Roasting the squash before blending it up with the other ingredients allows the flesh to caramelize while also lending an irresistibly creamy texture—perfect for soup. Other recipes that don’t require an immersion blender result in a more substantial finish, which perhaps makes them more filling. To help you wade through your soup search, blended or not, we rounded up some of the best butternut squash soup recipes.
This Cookie + Kate recipe delivers the creamy texture we all know and love without actually using any cream. It’s made with eight simple ingredients, including olive oil, butter, shallots, garlic, vegetable broth, maple syrup, and nutmeg. These highly accessible pantry items make it easy to whip up for a weeknight dinner or a side dish to your main. If you’re not planning to serve the entire batch, it will keep in the freezer for up to four months.
Get Cookie + Kate’s recipE here
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This Minimalist Baker recipe gives the classic butternut squash soup an Indian-inspired twist with curry powder. But don’t skip the chili garlic paste–it adds even more spice. Perfect for a cozy dinner with family or entertaining a crowd, this delicious soup can be paired with toasted sourdough bread, a sandwich, or a salad.
Get Minimalist Baker’s recipe here
Rosemary, thyme, sage, cayenne pepper powder, carrots, and celery round out this delicious Ahead of Thyme recipe and will keep you coming back for more. The recipe involves roasting the vegetables in the oven for a full hour, which makes them more tender and easy to blend. Prepare a large batch to enjoy throughout the week, and store the soup in an air-tight container in the fridge for up to five days.
Get Ahead of Thyme’s recipe here
We love that the slow cooker does all the heavy-lift cooking in this Well Plated recipe. Although the original recipe calls for apples, you can swap them for other seasonal vegetables, like sweet potatoes, and carrots. Their subtle sweetness complements the nuttiness of butternut squash. Top with toasted pumpkin seeds and a dollop of Greek or coconut yogurt (dairy-free) to add delicious texture and make it more filling.
Italian sausage and cheese tortellini pack filling protein in this How Sweet Eats recipe. This soup also features fire-roasted tomatoes and kale for more flavor, texture, and health-boosting nutrients. The best part is there’s no roasting required—every ingredient goes into one pot—for an easy prep and clean-up.
Get How Sweet Eats’ recipe here
Each spoonful of this vegan-friendly soup is brimming with flavor, thanks to the traditional Thai ingredients of ginger, lime juice, cilantro, and red curry paste. Carmen Sturdy of Every Last Bite uses canned coconut milk to make it extra creamy and give it a rich taste.
Get Every Last Bite’s recipe here
Turmeric, cardamom, and garam masala pair beautifully with the sweetness of butternut squash. Although it’s optional, we highly recommend you prepare the herb-seasoned sourdough breadcrumbs in this recipe. Adding a drizzle of balsamic vinegar rounds out the flavors of the soup with a hint of acidity.
Get Bread & Basil’s recipe here
If you’re a garlic fan, you’ll love that this recipe involves roasting an entire head of garlic. When blended, it contributes to the creaminess of the soup and intensifies its flavor. Once the squash and garlic are roasted and have cooled down, there’s not much left to do. Simply add them to a pot with vegetable or chicken stock until it simmers, then use an immersion blender to puree the mixture. Stir in some cream or crème fraîche if you’d like and finish with cracked black pepper.
Get Alexandra Cooks’ recipe here
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