Our Best Butternut Squash Soup Recipes

Whole-grain quinoa simmers in the soup and then gets blended into the mix—resulting in a thick, creamy, luscious texture. Don’t be afraid to let the blender go for a couple of minutes; that’s the path to super-smooth results. We call for precut-prepped butternut squash because it’s a real time-saver, slashing up to 20 minutes of prep time; you’ll find bags of the peeled, cubed squash in the produce section with the bags of broccoli florets and other prepared-prepped veggies. For the prettiest appearance, go with beige-colored quinoa and skip red or tricolored varieties. Greek yogurt goes into the soup to brighten the taste, and another dollop goes on top as a finishing touch along with crunchy almonds.

Butternut squash brilliantly mimics the color and creaminess of cheddar, plus boosts fiber and adds key nutrients such as beta carotene. Rich in energizing B-vitamins and plant protein, nutritional yeast boosts cheesy flavor, yet contain no added sodium. A sharp cheese packs bigger, more complex flavor, allowing us to use less without sacrificing the quintessential cheddar taste.

This is comfort food. It's warm and creamy, even though there's no cream in it. Vietnamese like variation in their food—not just one flavor or texture. The crispy ginger slices and fresh herbs add just the right amount of zap to the dish. Shredded butternut squash will melt beautifully into the congee; use a box grater or the shredding disc of a food processor.

Cider, chopped apple, butternut squash, and parsnips lend appealingly forward sweetness to this fall harvest stew. Unfiltered apple cider has pectins that help thicken the stew. If you use filtered, clear cider, add another tablespoon of flour.

Winter greens would also make a lovely addition to this hearty stew; simply toss a few handfuls in when the squash is almost tender, and stir until greens begin to wilt.

Earthy, fragrant spices like allspice, cloves, and cinnamon make wonderful accents for the natural sweetness of butternut squash. Make sure to simmer the squash until very tender—the softer it gets, the silkier the puree.

If you can't find frozen pureed squash, you can cook this soup with 4 cups cubed butternut squash. Just add 5 extra minutes to the cooking time in step 2.

This delicious winter stew only takes 35 minutes to come together. Refrigerate the sautéed lamb mixture up to 3 days ahead, and then bake at 450° for 20 minutes or until thoroughly heated. To maximize flavor, serve with Roasted Cauliflower with Pine Nuts.

This butternut soup is the perfect way to brighten up cold dark days, with its vibrant color and even better taste. For multiple-meal-use, just wait to add the toppings until it’s time to reheat.

This smooth and brightly hued soup is a gorgeous start to any meal. The spiced pumpkinseed kernels (also called pepitas) are a crunchy and flavorful topping.

Warm, creamy, and comforting, butternut squash soup is quintessential to fall. Pair with a simple side salad and a slice of French bread for the perfect cool-weather lunch.

Sugary butternut squash and meaty chicken thighs remind us how well sweet and savory flavors play together in Moroccan cuisine.

Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy recipe. Serve with a grilled cheese sandwich for a simple supper.

Butternut squash is one of the most beloved vegetables of the fall harvest, and this simple soup really lets the squash's flavor shine through. Pair with a plump but crisp Chardonnay for a full and flavorful meal.

Butternut's creamy texture makes this soup silky smooth. You can also use kabocha squash (a winter squash also known as Japanese pumpkin); it has a deep, rich flavor and is a bit sweeter than butternut. Omit the sugar if using kabocha. For extra flavor contrast, sprinkle with additional black pepper.

Most any winter squash will work in this recipe. We like butternut for the nutty, slightly sweet flavor it lends to the soup. Serve this paired with a hearty salad studded with nuts and seeds for a more filling entrée.

Straining this spicy-sweet soup gives the final product a velvety appearance and texture. Garnish with chopped fresh flat-leaf parsley.

Serve this full-flavored soup as a first course, or as a smooth vegetable stew over rice with a side of cooked greens. We've used luxurious full-fat coconut milk, which yields a decadent, silky soup. You can use light coconut milk, if you prefer, for a soup with less body (and only 1g saturated fat per serving).

This soup's delicious taste and creamy texture belie its simple preparation. Roasting the squash creates browned edges for a richer flavor.

Winter squash is a quintessential holiday flavor, and in this soup it is no exception. Subtle flavorings like cider, molasses, and a bit of curry powder accentuate the flavor of roasted squash, while a whirl in the blender ensures a smooth and creamy texture. This soup is great for a warming solo lunch on a snowy day, or as the first course of an elaborate dinner-party meal.

This flavorful soup is a vibrant hue with flavor to match. Top with a dollop of the yogurt-honey mixture for a showstopping bowlful.

Simple butternut squash soup is a perfect base for both creamy and crunchy toppers.