Best 5 Easy Butternut Squash Soup Recipes

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With its sweet and nutty flavor, butternut squash is a versatile vegetable that makes an excellent soup. Whether you're looking for a creamy and comforting meal or a healthy and flavorful dish, butternut squash soup is a great option. Best of all, it's incredibly easy to make and can be tailored to your own preferences.

Here are our top 5 tried and tested recipes!

EASY BUTTERNUT SQUASH SOUP



Easy Butternut Squash Soup image

When the weather turns cold, get cozy with a bowl of this butternut squash soup. This recipe is super easy. The cream adds richness, but if you're looking to cut calories, it can be omitted. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 9 servings (2 1/4 qt.)

Number Of Ingredients 9

1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minced
1 medium butternut squash (3 pounds), peeled and cubed
4 cups vegetable broth
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup heavy whipping cream
Optional: Additional heavy whipping cream and crispy sage leaves

Steps:

  • In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.

Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 483mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 6g fiber), Protein 3g protein.

EASY TO MAKE BUTTERNUT SQUASH SOUP



Easy to Make Butternut Squash Soup image

This soup is another of Heather's recipes it is delicious. I'm not a big fan of squash but I love this soup. It's really quick and easy to make with a big taste. Do not leave out the yogurt it enhances this soup.

Provided by Baby Kato

Categories     < 60 Mins

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 cups butternut squash, peeled, cubed
3 1/2 cups chicken stock, good quality
1 1/2 cups sweet onions, chopped
1 bay leaf, fresh if possible
1/4 teaspoon nutmeg, freshly grated
1/4 teaspoon sea salt
1/8 teaspoon fine black pepper, freshly ground
1 cup thick plain Greek yogurt
1/4 teaspoon nutmeg, freshly grated

Steps:

  • In a large pan, combine the squash, stock, onions and bay leaf, bringing to a boil.
  • Cover the pot and reduce the heat to low, simmer for 20 minutes or until squash is tender, then remove from heat.
  • Take out the bayleaf and pour into a blender or food processor, puree the soup in batches until smooth.
  • If necessary, return to pan and reheat gently.
  • Season with 1/4 tsp of fresh grated nutmeg, sea salt and freshly ground black pepper.
  • Ladle into soup bowls and swirl 2 tablespoon of yogurt into each bowl, sprinkle with the remaining nutmeg and enjoy.

Nutrition Facts : Calories 195.9, Fat 2.9, SaturatedFat 0.8, Cholesterol 6.3, Sodium 456.5, Carbohydrate 37.8, Fiber 5.3, Sugar 10.6, Protein 8.1

EASY SLOW COOKER BUTTERNUT SQUASH SOUP



Easy Slow Cooker Butternut Squash Soup image

I got this recipe from my fiance's mom -- it's easy and tastes fantastic. It's even better the next day.

Provided by Nicole

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 8h30m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
2 onions, chopped
2 teaspoons dried rosemary
½ teaspoon ground black pepper
5 cups vegetable stock
1 butternut squash - peeled, seeded, and cut into cubes
2 Granny Smith apples - peeled, cored, and chopped
salt to taste
1 cup shredded Swiss cheese
½ cup finely chopped walnuts

Steps:

  • Heat oil in a large skillet over medium heat. Cook and stir onions in hot oil until softened, 5 to 10 minutes. Stir in rosemary and black pepper; transfer mixture to a slow cooker. Pour vegetable stock, butternut squash, and apples into slow cooker.
  • Cook on Low for 8 hours (or cook on High for 4 hours).
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Puree soup using an immersion blender until smooth. Alternately, puree soup in batches in a food processor until smooth. Season with salt. Ladle soup into oven-safe bowls and sprinkle Swiss cheese and walnuts over the top.
  • Cook soup under the preheated broiler until cheese is hot and bubbling, 1 to 2 minutes.

Nutrition Facts : Calories 206.1 calories, Carbohydrate 24.5 g, Cholesterol 12.4 mg, Fat 10.8 g, Fiber 4.4 g, Protein 6.7 g, SaturatedFat 3.2 g, Sodium 223.1 mg, Sugar 8 g

EASY ROASTED BUTTERNUT SQUASH SOUP WITH GINGER & COCONUT MILK



Easy Roasted Butternut Squash Soup with Ginger & Coconut Milk image

A gorgeous, velvety soup that's full of flavor. It's oh-so easy to make, too - no peeling or dicing, just roast your butternut halves, peel off the skin, an blend the squash with ginger, vegetable broth, coconut milk, and a tiny splash of maple syrup. Yummmm.

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 15

1 medium (approximately 2 1/2 pound butternut squash, rinsed, halved and seeded)
2 teaspoons + 1 tablespoon olive oil (divided)
1/2 medium yellow onion (diced (about 1 cup))
1 1/2 - 2 cups low-sodium vegetable broth
1 tablespoon minced fresh ginger (about 1 thumb-sized piece)
1/2 teaspoon kosher salt or sea salt + more to taste
1/4 teaspoon ground white pepper + more to taste*
2 teaspoons pure maple syrup
1 15-ounce can full-fat coconut milk (lite works too; the soup will just be a bit thinner/less rich overall)
Pepitas
Roasted butternut squash seeds that you scooped out
Croutons
Parsley
Coconut milk
Dash of smoked paprika

Steps:

  • Preheat oven to 400 degrees Fahrenheit. Using a sharp, sturdy knife, carefully cut off the stem of the butternut squash, then cut the squash in half vertically. Scoop out the seeds and either discard or save for roasting. Brush the inside of each half with the 2 teaspoons olive oil and place cut side down on a rimmed baking sheet. Bake until a fork easily pierces the flesh, about 45 minutes. Remove squash halves from oven and set aside to cool a bit.
  • Set a medium pot over low heat. When hot, add the olive oil and then the onion. Sweat the onion, stirring occasionally, until tender and translucent but not golden, about 8 minutes. (To sweat onion, make sure your heat is low and you can barely hear a sizzle). Add 1 1/2 cups of the broth, ginger, 1/2 teaspoon salt, 1/4 teaspoon pepper, and maple syrup. Bring to a simmer. Simmer, covered, for 5 minutes.
  • Peel the skins off of the cooked butternut squash and add cooked flesh to the pot. Using an immersion blender or working with a countertop blender in batches, puree the entire mixture.
  • Return the puree to the pan (if you are using a countertop blender; if you used an immersion blender, you're already there!) Stir in the coconut milk. Bring back to a simmer. Taste and add additional salt and pepper if desired. If you prefer your soup to be thinner, add the remaining broth.
  • Remove from heat, ladle into bowls, and add garnishes if desired. Serve.
  • Store leftovers in an airtight container in the refrigerator. Keeps for about 3 days.

Nutrition Facts : ServingSize 1 /4 of recipe - about 1 1/2 cups per serving, Calories 367 kcal, Sugar 10 g, Sodium 392 mg, Fat 25 g, SaturatedFat 16 g, Carbohydrate 38 g, Fiber 6 g, Protein 3 g

EASY PUREED BUTTERNUT SQUASH SOUP



Easy Pureed Butternut Squash Soup image

This recipe for pureed butternut squash soup is from the January/February 2008 issue of Everyday Food.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 6

2 tablespoons olive oil
1 onion, coarsely chopped
Coarse salt and freshly ground pepper
3 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 to 3 teaspoons fresh lemon juice

Steps:

  • In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
  • Add squash, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until squash is tender, about 20 minutes.
  • Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice.

Tips:

  • Choose the right butternut squash: Look for a squash that is firm and heavy for its size, with a deep orange color. Avoid any squash that has blemishes or soft spots.
  • Roast the butternut squash before using it in the soup: Roasting the squash brings out its natural sweetness and flavor. You can roast the squash whole or in pieces, but be sure to pierce the skin with a fork before roasting to prevent it from bursting.
  • Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a good quality broth. You can use store-bought or homemade broth, but be sure to choose a broth that is low in sodium.
  • Don't overcook the soup: Butternut squash soup is best when it is slightly chunky, so don't overcook it. Once the squash is tender, remove the soup from the heat and let it cool slightly before blending.
  • Garnish the soup with your favorite toppings: There are many different ways to garnish butternut squash soup. Some popular options include croutons, roasted pumpkin seeds, chopped bacon, or a dollop of sour cream.

Conclusion:

Butternut squash soup is a delicious and nutritious soup that is perfect for a cold day. It is easy to make and can be customized to your liking. With a few simple tips, you can make a butternut squash soup that is sure to impress your family and friends.

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