25+ Nourishing Winter Squash Soup Recipes You’ll Love

As the chill of winter settles in, there’s nothing quite as comforting as a warm bowl of soup.

Among the best choices for creating hearty and nutritious soups are winter squashes, which come in a variety of flavors and textures.

From the sweet and creamy butternut squash to the nutty and earthy acorn squash, these versatile vegetables can be transformed into delicious soups that are perfect for warming up on cold days.

Whether you prefer rich and velvety purees or chunky, hearty stews, winter squash offers endless possibilities for satisfying winter meals.

In this article, we present over 25 delightful winter squash soup recipes that cater to a range of tastes and dietary preferences.

You’ll find recipes that highlight bold flavors, comforting spices, and nutritious ingredients, ensuring there’s something for everyone.

So grab your favorite winter squash and let’s explore these delicious soup recipes that will bring warmth and joy to your winter dining experience!

25+ Nourishing Winter Squash Soup Recipes You’ll Love

Winter squash soups are a wonderful way to celebrate the flavors of the season while enjoying the health benefits of these nutritious vegetables.

With their natural sweetness and creamy texture, winter squashes can be transformed into a wide array of soups that will satisfy your cravings and warm your soul.

From classic recipes to creative twists, the options are endless.

As you explore these 25+ winter squash soup recipes, remember that cooking is all about experimenting and finding what flavors resonate with you.

So don’t hesitate to add your unique touch or modify ingredients to suit your preferences.

Whether you’re serving a cozy family dinner or hosting a gathering with friends, these soups are sure to impress and leave everyone feeling nourished and satisfied.

Embrace the season’s bounty, gather around the table, and enjoy the comforting embrace of a delicious winter squash soup!

Creamy Butternut Squash Soup

This creamy butternut squash soup is the epitome of comfort during chilly winter days. With a rich texture and a hint of sweetness from the squash, this soup is enhanced by the warmth of spices, making it a favorite for cozy gatherings. It’s easy to prepare and can be served as a delightful starter or a hearty main dish.

Ingredients:

• 2 medium butternut squashes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk (or heavy cream)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic, ground cumin, and cinnamon, cooking for another 1-2 minutes until fragrant.
3. Add the diced butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the squash is tender.
4. Using an immersion blender, blend the soup until smooth. If using a traditional blender, allow the soup to cool slightly before blending in batches.
5. Stir in the coconut milk (or heavy cream) and heat gently. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro or parsley.

This creamy butternut squash soup not only warms you up from the inside out but also showcases the natural sweetness and vibrant color of winter squash. The combination of spices elevates the flavor profile, making it a perfect dish for festive gatherings or a cozy night in. Pair it with crusty bread for a complete meal, and you’ll find that this soup quickly becomes a winter favorite.

Roasted Acorn Squash and Apple Soup

This roasted acorn squash and apple soup brings together the nutty flavors of acorn squash with the sweetness of apples, creating a harmonious blend that embodies the essence of fall and winter. The addition of spices and a splash of apple cider adds depth, making this soup an excellent choice for holiday entertaining or as a comforting family meal.

Ingredients:

• 2 medium acorn squashes, halved and seeds removed
• 2 apples (such as Granny Smith or Honeycrisp), cored and diced
• 1 onion, chopped
• 4 cups vegetable broth
• 1 cup apple cider
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• Chopped chives for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the acorn squash halves cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
3. Add the diced apples, dried thyme, and nutmeg, cooking for another 5 minutes until the apples are slightly softened.
4. Scoop the roasted squash flesh into the pot, discarding the skin. Add the vegetable broth and apple cider, bringing the mixture to a simmer for about 10 minutes.
5. Use an immersion blender to blend the soup until smooth, or blend in batches in a traditional blender.
6. Season with salt and pepper to taste, then serve hot, garnished with chopped chives.

The combination of roasted acorn squash and apples in this soup creates a delightful balance of flavors that is both savory and sweet. The warmth from the spices enhances the comforting nature of this dish, making it perfect for holiday gatherings or as a special treat on a cold winter evening. Serve it alongside a fresh salad or some warm bread for a satisfying meal that will leave everyone feeling warm and content.

Spiced Pumpkin and Coconut Soup

This spiced pumpkin and coconut soup is a delightful fusion of flavors that will warm you up on the coldest days. The creamy texture of the coconut milk paired with the pumpkin’s natural sweetness and a blend of spices creates an exotic and satisfying soup. It’s not only easy to make but also packed with nutrients, making it a wholesome choice for winter dining.

Ingredients:

• 1 medium pumpkin (about 3-4 pounds), peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon ginger, grated
• 1 tablespoon olive oil
• Salt to taste
• Lime wedges and cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic, grated ginger, and red curry paste, cooking for another 1-2 minutes until fragrant.
3. Add the cubed pumpkin and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the pumpkin is tender.
4. Using an immersion blender, blend the soup until smooth. Alternatively, allow to cool slightly before blending in a traditional blender.
5. Stir in the coconut milk and heat gently. Season with salt to taste.
6. Serve hot, garnished with lime wedges and fresh cilantro.

This spiced pumpkin and coconut soup offers a unique twist on traditional winter soups, combining comforting flavors with a hint of exotic flair. The coconut milk adds creaminess without heaviness, and the red curry paste introduces a gentle spice that elevates the dish. Perfect for impressing guests or simply enjoying a cozy night in, this soup is sure to become a staple in your winter repertoire. Pair it with a crusty baguette or a fresh salad for a complete and satisfying meal.

Savory Winter Squash and Sage Soup

This savory winter squash and sage soup combines the earthy sweetness of winter squash with the aromatic flavor of fresh sage. It’s a comforting dish that embodies the essence of winter, perfect for warming you up on chilly days. With its creamy texture and rich flavors, this soup is a delightful addition to any winter meal, whether served as an appetizer or a main course.

Ingredients:

• 2 medium winter squashes (such as acorn or butternut), peeled and diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream (or coconut cream for a dairy-free option)
• 2 tablespoons olive oil
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
• Salt and pepper to taste
• Toasted pumpkin seeds for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
2. Stir in the minced garlic and fresh sage, cooking for another 1-2 minutes until fragrant.
3. Add the diced winter squash and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the squash is tender.
4. Using an immersion blender, puree the soup until smooth. If using a traditional blender, let the soup cool slightly before blending in batches.
5. Stir in the heavy cream (or coconut cream) and season with salt and pepper to taste.
6. Serve hot, garnished with toasted pumpkin seeds for added crunch.

This savory winter squash and sage soup is not only delicious but also visually appealing with its vibrant color. The fresh sage adds a depth of flavor that beautifully complements the sweetness of the squash, making each spoonful comforting and satisfying. This dish is a wonderful way to incorporate seasonal ingredients, and it pairs perfectly with crusty bread or a light salad, ensuring that everyone will feel nourished and content.

Curried Kabocha Squash Soup

This curried kabocha squash soup is a warm, comforting dish with a delightful hint of spice. Kabocha squash, often called Japanese pumpkin, has a naturally sweet and creamy texture that works wonderfully in soups. The addition of curry powder and coconut milk gives this soup a unique twist, making it a flavorful centerpiece for any winter meal.

Ingredients:

• 1 medium kabocha squash, halved and seeds removed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the kabocha squash halves cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender. Let cool slightly, then scoop out the flesh.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
3. Stir in the minced garlic and curry powder, cooking for another 1-2 minutes until fragrant.
4. Add the roasted kabocha squash, vegetable broth, and coconut milk to the pot. Bring to a simmer and cook for 10 minutes.
5. Use an immersion blender to blend the soup until smooth, or blend in batches in a traditional blender.
6. Season with salt and pepper to taste, then serve hot, garnished with fresh cilantro.

This curried kabocha squash soup is a fantastic way to enjoy the flavors of winter squash while adding a touch of exotic flair to your dinner table. The creamy coconut milk balances the spiciness of the curry, resulting in a well-rounded and comforting dish. Whether you’re entertaining guests or enjoying a quiet night at home, this soup will surely delight the palate. Pair it with a side of naan or steamed rice to complete the meal.

Maple-Glazed Spaghetti Squash Soup

This maple-glazed spaghetti squash soup is a creative and delicious way to enjoy the unique texture of spaghetti squash in a warm, comforting bowl. The natural sweetness of the squash is complemented by the rich flavors of roasted garlic and maple syrup, making this soup a delightful addition to your winter recipes. It’s not only flavorful but also healthy, showcasing the versatility of winter squash.

Ingredients:

• 1 medium spaghetti squash, halved and seeds removed
• 1 onion, chopped
• 4 cloves garlic, unpeeled
• 4 cups vegetable broth
• 1/4 cup pure maple syrup
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Chopped pecans for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the spaghetti squash halves cut-side down on a baking sheet and roast for 40-50 minutes until tender. Meanwhile, place the unpeeled garlic cloves on the baking sheet and roast for the last 15 minutes.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
3. Once the spaghetti squash is cool enough to handle, scrape the flesh with a fork to create strands. Add the squash and roasted garlic (squeeze the garlic out of the skins) to the pot.
4. Pour in the vegetable broth and maple syrup, then add ground cinnamon. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes.
5. Use an immersion blender to blend the soup until smooth, or blend in batches in a traditional blender.
6. Season with salt and pepper to taste, then serve hot, garnished with chopped pecans.

This maple-glazed spaghetti squash soup is a delightful surprise for anyone seeking a unique and flavorful winter dish. The natural sweetness from the maple syrup and the nutty flavor of roasted garlic create a beautiful harmony, making this soup not only a treat for the taste buds but also a visually stunning dish with its golden hue. Serve it as a light lunch or dinner with a side salad, and it will leave you feeling nourished and satisfied while embracing the heartiness of winter squash.

Lemon-Thyme Delicata Squash Soup

This lemon-thyme delicata squash soup is a refreshing twist on traditional winter squash soups. The delicate sweetness of the delicata squash pairs beautifully with the bright acidity of lemon and the earthy aroma of thyme, creating a bowl of soup that is both comforting and invigorating. This recipe is perfect for showcasing the seasonal flavors of winter and makes an elegant starter for any meal.

Ingredients:

• 2 medium delicata squashes, halved and seeds removed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• Juice and zest of 1 lemon
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• Salt and pepper to taste
• Lemon wedges and thyme sprigs for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved delicata squashes cut-side down on a baking sheet and roast for 25-30 minutes until tender. Let cool slightly, then scoop out the flesh.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
3. Stir in the minced garlic and thyme, cooking for another 1-2 minutes until fragrant.
4. Add the roasted delicata squash, vegetable broth, lemon juice, and lemon zest to the pot. Bring to a simmer and cook for 10 minutes.
5. Use an immersion blender to blend the soup until smooth, or blend in batches in a traditional blender.
6. Season with salt and pepper to taste, then serve hot, garnished with lemon wedges and fresh thyme sprigs.

This lemon-thyme delicata squash soup is a delightful combination of flavors that is sure to brighten any winter table. The citrus notes from the lemon elevate the natural sweetness of the squash, while the thyme adds depth and warmth. This soup is not only light and refreshing but also nourishing, making it a great option for a festive gathering or a cozy weeknight dinner. Pair it with a simple green salad or some crusty bread for a complete meal that everyone will love.

Chipotle Pumpkin Soup

This chipotle pumpkin soup offers a smoky, spicy twist on the classic pumpkin soup, making it perfect for those who enjoy a bit of heat in their dishes. The combination of creamy pumpkin with the smoky flavor of chipotle peppers creates a comforting yet bold soup that warms the soul. It’s a great choice for chilly evenings or holiday gatherings, adding a bit of excitement to your winter menu.

Ingredients:

• 1 medium pumpkin, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1-2 chipotle peppers in adobo sauce (adjust to taste)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
2. Stir in the minced garlic and ground cumin, cooking for another 1-2 minutes until fragrant.
3. Add the diced pumpkin and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 25-30 minutes, or until the pumpkin is tender.
4. Add the coconut milk and chipotle peppers to the pot. Use an immersion blender to blend the soup until smooth, or blend in batches in a traditional blender.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges.

This chipotle pumpkin soup is a unique and flavorful addition to your winter soup repertoire. The smoky heat from the chipotle peppers beautifully complements the creamy pumpkin, creating a rich and satisfying dish. Whether you’re hosting a festive gathering or simply enjoying a quiet night in, this soup is sure to impress. Serve it with tortilla chips or a fresh salad to balance the flavors and textures for a complete meal.

Tuscan Winter Squash and Kale Soup

This Tuscan winter squash and kale soup combines the hearty flavors of winter squash with the vibrant green of kale, making for a nutritious and satisfying dish. The addition of cannellini beans adds protein and creaminess, while Italian herbs and spices bring warmth and depth to this comforting soup. It’s a perfect one-pot meal that is both filling and healthy, ideal for the cold winter months.

Ingredients:

• 2 cups winter squash (such as butternut or kabocha), peeled and diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups kale, chopped
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Grated Parmesan cheese for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
2. Stir in the minced garlic, dried oregano, and red pepper flakes, cooking for another 1-2 minutes until fragrant.
3. Add the diced winter squash, cannellini beans, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the squash is tender.
4. Stir in the chopped kale and cook for an additional 5 minutes until wilted. Use an immersion blender to blend the soup slightly for a creamier texture, or leave it chunky for more bite.
5. Season with salt and pepper to taste, then serve hot, garnished with grated Parmesan cheese if desired.

This Tuscan winter squash and kale soup is a nourishing dish that highlights the best of winter produce. The combination of creamy squash, hearty beans, and vibrant kale creates a satisfying and nutritious meal that is perfect for any winter evening. It’s not only delicious but also a great way to incorporate greens into your diet during the colder months. Pair it with crusty bread or a simple side salad for a complete and comforting meal that everyone will love.

Roasted Garlic and Butternut Squash Soup

This roasted garlic and butternut squash soup is a rich and creamy blend of flavors that beautifully showcases the natural sweetness of the squash. The roasted garlic adds a depth of flavor that transforms this simple dish into something truly special. It’s perfect for a cozy dinner or as a first course for a festive gathering, bringing warmth and comfort to any winter table.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 whole bulb of garlic
• 1 onion, chopped
• 4 cups vegetable broth
• 1 cup heavy cream (or coconut cream for a dairy-free option)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the top off the garlic bulb to expose the cloves, drizzle with olive oil, wrap in aluminum foil, and roast in the oven for about 30-35 minutes, until soft.
2. On a separate baking sheet, toss the diced butternut squash with olive oil, salt, and pepper, and roast for 25-30 minutes until tender and caramelized.
3. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
4. Squeeze the roasted garlic cloves out of their skins and add them to the pot, along with the roasted butternut squash and vegetable broth. Bring to a simmer and cook for 10 minutes.
5. Use an immersion blender to blend the soup until smooth, or blend in batches in a traditional blender. Stir in the heavy cream (or coconut cream) and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This roasted garlic and butternut squash soup is a perfect embodiment of winter comfort food. The natural sweetness of the butternut squash is beautifully enhanced by the rich, caramelized flavors of the roasted garlic. This soup is not only delicious but also easy to make, making it an ideal choice for weeknight dinners or entertaining guests. Pair it with a side of garlic bread or a fresh salad for a well-rounded meal that will warm your heart.

Spicy Thai Winter Squash Soup

This spicy Thai winter squash soup is a vibrant, flavorful dish that brings a taste of Southeast Asia to your winter table. The combination of creamy squash with coconut milk, ginger, and Thai red curry paste creates a warm and invigorating soup that’s both comforting and exotic. This recipe is a fantastic way to enjoy winter squash while adding a little spice to your life.

Ingredients:

• 2 cups winter squash (butternut or kabocha), peeled and diced
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 4 cups vegetable broth
• 2 tablespoons red curry paste
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
2. Stir in the minced garlic, ginger, and red curry paste, cooking for another 1-2 minutes until fragrant.
3. Add the diced winter squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the squash is tender.
4. Stir in the coconut milk and lime juice. Use an immersion blender to blend the soup until smooth, or blend in batches in a traditional blender.
5. Season with salt to taste, then serve hot, garnished with fresh cilantro.

This spicy Thai winter squash soup is a delightful departure from traditional flavors, offering a unique and delicious way to enjoy winter squash. The creamy texture from the coconut milk combined with the warmth of the ginger and the heat from the red curry creates a soup that is not only nourishing but also exciting for the palate. Serve it with jasmine rice or a side of spring rolls for a complete meal that transports you to a warm, sunny destination.

Creamy Coconut and Pumpkin Soup with Spinach

This creamy coconut and pumpkin soup with spinach is a delightful combination of flavors that provides both nutrition and comfort. The pumpkin offers a natural sweetness, while the coconut milk adds a rich creaminess, making this soup incredibly satisfying. The addition of fresh spinach not only enhances the color but also boosts the nutrient content, making it a perfect choice for a wholesome winter meal.

Ingredients:

• 1 medium pumpkin, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 cups fresh spinach, chopped
• 2 tablespoons olive oil
• 1 teaspoon ground ginger
• Salt and pepper to taste
• Toasted coconut flakes for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
2. Stir in the minced garlic and ground ginger, cooking for another 1-2 minutes until fragrant.
3. Add the diced pumpkin and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 25-30 minutes, or until the pumpkin is tender.
4. Stir in the coconut milk and chopped spinach, cooking for an additional 5 minutes until the spinach is wilted.
5. Use an immersion blender to blend the soup until smooth, or blend in batches in a traditional blender. Season with salt and pepper to taste.
6. Serve hot, garnished with toasted coconut flakes.

This creamy coconut and pumpkin soup with spinach is not only delicious but also visually appealing, thanks to the vibrant colors. The rich, creamy texture paired with the nutritious spinach makes this soup a great way to warm up on a cold winter day. It’s an excellent choice for a healthy lunch or dinner and can easily be paired with crusty bread or a simple green salad. Enjoy this comforting bowl of goodness that captures the essence of winter squash in every spoonful.

Curried Acorn Squash and Lentil Soup

This curried acorn squash and lentil soup is a hearty and flavorful dish that combines the sweet, nutty taste of acorn squash with the earthy richness of lentils. The warm spices of curry powder add a delightful complexity, making this soup a nourishing and satisfying option for chilly winter days. It’s a perfect way to showcase the wonderful flavors of winter vegetables while also providing a filling meal.

Ingredients:

• 1 medium acorn squash, peeled, seeded, and diced
• 1 cup dried green or brown lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
2. Stir in the minced garlic and curry powder, cooking for another 1-2 minutes until fragrant.
3. Add the diced acorn squash, lentils, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 25-30 minutes, or until the lentils and squash are tender.
4. Stir in the coconut milk and season with salt and pepper to taste. Use an immersion blender to blend the soup slightly for a creamier texture or leave it chunky for more bite.
5. Serve hot, garnished with fresh cilantro.

This curried acorn squash and lentil soup is a wonderful way to enjoy the flavors of winter while providing a hearty, plant-based meal. The combination of the sweet squash and spiced lentils creates a satisfying balance, making it an excellent choice for a family dinner or a cozy gathering with friends. Pair it with a side of naan or rice for a complete meal that warms you from the inside out.

Sweet Potato and Carrot Ginger Soup

This sweet potato and carrot ginger soup is a vibrant, nourishing blend that combines the natural sweetness of sweet potatoes and carrots with the zesty warmth of ginger. It’s a wholesome and comforting soup that not only warms you up on a cold winter day but also provides a delightful burst of flavors in every spoonful. This soup is easy to prepare and is sure to become a favorite in your winter recipe collection.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 large carrots, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
2. Stir in the minced garlic, grated ginger, and cook for another 1-2 minutes until fragrant.
3. Add the diced sweet potatoes and carrots, along with the vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the vegetables are tender.
4. Stir in the coconut milk and blend the soup using an immersion blender until smooth. Alternatively, blend in batches in a traditional blender.
5. Season with salt and pepper to taste, then serve hot, garnished with fresh cilantro.

This sweet potato and carrot ginger soup is not only delicious but also packed with vitamins and nutrients, making it a great option for a healthy meal. The combination of flavors creates a vibrant and satisfying dish that is perfect for any occasion. Serve it alongside a fresh salad or whole-grain bread for a wholesome and fulfilling meal that everyone will enjoy.

Maple and Sage Butternut Squash Soup

This maple and sage butternut squash soup combines the natural sweetness of butternut squash with the earthy flavor of sage and a hint of maple syrup for added depth. The result is a creamy and comforting soup that embodies the essence of fall and winter. This soup is perfect for holiday gatherings or cozy dinners, bringing warmth and joy to the table.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/4 cup pure maple syrup
• 2 tablespoons fresh sage, chopped (or 1 teaspoon dried sage)
• 1 cup heavy cream (or coconut cream for a dairy-free option)
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
2. Stir in the minced garlic and chopped sage, cooking for another 1-2 minutes until fragrant.
3. Add the diced butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 25-30 minutes, or until the squash is tender.
4. Stir in the maple syrup and heavy cream (or coconut cream). Use an immersion blender to blend the soup until smooth, or blend in batches in a traditional blender.
5. Season with salt and pepper to taste, then serve hot.

This maple and sage butternut squash soup is a delightful addition to any winter meal. The combination of sweet and savory flavors creates a comforting bowl of goodness that is sure to impress your guests. Pair it with a crusty loaf of bread or a festive salad to round out the meal, and enjoy the rich, comforting flavors that this soup brings to your winter table.

Note: More recipes are coming soon!