As the weather starts to cool down, our minds turn to warm and comforting bowls of goodness. And what’s cozier than a creamy butternut squash soup? The sweet, nutty flavor of roasted butternut squash is already a winner in many people’s books, but when you add some creative twists to the classic recipe, it takes on a whole new level of deliciousness. From spicy chipotle to Thai-inspired and even maple bacon, we’ve gathered 20 unique and mouthwatering creamy butternut squash soup recipes that will keep your taste buds dancing all fall and winter long.
Roasted Garlic Butternut Squash Soup
This hearty soup combines the rich flavors of roasted garlic and sweet butternut squash, perfect for a cozy evening meal. The roasting process brings out the natural sweetness in the squash, while the garlic adds a depth of flavor.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 3 heads of garlic
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Drizzle with olive oil and roast for 45 minutes, or until tender.
4. Meanwhile, wrap the garlic heads in foil and roast alongside the squash for 30-40 minutes, or until soft.
5. Scoop out the squash flesh and blend with roasted garlic, onion, broth, and heavy cream (if using).
6. Season to taste, then serve hot. Garnish with fresh herbs, if desired.
Cooking Time: Approximately 1 hour and 15 minutes.
Coconut Curry Butternut Squash Soup
Warm up with this creamy and aromatic soup that combines the comfort of roasted butternut squash with the exotic flavors of coconut and curry. Perfect for a cozy evening or as a starter for a dinner party.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons unsalted butter
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) coconut milk
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
2. Roast the squash for 45 minutes or until tender.
3. In a large pot, sauté the onion and garlic in butter until softened. Add cumin, curry powder, and turmeric; cook for 1 minute.
4. Scoop the roasted squash into the pot and add coconut milk and broth. Bring to a simmer and puree with an immersion blender or regular blender.
5. Season with salt and pepper to taste. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 45 minutes
Spicy Chipotle Butternut Squash Soup
Warm up with this creamy and spicy soup that combines the natural sweetness of butternut squash with the smoky heat of chipotle peppers.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 1/2 cup heavy cream or half-and-half
– 1 chipotle pepper in adobo sauce, chopped
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
2. In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add roasted squash, diced tomatoes, vegetable broth, chipotle pepper, salt, and pepper to the pot. Bring to a boil, then simmer for 20-25 minutes.
4. Use an immersion blender or transfer soup to a blender and puree until smooth.
5. Stir in heavy cream or half-and-half. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 45-50 minutes
Apple Cinnamon Butternut Squash Soup
As the seasons change, cozy up with this comforting and flavorful soup that combines the sweetness of apples and butternut squash with a hint of cinnamon.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 apple, peeled and chopped
– 1 teaspoon ground cinnamon
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with butter, onion, garlic, and cinnamon on a baking sheet. Roast for 30 minutes.
3. Scoop out cooked squash and transfer to a blender or food processor. Add chopped apple, broth, and heavy cream (if using). Blend until smooth.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with a sprinkle of cinnamon and a dollop of whipped cream (optional).
Cooking Time: 45 minutes
Thai-Inspired Butternut Squash Soup
This creamy soup combines the warmth of butternut squash with the bold flavors of Thailand, perfect for a cozy evening meal. The combination of coconut milk, lemongrass, and lime juice adds a rich and exotic twist to this classic fall soup.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 stalk lemongrass, bruised
– 1 can (14 oz) coconut milk
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
– Lime wedges, for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with oil, salt, and pepper on a baking sheet. Roast for 45 minutes or until tender.
3. In a large pot, sauté onion and garlic until softened. Add lemongrass and cook for an additional minute.
4. Purée roasted squash with broth, coconut milk, and cream in a blender or food processor.
5. Season soup to taste with salt, pepper, and lime juice.
6. Serve warm, garnished with cilantro leaves and a squeeze of lime.
Cooking Time: 1 hour 15 minutes
Maple Bacon Butternut Squash Soup
Maple Bacon Butternut Squash Soup: A sweet and savory blend of autumnal flavors
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 6 slices of bacon, diced
– 2 tablespoons of pure maple syrup
– 1 onion, chopped
– 4 cloves of garlic, minced
– 4 cups of chicken broth
– 1/2 cup of heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45-50 minutes, or until tender and caramelized.
4. In a large pot, cook the diced bacon over medium heat until crispy.
5. Add the chopped onion and cook until softened, about 5 minutes.
6. Add the roasted butternut squash, garlic, maple syrup, chicken broth, and heavy cream or half-and-half to the pot.
7. Bring to a simmer and cook for 10-15 minutes or until heated through.
8. Season with salt and pepper to taste.
9. Serve warm, garnished with fresh parsley or thyme if desired.
Cooking Time: Approximately 1 hour 15 minutes
Rosemary Sage Butternut Squash Soup
This seasonal soup combines the comforting flavors of butternut squash, rosemary, and sage to create a deliciously warm and inviting dish perfect for cozying up on a chilly day.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 teaspoon dried sage
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and place it on a baking sheet lined with parchment paper.
3. Roast the squash for 45 minutes, or until tender.
4. Scoop out the flesh and transfer it to a blender or food processor.
5. Add remaining ingredients and blend until smooth.
6. Heat the soup over medium heat, whisking occasionally, until warmed through (about 10-15 minutes).
7. Serve hot, garnished with additional rosemary and sage if desired.
Cooking Time: 1 hour 15 minutes
Smoky Paprika Butternut Squash Soup
This hearty soup is a perfect blend of sweet and smoky flavors, with the deep richness of butternut squash. A pinch of smoked paprika adds a surprising depth to this comforting dish.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45-50 minutes, or until tender.
4. In a large pot, sauté onion and garlic in olive oil until softened.
5. Add cumin, smoked paprika, and roasted squash to the pot, along with broth and heavy cream (if using).
6. Bring to a simmer and cook for 15-20 minutes or until heated through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 1 hour 10 minutes
Ginger Turmeric Butternut Squash Soup
This recipe combines the comforting flavors of roasted butternut squash, spicy ginger, and anti-inflammatory turmeric to create a deliciously soothing soup perfect for a chilly day.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 inches fresh ginger, peeled and grated
– 1 teaspoon ground turmeric
– 4 cups vegetable broth
– Salt and pepper to taste
– Optional: heavy cream or coconut cream for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45 minutes, or until tender.
4. In a large pot, sauté the onion, garlic, and ginger in olive oil over medium heat until softened.
5. Add the roasted squash, turmeric, and vegetable broth to the pot.
6. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until soup is heated through.
7. Season with salt and pepper to taste.
8. Serve hot, topped with a dollop of heavy cream or coconut cream if desired.
Cooking Time: 1 hour 10 minutes
Pumpkin Seed Pesto Butternut Squash Soup
This creamy soup combines the warm flavors of roasted butternut squash with the nutty goodness of pumpkin seed pesto, perfect for a cozy fall evening.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup pumpkin seeds
– 1/4 cup freshly made or store-bought pesto
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for about 45 minutes, or until tender.
3. In a blender or food processor, combine pumpkin seeds, pesto, olive oil, onion, garlic, and roasted squash. Blend until smooth.
4. Add broth and season with salt and pepper to taste.
5. Simmer the soup for 10-15 minutes before serving.
Cooking Time: About 1 hour and 15 minutes
Caramelized Onion Butternut Squash Soup
This sweet and savory soup is a perfect blend of fall flavors, with the rich sweetness of caramelized onions and butternut squash. Serve warm, garnished with croutons or crusty bread for a cozy meal.
Ingredients:
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 4 cups vegetable broth
– 1/2 cup heavy cream
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish (optional)
Instructions:
1. In a large skillet, cook the sliced onions over medium-low heat, stirring occasionally, until caramelized and golden brown (about 30 minutes).
2. In a separate pot, sauté the cubed butternut squash in olive oil until tender (about 10-12 minutes).
3. Add the vegetable broth to the squash pot and bring to a boil. Reduce heat and simmer for 15-20 minutes.
4. Stir in the caramelized onions, heavy cream, salt, and pepper.
5. Purée the soup with an immersion blender or transfer to a blender and blend until smooth.
6. Serve warm, garnished with thyme leaves if desired.
Cooking Time: 45-50 minutes
Roasted Red Pepper Butternut Squash Soup
Roasted Red Pepper Butternut Squash Soup: A creamy and flavorful soup that combines the sweetness of roasted red peppers with the nutty flavor of butternut squash.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 large red bell peppers, seeded and chopped
– 4 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the squash with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large pot, sauté the chopped onion and minced garlic in remaining 2 tablespoons olive oil until softened.
4. Add roasted red peppers, broth, and cooked squash to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until soup is smooth.
5. Use an immersion blender or transfer soup to a blender and puree until desired consistency.
6. Stir in heavy cream (if using). Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Lemon Thyme Butternut Squash Soup
Warm up with this vibrant and citrusy soup that combines the comforting flavors of butternut squash with the brightness of lemon and thyme. This recipe makes 4-6 servings, perfect for a cozy dinner or a light lunch.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash with olive oil, onion, garlic, and thyme on a baking sheet. Roast for 30-40 minutes or until tender.
2. Scoop the roasted squash into a blender or food processor. Add broth, cream (if using), lemon juice, salt, and pepper. Blend until smooth.
3. Serve warm, garnished with chopped fresh herbs or a dollop of crème fraîche.
Cooking Time: 45-50 minutes
Creamy Cashew Butternut Squash Soup
This comforting soup is a perfect blend of autumnal flavors, with roasted butternut squash and cashews creating a creamy, velvety texture. Serve warm or chilled, garnished with a sprinkle of nutmeg for added depth.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1/4 cup raw cashews
– 2 tablespoons olive oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups vegetable broth
– 1 cup heavy cream or non-dairy creamer (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash for 45 minutes, or until tender.
3. In a blender, combine roasted squash, cashews, olive oil, onion, garlic, cumin, smoked paprika, salt, and pepper.
4. Blend on high speed until smooth.
5. Heat the broth in a saucepan over medium heat.
6. Add blended mixture to the broth and whisk to combine.
7. If desired, stir in heavy cream or non-dairy creamer for added richness.
8. Serve warm or chilled, garnished with nutmeg.
Cooking Time: 45 minutes (roasting) + 10-15 minutes (blending and reheating)
Harissa-Spiced Butternut Squash Soup
This vibrant orange soup combines the natural sweetness of butternut squash with the bold, spicy flavors of North African harissa. Perfect for a chilly fall or winter evening.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon harissa paste
– 4 cups vegetable or chicken broth
– 1 cup heavy cream (optional)
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil, cumin, and salt on a baking sheet. Roast for 30 minutes.
3. In a large pot, sauté onion and garlic until softened. Add harissa paste and cook for 1 minute.
4. Add roasted squash, broth, and heavy cream (if using). Bring to a simmer.
5. Purée soup with an immersion blender or regular blender. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh herbs.
Cooking Time: Approximately 45 minutes
Roasted Pear Butternut Squash Soup
Warm up with a comforting bowl of Roasted Pear Butternut Squash Soup, perfect for cozying up on a chilly day. This sweet and savory soup combines the natural sweetness of roasted pears with the rich flavor of butternut squash.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 ripe pears (such as Bartlett or Anjou), cored and halved
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 45 minutes, or until tender.
3. In a large pot, sauté onion and garlic in remaining 1 tablespoon olive oil over medium heat.
4. Add roasted squash, pears, chicken broth, and heavy cream to the pot. Bring to a boil, then simmer for 20-25 minutes.
5. Purée soup with an immersion blender or regular blender until smooth. Season with salt and pepper to taste.
6. Serve hot, garnished with thyme leaves if desired.
Cooking Time: 1 hour 10 minutes
Toasted Walnut Butternut Squash Soup
This creamy soup combines the natural sweetness of roasted butternut squash with the earthy flavor of toasted walnuts, making it a perfect fall treat. With just a few simple steps and minimal ingredients, you can cozy up to this deliciously comforting soup.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half (optional)
– 1/4 cup toasted walnut pieces
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and roast for 45 minutes, or until tender.
3. In a large pot, sauté onion and garlic in olive oil until softened.
4. Add roasted squash, cumin, smoked paprika, salt, and pepper to the pot. Pour in broth and bring to a boil.
5. Reduce heat and simmer for 20-25 minutes or until soup is heated through.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in heavy cream or half-and-half (if using) and toasted walnuts.
Cooking Time: Approximately 1 hour
Balsamic Glazed Butternut Squash Soup
This velvety soup is the perfect blend of sweet and tangy, featuring roasted butternut squash glazed with a rich balsamic reduction. Serve it as a starter or main course for a cozy night in.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 tbsp balsamic vinegar
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise, scoop out seeds, and place on a baking sheet.
2. Roast the squash for 45-50 minutes, or until tender and caramelized.
3. In a large pot, sauté the chopped onion and minced garlic in olive oil until softened.
4. Add roasted squash, vegetable broth, and heavy cream. Bring to a simmer.
5. Reduce heat and let cook for 20-25 minutes or until soup has thickened slightly.
6. Stir in balsamic vinegar and season with salt and pepper to taste.
7. Serve warm, garnished with fresh thyme leaves if desired.
Cooking Time: Approximately 1 hour 15 minutes
Cilantro Lime Butternut Squash Soup
This vibrant and flavorful soup is a perfect blend of sweet butternut squash, tangy lime juice, and fresh cilantro. A delicious and healthy meal option for any time of the year.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– 1/2 cup chicken or vegetable broth
– 1/2 cup heavy cream or coconut cream
– Juice of 1 lime (about 2 tablespoons)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45-50 minutes, or until tender.
4. Scoop out the flesh and puree with olive oil, onion, garlic, cilantro, broth, and cream in a blender or food processor.
5. Stir in lime juice, salt, and pepper to taste.
6. Serve warm or chilled.
Cooking Time: 50-60 minutes
Five-Spice Butternut Squash Soup
This comforting soup combines the natural sweetness of butternut squash with the warm, aromatic flavors of Chinese five-spice. Perfect for a chilly fall or winter evening.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 teaspoons ground ginger
– 1 teaspoon Chinese five-spice powder
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or coconut cream (optional)
– Salt and pepper to taste
– Fresh cilantro or scallions for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
3. Roast the squash for 45 minutes, or until tender.
4. In a large pot, sauté the onion and garlic in oil until softened.
5. Add ginger, five-spice powder, and broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
6. Scoop out the roasted squash flesh and add it to the pot. Purée with an immersion blender or regular blender.
7. If desired, stir in heavy cream or coconut cream.
8. Season with salt and pepper to taste.
9. Serve warm, garnished with fresh herbs.
Cooking Time: 1 hour 15 minutes
Summary
Get creative with these unique butternut squash soup recipes that add a twist to the classic dish. From roasted garlic and coconut curry to spicy chipotle and apple cinnamon, there’s something for every taste bud. Try adding smoky paprika for a smoky flavor or caramelized onions for a sweet and savory combination. For a creamy twist, incorporate cashews or pumpkin seed pesto. Whether you prefer bold spices like harissa or the brightness of lemon thyme, these 20 recipes offer endless possibilities to elevate your butternut squash soup game.
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