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Squash soup recipes - 64 recipes

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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
4.5/5 (17 Votes)

By

Warm and hearty, this Beef Stew with Butternut Squash slow-cooker recipe is the most delicious way you can warm up ...

  • 1-pound boneless beef chuck roast
  • 2 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 1-pound tiny new potatoes, quartered
  • 1-pound butternut squash, peeled, seeded, and cut into 1-inch pieces, about 2 1/2 cups
  • 2 small onions, cut into wedges
  • 2 cloves garlic, minced
  • 1 (14-ounce) can beef broth
  • 1 cup vegetable juice
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sugar
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground allspice
  • 1 (9-ounce) package frozen Italian-style green beans or 2 cups frozen peas
4.4/5 (23 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)

By

A classic taste of fall, butternut squash is delicious in a creamy potato soup enhanced with exotic spices and sher...

  • Nonstick cooking spray
  • 1 cup onion, chopped
  • 2 celery ribs, chopped
  • 2 tablespoons butter
  • 2 (14.5 ounce) cans reduced-sodium chicken broth
  • 1 teaspoon sugar
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon Tone's® Ground Cinnamon
  • 1 butternut squash (about 2 1/2 pounds), peeled and cubed
  • 3 medium potatoes, peeled and cubed
  • 1 1/2 cups 1% milk
  • 2 tablespoons sherry or additional reduced-sodium chicken broth
4.5/5 (12 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

This pumpkin soup is a holiday meal in a bowl! It's the little extras that make it special - tart apple, white wine...

  • 1 . 3 tablespoons butter
  • 2 . 1 onion, chopped
  • 3 . 1 carrot, chopped
  • 4 . 1 rib celery, chopped
  • 5 . 1/2 tart apple, such as Granny Smith, peeled, cored, and cut into 1/2-inch dice
  • 6 . 2 cups canned pumpkin purée
  • 7 . 1/3 cup dry white wine
  • 8 . 1 tablespoon dried sage
  • 9 . 1 bay leaf
  • 10 . 3 1/2 cups water
  • 11 . 2 1/2 cups canned low-sodium chicken broth or homemade stock
  • 12 . 1 1/2 teaspoons salt
  • 13 . 1/4 teaspoon fresh-ground black pepper
  • 14.1 1/2 pounds piece of ham, cut into 1/4-inch dice
4.4/5 (12 Votes)

By

Curry and ginger add delicious flavor to a creamy coconut milk pumpkin soup

  • 2 tablespoons coconut oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 2-inch piece fresh ginger, minced
  • 2 heaping teaspoons curry
  • 1 Hokkaido pumpkin about 2 lbs, peeled and chopped into 1 inch pieces (approximately 2 pounds)
  • 5 to 6 small potatoes, diced
  • 5 to 6 carrots, peeled and chopped into 1 inch pieces
  • 1 container vegetable stock
  • Salt and pepper to taste
  • 1 can coconut milk
4.4/5 (9 Votes)

By

So good! Warm, slightly spicy with just a touch of sweet

  • 4 Tbsp unsalted butter
  • 2 medium yellow onions, chopped
  • 2 teaspoons minced garlic
  • 1/8 to 1/4 teaspoon crushed red pepper
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground coriander
  • Pinch ground cayenne pepper (optional)
  • 3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
  • 5 cups of chicken broth, vegetable broth, or water
  • 2 cups of milk or soy milk
  • 1/2 cup brown sugar
4.4/5 (9 Votes)

By

A healthy, soothing, warm, rich and tasty Butternut Squash Soup that is perfect for the colder months of the year, ...

  • 1 medium (about 3 pounds) butternut squash
  • 6 sprigs fresh thyme
  • 4 sprigs fresh sage
  • 2 tablespoons small sage leaves
  • 1/4 teaspoons cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • Kosher salt
  • Pepper
  • 1 large onion, cut into 2-inch pieces
  • 2 medium carrots, cut into 2-inch pieces
  • 1 stalk celery, cut into 2-inch pieces
  • 1 teaspoon olive oil
  • 1/4 teaspoon paprika
  • Sour cream, for serving
4.4/5 (14 Votes)

By

from Paula Deen

  • 2 lbs. yellow squash, sliced into rounds
  • 6 tablespoons butter
  • 1 large onion, sliced
  • 4 carrots, sliced thin
  • 1 can evaporated milk
  • 1/2 cup sour cream
  • 1/4 teaspoon nutmeg
  • 1/2 cup white cheddar cheese, grated
  • 1 1/2 cup vegetable stock
  • 2 cups cooked ham, diced (do not use country ham)
  • Salt and pepper to taste
4.5/5 (2 Votes)

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