkin seeds.

This soup’s creamy texture and subtle spice create an unforgettable experience. Whether enjoyed on its own or paired with a side dish, it’s a bowl of indulgent comfort you’ll crave all February long.

Roasted Delicata Squash and Sage Soup

This Roasted Delicata Squash and Sage Soup highlights the delicate, nutty flavor of delicata squash with a hint of sage’s earthy aroma. The roasting process enhances the squash’s natural sweetness, making this a deeply satisfying dish perfect for chilly evenings.

Ingredients:

• 3 medium delicata squash, halved and seeds removed
• 1 onion, chopped
• 3 cups vegetable stock
• ½ cup heavy cream or cashew cream
• 2 tbsp olive oil
• 1 tsp fresh sage, chopped (or ½ tsp dried sage)
• Salt and pepper to taste
• Croutons for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Brush squash halves with olive oil, sprinkle with salt and pepper, and roast face down for 25 minutes or until tender. Scoop out the flesh and set aside.
2. Heat olive oil in a pot over medium heat. Add onion and sauté until softened. Stir in sage and cook for 1 minute.
3. Add the roasted squash and vegetable stock to the pot. Simmer for 15 minutes.
4. Puree the soup using an immersion blender or blender until smooth. Stir in cream and adjust seasoning.
5. Serve warm, garnished with croutons.

This soup is a celebration of roasted flavors and aromatic herbs. Its creamy texture and gentle seasoning make it a delightful choice for a light lunch or a comforting dinner.

Spicy Thai Pumpkin and Squash Soup

For those who crave a bit of spice, this Spicy Thai Pumpkin and Squash Soup delivers! Combining the sweetness of squash with the bold flavors of red curry paste and coconut milk, this soup is a delightful fusion of warmth and exotic flair.

Ingredients:

• 1 small pumpkin, peeled and cubed
• 1 medium butternut squash, peeled and cubed
• 1 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp olive oil
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add garlic and ginger, sautéing until fragrant. Stir in red curry paste and cook for 1 minute.
2. Add pumpkin, squash, and vegetable broth. Bring to a boil, then simmer for 25 minutes or until vegetables are tender.
3. Blend the soup until smooth using an immersion blender or blender. Stir in coconut milk and lime juice.
4. Adjust seasoning with salt and pepper, and serve garnished with fresh cilantro.

This soup combines sweetness, spice, and creaminess for a truly tantalizing experience. It’s perfect for spicing up your February menu while keeping things hearty and wholesome.

Golden Hubbard Squash and Turmeric Soup

The Golden Hubbard Squash and Turmeric Soup is a vibrant, nutrient-packed dish with anti-inflammatory properties thanks to turmeric. The rich, creamy texture and hint of warming spice make this soup a go-to for anyone seeking comfort and nourishment.

Ingredients:

• 1 medium Hubbard squash, peeled, seeded, and cubed
• 1 small carrot, chopped
• 1 onion, diced
• 3 cups vegetable stock
• 1 cup almond milk or oat milk
• 1 tsp ground turmeric
• ½ tsp ground ginger
• 2 tbsp olive oil
• Salt and pepper to taste
• Toasted almonds or pumpkin seeds for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Add onion and carrot, sautéing until softened.
2. Stir in turmeric and ginger, cooking for 1 minute. Add the squash and vegetable stock. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Blend the soup until smooth, then stir in almond milk. Adjust seasoning with salt and pepper.
4. Serve warm, garnished with toasted almonds or pumpkin seeds.

This soup is not only beautiful to look at but also bursting with flavor and nutrition. It’s a wonderful way to bring a pop of color and health to your February meals.

Smoky Butternut Squash and Chipotle Soup

The Smoky Butternut Squash and Chipotle Soup brings a smoky, spicy kick to the natural sweetness of butternut squash. The addition of chipotle peppers in adobo sauce adds depth and warmth, while a creamy texture ensures every bite is rich and satisfying. This is the perfect soup for those who enjoy a little heat with their comfort food.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (14 oz) diced tomatoes
• 1 chipotle pepper in adobo sauce, minced
• 3 cups vegetable broth
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp olive oil
• ½ cup sour cream or plain Greek yogurt
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened and fragrant.
2. Stir in cumin, smoked paprika, and minced chipotle pepper, cooking for 1-2 minutes to bring out the flavors.
3. Add the butternut squash, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Stir in sour cream or Greek yogurt for a creamy texture, then season with salt and pepper.
6. Serve hot, garnished with fresh cilantro.

The smoky and spicy flavors in this soup elevate the sweet butternut squash to new heights. It’s a satisfying and unique twist on classic squash soup that will become a favorite in your February repertoire.

Curried Yellow Squash and Carrot Soup

This Curried Yellow Squash and Carrot Soup is a vibrant and aromatic dish that combines the mild flavor of yellow squash with the natural sweetness of carrots. The warm curry powder and ginger add depth and warmth, making this soup a perfect choice for a nourishing, gluten-free, and vegan meal.

Ingredients:

• 2 medium yellow squash, sliced
• 2 large carrots, peeled and chopped
• 1 medium onion, chopped
• 3 cups vegetable broth
• 1 tbsp curry powder
• 1 tsp fresh ginger, grated
• 1 can (14 oz) coconut milk
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent.
2. Stir in the curry powder and ginger, cooking for 1-2 minutes to release the spices’ aromas.
3. Add the yellow squash, carrots, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
4. Use an immersion blender or transfer the soup in batches to a blender and puree until smooth.
5. Stir in coconut milk and adjust seasoning with salt and pepper.
6. Serve warm, garnished with fresh parsley.

The combination of curry and ginger in this soup creates a flavorful, aromatic experience that enhances the natural sweetness of the squash and carrots. This vibrant soup is both comforting and exotic, making it a great addition to your February meal plan.

Winter Squash and Pear Soup

Winter Squash and Pear Soup is a delightful and unique combination of squash’s earthy sweetness and pears’ juicy, aromatic flavor. A dash of cinnamon and nutmeg adds warmth, making this soup a perfect companion for the cold February evenings. It’s both savory and slightly sweet, creating a balanced, comforting bowl.

Ingredients:

• 1 medium acorn squash, peeled, seeded, and cubed
• 2 ripe pears, peeled and chopped
• 1 medium onion, diced
• 3 cups vegetable broth
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tbsp olive oil
• 1 cup apple cider or apple juice
• Salt and pepper to taste
• Crumbled feta or goat cheese for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until translucent.
2. Stir in the cinnamon and nutmeg, cooking for 1-2 minutes.
3. Add the acorn squash, pears, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash and pears are soft.
4. Puree the soup using an immersion blender or in batches in a blender until smooth.
5. Stir in the apple cider or juice and season with salt and pepper.
6. Serve the soup warm, topped with crumbled feta or goat cheese.

This soup is a wonderful balance of sweet and savory, with the pears adding a lovely depth of flavor to the squash. It’s a unique twist on traditional winter squash soups and perfect for those who want to try something new this February.

Caramelized Shallot and Kabocha Squash Soup

The Caramelized Shallot and Kabocha Squash Soup features the rich, velvety texture of kabocha squash combined with the deep sweetness of caramelized shallots. The roasted flavors come together beautifully with the addition of vegetable stock, creating a soup that’s both hearty and sophisticated—a perfect dish for a cold February evening.

Ingredients:

• 1 medium kabocha squash, peeled and cubed
• 4 large shallots, thinly sliced
• 3 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp thyme, dried or fresh
• 1 tsp ground cinnamon
• Salt and pepper to taste
• 1/2 cup heavy cream or coconut cream
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the squash cubes on a baking sheet, drizzle with olive oil, and season with salt, pepper, and cinnamon. Roast for 25-30 minutes, or until tender and slightly caramelized.
2. Meanwhile, heat 1 tablespoon of olive oil in a pot over medium heat. Add the shallots and cook, stirring occasionally, until they become soft and golden brown, about 15 minutes.
3. Once the squash is roasted, add it to the pot with the caramelized shallots. Add the vegetable broth and thyme, bringing the mixture to a simmer. Cook for 10 minutes to allow the flavors to meld.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth. Stir in the cream and adjust seasoning with salt and pepper.
5. Serve warm, garnished with fresh thyme.

This soup is a rich and flavorful delight, with the caramelized shallots adding a sweet, savory complexity that perfectly complements the earthy kabocha squash. It’s a unique and elevated soup that will impress guests or serve as a cozy dinner for yourself.

Miso-Infused Acorn Squash and Sweet Potato Soup

This Miso-Infused Acorn Squash and Sweet Potato Soup combines the earthy, nutty flavors of acorn squash and sweet potato with the umami depth of miso paste. The addition of miso adds a savory punch, balancing the natural sweetness of the squash and sweet potatoes, while creating a rich, hearty soup perfect for nourishing the body and soul during cold February days.

Ingredients:

• 1 medium acorn squash, peeled and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp white or yellow miso paste
• 1 medium onion, diced
• 3 cups vegetable broth
• 1 tbsp fresh ginger, grated
• 2 garlic cloves, minced
• 2 tbsp sesame oil
• 1 tsp ground cumin
• Salt and pepper to taste
• Green onions for garnish

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until softened and fragrant, about 5 minutes.
2. Stir in cumin and miso paste, cooking for another minute. Add the acorn squash, sweet potatoes, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the squash and sweet potatoes are tender.
3. Use an immersion blender or transfer the soup in batches to a blender to puree until smooth.
4. Season with salt and pepper to taste.
5. Serve warm, garnished with green onions.

This soup brings an excellent balance of savory and sweet, with the miso adding a delicious depth of flavor that complements the squash and sweet potato beautifully. It’s perfect for anyone looking for a unique and umami-packed soup to enjoy during February.

Lemon-Infused Spaghetti Squash and Zucchini Soup

This Lemon-Infused Spaghetti Squash and Zucchini Soup is a lighter option for those seeking a fresh, citrusy flavor amidst the heavier winter dishes. The spaghetti squash adds a fun, stringy texture, while zucchini and lemon bring a bright, refreshing contrast to the rich broth. It’s a perfect February soup for anyone craving something lighter yet full of flavor.

Ingredients:

• 1 medium spaghetti squash, halved and seeds removed
• 2 medium zucchinis, sliced
• 1 medium onion, chopped
• 3 cups vegetable broth
• 1 lemon, juiced and zested
• 2 garlic cloves, minced
• 1 tbsp olive oil
• ½ tsp dried oregano
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the halved spaghetti squash on a baking sheet, cut side down, and roast for 40 minutes, or until tender. Once done, use a fork to scrape out the spaghetti-like strands.
2. Heat olive oil in a pot over medium heat. Add the onion and garlic, cooking until softened.
3. Stir in the zucchini, oregano, and vegetable broth, and bring the mixture to a boil. Reduce heat and simmer for 10-15 minutes, until the zucchini is tender.
4. Add the roasted spaghetti squash strands to the pot and stir in lemon juice and zest. Simmer for another 5 minutes.
5. Adjust seasoning with salt and pepper.
6. Serve warm, garnished with fresh basil or parsley.

This soup is light and refreshing, with the lemon providing a zesty punch that brightens the mild flavors of the squash and zucchini. It’s perfect for anyone looking to enjoy a light, nutritious, and citrus-infused soup during the winter months.

Ginger-Apple Spaghetti Squash Soup

The Ginger-Apple Spaghetti Squash Soup offers a fresh and aromatic twist on the classic squash soup. The sweetness of apple and the warming spice of ginger create a balanced flavor profile, while the spaghetti squash adds a fun texture that sets this soup apart. It’s the perfect combination of sweet, savory, and aromatic—ideal for chilly February evenings.

Ingredients:

• 1 medium spaghetti squash, halved and seeds removed
• 2 medium apples (preferably Granny Smith), peeled and chopped
• 1-inch piece of fresh ginger, grated
• 1 medium onion, diced
• 3 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the halved spaghetti squash cut-side down on a baking sheet and roast for 40-45 minutes, until tender. Once roasted, scrape the flesh with a fork to create spaghetti-like strands.
2. While the squash is roasting, heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Stir in the grated ginger, cinnamon, and nutmeg, cooking for 1 minute until fragrant.
4. Add the apples and vegetable broth, bring the mixture to a simmer, and cook for 15-20 minutes until the apples are soft.
5. Add the roasted spaghetti squash strands into the pot and stir to combine. Use an immersion blender to blend until smooth, or transfer to a blender in batches.
6. Season with salt and pepper to taste.
7. Serve warm, garnished with fresh thyme.

The combination of apples and ginger creates a naturally sweet and spicy base that pairs wonderfully with the tender spaghetti squash. This soup is aromatic and light, perfect for those who want something fresh yet comforting in February.

Roasted Butternut Squash and Cauliflower Soup with Sage

Roasted Butternut Squash and Cauliflower Soup with Sage offers a rich, creamy, and flavorful dish with earthy undertones. Roasting the squash and cauliflower caramelizes their natural sweetness, while fresh sage leaves bring an aromatic and savory depth to the soup. It’s the ultimate cozy, feel-good soup for any February meal.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 medium head of cauliflower, broken into florets
• 1 large onion, chopped
• 3 cups vegetable broth
• 2 tbsp olive oil
• 2 tsp fresh sage leaves, chopped
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 cup coconut milk or heavy cream
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash and cauliflower with olive oil, salt, pepper, turmeric, and cumin. Spread evenly on a baking sheet and roast for 30-35 minutes until tender and caramelized.
2. In a large pot, heat a bit of olive oil over medium heat and sauté the chopped onion until softened, about 5 minutes.
3. Add the roasted squash, cauliflower, and vegetable broth to the pot. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
4. Use an immersion blender or transfer the soup in batches to a blender and puree until smooth.
5. Stir in the coconut milk or heavy cream for added creaminess.
6. Season with salt and pepper, and garnish with fresh sage leaves before serving.

This roasted butternut squash and cauliflower soup with sage brings a comforting and rich flavor combination that’s perfect for the colder days of February. The roasted vegetables, combined with the warmth of sage, make this soup a hearty and satisfying option for any meal.

Tomato and Roasted Acorn Squash Soup

The Tomato and Roasted Acorn Squash Soup brings together the bright acidity of tomatoes and the earthy, slightly sweet flavor of roasted acorn squash. This fusion of flavors creates a well-balanced soup that’s perfect for February, offering a mix of warmth and tanginess that complements the natural sweetness of the squash.

Ingredients:

• 1 medium acorn squash, peeled, seeded, and cubed
• 2 cups crushed tomatoes (or fresh tomatoes, blended)
• 1 medium onion, chopped
• 3 cups vegetable broth
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the acorn squash cubes with olive oil, salt, pepper, and smoked paprika. Roast on a baking sheet for 30-35 minutes until the squash is tender and slightly caramelized.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
3. Stir in the crushed tomatoes, vegetable broth, roasted acorn squash, and oregano. Bring the mixture to a simmer and cook for 15 minutes to meld the flavors.
4. Use an immersion blender or transfer the soup in batches to a blender to puree until smooth.
5. Adjust seasoning with salt and pepper to taste.
6. Serve warm, garnished with fresh basil.

The combination of roasted acorn squash and tomatoes in this soup creates a beautifully balanced dish that’s both savory and sweet. The smoky paprika adds depth, making this a cozy, flavorful soup that’s perfect for February nights.

Note: More recipes are coming soon!