When it comes to deciding on what type of soup to make for supper, you can’t go wrong with a warm bowl of butternut squash soup. Although the list of ingredients for butternut squash soup recipes is simple, its rich and creamy flavor offers an experience to your tastebuds.
To learn how to make butternut squash soup, here’s a list of different recipes you should definitely try out!
5-Ingredient Butternut Squash Soup
If it’s your first time making butternut squash, this super-easy 5-ingredient recipe is a great option for you. It’s fast, simple and super delicious!
- 3 lb of butternut squash (halved)
- 2 tbsp of extra virgin olive oil
- 3/4 tsp of sea salt
- 1 tsp of ginger (minced)
- 1 can of coconut milk
- Lemon juice (for garnish)
- Coconut flake (for garnish)
- Sauteed mushrooms (for garnish)
- Chopped cilantro (for garnish)
- Set the oven to 350 F.
- In a baking tray, place the butternut squash halve cut-side-up. Season the butternut squash with olive oil, sea salt, and black pepper. Let it bake for about 70-90 minutes.
- To test if the butternut squash is ready, use a skewer and poke ate the thickest part of the butternut squash. If the skewer easily pokes through, your squash is ready to be taken out.
- To make the puree, scoop out the seeds of the butternut squash and dispose of. Then scoop out all of the squash’s meat and transfer to a food processor.
- Add in the ginger and coconut milk to the food processor then blend the ingredients until completely smooth and creamy in texture.
- Once your soup gets to its desired creamy texture, add in a few garnishes like sauteed mushrooms, coconut flakes or cilantro.
- Grab a bowl and fix yourself a plate of this deliciously cream butternut squash soup.
- To reheat the butternut squash soup, pour it into a pot and let it cook over low heat for a few minutes, stirring occasionally and adding a bit of water from time to time.
- To store and preserve the soup for later, pour it into a container and store it in the fridge for 2 to 3 days or place it in the freezer for a month.
Thai Butternut Squash Soup
If you want to spruce up the classic butternut squash soup recipe, try out this mouthwatering Thai butternut squash soup. This recipe adds a Thai twist to the original recipe, adding a few layers of rich flavors.
- 2 lbs of butternut squash (peeled and diced)
- 14 oz of coconut milk (unsweetened)
- 3 cups of chicken broth (low-sodium)
- 1 tbsp of onion powder
- 1 tbsp of brown sugar
- 1-3 tsp of sriracha sauce
- 2 limes
- 1 tsp of garlic powder
- 1 tsp of curry powder
- 1 to 2 cups of milk (whole or skimmed)
- Salt (to taste)
- 1/4 cup of cilantro leaves (chopped)
- 1/4 cup of peanuts (chopped)
- 1 lime (for zest)
- 1/2 tsp of red chili pepper flakes
- In a slow cooker, add in the butternut squash, chicken broth, coconut milk, brown sugar, lime juice, onion powder, garlic powder, curry powder, brown sugar, and sriracha sauce. Cover and set it on high for about 2-3 hours.
- After cooking in the slow cooker, transfer the soup mixture to a food processor and blend till smooth.
- One the mixture is fully incorporated, transfer it back to the slow cooker and add in the milk and salt to reach the right consistency.
- Scoop out the soup to a bowl and garnish with peanuts, lime zest, chili flakes, and chopped cilantro. Serve and enjoy!
Butternut Squash and Carrot Soup
- 1 butternut squash (peeled, seeded and cubed)
- 2 pcs of potatoes (peeled and chopped)
- 3 tablespoons of olive oil
- Sea salt (to taste)
- Ground black pepper (to taste)
- 1 tablespoon of butter (softened)
- 1 pc of onion (chopped)
- 1 stalk of celery (sliced)
- 1 large-sized carrot (chopped)
- 1 tablespoon of thyme
- 1 can of chicken broth
- Set the oven to 400º F.
- Place the butternut squash and potatoes on a large baking sheet and drizzle with olive oil and season with salt and pepper to taste. Let it roast for about 25 minutes or until their tender.
- Heat the butter and olive oil in a large pot over medium heat and add in the onions, carrots, and celery. Cook until soft and season with salt, pepper, and thyme.
- Add in the roasted butternut squash and potatoes along with the chicken broth and let it simmer.
- Once done simmering, transfer the ingredients to a food processor and blend until smooth and creamy.
- Scoop out the creamy soup, pour into a bowl and garnish with some thyme.
Bacon Butternut Squash Soup
For bacon lovers out there, this butternut squash soup with bacon is the perfect recipe for you. Enjoy and taste the creamy and savory taste of the wonderfully delectable bacon butternut squash soup.
- 2 medium-sized butternut squash (seeded, peeled and chopped)
- 3 tablespoons of olive oil
- 2 tablespoons of butter
- Salt (to taste)
- Black pepper (to taste)
- 10 pcs of bacon strips (diced)
- 1 small-sized onion (diced)
- 2 cloves of fresh garlic (minced)
- 1 tablespoon of fresh thyme leaves
- 1 can of chicken broth (low-sodium)
- Preheat the oven to 400º F.
- Place the chopped squash on a baking sheet and drizzle the olive oil until fully coated. Season the squash with salt and pepper to taste along with 4 slices of butter. Have it bake for about and an hour or until softened.
- While the squash is baking, grab a large pot and start cooking the bacon over medium heat, until crispy. Once the bacon is all done, set aside for the garnish.
- In the same pot, add in the onions, garlic, and thyme and saute until fragrant.
- Once the butternut squash has had time to cool down, scoop out the squash meat and transfer to the pot. Then, pour over the chicken broth and season with more pepper to taste. Let the ingredients simmer for about 10-15 minutes.
- After simmering, transfer the mixture to a food processor and blend until smooth and creamy.
- Once the soup is done, transfer the soup into smaller bowls and top it with the crispy bacon.
With any of these butternut squash recipes, you can guarantee yourself a creamy and flavorful soup that’s perfect for the colder months.