15 Cozy Butternut Squash Soup Recipes for Fall

Our roasted butternut squash recipes were such a hit, we’re diving deeper into fall’s favorite squash with 15 cozy soup recipes. Velvety coconut curries, sweet roasted apple blends, spicy chipotle bowls, and brown-butter sage classics – every one is creamy, comforting, and easy enough for a weeknight.

Below you’ll find 15 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Grab a ladle and enjoy!

1. Classic Roasted Butternut Squash Soup

Velvety, caramelized, and timeless – the bowl that started it all.

Ingredients

• 1 large butternut squash, halved and seeded
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup coconut milk or cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• Toasted pepitas, for topping

Instructions

1. Roast the squash halves cut-side down at 400 F for 40-45 minutes until tender.
2. Saute the onion in olive oil until soft, then add garlic for 1 minute.
3. Scoop the squash flesh into the pot and add the broth.
4. Blend until completely smooth, then stir in the coconut milk, salt, pepper, and nutmeg.
5. Simmer 5 minutes, top with toasted pepitas, and serve.

2. Coconut Curry Butternut Squash Soup

Creamy coconut, warm curry, and a gentle kick – weeknight comfort in one pot.

Ingredients

• 1 large butternut squash, peeled and cubed
• 2 tbsp coconut oil
• 1 onion, diced
• 2 tbsp red curry paste
• 1 tbsp grated ginger
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1 tbsp brown sugar
• 1 tbsp lime juice
• Cilantro, for topping

Instructions

1. Saute the onion in coconut oil until soft.
2. Stir in the curry paste and ginger; cook 1 minute until fragrant.
3. Add the squash and broth; simmer 20 minutes until tender.
4. Blend smooth with the coconut milk, brown sugar, and lime juice.
5. Top with cilantro and serve with warm naan.

3. Apple Cider Butternut Squash Soup

Sweet apples and tangy cider turn roasted squash into pure autumn.

Ingredients

• 1 large butternut squash, peeled and cubed
• 2 tbsp butter
• 1 onion, diced
• 2 apples, peeled and chopped
• 2 cups apple cider
• 2 cups vegetable broth
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup cream
• Crispy sage leaves, for topping

Instructions

1. Saute the onion and apples in butter until softened, about 8 minutes.
2. Add the squash, cider, broth, cinnamon, and nutmeg; simmer 25 minutes.
3. Blend until silky smooth.
4. Stir in the cream and season with salt.
5. Top with crispy sage leaves and serve.

4. Spicy Chipotle Butternut Squash Soup

Smoky chipotle heat balances the squash’s natural sweetness beautifully.

Ingredients

• 1 large butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 onion, diced
• 2 chipotle peppers in adobo, minced
• 3 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1/2 cup cream
• 1 tsp cumin
• Lime wedges and crema, for serving

Instructions

1. Saute the onion in olive oil until soft; add chipotles and garlic for 1 minute.
2. Add the squash, broth, and cumin; simmer 20-25 minutes until tender.
3. Blend until smooth and stir in the cream.
4. Season with salt and more adobo sauce to taste.
5. Serve with lime wedges and a drizzle of crema.

5. Butternut Squash and Sage Soup with Brown Butter

Nutty brown butter and crispy sage make this one taste like a restaurant dish.

Ingredients

• 1 large butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 onion, diced
• 4 cups vegetable broth
• 4 tbsp butter
• 12 fresh sage leaves
• 1/2 cup cream
• 1/4 tsp nutmeg
• Salt and pepper to taste

Instructions

1. Roast the squash at 400 F for 30 minutes until caramelized at the edges.
2. Saute the onion until soft; add the squash and broth and simmer 10 minutes.
3. Blend smooth and stir in the cream and nutmeg.
4. Brown the butter in a small pan; fry the sage leaves until crisp, 30 seconds.
5. Ladle the soup into bowls and top with brown butter and crispy sage.

6. Roasted Garlic Butternut Squash Soup

A whole head of roasted garlic gives this soup incredible depth.

Ingredients

• 1 large butternut squash, peeled and cubed
• 1 whole head of garlic
• 3 tbsp olive oil
• 1 onion, diced
• 4 cups vegetable broth
• 1/2 cup cream
• 1 tsp fresh thyme leaves
• Croutons, for topping

Instructions

1. Roast the squash and the garlic head (cut side up, drizzled with oil, wrapped in foil) at 400 F for 35-40 minutes.
2. Saute the onion until soft.
3. Add the squash, squeezed-out garlic cloves, thyme, and broth; simmer 10 minutes.
4. Blend silky smooth and stir in the cream.
5. Top with croutons and serve.

7. Thai Red Curry Butternut Squash Soup

Lemongrass, lime, and Thai basil take squash soup somewhere exciting.

Ingredients

• 1 large butternut squash, peeled and cubed
• 2 tbsp coconut oil
• 1 onion, diced
• 3 tbsp Thai red curry paste
• 1 stalk lemongrass, smashed
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1 tbsp fish sauce or soy sauce
• 1 tbsp lime juice
• Thai basil and chili oil, for topping

Instructions

1. Saute the onion in coconut oil; stir in the curry paste and cook 1 minute.
2. Add the squash, lemongrass, and broth; simmer 20 minutes until tender.
3. Remove the lemongrass and blend smooth with the coconut milk.
4. Season with fish sauce and lime juice.
5. Top with Thai basil and a swirl of chili oil.

8. Butternut Squash Soup with Crispy Chickpeas

Crunchy spiced chickpeas turn a smooth soup into a satisfying meal.

Ingredients

• 1 large butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and dried
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 onion, diced
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1 tsp cumin
• Salt and pepper to taste

Instructions

1. Toss the chickpeas with 1 tbsp oil, smoked paprika, and salt; roast at 425 F for 20-25 minutes until crisp.
2. Saute the onion in the remaining oil until soft.
3. Add the squash, broth, and cumin; simmer 20 minutes.
4. Blend smooth with the coconut milk.
5. Ladle into bowls and top with the crispy chickpeas.

9. Caramelized Onion Butternut Squash Soup

Deeply sweet onions add French-onion richness to creamy squash soup.

Ingredients

• 1 large butternut squash, peeled and cubed
• 3 large onions, thinly sliced
• 3 tbsp butter plus 1 tbsp olive oil
• 4 cups vegetable broth
• 1/2 cup cream
• 1 tsp fresh thyme
• 1/2 cup grated Gruyere (optional)
• Salt and pepper to taste

Instructions

1. Caramelize the onions in butter and oil over medium-low heat for 25-30 minutes, stirring often.
2. Add the squash and broth; simmer 20 minutes until tender.
3. Blend smooth and stir in the cream and thyme.
4. Season generously with salt and pepper.
5. Top with Gruyere and broil briefly for a gratin finish, if you like.

10. Butternut Squash and Pear Soup

Ripe pears add a delicate sweetness that pairs perfectly with squash.

Ingredients

• 1 large butternut squash, peeled and cubed
• 2 ripe pears, peeled and chopped
• 2 tbsp butter
• 1 onion, diced
• 4 cups vegetable broth
• 1/2 cup cream
• 1/4 tsp cardamom
• Candied pecans, for topping

Instructions

1. Saute the onion and pears in butter until softened, about 8 minutes.
2. Add the squash, broth, and cardamom; simmer 20-25 minutes.
3. Blend until velvety smooth.
4. Stir in the cream and season with salt.
5. Top with candied pecans and serve.

11. Ginger Turmeric Butternut Squash Soup

Warming, golden, and nourishing – the immune-boosting bowl you need this fall.

Ingredients

• 1 large butternut squash, peeled and cubed
• 2 tbsp coconut oil
• 1 onion, diced
• 2 tbsp grated fresh ginger
• 1 tbsp grated fresh turmeric (or 1 tsp ground)
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tbsp honey
• Lime wedges, for serving

Instructions

1. Saute the onion in coconut oil until soft.
2. Add the ginger and turmeric; cook 1 minute until fragrant.
3. Add the squash and broth; simmer 20 minutes until tender.
4. Blend smooth with the coconut milk and honey.
5. Serve with lime wedges for brightness.

12. Butternut Squash Soup with Maple Bacon

Smoky bacon and sweet maple – the ultimate sweet-salty topping combo.

Ingredients

• 1 large butternut squash, peeled and cubed
• 6 slices bacon
• 1 onion, diced
• 4 cups chicken broth
• 1/2 cup cream
• 3 tbsp maple syrup
• 1/4 tsp cayenne
• Chopped chives, for topping

Instructions

1. Cook the bacon until crisp; set aside and reserve 1 tbsp of the drippings.
2. Saute the onion in the drippings until soft.
3. Add the squash and broth; simmer 20 minutes.
4. Blend smooth with the cream, maple syrup, and cayenne.
5. Crumble the bacon over the top with chives and serve.

13. Southwest Black Bean Butternut Squash Soup

Hearty and smoky with black beans, corn, and a hint of lime.

Ingredients

• 1 large butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained
• 1 cup corn kernels
• 4 cups vegetable broth
• 2 tsp chili powder
• 1 tsp cumin
• Lime, cilantro, and tortilla strips, for topping

Instructions

1. Saute the onion and bell pepper in olive oil until soft.
2. Add the squash, chili powder, and cumin; cook 1 minute.
3. Add the broth, beans, and corn; simmer 20 minutes.
4. Blend half the soup for body, leaving the rest chunky.
5. Top with lime, cilantro, and tortilla strips.

14. Butternut Squash and Red Lentil Soup

Protein-packed and filling – red lentils melt right into the creamy soup.

Ingredients

• 1 large butternut squash, peeled and cubed
• 1 cup red lentils, rinsed
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 5 cups vegetable broth
• 1 tsp curry powder
• 1/2 cup coconut milk
• Lemon wedges, for serving

Instructions

1. Saute the onion in olive oil until soft; add garlic, ginger, and curry powder for 1 minute.
2. Add the squash, lentils, and broth; simmer 25 minutes until the lentils dissolve.
3. Blend partially for a creamy-but-rustic texture.
4. Stir in the coconut milk and season with salt.
5. Serve with lemon wedges.

15. Creamy Butternut Squash Soup with Toasted Pepitas

Simple, silky, and finished with crunchy pepitas and a swirl of cream.

Ingredients

• 1 large butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 onion, diced
• 4 cups vegetable broth
• 1/2 cup cream
• 1/3 cup pepitas
• 1 tsp smoked paprika
• 1/4 tsp nutmeg
• Salt and pepper to taste

Instructions

1. Roast the squash at 400 F for 30 minutes until caramelized.
2. Saute the onion until soft; add the squash and broth and simmer 10 minutes.
3. Blend silky smooth with the cream and nutmeg.
4. Toast the pepitas in a dry pan with smoked paprika and salt until they pop.
5. Ladle into bowls, swirl with cream, and top with pepitas.