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Butternut Squash Soup Recipes for Dinner

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

butter-squash-soup-recipes-for-dinner

Butternut Squash Soup Recipe

Ingredients:

Vegan • Gluten free • Paleo

Produce
1: Butternut squash, medium
3 cloves: Garlic
2 tsp: Ginger, fresh
1: Onion, medium
1/2 tsp: Thyme, fresh or dried leaves
1: Thyme, fresh sprigs

Canned goods
3/4 cup: Coconut milk
4 cups: Vegetable stock

Baking & spices
3/4 tsp: Sea salt
1/4 tsp: White pepper

Oils & vinegars
1 tbsp: Olive oil

Instructions:

  • Heat a large pot over medium heat. Add the olive oil.
  • Add the onion, garlic, ginger, salt and pepper, and thyme, and saute until the onion is soft and transparent.
  • Add the cubed butternut squash and toss in the onion mixture.
  • Add the vegetable stock and stir to combine.
  • Add the lid to the pot and bring to a boil over medium-high heat.
  • Once the soup reaches a boil turn the heat down to medium-low and simmer for about 20 minutes or until the butternut squash is very tender when you pierce it with a fork.
butter-squash-soup-recipes-for-dinner

Creamy Butternut Squash Soup Recipe

Ingredients:

Produce
4 lbs: Butternut squash, whole
1 clove: Garlic
2 cups: Granny smith apple
2 cups: Onion, large
1/4 tsp: Red chili flakes

Canned goods
4 cups: Vegetable or chicken broth

Baking & spices
1/4 tsp: Black pepper, freshly ground
1 1/2 tsp: Kosher salt

Oils & vinegars
1 tbsp: Canola oil

Nuts & seeds
1/2 cup: Pumpkin seeds, toasted

Dairy
2 tbsp: Butter, unsalted
1/2 cup: Heavy cream

Other
null: About 8 fresh, chopped sage leaves (1 packed tablespoon)

Instructions:

  • Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and place a rack in the middle. Line a baking sheet with aluminum foil.
  • Coat the whole butternut squash in the canola oil and place on the lined baking sheet. Roast in the preheated oven for 1 to 1 ½ hours, turning the squash every 20 minutes, or until the squash is fork tender.
  • In a large, heavy-bottomed pot or Dutch oven over medium heat, melt the butter. Add the chopped onion, and cook until the onions are translucent and just beginning to caramelize. Add the diced apple and cook for 5 minutes, or until softened.
  • Add the minced garlic and the crushed red chili flakes, and cook for 1 minute, until fragrant. Remove the pan from the heat and set aside. When the squash is ready and removed from the oven, set the baking sheet on a wire rack until the squash is cool enough to handle. Cut the cooled squash in half and use a spoon to scoop the seeds out. Peel off and discard the skin, and add the flesh into the pot with the onion mixture.
  • Add the vegetable or chicken broth with the squash, and season with the kosher salt and pepper. Stir to combine. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally to break up any large pieces of squash, until the flavors meld.
  • Remove the pot from the heat, and stir in the cream and the chopped sage. Using a blender, immersion blender, or food processor, and in batches if needed, purée the soup until smooth.

Butternut Squash Soup With Bacon Recipe

Ingredients:

Gluten free

Meat
8 slices: Bacon

Scroll to Continue

Produce
1: Butternut squash (about 3 pounds)
2 tbsp: Chives
2 cloves: Garlic
1: Onion
1: Red bell pepper
1/2 tsp: Thyme, dried

Canned goods
2 1/2 cups: Chicken stock

Baking & spices
1: Kosher salt and freshly ground black pepper

Oils & vinegars
2 tbsp: Olive oil

Dairy
1/4 cup: Goat cheese

Instructions:

  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.
  • Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.
  • Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached. Serve immediately, garnished with bacon, goat cheese and chives, if desired.

Butternut Squash Soup With Celery Recipe

Ingredients:

Produce
1 lb: Butternut squash
1: Carrot, large
2: Celery, ribs
1 tbsp: Garlic
1/4 tsp: Ginger, ground
1: Granny smith apple, small
1/2: Yellow onion, large

Canned goods
5 cups: Vegetable stock

Baking & spices
1/4 tsp: Cinnamon
1 pinch: Nutmeg
1: Salt

Oils & vinegars
2 tbsp: Apple cider vinegar
2 tbsp: Olive oil

Dairy
1/2 cup: Heavy cream

Instructions:

  • In a large pot, heat the olive oil over medium heat. Add the onion, celery, and carrot, stirring occasionally. Cook until somewhat softened and onion is starting to become translucent, about 15 minutes.
  • Add garlic, stirring frequently, and cook for 2 more minutes.
  • Add the squash, apple, cinnamon, ground ginger, and nutmeg to the pot. Cook for 4-5 minutes, stirring frequently. Add the apple cider vinegar and scrape up any browned bits on the bottom of the pot. Add 4 of the 5 cups vegetable stock and heavy cream. Bring to a boil, then reduce down to a simmer.
  • Cover the pot and simmer for 1 hour, until squash and carrots easily fall apart when cut with the side of a spoon. Use an immersion blender or transfer to a stand blender and blend until completely smooth. Add the last cup of stock if necessary to reach desired consistency and salt to taste.

Easy Butternut Squash Soup Recipe

Ingredients:

Vegan • Gluten free • Paleo

Produce
1: (about 3-4 lbs) butternut squash, medium
1: Apple, medium
1: Bay leaf
2 cloves: Garlic
2: Nob of fresh ginger
1: Or yellow onion, red
1: Thyme, fresh

Canned goods
1 (15 oz) can: Coconut milk
3 cups: Vegetable stock

Baking & spices
1/4 tsp: Cayenne pepper
1 tsp: Cinnamon, ground
1: Sea salt and pepper

Instructions:

  • Add all ingredients except for the coconut milk and fresh thyme to a slow cooker.
  • Toss gently to combine ingredients well.
  • Cook on low for 6-8 hours on low, or on high for 3-4 hours.
  • Remove and discard the bay leaf then stir in the coconut milk.
  • Blend the soup until smooth.
  • Garnish with fresh thyme and serve warm.

Butternut Squash Soup With Coconut Milk Recipe

Ingredients:

Gluten free

Produce
8 cups: Butternut squash

Canned goods
1 cup: Water or chicken broth

Baking & spices
2 tbsp: Brown sugar
1/2 tsp: Cinnamon

Dairy
1 cup: Coconut milk or heavy cream

Instructions:

  • Place cubed squash and water in the crock-pot. Cook on high for 3 hours.
  • Use an immersion blender or blender (if using a blender, remove the measuring cap or lid and cover with a towel) to blend the squash and water mixture.
  • Once puréed, add the coconut milk (or heavy cream), cinnamon and brown sugar.
butter-squash-soup-recipes-for-dinner

Butternut Squash Soup With Apple Recipe

Ingredients:

Produce
1: Apple, medium
1/4 tsp: Garlic powder
1/4 tsp: Ginger, ground
1/2: Onion, medium
1/2 tsp: Sage, dried

Canned goods
3/4 cup: Coconut milk, canned
1 cups: Vegetable or chicken broth

Condiments
1/2 tbsp: Brown sugar or maple syrup

Baking & spices
1/8 tsp: Black pepper, ground
1/8 tsp: Cayenne pepper
1/4 tsp: Cinnamon, ground
1/2 tsp: Curry powder
1 tsp: Kosher salt

Drinks
1 cup: Apple cider

Dairy
2 tbsp: Butter

Liquids
1 cup: Water

Other
4: Pounds (about 2 small) butternut squash, (halved lengthwise and seeds removed)

Instructions:

  • Preheat the oven to 425ºF. Place the halved squash on a foil-lined baking sheet. Melt 1 tablespoon butter and brush all over the cut sides of the squash. Season with ½ teaspoon kosher salt and ⅛ teaspoon pepper. Roast for 1 hour – 1 hour 15 minutes, or until the squash is fork tender all the way through. Set aside to cool enough to handle.
  • While the squash is roasting melt 1 tablespoon butter in a nonstick skillet over medium high heat. Add the apples, onions, and cook, stirring occasionally, for 7-10 minutes, or until softened.
  • Add the sage, curry powder, cinnamon, ginger, garlic powder, and cayenne pepper to the skillet. Cook and stir for 1 minute. Remove from heat. When squash is cool enough, take a large spoon and scoop the flesh from the skins. Add the squash to a blender with the cooked apples, apple cider, water, brown sugar, and ½ teaspoon kosher salt. Blend until smooth and no chunks remain.
  • Transfer the soup to a large saucepan. Add 1 cup broth and coconut milk. Cook and stir over medium heat, until heated through. Melt 1 tablespoon butter in a nonstick skillet. Add the apple, cooking and stirring for 7-9 minutes, or until golden and soft. Garnish soup apples and pepitas.

Butternut Squash Soup With Rosemary Recipe

Ingredients:

Vegetarian

Produce
1: (3-pound) butternut squash
3: Garlic cloves
1 tsp: Ginger, fresh
1: Parsley
1/2 tbsp: Rosemary, fresh
1 tbsp: Sage, fresh
1: Yellow onion, large

Canned goods
3 cups: Vegetable broth

Baking & spices
1: Black pepper, Freshly ground
1/2 tsp: Sea salt

Oils & vinegars
2 tbsp: Olive oil, extra-virgin

Nuts & seeds
1: Pepitas, Toasted

Bread & baked goods
1: Bread, Crusty

Instructions:

  • Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
  • Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
  • Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.

Butternut Squash Soup With Pumpkin Recipe

Ingredients:

Vegan • Gluten free • Paleo

Produce
1: Butternut squash, medium large
2: Carrots
2: Garlic cloves
1/2 15 oz. can: Pumpkin puree, organic
1: Yellow onion, small

Canned goods
1/2 cup: Coconut milk, canned unsweetened
3 1/2 cups: Vegetable broth

Baking & spices
1 pinch: Cayenne
1/2 tsp: Cinnamon
2 tbsp: Coconut sugar
1 pinch: Nutmeg
1/2 tsp: Pepper, cracked
1 tsp: Salt

Nuts & seeds
1: Pumpkin seeds

Instructions:

  • Peel squash and cut into 1-2 inch cubes. Cut heads of carrots off and slice into 1/2-inch thick pieces. Peel onion and slice into pieces.
  • Add all of the ingredients (except coconut milk) to slow cooker/crockpot – vegetable broth, onion, squash, carrots, pumpkin puree, sugar, cinnamon, nutmeg, pinch of cayenne, and salt & pepper. Mix ingredients together.
  • After soup has cooked, use a hand-immersion blender or high-powered blender to blend soup until creamy and smooth.
  • Stir in 1/2 cup coconut milk and then serve with pumpkin seeds, cracked black pepper, and a sprinkle of coconut sugar if desired.

Butternut Squash Soup With Sage Recipe

Ingredients:

Gluten free

Meat
4 Pieces: Bacon

Produce
24 oz: Butternut squash
2 Cloves: Garlic
2 tbsp: Sage
1 1/2 cups: Yellow onion

Canned goods
1 1/2 cup: Vegetable broth

Baking & spices
1 tsp: Kosher salt
1/2 tsp: Pepper

Oils & vinegars
3 tbsp: Avocado or vegetable oil

Dairy
1: Heavy cream or greek yogurt

Instructions:

  • Toss cubed butternut squash, onions, salt, and pepper in 2 tablespoons of oil. Spread the veggies in an even layer on a rimmed baking sheet.
  • Drape bacon over the top of your veggies.
  • Add the remaining 1 tablespoon of oil to a large stockpot over medium heat. Once the oil is shimmering, add the garlic and sage.
  • Add vegetable broth and warm until heated through.
  • Ladle soup into a blender, along with your baked veggies and bacon. Blend the soup until completely smooth. Pour soup into bowls and top with additional bacon crumbles, heavy cream, or sage.

History Of Butternut Squash

Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine.

Butternut Squash is filled with antioxidants which include vitamin C, vitamin E, and beta-carotene. It's shown that antioxidants can help to prevent and slow down inflammation which may lead to a reduced risk of several chronic diseases.

From its wild origins in Central America and Mexico to the hundreds of different varieties grown around the world today, the squash family includes some of the largest and most diverse fruits in the plant kingdom and is a significant source of food for many cultures.

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