Butternut Soup Ideas | Cozy Fall Flavors

Butternut Soup Ideas – Made from a sweet-tasting vegetable like yellow pumpkin, this soup is not only tasty but also very good for health. This soup is creamy, mildly sweet, and very comforting, which can be enjoyed by children and adults alike.

You can make it a little spicy by adding spices, or you can make it even creamier by adding cream. In the winter, when the cold wind is blowing, it is a different kind of fun. It is easy to make, and its taste is so good that even children will like it a lot.

Butternut Soup Ideas

Classic Butternut Soup Ideas

1. Classic Creamy Butternut Squash Soup
2. Simple Roasted Butternut Squash Soup
3. Butternut Squash and Carrot Soup
4. Butternut Squash and Sweet Potato Soup
5. Butternut Squash and Apple Soup
6. Butternut Squash and Pear Soup
7. Butternut Squash and Leek Soup
8. Butternut Squash and Pumpkin Soup
9. Butternut Squash and Potato Soup
10. Butternut Squash and Corn Soup

Spicy Butternut Soup Ideas

1. Spicy Chipotle Butternut Soup
2. Thai Curried Butternut Squash Soup
3. Indian-Spiced Butternut Soup
4. Moroccan-Spiced Butternut Squash Soup
5. Butternut Squash and Jalapeño Soup
6. Spicy Ginger Butternut Soup
7. Harissa Butternut Squash Soup
8. Cajun Spiced Butternut Soup
9. Smoked Paprika Butternut Soup
10. Chili-Lime Butternut Soup

Butternut Soup with Additions

1. Butternut Squash and Coconut Milk Soup
2. Butternut Squash and Bacon Soup
3. Butternut Squash and Goat Cheese Soup
4. Butternut Squash and Sausage Soup
5. Butternut Squash and Chicken Soup
6. Butternut Squash and Ground Turkey Soup
7. Butternut Squash and Lentil Soup
8. Butternut Squash and Black Bean Soup
9. Butternut Squash and Wild Rice Soup
10. Butternut Squash and Kale Soup

Global-Inspired Butternut Soup Ideas

1. Thai Butternut and Coconut Soup
2. Mexican Butternut Tortilla Soup
3. Indian Butternut Squash Dal Soup
4. Italian Butternut and White Bean Soup
5. Greek Butternut and Lemon Soup
6. Moroccan Butternut Squash Tagine Soup
7. French Herbed Butternut Soup
8. Vietnamese Butternut and Shrimp Soup
9. Caribbean Butternut Coconut Soup
10. African Peanut and Butternut Soup

Healthy and Light Butternut Soup

1. Paleo Butternut Squash Soup
2. Keto-Friendly Butternut Squash Soup (with cauliflower)
3. Vegan Butternut Squash Soup
4. Whole30 Butternut Squash Soup
5. Gluten-Free Butternut Squash Soup
6. Low-Calorie Butternut Squash Soup
7. Butternut Squash Detox Soup (with turmeric and ginger)

1. High-Protein Butternut Squash Soup (add protein powder or collagen)
2. Butternut Squash and Zucchini Soup
3. Butternut Squash and Cabbage Soup

Sweet Butternut Soup Ideas

1. Maple Butternut Squash Soup
2. Cinnamon and Nutmeg Butternut Soup
3. Honey-Roasted Butternut Squash Soup
4. Butternut Squash and Date Soup
5. Brown Sugar and Butternut Squash Soup
6. Butternut Squash and Orange Soup
7. Butternut Squash and Pecan Soup
8. Butternut Squash and Cranberry Soup
9. Apple Cider Butternut Soup
10. Butternut Squash and Fig Soup

Recipe for Butternut Soup Ideas

1. Classic Creamy Butternut Squash Soup Recipe

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream (or coconut cream for a dairy-free version)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh thyme (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onions and garlic and cook, stirring, until softened, about 5 minutes.
2. Add the butternut squash and vegetable broth, bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the squash is tender.
3. Either using an immersion blender or a regular blender in batches, blend the soup until smooth.
4. Stir in the cream and add salt and pepper to taste.
5. If desired, garnish with fresh thyme. Serve hot.

2. Simple Roasted Butternut Squash Soup Recipe

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 medium onion, chopped
• 3 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss together the cubed butternut squash and chopped onion along with the olive oil, cumin, salt, and pepper. Spread them in a single layer on a baking sheet.
3. Roast for about 25-30 minutes until soft and caramelized in spots.
4. Put the roasted vegetables into a pot, add the vegetable broth, and bring to a boil. Let simmer for 5 minutes.
5. Blend until smooth using an immersion blender or a regular blender in batches. Season to taste.
6. Serve hot.

3. Butternut Squash and Carrot Soup Recipe

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 medium carrots, peeled and chopped
• 1 medium onion, chopped
• 3 cups vegetable broth
• 1 teaspoon ground ginger
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a large pot on moderate heat. Add onion and sauté until softened.
2. Add the carrots and butternut squash; cook for 5 minutes more.
3. Add to the pot the vegetable broth, ginger, salt, and pepper; bring to a boil, then reduce the heat and let simmer for 20 to 25 minutes while the vegetables get tender.
4. An immersion blender will be used to puree the soup until smooth.
5. Adjust seasoning and serve hot.

4. Butternut Squash and Sweet Potato Soup  Recipe

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. With olive oil heated in a large pot over medium heat, add the onions and sauté until softened.
2. Add the cubed sweet potatoes and squash, along with a 2-3 minute stir.
3. Add the vegetable broth along with cinnamon, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 25 to 30 minutes until tender.
4. Using an immersion blender, blend until smooth.
5. Adjust seasoning to taste and serve warm.

5. Butternut Squash and Apple Soup Recipe

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 medium apples, peeled, cored, and chopped
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté till soft.
2. Put in apples and butternut squash, 5-7 minutes cooking time.
3. Add vegetable broth, cinnamon, salt, and pepper. Bring to the boil, then reduce to a simmer and cook for 20-25 minutes.
4. Blend till smooth.
5. Adjust the seasoning and serve it warm.

6. Butternut Squash and Pear Soup Recipe

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 pears, peeled, cored, and chopped
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 teaspoon fresh thyme (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat the olive oil in a heavy pot over medium heat. Put in the onion and cook till soft.
2. Add the pears and the butternut squash and cook for 5 minutes.
3. Pour in vegetable broth. Add thyme, salt, and pepper. Bring to a boil, then reduce the heat to a simmer for 20 minutes.
4. Blend the soup until smooth.
5. Season accordingly and serve hot.

7. Butternut Squash and Leek Soup Recipe

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 leeks, cleaned and sliced
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 teaspoon fresh thyme
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. In an enormous pot, drizzle olive oil and heat it over a medium flame. Throw in the onions and leeks and stir-fry until soft.
2. Then add the butternut squash and cook for 5 more minutes.
3. Add vegetable broth, thyme, salt, and pepper. Bring to a boil and then simmer for 25 minutes.
4. Blend smoothly with an immersion blender.
5. Season to taste and serve hot.

8. Butternut Squash and Pumpkin Soup Recipe

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 small can (15 oz) of pumpkin puree
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. In a big pot on medium heat, let the olive oil warm. Toss in the onion and sauté till translucent.
2. Place the diced butternut squash and cook for the next 5 minutes.
3. Mix in the pumpkin purée, vegetable broth, cinnamon, nutmeg, salt, and pepper. Allow to boil, then simmer for 25-30 minutes till the squash is tender.
4. Puree the soup until smooth.
5. Adjust salt and pepper to your liking; serve warm.

9. Butternut Squash and Potato Soup Recipe

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 medium potatoes, peeled and cubed
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 teaspoon ground garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat and add the onion. Sauté until the onion has softened.
2. Add the potatoes and butternut squash and cook for 5 to 7 minutes.
3. Add in the vegetable broth, garlic powder, salt, and pepper. Bring to a boil and then reduce the heat and simmer for some 25 minutes.
4. Blend to make the soup smooth.
5. Adjust salt and pepper for good taste and serve hot.

10. Butternut Squash and Corn Soup Recipe

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 cups corn kernels (fresh, frozen, or canned)
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

• Add olive oil to a large pot over medium heat and cook the onions until soft.
• Add the cubed butternut squash and cook for about 5 minutes.
• Add corn, vegetable broth, smoked paprika, salt, and pepper. Bring to a boil, reduce the heat, and simmer for 20 minutes.
• Blend to smooth.
• Taste and adjust seasoning, then serve hot.

11. Spicy Chipotle Butternut Soup Recipe

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Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1–2 chipotle peppers in adobo sauce (adjust to spice preference)
• 4 cups vegetable or chicken broth
• 1 cup coconut milk or heavy cream (optional for creaminess)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and black pepper, to taste
• Fresh cilantro or pumpkin seeds, for garnish

Instructions:

1. Preheat the oven to 400°F (200 °C). Toss the butternut squash cubes with olive oil, salt, and paprika. Fry for 25-30 minutes to tenderize.
   
2. In a large vessel, until soft the onion and garlic in a little olive oil.
   
3. Add roasted squash, chipotle chili, and broth. To bring to a boil, then boil for 10 minutes.
   
4. Use an immersion blender (or transfer to a blender) until smooth.
   
5. Stir coconut milk or cream for additional prosperity. Adjust the masala with salt and pepper.
   
6. Garnish with fresh cilantro or pumpkin seeds before serving.

12. Thai Curried Butternut Squash Soup Recipe

Ingredients

• 1 medium butternut squash (peeled, seeded, cubed – about 4 cups)
• 1 tbsp olive oil (or coconut oil)
• 1 onion (chopped)
• 3 garlic cloves (minced)
• 1 tbsp fresh ginger (grated)
• 2 tbsp Thai red curry paste
• 4 cups vegetable broth
• 1 can (400ml) coconut milk
• 1 tbsp soy sauce or fish sauce (optional, for depth)
• 1 tbsp lime juice
• Salt & black pepper to taste
• Fresh cilantro or basil (for garnish)
• Chili flakes (optional, for heat)

Instructions

Step 1: Sauté Base

1. Heat oil in a large pot over medium.
2. Add onion, garlic, and ginger – cook 3-4 minutes so that it smells.
3. Add the red curry paste and cook for 1 minute to work the flavours.

Step 2: Cook Squash

1. Stir butternut squash (cubed) and vegetable broth.
2. Boil and once boiling turn down the heat and simmer for 20-25minutes until the squash is soft.

Step 3: Blend Soup

1. Blend with an immersion blender (or transfer to a regular blender) and blend it until smooth.
2. Coconut milk, soy sauce/fish sauce, and lime juice should be stirred in.
3. Cook another 5 min.

Step 4: Serve

1. Halve the seasoning with salt and pepper.
2. Sprinkle with cilantro or chili flakes, or some coconut milk.
3. Serve hot with warm bread /naan or jasmine rice on the side.