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Squash soup recipes - 20 recipes

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By Dglmedia

Rate this recipe 4.7/5 (3 Votes)
Butternut Squash Soup 1 Picture
Details

Servings 8
Preparation time 20
Cooking time 80

  • 2 tablespoon(s) unsalted butter
  • 1 cup(s) chopped onion
  • 2 1/2 pound(s) butternut squash, peeled, seeded and cubed (about 6 cups)
  • 1/2 Granny Smith apple, peeled, cored and diced
  • 3 cup(s) low-sodium chicken broth
  • 1 1/2 cup(s) apple cider
  • 1/4 cup(s) apple brandy
  • 1 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) chopped fresh thyme
  • 1/4 teaspoon(s) fresh-ground pepper
  • Read more: Butternut Squash Soup - Country Living

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From Country Living Butternut Squash Soup, seasoned with the zesty flavors of fresh apples and apple brandy,...

Top rated Squash soup recipes

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Puréed summer squash makes a delicious base for this summery squash and corn soup

  • 1 tablespoon extra-virgin olive oil
  • 1 medium shallot, chopped
  • 2 medium summer squash (about 1-pound), diced
  • 3 teaspoons chopped fresh herbs, such as thyme or oregano, divided
  • 1 (14-ounce) can reduced-sodium chicken broth, or vegetable broth
  • 1/4 teaspoon salt
  • 1 cup fresh corn kernels (about 1 large ear)
  • 1 teaspoon lemon juice
  • 1/4 cup crumbled feta cheese
4.4/5 (18 Votes)

By

You can’t go wrong with brussels sprouts and winter squash

  • Please note that this recipes uses a 1 1/2 to 2 quart slow cooker*
  • 2 cups water (475 g)
  • 1 1/2 cup winter squash, diced (210 g)
  • 1 cup brussels sprouts, shredded (88 g)
  • 1/2 cup carrots, diced (65 g)
  • 1/4 cup bell pepper, diced (38 g)
  • 2 tablespoons cooked onion, (11 g)
  • 1 clove garlic, minced
  • 1 vegan bouillon cube
  • 1 teaspoon dried sage
  • 2 teaspoons dried thyme (2 g)
  • 1 teaspoon apple cider vinegar
  • Salt & pepper, to taste
  • Toasted minced pecans for garnish, optional
4.5/5 (77 Votes)

By

With Italian sausage and great northern beans, here is a butternut squash soup that can be the hearty centerpiece o...

  • 1 pound bulk Italian sausage
  • 1 medium onion, chopped
  • 1 medium sweet red pepper, chopped
  • 4 garlic cloves, minced
  • 1 large butternut squash (about 5 pounds), peeled, seeded and cut into 1-inch pieces
  • 1 (16-ounce) package frozen corn, divided
  • 4 cups water
  • 1 tablespoon chicken base
  • 2 (15.5-ounce) cans great northern beans, rinsed and drained
  • 2 (14.5-ounce) cans fire-roasted diced tomatoes, undrained
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Heavy whipping cream and minced fresh parsley (Optional)
4.5/5 (14 Votes)

By

A filling turkey soup that fills you with delicious ingredients that are good for you! Enjoy lean turkey and lots o...

  • 2 teaspoons canola oil
  • 2 leeks, trimmed, chopped and rinsed
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 4 cups reduced-sodium chicken broth
  • 1-1/2 pounds butternut squash (1 small to medium), peeled, seeded and cut into 1-inch cubes
  • 2 tablespoons fresh thyme, minced or 2 teaspoons dried thyme
  • 1-1/2 teaspoons ground cumin
  • 1 pound turkey cutlets, cut into 1/2-by-2-inch strips
  • 2 cups frozen corn kernels
  • 2 tablespoons lime juice
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
4.6/5 (10 Votes)

By

Pumpkin and apple blend perfectly in a comforting fall soup

  • Garnish:
  • Vegetable oil
  • 3 pounds sugar pumpkin, seeded and halved
  • Salt, to taste
  • 3 tablespoons unsalted butter
  • 1 small white onion, chopped
  • 3 Granny Smith apples, peeled, cored, diced
  • 1 clove garlic, minced
  • 1 tablespoon light brown sugar, firmly packed
  • 1/2 teaspoon cinnamon, freshly ground
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon nutmeg, freshly ground
  • 1/8 teaspoon cayenne pepper
  • 3 cups low-sodium vegetable broth
  • 1 cup unfiltered apple cider
  • Kosher salt
  • 1/2 cup heavy whipping cream
  • Candied walnuts
  • 1 Granny Smith apple, cored and finely diced
4.5/5 (61 Votes)

By

A delightfully different pumpkin soup with chile, apple and spices

  • 2 tablespoons unsalted butter
  • 1/2 cup pepitas (shelled pumpkin seeds)
  • 1 medium onion, sliced 1/4-inch thick
  • 1 dried ancho chile, stemmed, seeded and torn in small strips
  • 1 apple, peeled, cored and chopped
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cinnamon, preferably Mexican canela
  • 3 cups plain canned pumpkin (about 1 1/2 cans)
  • Salt to taste
  • 1/2 teaspoon sugar
  • 1/2 cup Mexican crema, or crème fraîche, mascarpone or sour cream
5/5 (3 Votes)

By

Preheat the oven to 400 degrees F

  • 1 head garlic, for roasting (or you may sub 2 cloves garlic, not roasted)
  • 2 tablespoons coconut oil
  • 1 red bell pepper, chopped
  • 4 cups butternut squash, peeled + cubed
  • 1 teaspoon spicy curry powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried)
  • 1 (14 ounce) can coconut milk (I used full fat, but lite will work too)
  • 2 cups veggie broth
  • salt and pepper, to taste
  • 4 ounces goat cheese, softened + more for topping
  • roughly chopped cilantro + pistachios, for topping
  • arils from one pomegranate, for topping
  • naan, for serving
  • Coconut Ginger Cream
  • 1/2 cup cooled canned coconut milk
  • 1-2 tablespoons fresh ginger
5/5 (1 Votes)

By

Great fall flavors, simple to make! Low in fat and calories! A rich combination of spices make this soup very flavo...

  • for garnish:
  • 1 T olive Oil
  • 1 sm onion chopped
  • 1 t minced garlic
  • 1 t curry powder
  • 1 t cumin powder
  • 1/4 t cardamom
  • 1/4 t salt
  • 1/4 t ground black pepper
  • 1/4 t pepper flakes
  • 1 pinch cayenne
  • 2 C low sodium chicken broth
  • 1 15oz can pumpkin
  • 1 12oz can fat free evaporated milk
  • 1 T brown sugar/or more, adjust to taste
  • low fat greek yogurt
  • chopped parsley
4.3/5 (35 Votes)

By

You can now have Panera's Autumn Squash Soup year-round with this copycat recipe that tastes just as good as the or...

  • 1 extra large butternut squash
  • 2 to 3 tablespoons extra virgin coconut oil
  • Salt and pepper, to taste
  • 1 (15-ounce) can Libby’s Pumpkin
  • 1 1/2 cups apple juice
  • 1 1/2 cups vegetable broth
  • 1 1/2 cups half-and-half
  • 1 1/2 tablespoon honey
  • 1/4 teaspoon curry powder
  • 1/2 teaspoon cinnamon
  • 1 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Roasted pumpkin seeds for garnish
4.2/5 (41 Votes)

By

This tasty Thai-inspired pumpkin and coconut soup takes less than 15 minutes to make with canned pumpkin purée! Ha...

  • 2 tablespoons red curry paste
  • 2 cups chicken broth or vegetable broth
  • 1 (14-ounce) can coconut milk
  • 2 (15-ounce) cans pumpkin purée or 4 cups homemade pumpkin purée
  • 2 tablespoons fish sauce or soy sauce
  • 2 tablespoons palm sugar or brown sugar
  • 2 tablespoons lime juice (juice of 1 lime)
  • Option: If you want to start with raw pumpkin, get two small 3 pound pumpkins, peel them, seed them, cut them into 1 inch cubes, add to the coconut milk and broth and simmer, covered, until tender, about 15-20 minutes, before puréeing.
  • Option: Use another sweet winter squash like butternut squash or kabocha instead of pumpkin.
  • Option: Add 1/4 cup peanut butter! Try it, you'll love it!
4.6/5 (10 Votes)

By

This butternut squash soup with a chili-flavored flair will warm you on a chilly evening

  • 1 butternut squash, peeled and diced, reserving the seeds
  • 1 tablespoon cumin seeds
  • 1 dried red chilli, crumbled
  • Olive oil
  • 2 sticks celery, trimmed and finely chopped
  • 3 cloves garlic, peeled and finely chopped
  • A few sprigs of fresh flat-leaf parsley, leaves picked and chopped, stalks finely chopped, divided
  • 2 small red onions, peeled and finely chopped, divided
  • 6 1/4 cups organic chicken or vegetable stock
  • 2 (14-ounce) cans chickpeas, drained
  • Sea salt
  • Freshly ground black pepper
  • Zest of 2 lemons
  • A few sprigs fresh mint, leaves picked and chopped
  • Harissa paste
  • 1/2 tablespoon fennel seeds, toasted
  • 1/2 tablespoon sesame seeds, toasted
  • 1/2 tablespoon poppy seeds, toasted
  • 1/2 cup almond flakes, toasted
  • Extra virgin olive oil
4.3/5 (4 Votes)

By

I have never liked butternut squash, until I created this soup recipe

  • 4-5 cups butternut squash, peeled and diced
  • 2 small apples, peeled, cored and cut into chunks (Granny Smith is a firm sweet/tart apple works best)
  • 1 small Yukon Gold potato, cut into chunks
  • 1 cup leeks, sliced thin (or 1 yellow onion, diced fine)
  • 2 cups chicken (or vegetable) stock
  • 2 oz. dry white wine
  • 1/2 cup apple cider (preferably unsweetened and natural)
  • 4-5 fresh thyme sprigs (about 4-5" long)
  • 2 bay leaves
  • 1/8 tsp curry powder (optional)
  • coarse salt & fresh cracked pepper
  • good olive oil
4.4/5 (18 Votes)

By

Fall flavors are a natural with pumpkin, of course, and are enhanced with a warm spice mix, potatoes and a touch of...

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 leek, white part only, finely sliced
  • 1 garlic clove, crushed
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly grated nutmeg
  • 1 kg peeled pumpkin, diced
  • 1 large potato, peeled, diced
  • 1 L Campbell's Real Stock Chicken or Vegetable
  • 1/2 cup (125ml) thin cream
4.6/5 (5 Votes)

By

This yummy vegan pumpkin soup is smooth as silk with blended ingredients

  • 2 cans pumpkin purée
  • 6 cups vegetable stock
  • 2/3 cups applesauce
  • 2 granny smith, or other tart apples, diced
  • 1 small onion, diced
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon sage
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon thyme
  • 1/4 cup brown sugar
  • kosher salt
  • olive oil
4.6/5 (5 Votes)

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