Other than pumpkin spice lattes, there is perhaps no recipe that encapsulates cozy fall vibes quite like butternut squash soup. Everything from its orange color, reminiscent of fall foliage, to its luscious flavor, bursting with sweet autumnal warmth, makes butternut squash soup the seasonal comfort food you absolutely cannot skip when it’s cold out.
Along with its awesome hue and taste—not to mention its richness in fiber and micronutrients like vitamin A, vitamin C, and potassium—butternut squash soup is prized for its velvety pureed texture and simplicity. (It’s more rare to find a butternut squash soup with larger chunks or cubes of the veggie—preparing it this way isn’t off the table, but it will lead you into stew territory.)
To achieve that signature buttery smoothness, most butternut squash soup recipes require some kind of blender and follow a similar flow. Typically, the vegetable is stewed on the stovetop (for about 20 to 30 minutes) or roasted in the oven (for about 30 to 45 minutes) until tender. The other ingredients might be cooked with the squash (such as aromatics) or added in after (such as grains) Either way, the squash base gets pureed or blended with liquid (like cream, milk, or broth) until silky smooth—either in batches using a traditional blender, or right in the pot using an immersion blender. (If you’re without a blender, your next best option is a food processor.)
While the steps in different butternut squash soup recipes are similar, that doesn’t mean they all taste the same. These eight recipes, for instance, cover a span of flavor profiles, relying on a range of different herbs and spices and both crunchy and chewy toppings to put unique spins on this fall classic. You might want to highlight the squash’s natural sugars by pairing it with apple and cinnamon, or go down the spicy route and use coconut milk and chilis to make a Thai curry-inspired dish.
When it comes to substituting ingredients in butternut squash soup recipes, feel free to get creative. You could swap chicken broth in for veggie broth, or non-dairy milk in for dairy milk, for instance. And, okay, while the idea of subbing the butternut squash itself may seem preposterous, its winter squash cousins like acorn squash and kabocha squash would also make delicious soups.
If you’re ready to embrace the season and make a lovely pot of fragrant fall soup, try one of these excellent butternut squash soup recipes.
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Andrea Bemis via Dishing Up the Dirt1 Chipotle Butternut Squash Soup from Dishing Up the Dirt
Like every great butternut squash soup (let alone, soup in general), this recipe starts off with a simple base of sautéed onion and garlic. It’s the addition of smoked paprika, cumin, oregano, and chipotle chilies in adobo sauce that take things off the beaten path. Top the soup with a bit of ground chorizo for some extra protein, or skip it to keep the whole thing vegan.
Get the recipe here.
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Erin Alderson via Naturally Ella2 Ginger Butternut Squash Soup from Naturally Ella
This soup relies on extra broth to thin out the usually thick and silky pureed butternut squash and create a dish that’s perfect for sipping. Packed with ginger, it won’t cure a cold, but it may help soothe sore throats. Top it with a bit of cream to make the whole thing more luxurious, or use coconut milk instead to keep it dairy-free.
Get the recipe here.
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Shanika via Orchids and Sweet Tea3 Roasted Butternut Squash Soup With Crispy Chickpeas from Orchids and Sweet Tea
This super easy recipe doesn’t contain an ounce of dairy, yet is still thick, creamy, and totally spoonable thanks to coconut milk and the natural texture of butternut squash. You can prep your own homemade crispy chickpeas ahead of time or while the soup is cooking, or simply use your favorite store-bought option to make things even easier.
Get the recipe here.
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Maryanne Cabrera via The Little Epicurean4 Miso Butternut Squash Soup from The Little Epicurean
This umami-rich soup recipe is one of many healthy soup recipes that takes advantage of the powerful flavor of miso to deliver great results. Swap chicken broth for veggie stock to keep the dish vegan—and set aside a few pieces of butternut squash so that you have a little leftover to use as a topping.
Get the recipe here.
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Cathy Erway via Not Eating Out in New York5 Butternut Squash and Apple Soup from Not Eating Out in New York
Apples and butternut squash go together like peanut butter and jelly—and it doesn’t hurt that they’re both in season at the same time! Instead of using everything from your next apple picking haul to make pie, save a few pieces of the fruit for this sweet and savory soup.
Get the recipe here.
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Lisa Lin via Healthy Nibbles and Bits6 Thai-Spiced Butternut Squash Soup from Healthy Nibbles and Bits
This fragrant soup recipe uses lemongrass, red chilis, ginger, coriander, and coconut milk to infuse pureed butternut squash with Thai-inspired flavors. And it’s just one of many more butternut squash recipes that pair the naturally sweet vegetable with spicy ingredients to great success.
Get the recipe here.
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Lori Yates via Foxes Love Lemons7 Instant Pot Butternut Squash Soup With Goat Cheese from Foxes Love Lemons
This recipe uses an Instant Pot, which cooks the squash to ideal tenderness in just six minutes! Ingredients like thyme and nutmeg pair perfectly with tangy goat cheese. (For a similar creamy tang, you could also use sour cream if you have that on hand.)
Get the recipe here.
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Krysten and Marrekus via Cooks With Soul8 Roasted Butternut Squash Bisque With Cajun Andouille Sausage from Cooks With Soul
With a heavy cream base and a satisfying Andouille sausage topping, this decadent bisque is the epitome of fall comfort food. Simply swap the cream for a dairy-free alternative and the sausage for a plant-based one to turn this into an equally tasty vegan dish.
Get the recipe here.
