10 Delicious Butternut Squash Soups - BeCentsational

10 Delicious Butternut Squash Soups

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There’s nothing quite like a warm, velvety bowl of butternut squash soup to comfort you on a chilly day. But why stick to the classic when you can explore a world of flavors?

We’ve compiled 10 unique and mouthwatering butternut squash soups recipes that will excite your palate and inspire your inner chef. From exotic spices to hearty additions, these soups are anything but ordinary. Let’s dive into these delectable creations that are sure to become your new favorites!

1. Spiced Butternut Squash and Apple Soup

Silky smooth spiced butternut squash and apple soup, dusted with freshly cracked black pepper and garnished with parsley leaves. The soup boasts a warm orange hue, balancing sweetness from apples with spices like cinnamon and paprika.

This delightful soup combines the natural sweetness of butternut squash and apples with warm spices for a comforting autumn treat. The addition of ginger and cinnamon gives it a cozy flavor, making it perfect for a crisp fall evening.

Servings, Preparation and Cooking Time

  • Servings: 4
  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes

Spiced Butternut Squash and Apple Soup Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 2 apples, peeled and chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper (optional)
  • Salt and pepper to taste
  • 2 tbsp olive oil

How to Make Spiced Butternut Squash and Apple Soup

  1. In a large pot, heat olive oil over medium heat. Add onion and garlic; sauté until translucent.
  2. Stir in butternut squash and apples; cook for 5 minutes.
  3. Add cinnamon, ginger, paprika, cayenne pepper, salt, and pepper; stir to coat.
  4. Pour in vegetable broth; bring to a boil, then reduce heat and simmer for 25 minutes, until squash is tender.
  5. Use an immersion blender to puree the soup until smooth.
  6. Adjust seasoning if necessary, and serve warm.

2. Creamy Coconut Curry Butternut Squash Soup

A bowl of golden, creamy coconut curry butternut squash soup swirled with coconut milk, topped with parsley, black pepper, and a drizzle of spiced oil. Smooth, fragrant, and comforting with hints of curry spices.

Infused with aromatic curry spices and creamy coconut milk, this soup brings a taste of the tropics to your table. The blend of butternut squash and curry powder creates a rich, flavorful dish that’s both exotic and comforting.

Servings, Preparation and Cooking Time

  • Servings: 4
  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes

Creamy Coconut Curry Butternut Squash Soup Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Fresh cilantro for garnish

How to Make Creamy Coconut Curry Butternut Squash Soup

  1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
  2. Add curry powder, cumin, and turmeric; cook for 1 minute to release flavors.
  3. Stir in butternut squash cubes, coating them with the spice mixture.
  4. Pour in vegetable broth; bring to a boil, then reduce heat and simmer for 20 minutes, until squash is tender.
  5. Stir in coconut milk; heat through.
  6. Use an immersion blender to puree the soup until smooth.
  7. Season with salt and pepper to taste.
  8. Garnish with fresh cilantro and serve hot.

3. Roasted Butternut Squash and Red Pepper Soup

A vibrant orange-red bowl of roasted butternut squash and red pepper soup, served with crispy golden-brown toasted bread slices, garnished with fresh parsley and cracked black pepper. Rich, smoky, and savory with a hint of charred flavor.

This vibrant soup features roasted butternut squash and red bell peppers, giving it a smoky depth of flavor. The addition of smoked paprika and a hint of garlic elevates this soup to a gourmet experience.

Servings, Preparation and Cooking Time

  • Servings: 4
  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes

Roasted Butternut Squash and Red Pepper Soup Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 2 red bell peppers, halved and seeded
  • 1 onion, quartered
  • 3 cloves garlic, peeled
  • 4 cups vegetable broth
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • 2 tbsp olive oil

How to Make Roasted Butternut Squash and Red Pepper Soup

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Place butternut squash cubes, red pepper halves, onion quarters, and garlic cloves on the baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper.
  3. Roast in the oven for 30 minutes, until vegetables are tender and slightly charred.
  4. Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a simmer.
  5. Use an immersion blender to puree the soup until smooth.
  6. Adjust seasoning if needed and serve warm.

4. Butternut Squash and Lentil Soup with Moroccan Spices

A bowl of hearty butternut squash and lentil soup with Moroccan spices, featuring tender squash chunks and soft lentils. Garnished with herbs and cracked pepper, the broth is earthy, spiced with cumin and cinnamon, and perfect for cozy meals.

This hearty soup marries butternut squash with protein-rich lentils and a blend of Moroccan spices like cumin, coriander, and paprika. It’s a satisfying meal that’s both nourishing and full of exotic flavors.

Servings, Preparation and Cooking Time

  • Servings: 6
  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes

Butternut Squash and Lentil Soup with Moroccan Spices Ingredients

  • 1 medium butternut squash, peeled and diced
  • 1 cup red lentils, rinsed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/4 tsp cinnamon
  • 6 cups vegetable broth
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Fresh parsley or cilantro for garnish

How to Make Butternut Squash and Lentil Soup with Moroccan Spices

  1. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until fragrant.
  2. Add cumin, coriander, paprika, turmeric, and cinnamon; cook for 1 minute.
  3. Stir in butternut squash and lentils; mix well with spices.
  4. Pour in vegetable broth; bring to a boil.
  5. Reduce heat and simmer for 30-35 minutes, until squash and lentils are tender.
  6. Use an immersion blender to partially puree the soup, leaving some texture.
  7. Season with salt and pepper to taste.
  8. Garnish with fresh parsley or cilantro before serving.

5. Thai-Inspired Butternut Squash Soup with Lemongrass and Ginger

A bright yellow Thai-inspired butternut squash soup infused with lemongrass and ginger, topped with fresh basil leaves, chopped green onions, and crunchy nuts. Creamy coconut milk swirls through the soup, creating a rich, fragrant experience.

This soup takes you on a culinary journey to Thailand, featuring fragrant lemongrass, ginger, and a touch of red curry paste. The creamy coconut milk balances the spices, creating a harmonious blend of flavors.

Servings, Preparation and Cooking Time

  • Servings: 4
  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes

Thai-Inspired Butternut Squash Soup Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 1 stalk lemongrass, bruised and chopped
  • 1 inch fresh ginger, grated
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp red curry paste
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 1 tbsp fish sauce (optional)
  • Juice of 1 lime
  • Salt and pepper to taste
  • 2 tbsp vegetable oil
  • Fresh basil or cilantro for garnish

How to Make Thai-Inspired Butternut Squash Soup

  1. Heat vegetable oil in a large pot over medium heat. Sauté onion, garlic, ginger, and lemongrass until fragrant.
  2. Add red curry paste; cook for 1 minute.
  3. Stir in butternut squash cubes, coating them with the curry mixture.
  4. Pour in vegetable broth; bring to a boil, then reduce heat and simmer for 20 minutes.
  5. Remove lemongrass pieces.
  6. Stir in coconut milk and fish sauce; heat through.
  7. Use an immersion blender to puree the soup until smooth.
  8. Stir in lime juice and season with salt and pepper.
  9. Garnish with fresh basil or cilantro and serve.

6. Butternut Squash and Carrot Ginger Soup

A smooth and vibrant orange butternut squash and carrot ginger soup, sprinkled with black pepper and garnished with herbs. The soup is subtly sweet from the carrots and warm from ginger, offering a comforting and healthy blend of flavors.

A vibrant blend of butternut squash, carrots, and fresh ginger creates a soup that’s both invigorating and soothing. The natural sweetness of the vegetables is enhanced with a hint of honey and warm spices.

Servings, Preparation and Cooking Time

  • Servings: 4
  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes

Butternut Squash and Carrot Ginger Soup Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 3 large carrots, peeled and sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 4 cups vegetable broth
  • 1 tbsp honey
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper (optional)
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Fresh chives for garnish

How to Make Butternut Squash and Carrot Ginger Soup

  1. In a large pot, heat olive oil over medium heat. Sauté onion, garlic, and ginger until softened.
  2. Add butternut squash and carrots; cook for 5 minutes.
  3. Stir in cumin and cayenne pepper; cook for 1 minute.
  4. Pour in vegetable broth; bring to a boil, then reduce heat and simmer for 25 minutes.
  5. Use an immersion blender to puree the soup until smooth.
  6. Stir in honey and season with salt and pepper.
  7. Garnish with fresh chives and serve hot.

7. Southwestern Butternut Squash and Black Bean Soup

A bowl of thick, chunky Southwestern butternut squash and black bean soup, brimming with diced squash, black beans, tomatoes, and herbs. Spiced with chili powder and cumin, the dish offers a hearty, colorful, and filling meal.

This hearty soup combines butternut squash with black beans and southwestern spices for a satisfying meal. The flavors of chili powder, cumin, and smoked paprika add depth, while corn and tomatoes provide texture.

Servings, Preparation and Cooking Time

  • Servings: 6
  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes

Southwestern Butternut Squash and Black Bean Soup Ingredients

  • 1 medium butternut squash, peeled and diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 can (14 oz) diced tomatoes
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 jalapeño pepper, seeded and minced
  • 6 cups vegetable broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Fresh cilantro and lime wedges for garnish

How to Make Southwestern Butternut Squash and Black Bean Soup

  1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and jalapeño until softened.
  2. Add chili powder, cumin, and smoked paprika; cook for 1 minute.
  3. Stir in butternut squash, black beans, corn, and diced tomatoes.
  4. Pour in vegetable broth; bring to a boil, then reduce heat and simmer for 30 minutes.
  5. Use a potato masher to slightly mash some of the squash for a thicker consistency.
  6. Season with salt and pepper.
  7. Garnish with fresh cilantro and serve with lime wedges.

8. Butternut Squash and Pear Soup with Sage

A creamy, pale-orange butternut squash and pear soup, delicately garnished with fresh sage leaves and finished with a drizzle of olive oil. The smooth texture and sweet-tart flavors of pear are balanced by the earthiness of sage.

A sophisticated blend of butternut squash and ripe pears, accented with fresh sage, gives this soup a delicate and aromatic flavor. It’s an elegant starter for any dinner party.

Servings, Preparation and Cooking Time

  • Servings: 4
  • Preparation Time: 10 minutes
  • Cooking Time: 35 minutes

Butternut Squash and Pear Soup with Sage Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 2 ripe pears, peeled and chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tsp dried sage or 1 tbsp fresh sage, chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • 2 tbsp butter or olive oil
  • Fresh sage leaves for garnish

How to Make Butternut Squash and Pear Soup with Sage

  1. In a large pot, melt butter over medium heat. Sauté onion and garlic until translucent.
  2. Add butternut squash and pears; cook for 5 minutes.
  3. Stir in sage, garlic powder, and onion powder.
  4. Pour in vegetable broth; bring to a boil, then reduce heat and simmer for 25 minutes.
  5. Use an immersion blender to puree the soup until smooth.
  6. Season with salt and pepper.
  7. Garnish with fresh sage leaves and serve warm.

9. Butternut Squash and Chickpea Soup with Harissa

A deep orange bowl of butternut squash and chickpea soup, crowned with spiced chickpeas, fresh parsley, and a sprinkle of paprika. Infused with harissa for a touch of heat, the soup offers a bold and flavorful North African-inspired experience.

This North African-inspired soup features butternut squash and chickpeas spiced with harissa paste. The result is a flavorful, slightly spicy soup that’s both hearty and exotic.

Servings, Preparation and Cooking Time

  • Servings: 6
  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes

Butternut Squash and Chickpea Soup with Harissa Ingredients

  • 1 medium butternut squash, peeled and diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp harissa paste
  • 6 cups vegetable broth
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Fresh mint or cilantro for garnish

How to Make Butternut Squash and Chickpea Soup with Harissa

  1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
  2. Stir in harissa paste, cumin, and smoked paprika; cook for 1 minute.
  3. Add butternut squash and chickpeas; mix well.
  4. Pour in vegetable broth; bring to a boil, then reduce heat and simmer for 30 minutes.
  5. Use an immersion blender to partially puree the soup, leaving some chunks for texture.
  6. Season with salt and pepper.
  7. Garnish with fresh mint or cilantro and serve hot.

10. Creamy Butternut Squash and Cauliflower Soup with Turmeric

A rich, golden-yellow bowl of butternut squash and cauliflower soup infused with turmeric, garnished with sprigs of parsley. Smooth and velvety, the soup exudes warmth and depth, offering a nourishing, spiced blend.

This nutritious soup combines butternut squash and cauliflower, enhanced with anti-inflammatory turmeric and warming spices. It’s a creamy, wholesome dish that’s both delicious and healthful.

Servings, Preparation and Cooking Time

  • Servings: 4
  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes

Creamy Butternut Squash and Cauliflower Soup Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 1 small head cauliflower, cut into florets
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground turmeric
  • 1/2 tsp ground ginger
  • 1/2 tsp garlic powder
  • 4 cups vegetable broth
  • 1 cup almond milk (or milk of choice)
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Fresh parsley for garnish

How to Make Creamy Butternut Squash and Cauliflower Soup

  1. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until fragrant.
  2. Add turmeric, ginger, and garlic powder; cook for 1 minute.
  3. Stir in butternut squash and cauliflower; cook for 5 minutes.
  4. Pour in vegetable broth; bring to a boil, then reduce heat and simmer for 25 minutes.
  5. Stir in almond milk.
  6. Use an immersion blender to puree the soup until smooth.
  7. Season with salt and pepper.
  8. Garnish with fresh parsley and serve warm.

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