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7 Butternut Squash Soup Recipes

Butternut squash soup is a versatile and delicious vegetable that can be used to make various dishes with ease. This recipe will provide seven easy-to-make versions of these delectable vegetables, along with suggestions for adding more flavor or quantity to your favorite recipes.

Health Benefits of Butternut Squash

Before we dive into the recipes, let’s take a moment to appreciate the health benefits of butternut squash.

Butternut squash is a nutritious vegetable, providing an excellent source of vitamin A. Additionally, it contains fiber at 40 grams per day, eight times the amount or vitamins typically found in other vegetables on its shelf each year.

Butternut squash acts as a powerful antioxidant that can guard our body cells against damage caused by free radicals. Also, it’s low in calories too meaning you won’t just be eating soup when you’re feeling full but more importantly healthy to maintain an entire body!

Calculate Recipe Calories

Recipe 1: Classic Butternut Squash Soup

Classic Butternut Squash Soup: A Cozy Fall Favorite

There’s something about the smell of roasted butternut squash filling the house that just makes me feel all warm and cozy. It’s as if autumn itself is hugging me the crisp air, the golden leaves, and the promise of comfort food. For me, classic butternut squash soup is the ultimate fall dish: simple, nourishing, and bursting with flavor. It’s like a big hug in a bowl.

I’ve made this soup so many times, and each time, I still get a little excited when it all comes together. The best part? It’s super easy to make, and I bet you already have most of the ingredients sitting in your kitchen. Trust me, once you try it, you’ll be hooked. Let me walk you through how I make my classic butternut squash soup. You won’t believe how something so simple can taste so amazing!

The Ingredients You’ll Need

I’m all about keeping things simple, especially when it comes to ingredients. This soup requires just a handful of basics, but don’t let that fool you it’s packed with flavor. Here’s what you’ll need:

1 large butternut squash (about 2 pounds, which is usually the perfect size)
1 medium onion, diced (adds a nice sweetness)
2 cloves garlic, minced (because let’s face it, garlic makes everything better)
2 tablespoons olive oil (for roasting the squash)
4 cups vegetable or chicken broth (either works, depending on what you’ve got)
1/2 teaspoon ground ginger (gives that cozy warmth)
1/2 teaspoon ground cinnamon (a classic combo with squash)
1/4 teaspoon ground nutmeg (adds just the right amount of spice)
1/4 teaspoon ground turmeric (optional, but it brings a beautiful color)
Salt and pepper (to taste, because seasonings are key)
1/2 cup coconut milk or heavy cream (for that rich, creamy finish)
A squeeze of fresh lemon juice (just a little zing to brighten things up)
Fresh herbs (like parsley or thyme, for garnish)

What You’ll Need in the Kitchen

Before I get started, here’s what I grab to make everything go smoothly. It doesn’t take much, but having the right tools definitely helps:

A sharp chef’s knife (because butternut squash is tough, and a good knife makes life easier)
A baking sheet (for roasting the squash)
A large pot or Dutch oven (for simmering the soup)
An immersion blender (this is my secret weapon for getting that smooth, velvety texture)

Step-by-Step: Let’s Get Cooking

Step 1: Roasting the Squash

One thing I’ve learned for sure is that roasting the squash is the key to incredible flavor. It’s what gives the soup that caramelized depth, and I swear, it makes all the difference.

Preheat your oven to 400°F (200°C). You want the oven nice and hot to get those sweet, roasted flavors.
Cut the butternut squash in half lengthwise (it’s tough, so be careful!). I usually chop off both ends first, just to give myself a stable base. Then I slice down the middle and scoop out the seeds. You can save the seeds to roast later if that’s your thing!
Drizzle the squash halves with a little olive oil, and sprinkle with salt and pepper.
Place the squash halves cut side down on a baking sheet, and pop them into the oven. Roast for 40-45 minutes. They’re done when the flesh is soft and a little caramelized at the edges.

While the squash is roasting, I work on the aromatics.

Step 2: Sauté the Aromatics

While the squash is roasting, I get the rest of the soup started. This is where the soup really starts to smell amazing.

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and a pinch of salt. Cook for about 5-7 minutes, stirring occasionally, until the onion is soft and translucent. The smell starts to fill the kitchen it’s the best part!
Add the minced garlic and cook for another minute or so, just until the garlic becomes fragrant. But don’t let it burn!
Stir in the ground ginger, cinnamon, nutmeg, and turmeric (if you’re using it). Let the spices bloom for a minute or so. This is when all those warm, earthy flavors start infusing the soup.

Step 3: Scoop and Simmer

By now, the squash should be nice and tender, so it’s time to scoop it out and get it into the pot.

Scoop out the flesh of the roasted butternut squash. It’s super soft and should come out easily with a spoon.
Add the squash to the pot with your onions and garlic. Pour in the broth, stir everything together, and bring it to a simmer. Let it cook for about 10 minutes so all the flavors blend together.

Step 4: Blend It Up

Here comes the fun part the blending! This is where the magic happens, and the soup becomes creamy and velvety.

Use an immersion blender to purée the soup right in the pot. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches. Just be cautious hot soup can splatter, so I always let it cool a little before blending!
Once the soup is smooth and creamy, give it a taste. If you want it thinner, just add a bit more broth until it reaches your desired consistency.

Step 5: Add the Cream and Final Touches

This is where the soup becomes rich and luxurious.

Stir in the coconut milk or heavy cream. This gives the soup that rich, velvety texture.
Squeeze in a little fresh lemon juice just a touch to brighten the whole thing up. It cuts through the sweetness of the squash and adds a nice pop.
Taste the soup one last time and adjust the salt and pepper to your liking.

Step 6: Serve and Garnish

Now, it’s time to serve this comforting bowl of goodness.

Ladle the soup into bowls, and garnish with fresh herbs like parsley or thyme. If you’re feeling extra fancy, drizzle a little more coconut milk or cream on top and swirl it in.
Serve with a side of crusty bread for dipping, and you’re all set!

Tips for the Perfect Butternut Squash Soup

Roast the squash longer: If you want even deeper flavor, let the squash roast a bit longer until the edges are golden brown and caramelized. It’ll add a great depth of flavor.
Adjust the spices: Feel free to play around with the spices. Add more cinnamon if you love it, or toss in a pinch of cayenne pepper if you like a little kick.
Make it ahead: This soup actually gets better the next day as the flavors develop. Store it in the fridge for up to 3 days or freeze it for later.
Top it off: Add roasted pumpkin seeds, crispy bacon crumbles, or a drizzle of balsamic glaze for extra flavor. The crunch is a perfect contrast to the smooth soup.

Why I Love This Soup

Butternut squash soup is more than just a meal for me it’s a tradition. It’s a little slice of fall in a bowl: simple, satisfying, and warming. Plus, it’s versatile. You can tweak it however you want add more spice, switch up the toppings, or even make it vegan. No matter how you make it, it always turns out comforting.

Recipe 2: Creamy Coconut Butternut Squash Soup

Creamy Coconut Butternut Squash Soup: My Ultimate Comfort Food

There’s something about the crisp air of fall and winter that has me craving comfort food. But not just any comfort food I’m talking about something warm, velvety, and brimming with flavors that make you feel like you’re wrapped in a cozy blanket. That’s exactly how I feel about creamy coconut butternut squash soup. It’s rich, it’s smooth, and it adds a tropical twist to the classic butternut squash soup. I find myself making it again and again, and every single bite reminds me why it’s my go-to comfort meal.

Why This Soup is My Favorite

This soup is like a little magic in a bowl. The butternut squash is perfect for soups. It’s naturally sweet, softens beautifully when cooked, and has this incredible ability to soak up all the flavors. The coconut milk? That’s the secret ingredient that takes this soup from good to amazing. It transforms the soup into something creamy, indulgent, and velvety, all while keeping it light and not too heavy.

The spices bring warmth and coziness, making it the ideal dish for a chilly evening. Whether I’m curled up on the couch watching my favorite shows or serving it to guests, it never fails to impress.

What You’ll Need

This soup is super simple to make, and most of the ingredients are things I always have in my kitchen. Plus, it’s flexible you can tweak it based on what you have on hand.

1 medium butternut squash (about 2-3 pounds)
1 tablespoon olive oil (or coconut oil for an extra tropical touch)
1 onion, chopped
2 garlic cloves, minced
1 teaspoon ground ginger (fresh works too, but ground is fine)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional, but adds a nice warm flavor)
1/4 teaspoon ground turmeric (optional, but it gives the soup an amazing color and depth)
4 cups vegetable broth (or chicken broth, whatever you’ve got)
1 can (14 oz) full-fat coconut milk (this makes the soup extra creamy)
Salt and pepper, to taste
Fresh cilantro or parsley (optional for garnish)
1 tablespoon maple syrup (optional, but I love the little hint of sweetness)

How I Make It

I’m all about easy, no-fuss recipes, and this one is as simple as they come. It’s one of those dishes that’s super satisfying to make and even more satisfying to eat.

Step 1: Prep the Squash

I always start by peeling and chopping the butternut squash. I’ll admit, it’s a little tricky to cut through, but the effort is so worth it. I cut off both ends, slice it in half, scoop out the seeds (save them for roasting if you want), and then cut it into rough cubes. Don’t worry about making it perfect just try to keep the pieces fairly even so they cook at the same pace.

Step 2: Sauté the Onion and Garlic

Next, I heat the olive oil (or coconut oil if I’m feeling fancy). I toss in the chopped onion and let it cook for about 5-7 minutes until it softens and starts to caramelize. The smell of cooking onions is one of those comforting aromas that lets you know something delicious is on its way.

Then, I add the minced garlic and sauté it for another minute. The kitchen smells amazing at this point, and I know I’m on the right track.

Step 3: Add the Spices

Now, the magic really starts. I toss in the ground ginger, cinnamon, nutmeg (if I’m using it), and turmeric. I stir everything together and let the spices cook for a minute or two. The smell is incredible warm, inviting, and cozy. It’s like wrapping up in a soft sweater.

Step 4: Add the Squash

Now it’s time to add the butternut squash. I toss it into the pot, stirring to make sure it’s coated in all those spices and the onions and garlic. I let it cook for about 5 minutes, just to let everything get a little caramelized. This step deepens the flavor, and I can already tell it’s going to be good.

Step 5: Add the Broth and Simmer

I pour in the vegetable broth, making sure it covers the squash. Then, I bring it to a simmer, reduce the heat, and let it cook for about 20-25 minutes. By then, the squash should be fork-tender, and the flavors will have mingled perfectly.

Step 6: Blend It Up

Once the squash is tender, I take my immersion blender and blend the soup right in the pot until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer everything to a regular blender and puree it in batches. Either way, you want the soup to be perfectly creamy with no chunks left.

Step 7: Add the Coconut Milk

Now for the best part adding the coconut milk. It turns the soup into this rich, velvety goodness. I stir it all together, and instantly, the soup looks and feels luxurious. I let it heat through for another 5 minutes to make sure everything’s well combined.

Step 8: Taste and Adjust

Before serving, I always give the soup a taste. I might add a pinch more salt or pepper depending on how it tastes. Sometimes, I’ll drizzle in a tablespoon of maple syrup to balance out the savory with a little sweetness. It’s all about getting the right balance.

Step 9: Serve

Once everything tastes just right, I ladle the soup into bowls. I love adding a sprinkle of fresh cilantro or parsley on top for a pop of color. And if I’ve got some crusty bread lying around, it’s the perfect thing to dip into the soup.

Why This Soup Always Works

I’m a firm believer in the power of comfort food, and this soup is the ultimate comfort. The creamy coconut and sweet butternut squash complement each other perfectly, while the warm spices add a comforting, hearty touch. It’s the kind of soup that feels filling but doesn’t leave you feeling weighed down.

It’s great as a starter for dinner, or a light lunch that’ll make you feel cozy and satisfied. And if you make extra, it stores well in the fridge for a few days, or you can freeze it for a later meal. Either way, I know I’ll be making this soup again and again.

Recipe 3: Spicy Roasted Butternut Squash Soup

A Flavor-Packed Comfort

Fall is my favorite time of year cool air, cozy sweaters, and, of course, soup season. There’s something about the crisp weather that makes me crave a bowl of something warm and comforting, and Spicy Roasted Butternut Squash Soup fits the bill perfectly. It’s a mix of sweet, savory, and just the right amount of heat. Plus, it’s easy to make and feels like a hug in a bowl. Let me share how I make this autumn favorite.

Why Roasting the Squash Makes All the Difference

When I first started making butternut squash soup, I tried boiling the squash to speed things up, but it never had the same depth of flavor. Roasting the squash is a game-changer. It brings out the natural sweetness and gives the squash this rich, caramelized flavor that really makes the soup stand out. Now, I wouldn’t think of making it any other way. I toss the squash in olive oil and let the oven do its magic. And the smell that fills the house while it roasts? Absolute heaven.

The Ingredients You’ll Need

This recipe is all about simplicity nothing fancy, just fresh ingredients that deliver big flavor. Here’s what you’ll need:

For the Soup:

1 large butternut squash – Peeled and cubed, ready for roasting.
1 tablespoon olive oil – To coat the squash and help it roast to golden perfection.
1 onion – I use a sweet onion because it brings a nice, natural sweetness to the soup.
3 garlic cloves – Minced. Garlic makes everything better, right?
1 teaspoon ground cumin – For that warm, earthy depth.
1 teaspoon smoked paprika – My secret ingredient! It adds a smoky richness to the soup.
1/2 teaspoon ground ginger – It gives the soup a little heat without being overpowering.
1/4 teaspoon cayenne pepper – For that spicy kick. I tend to add more if I’m in the mood for some serious heat.
4 cups vegetable broth – This is the base that pulls everything together.
1/2 cup coconut milk – Adds creaminess with a touch of tropical flair. If you prefer, feel free to use heavy cream instead.
Salt and pepper – To taste.

For Garnish (optional but totally worth it):

Crème fraîche or sour cream – This adds a creamy, cool element to balance out the heat.
Fresh cilantro – For a fresh pop of color and flavor.
Chili flakes – If you’re feeling adventurous and want to turn up the heat.

Step-by-Step: How I Make It

Step 1: Roast the Squash

I start by preheating the oven to 400°F (200°C). While the oven is warming up, I peel and cube the butternut squash. Then, I drizzle the cubes with olive oil, sprinkle them with salt and pepper, and toss them to make sure they’re evenly coated. The trick is to spread them out on a baking sheet to ensure they roast evenly and caramelize nicely. I pop the squash into the oven and roast for about 25-30 minutes, flipping them halfway through. The scent that fills the kitchen is intoxicating and the perfect welcome to fall.

Step 2: Prepare the Soup Base

While the squash is roasting, I focus on the aromatics. I heat up a tablespoon of olive oil in a large pot and add the chopped onion. I cook the onion over medium heat until it softens and becomes translucent about 5 minutes. Then, I toss in the garlic and let it cook for about a minute. The smell at this point? Incredible.

Now comes the magic: the spices. I add the cumin, smoked paprika, ginger, and cayenne pepper. I let the spices cook for a few seconds, just enough to release their fragrant oils and warm up the kitchen with their rich, inviting aroma.

Step 3: Combine the Squash with the Broth

Once the squash is roasted and tender, I add it to the pot with the onions and garlic. Then, I pour in the vegetable broth and let everything simmer for about 10-15 minutes. This allows all the flavors to meld together and get cozy. I’ll taste it as I go and adjust the seasoning. If it needs more salt or a little extra heat, I’ll throw in some cayenne pepper (I tend to get a little carried away).

Step 4: Blend the Soup

Now for my favorite part: blending. I use an immersion blender right in the pot, which is quick and mess-free. If you don’t have an immersion blender, you can always use a regular blender, just be sure to let the soup cool slightly before blending it in batches to avoid any splattering (trust me, I’ve learned this lesson the hard way). Once the soup is smooth and velvety, I stir in the coconut milk for a rich, creamy texture. If the soup’s too thick, I’ll add a little more vegetable broth to get it just the way I like it.

Step 5: Serve and Garnish

I ladle the soup into bowls and top it with a dollop of crème fraîche or sour cream. This really helps mellow out the heat from the cayenne and adds a deliciously creamy touch. If I’m feeling fancy, I sprinkle some chili flakes on top for an extra spicy kick and finish it off with fresh cilantro. The cool cream and spicy soup create the perfect balance in every bite.

Why This Soup Keeps Me Coming Back

This Spicy Roasted Butternut Squash Soup is one of those dishes that feels like home. The roasted squash gives it such a deep, sweet flavor, and the combination of spices adds warmth and heat in just the right amounts. The coconut milk creates a silky-smooth texture that makes every spoonful feel like a treat. Plus, it’s ridiculously easy to make, which is always a win in my book. If you’ve never roasted butternut squash before, trust me, this is the recipe that will make you fall in love with it.

What to Pair It With

When I serve this soup as a meal, I like to keep things simple with a side of warm, crusty bread. A thick slice of sourdough is my go-to, perfect for dipping into that creamy soup. If I’m feeling extra indulgent, I might add a side salad. Something fresh with arugula and goat cheese works wonderfully to balance the richness of the soup.

Recipe 4: Vegan Butternut Squash Soup

A Cozy Fall Favorite

There are days when the wind howls outside, and all you want is to curl up with a warm, comforting bowl of something delicious. If you’ve ever felt that way, then this vegan butternut squash soup is exactly what you need. It’s rich, velvety, and packed with so much flavor. Honestly, I could eat it for lunch, dinner, or even as a snack (yep, it’s that good). Every time I make it, it feels like I’m wrapping myself up in a cozy blanket of warmth and comfort.

Now, I’m all about keeping things simple in the kitchen, and this recipe is no different. It’s ridiculously easy to make, and yet it always delivers a bowl of pure magic. Whether you’re vegan or not, this soup will steal your heart. Let me take you through the process.

Why I Love This Recipe

This soup has been a staple in my kitchen for a long time, and I can’t imagine fall without it. Not only is it delicious, but it’s also packed with goodness. Butternut squash has this natural sweetness and smooth texture that makes it perfect for soups. Roasting the squash before blending it into soup really brings out the deep, caramelized flavors that make every spoonful even more delightful. And the best part? It’s totally vegan, so you get all that creamy goodness without a drop of dairy.

For me, making this soup always feels like a signal that fall has officially arrived. The smell of it cooking fills the house and instantly makes everything feel cozier.

The Ingredients

One of the reasons I love this recipe so much is because it doesn’t require a ton of ingredients. But each one plays a key role in creating the perfect bowl of soup. Here’s what you’ll need:

1 large butternut squash (peeled, seeded, and cubed)
1 tablespoon olive oil (or coconut oil if you want a little extra flavor)
1 medium onion, chopped
2 garlic cloves, minced
1 carrot, peeled and chopped
1 celery stalk, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric (for that beautiful golden color)
4 cups vegetable broth (low-sodium is my choice)
1 can (14 oz) full-fat coconut milk
Salt and pepper to taste
1-2 teaspoons maple syrup or agave (optional, but it adds a nice touch of sweetness)
Fresh thyme or rosemary for garnish (optional, but highly recommended for the aroma)

The Steps

Now that we’ve got everything ready, let’s dive into making this soup. I promise, it’s super simple. It’s almost like a therapeutic process chop, roast, sauté, and blend. There’s something incredibly satisfying about it.

Step 1: Prep the Butternut Squash

Let’s talk about the squash for a moment. The first time I tackled a butternut squash, I was a little intimidated. The skin is tough, and it just seemed so unwieldy. But honestly, it’s not as bad as it looks. Start by cutting the squash in half lengthwise and scooping out the seeds (I use a spoon for this works like a charm). Then, grab a vegetable peeler to remove the skin and cut the squash into roughly 1-inch cubes. Once that’s done, you’re ready to roast it.

Step 2: Roast the Squash

Here’s where the magic happens. Toss the squash cubes in olive oil, sprinkle them with salt and pepper, and spread them out on a baking sheet. I roast mine at 400°F (200°C) for about 25-30 minutes. The squash should be soft and caramelized around the edges when it’s done. Trust me, roasting it brings out the natural sweetness and creates a depth of flavor that’s just irresistible.

Step 3: Sauté the Veggies

While the squash is roasting away, heat up a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery, and sauté everything for about 5-7 minutes until the onions are soft and translucent. The smell of these veggies cooking in olive oil is honestly one of the best scents in the world. It’s the perfect base for any soup.

Once the veggies are softened, toss in the garlic, cumin, coriander, and turmeric. Stir it all around for another 1-2 minutes. The spices will start to bloom, and that’s when you know you’re on the right track.

Step 4: Add the Roasted Squash and Broth

Now that the squash is perfectly roasted, toss it into the pot with the sautéed veggies and spices. Pour in the vegetable broth, stir everything together, and let it come to a gentle simmer. Let it cook for another 5-10 minutes. By now, everything’s mingling together in a beautiful, fragrant way.

Step 5: Blend the Soup

Here comes the fun part blending! If you’ve got an immersion blender, just stick it right into the pot and blend away until the soup is silky smooth. If not, you can transfer the soup in batches to a regular blender. Just be cautious when blending hot liquids! My tip: cover the blender lid with a towel to prevent splashes. It makes the whole process much safer.

Step 6: Add the Coconut Milk

Once the soup is perfectly blended, return it to the heat and stir in the coconut milk. This is the moment when it transforms from a good soup into something absolutely glorious. The coconut milk gives the soup a creamy, velvety texture that makes every spoonful feel like a hug. Taste it at this point, and if you want a little sweetness, add a teaspoon or two of maple syrup (I always do).

Step 7: Serve and Garnish

Ladle the soup into bowls, and if you’re feeling fancy, garnish with a sprig of fresh thyme or rosemary. I like to drizzle a little extra coconut milk on top for an added touch, but that’s entirely optional.

Why You’ll Love This Soup

I’ve made this soup countless times, and it’s always a hit. The combination of roasted butternut squash and coconut milk is magical. It’s creamy and comforting, but not heavy. The spices add warmth, and it’s just the perfect balance of flavors. Plus, it’s vegan and loaded with vitamins A and C, fiber, and healthy fats. What’s not to love?

Whether it’s a chilly evening or a gathering with friends, this soup never disappoints. It’s hearty, nutritious, and oh-so-satisfying.

Recipe 5: Butternut Squash and Apple Soup

My Cozy Fall Favorite

I don’t know about you, but when fall hits, I find myself craving recipes that are hearty, comforting, and just a little bit sweet. That’s where my Butternut Squash and Apple Soup comes in. It’s the perfect cozy dish for those chilly autumn days, offering that warm, creamy texture that feels like a hug in a bowl. And the best part? It’s so easy to make that you’d swear you spent hours in the kitchen, even though it only takes a little bit of effort.

This soup actually came about pretty spontaneously. One day, I had some leftover apples from a trip to the farmer’s market and a butternut squash just sitting on my kitchen counter. I wasn’t sure how they’d go together, but something told me to give it a shot. Well, I’m so glad I did because the sweet butternut squash paired with the tart apples is like a match made in heaven. Trust me, once you try it, you’ll know exactly what I mean.

Let me walk you through how I make it.

Ingredients: The Heart of the Soup

The best part about this soup? It’s made with ingredients you probably already have in your kitchen. Simple, comforting, and totally doable on a lazy fall afternoon.

1 medium butternut squash (around 2-3 pounds)
2 large apples (Granny Smith or Honeycrisp work great for that perfect sweet-tart balance)
1 medium onion
2 cloves garlic (because, let’s face it, garlic makes everything better)
4 cups vegetable broth (or chicken broth if you prefer)
1 cup coconut milk (I love the creaminess, but you can swap for heavy cream or almond milk if coconut’s not your thing)
2 tablespoons olive oil (or butter if you’re feeling extra indulgent)
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Salt and pepper (to taste, of course)
Fresh thyme or sage (optional, but it takes it up a notch)
1 tablespoon maple syrup (just a touch, if you want to give it a little extra sweetness)
Toasted pumpkin seeds or croutons for garnish (totally optional, but definitely worth it)

Let’s Get Cooking

Now, here’s the fun part: putting it all together. I promise you, it’s way easier than it sounds.

Step 1: Preheat the Oven and Prep the Veggies

I start by preheating the oven to 400°F (200°C). While that’s warming up, I peel and chop the butternut squash. Cutting it can be a bit tricky, but I’ve learned that cutting off both ends first and slicing it in half lengthwise makes it much easier. Don’t forget to scoop out the seeds save them if you want to toast them later for a crunchy snack.

Next, I chop the apples (no need to peel them just core and cut them into chunks). I also dice the onion and mince the garlic so everything’s ready to go.

Step 2: Roast the Squash and Apples

Here comes the magic. I toss the squash and apples on a baking sheet, drizzle them with olive oil, and season with salt and pepper. Roasting them brings out all the natural sweetness, which is exactly what I want for this soup. I let them roast for 25-30 minutes, until the squash is fork-tender and starting to caramelize. The smell is enough to make you drool.

Step 3: Sauté the Aromatics

While the squash and apples are roasting, I heat up some olive oil (or butter, if I’m feeling fancy) in a large pot. Once it’s nice and hot, I toss in the onion and garlic and sauté for about 5 minutes until they’re soft and golden. The smell at this point is already making me hungry. Then, I throw in the ginger and cinnamon and cook them for another minute. The spices really need that extra time to release their flavors.

Step 4: Blend It All Together

Once the squash and apples are roasted to perfection, I add them straight into the pot with the sautéed onions and garlic. Then, I pour in the vegetable broth and stir it all together. If I have fresh thyme or sage on hand, I’ll throw it in now. These herbs really add a depth of flavor that’s hard to beat. I let everything simmer for about 10 minutes so the flavors can mingle.

After simmering, I take the pot off the heat and let it cool for a minute. Then, I use my immersion blender to puree the soup right in the pot (this is so easy and keeps me from transferring hot soup in batches). If you don’t have an immersion blender, just carefully transfer the soup to a regular blender in batches.

Once it’s smooth and creamy, I stir in the coconut milk. The coconut milk gives it that velvety texture that makes the soup feel like a luxurious treat. I always taste it at this point and adjust the seasoning maybe a pinch more salt or a drizzle of maple syrup if I want it a bit sweeter. It’s all about personal taste!

Step 5: Garnish and Serve

To finish it off, I love adding some toasted pumpkin seeds or croutons for a bit of crunch. It’s a simple touch, but it really brings the whole thing together. If I’ve got any extra coconut milk or fresh thyme lying around, I might drizzle a little on top for that “chef’s kiss” finish.

Why This Soup Always Wins Me Over

This Butternut Squash and Apple Soup has become my go-to comfort food during the fall. It’s the perfect balance of sweet and savory, and it’s so filling without being heavy. I love how roasting the squash and apples really deepens the flavors, giving the soup that extra oomph.

What’s even better is how easy it is to make ahead. I usually cook up a big batch, store it in the fridge, and then reheat it whenever I need something quick and comforting. It also freezes wonderfully, so I always have some on hand for those nights when I just don’t feel like cooking.

Some Fun Variations

If you’re in the mood to switch things up, here are a few fun tweaks you can make to this recipe:

Add a protein: Want to make this soup more of a meal? Throw in some shredded chicken or turkey for a boost of protein.
Spicy kick: For a little heat, toss in a pinch of cayenne pepper or red pepper flakes with the spices. It adds a nice warming touch.
Cheese: A sprinkle of cheddar or goat cheese on top gives the soup a tangy richness that pairs perfectly with the sweetness.
Herbs: If you’re feeling adventurous, swap out the thyme for rosemary for a woodsy flavor. You can even toss in a couple of bay leaves while it simmers for an extra depth of flavor.

Recipe 6: Butternut Squash and Bacon Soup

A Soup You’ll Want to Make Over and Over

If you’ve ever had a bowl of Butternut Squash and Bacon Soup, you know the warm, comforting feeling that fills you up with every spoonful. There’s just something magical about the smooth, creamy texture of roasted squash combined with the crispy, savory bacon. It’s a combination you can’t beat. I’ve made this soup countless times, and it’s become one of my go-to recipes when I’m craving something that feels like a hug in a bowl. Plus, it’s ridiculously easy to make, and it’s always a hit with family and friends.

I’m sharing my version of the recipe with you, and I promise, it’s going to become a staple in your kitchen. Whether you’re hosting guests or just need something cozy on a chilly night, this soup has got you covered.

What You’ll Need

Let’s start with the essentials. The ingredients for this soup aren’t complicated, but each one plays a key role in creating a delicious, comforting dish. Here’s everything you’ll need:

1 medium butternut squash (peeled, seeded, and cut into cubes)
4 slices of bacon (I recommend thick-cut bacon it really brings out the flavor)
1 medium onion (chopped)
2 garlic cloves (minced)
1 carrot (peeled and diced)
2 cups chicken broth (or veggie broth if you prefer a vegetarian version)
1/2 cup heavy cream (this is the secret ingredient that gives it that velvety texture)
2 tablespoons olive oil (for roasting and sautéing)
1/2 teaspoon ground cinnamon (trust me on this one)
1/2 teaspoon ground nutmeg (it adds a warm depth of flavor)
Salt and pepper (to taste, of course)
Fresh thyme (a few sprigs for flavor, plus extra for garnish)

Let’s Get Cooking

Now that we’ve got everything lined up, let’s dive in and get this soup cooking. The smell of all these ingredients coming together is enough to make your kitchen smell like heaven. Seriously.

1. Roast the Butternut Squash

I’ll admit, cutting up a butternut squash can be a little tricky, but trust me, once it’s done, the reward is so worth it. I preheat my oven to 400°F (200°C) and toss the squash cubes with a little olive oil, salt, and pepper. I love lining the baking sheet with parchment paper to make cleanup easier. Then, I roast the squash for about 25-30 minutes, just until the edges get golden brown and crispy. The scent filling the house? Pure fall magic.

2. Cook the Bacon

While the squash is roasting, I get the bacon going. I throw the slices into a skillet and cook them over medium heat for about 5-7 minutes until they’re crispy. Once they’re done, I transfer them to a paper towel to drain the excess fat. Now, here’s the key don’t throw out the bacon drippings. That flavor is liquid gold. Keep it in the skillet for the next step.

3. Sauté the Veggies

With the bacon out of the way, I toss the chopped onion and diced carrot into the skillet with those bacon drippings. I sauté them for about 5 minutes, until they start to soften and the kitchen begins to smell amazing. Then, I add the garlic and let it cook for just another minute until it’s fragrant. This is when the excitement really builds everything is coming together beautifully.

4. Simmer Everything Together

Once the squash is roasted, I toss it into the skillet with the softened veggies. I stir everything together for a minute, then pour in the chicken broth. I add a couple of sprigs of fresh thyme, bring it to a simmer, and let it cook for about 10 minutes. This step lets all those flavors meld together, and I always start feeling like a real chef at this point.

5. Blend It Up

Now for the fun part. I grab my immersion blender and puree the soup right in the pot. If you don’t have one, no worries! You can use a regular blender just let the soup cool a little before transferring it. I blend it until it’s silky smooth. The texture is seriously velvety. If you prefer a bit more texture, you can stop blending a little earlier, but I personally love it smooth.

6. Add the Cream

Once the soup is perfectly blended, I stir in the heavy cream. This is what gives the soup its rich, creamy texture. At this point, I taste it and adjust the seasoning with a little salt and pepper. Sometimes, I like to sprinkle in a pinch of cinnamon and nutmeg just a little bit to enhance the flavors. It’s not overpowering, but it adds such a cozy warmth to the soup.

7. Top It with Bacon

Finally, I crumble up the crispy bacon I cooked earlier and sprinkle it on top of the soup. The bacon adds that perfect crunchy texture and a salty bite that pairs perfectly with the creamy soup. If you’re feeling extra fancy, add a sprig of fresh thyme for garnish.

Why I Love This Soup

There’s just something about this soup that’s so satisfying. The sweetness of the caramelized butternut squash pairs perfectly with the richness of the cream, while the crispy bacon adds that salty crunch. It’s the ultimate comfort food simple, yet so flavorful. The best part is that it feels a little fancy, but it’s super easy to make.

Whether I’m making it for a chilly night at home or serving it at a dinner party, it’s always a hit. Seriously, who doesn’t love creamy soup with crispy bacon? It’s like the perfect marriage of flavors.

A Few Tips for the Best Butternut Squash and Bacon Soup

Roast the Squash: Don’t skip this step! Roasting brings out the sweetness and caramelizes the squash, giving the soup a deeper flavor.
Use Full-Fat Cream: If you want that rich, velvety texture, you need the full-fat cream. It’s key to making the soup luxurious.
Top with Extra Bacon: Bacon makes everything better. Don’t skimp on the crispy bits on top they add the perfect crunch.
Leftovers Are Even Better: This soup tastes even better the next day. The flavors really have a chance to meld, so it’s perfect for making ahead.

Recipe 7: Thai-Inspired Butternut Squash Soup

My New Favorite Comfort Food

Alright, let me take you on a little journey into one of my latest kitchen creations Thai-Inspired Butternut Squash Soup. I was craving something that gave me that cozy, comforting vibe, but with a little extra kick. You know those moments when you want to take a classic and add your own spin? This soup was exactly that. Rich, creamy, and packed with all the incredible Thai flavors coconut, ginger, lime, and a hint of spice. Seriously, this soup will make you feel warm and fuzzy inside, every single spoonful.

I’m not exactly one to shy away from a kitchen experiment, so when the thought of combining the sweetness of butternut squash with Thai flavors popped into my head, I couldn’t resist. And let me tell you this was a game-changer. The flavors came together so perfectly, and the best part? It’s easy to make! Plus, it’s vegan, gluten-free, and feels like sunshine in a bowl. Ready to give it a go? Let’s dive in!

The Inspiration Behind This Soup

I have a deep love for Thai food. The way it balances sweet, salty, sour, and spicy is pure magic to me. I started thinking about how to bring those same flavors into a butternut squash soup. You see, butternut squash is naturally sweet, and I thought, “Why not use coconut milk to make it creamy, toss in some ginger for a little zing, and squeeze in lime and cilantro for a fresh punch?” What followed was pure bliss, all wrapped up in a bowl.

If you’re looking for a soup that’s not just warming but also bursting with bold, exciting flavors, stick with me. I’ve got you covered.

What You’ll Need

Before we jump into the fun part, let’s gather our ingredients. Don’t worry it’s much easier than it might sound. There are just a few key ingredients that really bring out those Thai flavors:

1 medium butternut squash – Peeled, seeded, and cut into cubes. This is your base.
1 tablespoon olive oil – For roasting the squash.
1 medium onion – Chopped. This will create the savory foundation.
3 cloves garlic – Minced. Because, well, garlic makes everything better.
1 tablespoon fresh ginger – Grated. A little zing is always a good thing.
1 stalk lemongrass – Bruised and chopped. This adds that signature Thai citrus kick.
1 can (14 oz) full-fat coconut milk – Creamy richness, right here.
3 cups vegetable broth – This brings everything together.
2 teaspoons Thai red curry paste – The flavor powerhouse.
1–2 tablespoons brown sugar – To balance out the sweet and savory notes.
Juice of 1 lime – For that refreshing citrus punch.
Salt and pepper – For seasoning (always).
Fresh cilantro – For garnish. It really completes the dish.
Chili flakes (optional) – If you like a little heat, this is your moment.

Let’s Get Cooking

I promise, this soup is way simpler than it sounds. So grab your apron (or skip it no judgment here) and let’s start cooking!

Step 1: Roast the Butternut Squash

I like to start by roasting the butternut squash. Roasting brings out its natural sweetness and adds a deeper flavor to the soup. Preheat your oven to 400°F (200°C). Spread the cubed squash on a baking sheet, drizzle with olive oil, and sprinkle with a pinch of salt and pepper. Toss it all together so the squash is coated.

Now pop it into the oven for 25–30 minutes, or until the squash is tender and golden. You’ll know it’s ready when a fork slides in easily. Trust me, while this is roasting, your kitchen will smell like heaven. This is when the magic starts happening.

Step 2: Sauté the Aromatics

While the squash is roasting, heat a little olive oil in a large pot over medium heat. Add your chopped onion and sauté for 5 minutes until it softens and becomes translucent. This is the savory base for all the flavors that are about to unfold.

Next, toss in the minced garlic and grated ginger. Let them cook for another 2 minutes. When you smell that garlic-ginger combo, you’ll know exactly what I mean by comforting. Now, add the bruised lemongrass stalk and the red curry paste. Stir everything together and let it simmer for 3–5 minutes to allow the curry paste to infuse the aromatics.

Step 3: Add the Roasted Squash and Broth

At this point, your squash should be roasted and ready to go. Add it to the pot with the onion, garlic, and curry paste. Stir it around to mix everything, then pour in the vegetable broth. Bring everything to a simmer and let it cook for about 10 minutes. The flavors will start coming together, and the smell? Out of this world.

Step 4: Blend It All Together

Time to blend! If you’ve got an immersion blender, this is your moment to shine. Just stick it right into the pot and blend until the soup is smooth and creamy. No immersion blender? No problem let the soup cool a bit, then blend it in batches in your regular blender. Just be careful with hot liquids!

Once it’s all blended, you should have a velvety smooth soup. If it’s too thick for your liking, add more vegetable broth to reach your preferred consistency. Personally, I like it nice and thick, but you do you.

Step 5: Season and Finish

Now comes the fun part: the seasoning. Stir in the brown sugar, lime juice, and a pinch of salt and pepper. Taste it and adjust as needed this is your soup, so make it as sweet, tangy, or spicy as you like. I usually lean a little heavy on the lime juice for that tangy kick.

Let it simmer for another 5 minutes to let the flavors meld together. When you taste it, you’ll be blown away by the perfect balance of sweet squash, rich coconut milk, and the zesty lime and curry.

Step 6: Serve and Enjoy

Your soup is now ready to be served. Ladle it into bowls, garnish with fresh cilantro, and, if you like a little heat, sprinkle on some chili flakes. If you have extra lime wedges, serve those on the side for anyone who wants more citrusy punch.

A Few Tips from Me

Want it spicier? Add more red curry paste or chili flakes to crank up the heat. I like to keep it mild for most people, but feel free to make it your own.
If you want a richer texture, try using coconut cream instead of regular coconut milk. It’s not necessary, but it does add a little extra decadence.
Storage: This soup lasts about 5 days in the fridge. You can also freeze it for up to 3 months, just let it cool completely before storing.
Extras: Add some roasted pumpkin seeds, sautéed mushrooms, or crispy tofu for a little texture on top. It makes it even more satisfying.

Why I Can’t Get Enough of This Soup

Every time I make this soup, I’m reminded of why it’s quickly becoming one of my favorites. The sweetness of the butternut squash blends beautifully with the creamy coconut milk, and the zing from the lime and curry takes it to another level. It’s like a warm hug in a bowl, but with a fun Thai twist. The ginger, curry paste, and lemongrass? They add just the right amount of spice and aroma to elevate the dish. I can’t get enough of it and I think you won’t be able to either.

Conclusion

As we wrap up our culinary adventure through these seven scrumptious butternut squash soup recipes, it’s evident that butternut squash is truly a star ingredient. From classic and creamy to spicy and exotic, these recipes showcase the remarkable versatility of this autumn favorite.Butternut squash soup isn’t just about its fantastic taste; it’s also a nutritious choice. Packed with vitamins, minerals, and antioxidants, it’s a comforting dish that nourishes both body and soul.So, whether you’re sipping a bowl of classic butternut squash soup by the fireplace or savoring the exotic flavors of Thai-inspired soup, each recipe offers a unique and delightful experience. Feel free to experiment with different variations, adjust the spice level to your liking, and make these recipes your own.Now that you have this collection of recipes at your fingertips, it’s time to head to the kitchen and start creating your own butternut squash soup masterpiece. Embrace the autumn season with these warm and hearty bowls of goodness, and share the joy of butternut squash soup with family and friends.

If you’ve never tried Spicy Roasted Butternut Squash Soup, you’re in for a treat. It’s the kind of soup that warms you from the inside out, with a perfect mix of sweet, savory, and spicy flavors. Whether you’re making it for a cozy dinner or serving it at a fall dinner party, this soup is sure to impress. So, grab a butternut squash, preheat your oven, and get ready to fall in love with this recipe.

If you’re looking for a soup that’s cozy, healthy, and easy to make, this vegan butternut squash soup is your answer. It’s my go-to on those crisp fall days, and I know it’ll become yours too once you try it. So, grab that squash, heat up your kitchen, and let the comforting aroma fill your home. You won’t regret it.

This soup has quickly become one of my favorite fall recipes, and I can’t get enough of it. It’s simple, satisfying, and feels a little indulgent without being overly rich. Whether you’re serving it up for a cozy dinner or batch-cooking for the week, this Butternut Squash and Apple Soup will never disappoint. Trust me, give it a try, and you’ll see what I mean.

If you haven’t tried Butternut Squash and Bacon Soup yet, do yourself a favor and make it as soon as possible. It’s one of those recipes that’s so easy to make, yet it feels like a treat every time. Every bite reminds me of how perfectly the flavors come together. It’s the perfect fall soup, but honestly, I make it year-round.

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