Autumn ushers in a surplus of squash at farmer’s markets and grocery stores alike, setting stands ablaze with bright yellow and orange vegetables. Butternut squash—a type of winter squash—is known for its slightly sweet and nutty flavor, while also being hearty, which makes it the ultimate base for a comforting soup. If butternut squash isn’t your favorite veggie, trying it in a soup might change your mind. On the surface, many butternut squash soup recipes may look similar, but they are far from one note. Using a variety of spices, herbs, and other vegetables can transform the simple gourd into a dynamic and flavorful dinner option.
Roasting the squash before blending it up with the other ingredients allows the flesh to caramelize while also lending an irresistibly creamy texture—perfect for soup. Other recipes that don’t require an immersion blender result in a more substantial finish, which perhaps makes them more filling. To help you wade through your soup search, blended or not, we rounded up some of the best butternut squash soup recipes.
1. Cookie + Kate Roasted Butternut Squash Soup
This Cookie + Kate recipe delivers the creamy texture we all know and love without actually using any cream. It’s made with eight simple ingredients, including olive oil, butter, shallots, garlic, vegetable broth, maple syrup, and nutmeg. These highly accessible pantry items make it easy to whip up for a weeknight dinner or a side dish to your main. If you’re not planning to serve the entire batch, it will keep in the freezer for up to four months.
Get Cookie + Kate’s recipE here
2. Minimalist Baker Curried Butternut Squash Soup
This Minimalist Baker recipe gives the classic butternut squash soup an Indian-inspired twist with curry powder. But don’t skip the chili garlic paste–it adds even more spice. Perfect for a cozy dinner with family or entertaining a crowd, this delicious soup can be paired with toasted sourdough bread, a sandwich, or a salad.
Get Minimalist Baker’s recipe here
3. Ahead of Thyme Roasted Butternut Squash Soup
Rosemary, thyme, sage, cayenne pepper powder, carrots, and celery round out this delicious Ahead of Thyme recipe and will keep you coming back for more. The recipe involves roasting the vegetables in the oven for a full hour, which makes them more tender and easy to blend. Prepare a large batch to enjoy throughout the week, and store the soup in an air-tight container in the fridge for up to five days.
Get Ahead of Thyme’s recipe here
4. Well Plated Crockpot Butternut Squash Soup
We love that the slow cooker does all the heavy-lift cooking in this Well Plated recipe. Although the original recipe calls for apples, you can swap them for other seasonal vegetables, like sweet potatoes, and carrots. Their subtle sweetness complements the nuttiness of butternut squash. Top with toasted pumpkin seeds and a dollop of Greek or coconut yogurt (dairy-free) to add delicious texture and make it more filling.
5. How Sweet Eats Butternut Squash & Sausage Tortellini
Italian sausage and cheese tortellini pack filling protein in this How Sweet Eats recipe. This soup also features fire-roasted tomatoes and kale for more flavor, texture, and health-boosting nutrients. The best part is there’s no roasting required—every ingredient goes into one pot—for an easy prep and clean-up.
Get How Sweet Eats’ recipe here
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