Squash soup recipes - 45 recipes
More Squash soup recipes
Butternut Squash Soup
By gwendee1
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
Roasted Butternut Squash & Apple Soup
By Foodiewife, A Feast for the Eyes
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
Butternut squash and quinoa soup with olives
By GuidingVegan
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
Butternut Squash Soup with Crisp Pancetta
By á-2825
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)
Golden Summer Squash & Corn Soup
By lovemygolden
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
Caramelized Butternut Squash Soup
By á-1244
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
Moroccan Chicken and Butternut Squash Soup
By á-2233
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
Curried Butternut Squash Soup
By á-73576
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
French Lentil, Kale and Kabocha Squash Soup
By á-170117
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
Kelly's butternut squash soup
By KrissyW330
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
Butternut Squash Soup (The Chew)
By Roseann
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
Heidi Swanson's Summer Squash Soup with Coconut Milk
By á-81356
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
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