15 Delicious Butternut Squash Soup Recipes

Butternut squash soup is the epitome of cozy comfort food—naturally creamy, slightly sweet, and endlessly versatile.

This golden-hued vegetable pairs beautifully with both savory spices and sweet accents, making it a perfect base for creative recipes.

From classic creamy bowls to globally inspired twists, butternut squash soup brings warmth, nutrition, and festive flavor to any table. These recipes highlight unique variations you’ll love experimenting with all season long.

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1. Classic Creamy Butternut Squash Soup

Smooth, velvety, and comforting, this classic recipe highlights roasted butternut squash blended with onion, garlic, and a touch of cream. It’s a simple yet elegant soup perfect for weeknight dinners or holiday starters. The natural sweetness of the squash shines through, making it a timeless favorite.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth
• ½ cup heavy cream
• 2 tbsp olive oil
• ½ tsp nutmeg
• Salt and pepper to taste

Instructions:

1. Roast butternut squash with olive oil until caramelized.
2. Sauté onion and garlic until fragrant.
3. Add roasted squash and broth; simmer 15 minutes.
4. Blend until smooth; stir in cream, nutmeg, salt, and pepper.

Special Twist: A sprinkle of toasted pumpkin seeds adds a nutty crunch on top.

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2. Spiced Curry Butternut Squash Soup

Fragrant and flavorful, this soup combines butternut squash with curry powder, cumin, and coconut milk. The spices bring warmth and depth, while coconut milk adds creaminess. It’s an aromatic dish with bold flavors, perfect for those who enjoy globally inspired meals that feel both nourishing and exciting.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tbsp olive oil
• Salt to taste

Instructions:

1. Heat oil in pot; sauté onion and garlic until soft.
2. Stir in curry powder and cumin; cook 1 minute.
3. Add squash and broth; simmer 20 minutes until tender.
4. Blend until smooth; stir in coconut milk.

Special Twist: Coconut milk balances the spices with a creamy tropical flavor.

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3. Butternut Squash and Apple Soup

Sweet meets savory in this cozy recipe where tart green apples blend with creamy butternut squash. The apples brighten the flavor, while a dash of cinnamon adds warmth. This soup has a slightly fruity undertone, making it refreshing yet hearty—a perfect choice for holiday starters or light lunches.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 2 green apples, peeled and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth
• ½ tsp cinnamon
• ½ cup cream or coconut milk
• 1 tbsp butter

Instructions:

1. Sauté onion and garlic in butter until fragrant.
2. Add squash, apples, broth, and cinnamon; simmer 20 minutes.
3. Blend until smooth. Stir in cream or coconut milk.
4. Season and serve.

Special Twist: Green apples bring a tart freshness that elevates the sweetness of the squash.

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4. Roasted Butternut Squash and Red Pepper Soup

Bright and smoky, this soup blends caramelized butternut squash with roasted red peppers. The combination creates a vibrant orange soup packed with flavor and color. It’s slightly sweet, slightly smoky, and pairs beautifully with crusty bread. A dollop of sour cream on top balances the richness.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 2 red bell peppers, halved and roasted
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth
• ½ tsp smoked paprika
• 1 tbsp olive oil
• ½ cup sour cream

Instructions:

1. Roast squash and red peppers until caramelized.
2. Sauté onion and garlic in oil.
3. Combine squash, peppers, broth, and paprika; simmer 15 minutes.
4. Blend until smooth; swirl with sour cream before serving.

Special Twist: Roasted red peppers add smoky depth and a vibrant color boost.

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5. Butternut Squash and Lentil Soup

This hearty, protein-rich soup combines creamy butternut squash with red lentils for a filling meal. Lentils add body, fiber, and earthiness while keeping the soup naturally thick. Infused with cumin and ginger, it’s a wholesome choice for vegetarians or anyone craving a balanced, nourishing bowl of comfort.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp grated fresh ginger
• 4 cups vegetable broth
• ½ cup coconut milk
• 1 tbsp olive oil

Instructions:

1. Heat oil; sauté onion, garlic, and ginger.
2. Add squash, lentils, broth, and cumin. Simmer 25 minutes.
3. Blend until smooth or leave slightly chunky.
4. Stir in coconut milk before serving.

Special Twist: Red lentils make this soup hearty and protein-packed without adding dairy.

6. Butternut Squash and Carrot Soup

Naturally sweet and brightly colored, this soup combines butternut squash with carrots for a light, nourishing dish. Fresh ginger adds a zesty kick, balancing the sweetness while boosting warmth. Smooth and vibrant, it’s a healthy option that feels indulgent, making it a great starter or weekday lunch.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 3 large carrots, peeled and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 4 cups vegetable broth
• ½ cup cream or coconut milk
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat oil; sauté onion, garlic, and ginger.
2. Add carrots, squash, and broth; simmer 20 minutes.
3. Blend until smooth; stir in cream or coconut milk.
4. Season and serve hot.

Special Twist: Fresh ginger brightens the naturally sweet carrot-squash combo.

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7. Butternut Squash and Sage Soup

Earthy and aromatic, this roasted butternut squash soup is infused with fresh sage leaves for a savory herbal depth. The sage balances the sweetness of the squash, creating a rustic, cozy dish that’s perfect for fall gatherings. A drizzle of browned butter with crispy sage leaves makes it gourmet.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp fresh sage, chopped (plus leaves for garnish)
• ½ cup cream
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Roast squash until caramelized.
2. Sauté onion and garlic in oil, then add squash, broth, and sage; simmer 15 minutes.
3. Blend until smooth; stir in cream.
4. Brown butter in a pan with sage leaves; drizzle over soup.

Special Twist: Browned butter and crispy sage garnish add elegance and richness.

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8. Spicy Chipotle Butternut Squash Soup

Smoky, spicy, and bold, this soup features roasted butternut squash blended with chipotle peppers in adobo. The rich, smoky heat is balanced with creamy broth, making it perfect for spice lovers. A swirl of sour cream adds coolness and contrast, creating a comforting yet fiery holiday-worthy bowl.

Ingredients:

• 1 large butternut squash, roasted
• 2 chipotle peppers in adobo, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 3 cups chicken or vegetable broth
• ½ cup sour cream (plus more for topping)
• 1 tsp ground cumin
• Salt to taste

Instructions:

1. Roast squash until tender.
2. Sauté onion and garlic; add chipotle peppers.
3. Stir in roasted squash, broth, and cumin; simmer 15 minutes.
4. Blend until smooth; stir in sour cream.

Special Twist: Chipotle peppers give a smoky, spicy kick.

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9. Butternut Squash and White Bean Soup

Creamy and protein-rich, this soup combines butternut squash with white beans for a hearty, filling meal. The beans add body and a subtle nutty flavor, eliminating the need for heavy cream. High in fiber and satisfying, it’s a nutritious option that works well as a full dinner.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 can (15 oz) white beans, rinsed and drained
• 1 onion, diced
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1 tsp dried thyme
• ½ cup milk or cream (optional)
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat oil; sauté onion and garlic.
2. Add beans, squash, broth, and thyme; simmer 20 minutes.
3. Blend until smooth; stir in milk or cream if desired.
4. Season and serve warm.

Special Twist: White beans add creaminess and protein naturally.

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10. Butternut Squash and Ginger Soup

This refreshing soup is light yet warming, with the natural sweetness of butternut squash enhanced by the zesty heat of fresh ginger. Coconut milk adds creaminess, while lime juice brightens the flavors. It’s a rejuvenating soup that feels both comforting and energizing—perfect for chilly evenings.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh grated ginger
• 3 cups vegetable broth
• ½ can (7 oz) coconut milk
• Juice of 1 lime
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat oil; sauté onion, garlic, and ginger.
2. Add squash and broth; simmer 20 minutes.
3. Blend until smooth; stir in coconut milk and lime juice.
4. Season and serve.

Special Twist: A splash of lime lifts the flavors, balancing richness with brightness.

11. Butternut Squash and Tomato Soup

This vibrant soup blends the sweetness of butternut squash with the tang of ripe tomatoes for a perfectly balanced flavor. Garlic and basil add an Italian flair, making it both refreshing and comforting. It’s light enough for a starter yet hearty enough to enjoy as a main course.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 2 cups canned crushed tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1 tsp dried basil (or fresh for garnish)
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat oil; sauté onion and garlic until fragrant.
2. Add squash, tomatoes, broth, and basil; simmer 20 minutes.
3. Blend until smooth; season and garnish with fresh basil.

Special Twist: The tomatoes add tangy brightness, creating a tomato-squash fusion.

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12. Butternut Squash and Cauliflower Soup

Mild and creamy, this soup combines roasted cauliflower with butternut squash for a naturally thick, silky texture. The flavors are delicate yet satisfying, with garlic and thyme adding depth. It’s a lighter soup that feels indulgent, perfect for those seeking a low-carb, veggie-packed option.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 medium cauliflower, cut into florets
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 cups vegetable broth
• 1 tsp dried thyme
• ½ cup cream or coconut milk
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Roast squash and cauliflower with olive oil until golden.
2. Sauté onion and garlic; add roasted vegetables, broth, and thyme.
3. Simmer 15 minutes, blend until smooth.
4. Stir in cream or coconut milk, season.

Special Twist: Roasted cauliflower adds nutty, earthy richness.

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13. Butternut Squash and Leek Soup

Elegant and subtly sweet, this soup pairs butternut squash with delicate leeks. The leeks bring a gentle onion-like flavor that complements the squash without overpowering it. Finished with cream, it’s a smooth, refined soup ideal for dinner parties or holiday gatherings where presentation matters as much as taste.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 2 leeks, cleaned and sliced
• 2 garlic cloves, minced
• 3 cups vegetable broth
• ½ cup cream
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Melt butter; sauté leeks and garlic until tender.
2. Add squash and broth; simmer 20 minutes.
3. Blend until smooth; stir in cream.
4. Season and serve with fresh herbs.

Special Twist: Leeks lend a delicate, refined sweetness that feels gourmet.

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14. Butternut Squash and Corn Chowder

This hearty chowder combines butternut squash with sweet corn, potatoes, and a creamy base for a chunky, satisfying soup. The squash gives it body, while corn adds pops of sweetness. It’s a rustic comfort dish that’s filling enough for a meal, especially when paired with warm bread.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 2 potatoes, diced
• 1 cup corn kernels (fresh or frozen)
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth
• ½ cup cream or milk
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Melt butter; sauté onion and garlic.
2. Add potatoes, squash, broth; simmer 20 minutes.
3. Stir in corn; cook 5 minutes more.
4. Blend half the soup for creaminess, leave half chunky.
5. Stir in cream, season.

Special Twist: Sweet corn gives texture and a comforting chowder feel.

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15. Butternut Squash and Mushroom Soup

Earthy and savory, this soup blends the sweetness of butternut squash with the deep umami of mushrooms. Sautéed mushrooms add depth and richness, while a touch of thyme ties everything together. It’s a flavorful, comforting soup perfect for mushroom lovers seeking something cozy yet sophisticated.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 2 cups mushrooms, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1 tsp thyme
• ½ cup cream (optional)
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat oil; sauté mushrooms until golden. Remove half for garnish.
2. Add onion and garlic; cook until soft.
3. Stir in squash, broth, and thyme; simmer 20 minutes.
4. Blend until smooth, stir in cream if desired.
5. Garnish with reserved mushrooms.

Special Twist: Mushrooms add rich umami flavor that balances squash’s sweetness.