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Squash soup recipes - 45 recipes

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More Squash soup recipes

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This easy-to-prepare soup is a favorite

  • 1 medium-sized butternut squash, peeled and cut into 1/2-inch pieces (about 3 cups)
  • 1 large onion, chopped
  • 3 medium cloves garlic, chopped
  • 1 TBS chopped fresh ginger
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1 TBS + 2-3/4 cups chicken or vegetable broth
  • 6 oz canned coconut milk
  • 2 TBS chopped fresh cilantro
  • salt & white pepper to taste
4.5/5 (13 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

Roast butternut squash until very tender

  • 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
  • 4 cups veggie broth
  • 1 tbsp olive oil
  • 1 large yellow onion, chopped
  • 3-4 carrots chopped
  • 2-3 celery stalks, chopped
  • 1/2 tsp kosher salt
  • 4 cloves garlic, minced
  • 1 1/2 tsp dried oregano
  • 1 can (14 oz) petite diced tomatoes
  • 2/3 cup uncooked quinoa
  • 3/4 cup pitted and quartered kalamata olives
  • Vegan parm
  • Freshly ground black pepper, to taste
  • 1/4 cup minced fresh flat-leaf parsley
4.6/5 (7 Votes)

By

1. Preheat the oven to 400°

  • 4 medium butternut squash (6 pounds)
  • 6 tablespoons unsalted butter, cut into 8 pieces
  • Kosher salt and freshly ground pepper
  • 12 very thin slices of pancetta (3 ounces)
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 large Spanish onion, chopped
  • 6 thyme sprigs
  • 1 bay leaf
  • 2 quarts chicken stock or low-sodium broth
  • 2 tablespoons heavy cream
  • Sugar (optional)
4.3/5 (24 Votes)

By

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

This is a rich, slightly honey-sweet squash dish

  • 3 tablespoons extra-virgin olive oil
  • 3 pounds butternut squash, peeled and cubed
  • 1 large onion, sliced
  • 3 tablespoons butter
  • 1 tablespoon sea salt
  • 1 teaspoon freshly-cracked white pepper
  • 4 cups chicken broth, or more as needed
  • 1/4 cup honey
  • 1/2 cup heavy whipping cream
  • 1 pinch ground nutmeg, or more to taste
  • Salt to taste
  • Ground white pepper to taste
4.4/5 (15 Votes)

By

Cooking Light Recipe Calories: 292 Fat: 8g Saturated fat: 1

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 3 (4-ounce) skinless, boneless chicken thighs, cut into bite-sized pieces
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/8 to 1/4 teaspoon ground red pepper
  • 3 cups (1/2-inch) cubed peeled butternut squash
  • 2 tablespoons no-salt-added tomato paste
  • 4 cups Chicken Stock or fat-free, lower-sodium chicken broth
  • 1/3 cup uncooked couscous
  • 3/4 teaspoon kosher salt
  • 1 zucchini, quartered lengthwise and sliced into 3/4-inch pieces
  • 1/2 cup coarsely chopped fresh basil
  • 2 teaspoons grated orange rinds
4.4/5 (7 Votes)

By

Butternut Squash Soup will thicken overnight

  • 4 tablespoons butter
  • 2 butternut squash
  • 4 shallots, chopped
  • 2 stalks celery, chopped
  • 2 medium size green apples, cored, peeled, chopped
  • 4 cups chicken stock, plus one cup, more or less, to thin soup if desired
  • 1 cup apple cider
  • 2 tablespoons curry powder, evenly leveled
  • 2 teaspoons garam masala
  • 1 1/2 teaspoons coarse kosher salt,or to desired taste
  • 1 cup heavy cream
  • a dollop of creme fraiche per bowl
4.5/5 (4 Votes)

By

Creamy, tangy and delicious fall rendition of your traditional lentil soup

  • 2 cups of French lentils dry
  • 1 1/2 quart water
  • 3 TS duck fat
  • 4-5 strips of previously cooked bacon
  • 1 leek
  • 1 medium Kabocha squash, chopped and peeled
  • 3-4 handfuls of chopped kale
  • 1/2 cup coconut milk
  • 1 quart chicken bouillon
  • 1 TS sea salt
  • 1 ts curry
  • 1 ts cumin
  • 1 pinch
4.5/5 (4 Votes)

By

1. In a large pot, heat oil to medium-low

  • 2 Tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 medium onion, diced small
  • 1 large, or 2 pounds butternut squash, peeled, seeded, then cut into 1 inch cubes
  • 2 medium carrots, peeled and chopped
  • 1 potato, Yukon gold or russet, cut into 1 inch cubes
  • 4 cups vegetable stock or water
  • 1 cup canned coconut milk
  • Salt and pepper as needed
4.2/5 (24 Votes)

By

For the Soup: In a dutch oven over medium heat, add the olive oil

  • 2 tablespoon Extra Virgin Olive Oil
  • 1 Onion (diced)
  • 3 cloves Garlic (minced)
  • 2 tablespoon Grated Ginger
  • 1 teaspoon Turmeric
  • 1/2 teaspoon Cinnamon
  • 4 Cardamom Cloves
  • 4 cup Butternut Squash (peeled and cut into 1/2-inch cubes)
  • 2 Carrots (peeled and diced)
  • 1 Granny Smith Apple (diced)
  • 3 cup Water
  • Salt
  • Freshly Ground Pepper
5/5 (1 Votes)

By

This summertime soup is a spicy, tangy blend of Thai red curry paste, coconut milk, tofu, and squash

  • 8 ounces extra-firm tofu, cut into 1/2-inch cubes
  • Sea salt, fine
  • 1 tablespoon red Thai curry paste, plus more if needed
  • 3 tablespoons extra-virgin coconut oil or extra-virgin olive oil, plus more for tofu croutons
  • 3 large shallots, chopped
  • 1 1/2 pounds yellow summer squash or zucchini, cut into 3/4-inch chunks
  • 12 ounces potatoes, unpeeled, cut into tiny cubes
  • 4 cloves garlic, chopped
  • 2 cups lightly flavored vegetable broth or water
  • 1 (14-ounce) can full-fat coconut milk
3.9/5 (10 Votes)

Any burning questions? Our chefs answer!

Heidi Swanson's Summer Squash Soup with Coconut Milk Butternut Squash Soup