19 Butternut Squash Soup Recipes

You know that moment at the farmers market or grocery store when you see those beautiful, curvy butternut squash piled up, and you think, “I should make soup with that,” but then you get home and realize you’re not quite sure where to start?

I’ve been there more times than I can count. Butternut squash is one of those ingredients that looks a little intimidating—it’s hard to peel, tricky to cut, and honestly, it’s easy to default to just roasting it and calling it a day. But here’s the thing: butternut squash makes absolutely incredible soup. It’s naturally sweet, gets silky smooth when blended, and pairs beautifully with warm spices, creamy coconut milk, tart apples, or savory herbs.

The beauty of butternut squash soup is how versatile it is. You can keep it simple and classic with just squash and broth, or dress it up with curry spices, ginger, apples, or even a swirl of cream. It works as a fancy first course for dinner parties or a comforting weeknight meal. And since squash is so hearty, these soups are satisfying without being heavy.

These 19 butternut squash soup recipes range from classic comfort food to creative international variations. Grab your squash and let’s get cooking.

1. Classic Butternut Squash Soup

The one everyone needs in their repertoire. Simple, creamy, and perfectly balanced with warm spices. It’s everything you want in a fall soup.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 6

Ingredients:

1. 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 2 carrots, diced
5. 2 celery stalks, diced
6. 3 cloves garlic, minced
7. 4 cups vegetable or chicken broth
8. 1 teaspoon dried thyme
9. ½ teaspoon nutmeg
10. Salt and pepper to taste
11. ½ cup heavy cream or coconut milk (optional)

Recipe Steps:

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Add butternut squash, broth, thyme, and nutmeg. Bring to a boil, then reduce heat and simmer for 20-25 minutes until squash is very tender.
4. Using an immersion blender, blend until completely smooth. (Or carefully transfer to a blender in batches.)
5. Stir in cream if using and heat through for 5 minutes.
6. Season with salt and pepper. Serve hot with crusty bread.

2. Creamy Coconut Butternut Squash Soup

Rich, velvety, and dairy-free. Coconut milk adds luscious creaminess and a hint of tropical flavor that pairs beautifully with the sweet squash.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

1. 1 large butternut squash, peeled, seeded, and cubed
2. 1 tablespoon coconut oil
3. 1 onion, diced
4. 3 cloves garlic, minced
5. 1 tablespoon grated ginger
6. 1 teaspoon turmeric
7. ½ teaspoon cumin
8. 4 cups vegetable broth
9. 1 can (13.5 oz) full-fat coconut milk
10. 1 tablespoon lime juice
11. Salt and pepper to taste
12. Cilantro for garnish

Recipe Steps:

1. In a large pot, heat coconut oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, ginger, turmeric, and cumin. Cook for 1 minute until fragrant.
3. Add butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until squash is tender.
4. Using an immersion blender, blend until smooth.
5. Stir in coconut milk and lime juice. Heat through for 5 minutes.
6. Season with salt and pepper. Garnish with cilantro and serve.

3. Roasted Butternut Squash Soup

Roasting the squash before making the soup adds incredible depth and caramelized flavor. It takes a little extra time but is absolutely worth it.

Recipe Metadata:

Time to Make: 1 hour 15 minutes

Servings: 6

Ingredients:

1. 1 large butternut squash, halved lengthwise and seeded
2. 1 onion, quartered
3. 4 cloves garlic, unpeeled
4. 3 tablespoons olive oil, divided
5. Salt and pepper to taste
6. 4 cups vegetable or chicken broth
7. 1 teaspoon fresh thyme leaves
8. ½ cup heavy cream
9. Fresh sage for garnish

Recipe Steps:

1. Preheat oven to 400°F. Place squash halves cut-side up on a baking sheet. Place onion quarters and garlic cloves on the sheet. Drizzle with 2 tablespoons olive oil and season with salt and pepper.
2. Roast for 45-50 minutes until squash is very tender and lightly caramelized.
3. Let cool slightly. Scoop squash flesh into a large pot. Squeeze roasted garlic out of skins and add to pot along with roasted onion.
4. Add broth and thyme. Bring to a simmer and cook for 10 minutes.
5. Using an immersion blender, blend until smooth.
6. Stir in cream and remaining 1 tablespoon olive oil. Heat through for 5 minutes.
7. Season with salt and pepper. Garnish with fresh sage and serve.

4. Spiced Butternut Squash Soup with Apple

Apple adds natural sweetness and a touch of acidity that brightens the whole soup. Warming spices make it perfect for cool autumn evenings.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

1. 1 large butternut squash, peeled, seeded, and cubed
2. 2 tablespoons butter
3. 1 onion, diced
4. 2 apples, peeled, cored, and diced
5. 3 cloves garlic, minced
6. 1 teaspoon cinnamon
7. ½ teaspoon nutmeg
8. ½ teaspoon allspice
9. 4 cups vegetable or chicken broth
10. ½ cup apple cider
11. Salt and pepper to taste
12. Toasted pumpkin seeds for garnish

Recipe Steps:

1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add apples and cook for 3-4 minutes until slightly softened. Add garlic, cinnamon, nutmeg, and allspice. Cook for 1 minute.
3. Add butternut squash, broth, and apple cider. Bring to a boil, then reduce heat and simmer for 20-25 minutes until squash is tender.
4. Using an immersion blender, blend until smooth.
5. Season with salt and pepper. Garnish with toasted pumpkin seeds and serve.

5. Curried Butternut Squash Soup

Warm, aromatic curry spices transform simple squash soup into something exotic and deeply flavorful. This version is a total crowd-pleaser.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

1. 1 large butternut squash, peeled, seeded, and cubed
2. 2 tablespoons coconut oil
3. 1 onion, diced
4. 2 carrots, diced
5. 3 cloves garlic, minced
6. 1 tablespoon grated ginger
7. 2 tablespoons curry powder
8. 1 teaspoon cumin
9. ½ teaspoon cayenne (optional)
10. 4 cups vegetable broth
11. 1 can (13.5 oz) coconut milk
12. 1 tablespoon lime juice
13. Salt and pepper to taste
14. Cilantro for garnish

Recipe Steps:

1. In a large pot, heat coconut oil over medium heat. Add onion and carrots, cook until softened, about 5-7 minutes.
2. Add garlic, ginger, curry powder, cumin, and cayenne. Cook for 1 minute until fragrant.
3. Add butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until squash is tender.
4. Using an immersion blender, blend until smooth.
5. Stir in coconut milk and lime juice. Heat through for 5 minutes.
6. Season with salt and pepper. Garnish with cilantro and serve.

6. Butternut Squash and Apple Soup with Cheddar Croutons

The classic pairing of squash and apple gets a savory twist with sharp cheddar croutons. It’s soup and grilled cheese in one bowl.

Recipe Metadata:

Time to Make: 1 hour

Servings: 6

Ingredients:
For the Soup:

1. 1 large butternut squash, peeled, seeded, and cubed
2. 2 tablespoons butter
3. 1 onion, diced
4. 2 apples, peeled, cored, and diced
5. 3 cloves garlic, minced
6. 1 teaspoon dried thyme
7. 4 cups vegetable or chicken broth
8. ½ cup heavy cream
9. Salt and pepper to taste

For the Cheddar Croutons:

1. 4 cups crusty bread, cubed
2. 2 tablespoons olive oil
3. 1 cup sharp cheddar cheese, grated
4. Salt and pepper to taste

Recipe Steps:

1. Preheat oven to 375°F. Toss bread cubes with olive oil, salt, and pepper. Spread on a baking sheet and bake for 10 minutes.
2. Sprinkle cheese over bread cubes and bake for another 5-7 minutes until cheese is melted and bubbly. Set aside.
3. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
4. Add apples and cook for 3-4 minutes. Add garlic and thyme, cook for 1 minute.
5. Add butternut squash and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until squash is tender.
6. Using an immersion blender, blend until smooth. Stir in cream and heat through.
7. Season with salt and pepper. Serve topped with cheddar croutons.

7. Butternut Squash and Ginger Soup

Bright, warming, and incredibly soothing. Fresh ginger adds a gentle kick that complements the sweet squash perfectly.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 4

Ingredients:

1. 1 medium butternut squash, peeled, seeded, and cubed
2. 1 tablespoon coconut oil
3. 1 onion, diced
4. 3 cloves garlic, minced
5. 2 tablespoons fresh ginger, grated
6. 4 cups vegetable broth
7. 1 tablespoon lime juice
8. 1 teaspoon honey or maple syrup (optional)
9. Salt and pepper to taste
10. Toasted sesame seeds for garnish

Recipe Steps:

1. In a large pot, heat coconut oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and ginger, cook for 1 minute until fragrant.
3. Add butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until squash is tender.
4. Using an immersion blender, blend until smooth.
5. Stir in lime juice and honey if using. Season with salt and pepper.
6. Garnish with toasted sesame seeds and serve.

8. Moroccan-Spiced Butternut Squash Soup

Warm, exotic spices like cinnamon, cumin, and coriander make this soup feel like a trip to Marrakech. A drizzle of harissa oil takes it over the top.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

1. 1 large butternut squash, peeled, seeded, and cubed
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 3 cloves garlic, minced
5. 1 teaspoon cinnamon
6. 1 teaspoon cumin
7. 1 teaspoon coriander
8. ½ teaspoon turmeric
9. ½ teaspoon ginger
10. ¼ teaspoon cayenne
11. 4 cups vegetable broth
12. 1 can (15 oz) chickpeas, drained and rinsed
13. 1 tablespoon lemon juice
14. Salt and pepper to taste
15. Fresh cilantro for garnish

Recipe Steps:

1. In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and all spices. Cook for 1 minute until fragrant.
3. Add butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until squash is tender.
4. Using an immersion blender, blend until smooth.
5. Stir in chickpeas and lemon juice. Simmer for 5 more minutes until chickpeas are heated through.
6. Season with salt and pepper. Garnish with cilantro and serve.

9. Butternut Squash and Pear Soup

Pears add delicate sweetness and a silky texture to this elegant soup. It’s perfect for a fall dinner party.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

1. 1 large butternut squash, peeled, seeded, and cubed
2. 2 tablespoons butter
3. 1 onion, diced
4. 2 ripe pears, peeled, cored, and diced
5. 3 cloves garlic, minced
6. 1 teaspoon fresh thyme leaves
7. 4 cups vegetable or chicken broth
8. ½ cup heavy cream
9. 1 tablespoon sherry vinegar (optional)
10. Salt and pepper to taste
11. Toasted walnuts for garnish

Recipe Steps:

1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add pears and cook for 3-4 minutes until slightly softened. Add garlic and thyme, cook for 1 minute.
3. Add butternut squash and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until squash is tender.
4. Using an immersion blender, blend until smooth.
5. Stir in cream and sherry vinegar if using. Heat through for 5 minutes.
6. Season with salt and pepper. Garnish with toasted walnuts and serve.

10. Butternut Squash and Sweet Potato Soup

Two winter squash are better than one. Sweet potatoes add extra sweetness and body to this hearty, comforting soup.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

1. 1 medium butternut squash, peeled, seeded, and cubed
2. 2 sweet potatoes, peeled and cubed
3. 2 tablespoons olive oil
4. 1 onion, diced
5. 3 cloves garlic, minced
6. 1 teaspoon cinnamon
7. ½ teaspoon nutmeg
8. 4 cups vegetable broth
9. 1 cup orange juice
10. Salt and pepper to taste
11. Toasted pepitas for garnish

Recipe Steps:

1. In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cinnamon, and nutmeg. Cook for 1 minute.
3. Add butternut squash, sweet potatoes, broth, and orange juice. Bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.
4. Using an immersion blender, blend until smooth.
5. Season with salt and pepper. Garnish with toasted pepitas and serve.

11. Butternut Squash and Carrot Soup with Ginger

Carrots add natural sweetness and a beautiful orange hue to this already vibrant soup. Ginger adds warmth and brightness.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

1. 1 medium butternut squash, peeled, seeded, and cubed
2. 4 large carrots, peeled and chopped
3. 2 tablespoons olive oil
4. 1 onion, diced
5. 3 cloves garlic, minced
6. 2 tablespoons fresh ginger, grated
7. 1 teaspoon cumin
8. 4 cups vegetable broth
9. ½ cup coconut milk
10. 1 tablespoon lime juice
11. Salt and pepper to taste
12. Cilantro for garnish

Recipe Steps:

1. In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, ginger, and cumin. Cook for 1 minute.
3. Add butternut squash, carrots, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.
4. Using an immersion blender, blend until smooth.
5. Stir in coconut milk and lime juice. Heat through for 5 minutes.
6. Season with salt and pepper. Garnish with cilantro and serve.

12. Vegan Butternut Squash Soup

Creamy and satisfying without any dairy. This simple vegan version lets the squash shine, with just a few complementary ingredients.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 4

Ingredients:

1. 1 medium butternut squash, peeled, seeded, and cubed
2. 1 tablespoon olive oil
3. 1 onion, diced
4. 2 cloves garlic, minced
5. 4 cups vegetable broth
6. 1 teaspoon dried thyme
7. ½ teaspoon smoked paprika
8. Salt and pepper to taste
9. ¼ cup unsweetened almond milk or oat milk
10. Toasted pumpkin seeds for garnish

Recipe Steps:

1. In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute.
3. Add butternut squash, vegetable broth, thyme, and smoked paprika. Bring to a boil, then reduce heat and simmer for 20-25 minutes until squash is tender.
4. Using an immersion blender, blend until smooth.
5. Stir in almond milk. Heat through for 5 minutes.
6. Season with salt and pepper. Garnish with toasted pumpkin seeds and serve.

13. Thai Red Curry Butternut Squash Soup

Bold, spicy, and incredibly aromatic. Red curry paste and coconut milk transform simple squash soup into something extraordinary.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

1. 1 large butternut squash, peeled, seeded, and cubed
2. 1 tablespoon coconut oil
3. 1 onion, diced
4. 3 cloves garlic, minced
5. 1 tablespoon grated ginger
6. 2 tablespoons Thai red curry paste
7. 4 cups vegetable broth
8. 1 can (13.5 oz) coconut milk
9. 1 tablespoon brown sugar
10. 1 tablespoon lime juice
11. 1 tablespoon soy sauce or tamari
12. Salt to taste
13. Fresh cilantro and lime wedges for garnish

Recipe Steps:

1. In a large pot, heat coconut oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, ginger, and red curry paste. Cook for 2 minutes until fragrant.
3. Add butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until squash is tender.
4. Using an immersion blender, blend until smooth.
5. Stir in coconut milk, brown sugar, lime juice, and soy sauce. Heat through for 5 minutes.
6. Season with salt if needed. Garnish with cilantro and serve with lime wedges.

14. Butternut Squash and Lentil Soup

Hearty, healthy, and packed with protein. Lentils turn this soup into a complete meal that’s satisfying without being heavy.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 6

Ingredients:

1. 1 medium butternut squash, peeled, seeded, and cubed
2. 1 cup brown or green lentils, rinsed
3. 2 tablespoons olive oil
4. 1 onion, diced
5. 2 carrots, diced
6. 2 celery stalks, diced
7. 3 cloves garlic, minced
8. 1 teaspoon cumin
9. 1 teaspoon coriander
10. 6 cups vegetable broth
11. 1 can (14 oz) diced tomatoes
12. Salt and pepper to taste
13. Fresh parsley for garnish

Recipe Steps:

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
2. Add garlic, cumin, and coriander. Cook for 1 minute.
3. Add butternut squash, lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils and squash are tender.
4. Season with salt and pepper. Garnish with parsley and serve.

15. Butternut Squash Soup with Sage Brown Butter

Brown butter and crispy sage leaves take this soup to another level. It’s elegant, indulgent, and surprisingly simple.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 6

Ingredients:
For the Soup:

1. 1 large butternut squash, peeled, seeded, and cubed
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 3 cloves garlic, minced
5. 4 cups vegetable or chicken broth
6. 1 teaspoon fresh thyme leaves
7. Salt and pepper to taste

For the Brown Butter Sage:

1. 4 tablespoons butter
2. 12-15 fresh sage leaves

Recipe Steps:

1. In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute.
3. Add butternut squash, broth, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes until squash is tender.
4. Using an immersion blender, blend until smooth. Season with salt and pepper.
5. While soup simmers, make brown butter: In a small skillet, melt butter over medium heat. Cook until butter turns golden brown and smells nutty, about 3-4 minutes. Add sage leaves and cook until crisp, about 30 seconds per side.
6. Ladle soup into bowls, drizzle with brown butter, and top with crispy sage leaves.

16. Chipotle Butternut Squash Soup

Smoky, spicy, and slightly sweet. Chipotle peppers add heat and incredible depth to this Mexican-inspired soup.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

1. 1 large butternut squash, peeled, seeded, and cubed
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 3 cloves garlic, minced
5. 1-2 chipotle peppers in adobo, minced
6. 1 tablespoon adobo sauce
7. 1 teaspoon cumin
8. 4 cups vegetable broth
9. 1 can (13.5 oz) coconut milk
10. 1 tablespoon lime juice
11. Salt and pepper to taste
12. Cilantro and diced avocado for garnish

Recipe Steps:

1. In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, chipotle peppers, adobo sauce, and cumin. Cook for 1 minute.
3. Add butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until squash is tender.
4. Using an immersion blender, blend until smooth.
5. Stir in coconut milk and lime juice. Heat through for 5 minutes.
6. Season with salt and pepper. Garnish with cilantro and diced avocado.

17. Butternut Squash and Parsnip Soup

Parsnips add an earthy, slightly sweet flavor that complements the squash beautifully. This soup is smooth, velvety, and wonderfully comforting.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

1. 1 medium butternut squash, peeled, seeded, and cubed
2. 3 parsnips, peeled and chopped
3. 2 tablespoons olive oil
4. 1 onion, diced
5. 3 cloves garlic, minced
6. 1 teaspoon dried thyme
7. ½ teaspoon nutmeg
8. 4 cups vegetable broth
9. ½ cup heavy cream or coconut milk
10. Salt and pepper to taste
11. Fresh chives for garnish

Recipe Steps:

1. In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, thyme, and nutmeg. Cook for 1 minute.
3. Add butternut squash, parsnips, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.
4. Using an immersion blender, blend until smooth.
5. Stir in cream and heat through for 5 minutes.
6. Season with salt and pepper. Garnish with chives and serve.

18. Butternut Squash Soup with Bacon and Apple

Everything is better with bacon. The smoky, salty crunch of bacon pairs perfectly with sweet squash and tart apples.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 6

Ingredients:

1. 1 large butternut squash, peeled, seeded, and cubed
2. 6 slices bacon, chopped
3. 1 onion, diced
4. 2 apples, peeled, cored, and diced
5. 3 cloves garlic, minced
6. 1 teaspoon fresh thyme leaves
7. 4 cups chicken or vegetable broth
8. ½ cup heavy cream
9. 1 tablespoon maple syrup
10. Salt and pepper to taste
11. Fresh thyme for garnish

Recipe Steps:

1. In a large pot, cook bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving about 1 tablespoon drippings in the pot.
2. Add onion to the pot and cook until softened, about 5 minutes.
3. Add apples and cook for 3-4 minutes. Add garlic and thyme, cook for 1 minute.
4. Add butternut squash and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until squash is tender.
5. Using an immersion blender, blend until smooth.
6. Stir in cream and maple syrup. Heat through for 5 minutes.
7. Season with salt and pepper. Serve topped with crispy bacon.

19. Slow Cooker Butternut Squash Soup

Set it and forget it. This hands-off version lets the slow cooker do all the work while you go about your day.

Recipe Metadata:

Time to Make: 6-8 hours on low

Servings: 6

Ingredients:

1. 1 large butternut squash, peeled, seeded, and cubed
2. 1 onion, diced
3. 2 carrots, diced
4. 2 apples, peeled, cored, and diced
5. 3 cloves garlic, minced
6. 4 cups vegetable or chicken broth
7. 1 teaspoon dried thyme
8. 1 teaspoon cinnamon
9. ½ teaspoon nutmeg
10. Salt and pepper to taste
11. ½ cup heavy cream or coconut milk (added at the end)

Recipe Steps:

1. Add butternut squash, onion, carrots, apples, garlic, broth, thyme, cinnamon, and nutmeg to the slow cooker. Stir to combine.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are very tender.
3. Using an immersion blender, blend until smooth directly in the slow cooker. (Or carefully transfer to a blender in batches.)
4. Stir in cream and let sit for 10-15 minutes to heat through.
5. Season with salt and pepper and serve.

There you have it—19 butternut squash soups for every mood and occasion. From classic creamy versions to spicy Thai curries and smoky chipotle bowls, there’s something here for every taste.

The beauty of butternut squash soup is how forgiving it is. Most of these come together in one pot, freeze beautifully, and taste even better the next day. And while peeling and cubing a butternut squash takes a little effort, you can always buy pre-cut squash to save time. However you make it, these soups are guaranteed to warm you from the inside out.