Butternut Squash Soup Recipes

Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe. Kabocha, calabaza, and Hubbard are the best alternatives. Choose a squash that feels heavy for its size and is free of soft spots. The soup can be garnished with toasted pepitas or a dollop of sour cream—or both.

When we crave foods that are hearty and satisfying, pureed vegetable soups fit the bill on both counts. Pick your vegetable -- almost any will do -- and before you know it, you'll be dipping a spoon in a comforting, creamy bowlful that's surprisingly low in fat and calories.

Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch.

A Thanksgiving-worthy soup blends tangy, sweet apples with mellow butternut squash. Meanwhile cumin, coriander, ginger, and cayenne add vibrant flavors.

Bright butternut squash gives beta-carotene, vitamin C, and fiber to this satisfying homemade soup. Serve it for dinner or—if you can't wait—lunch.

On a chilly day, this rustic soup -- made with potatoes, leeks, butternut squash, and escarole -- will warm you right up. Serve it with our Popovers.

There's butternut squash, leeks, and spinach as well as white beans in this hearty, rich, and flavorful vegetarian soup. It's a recipe that proves the slow cooker is as well suited to vegetable recipes as to big pieces of meat.

Your guests don't need to know you whipped up this elegant autumnal soup in a blender and stashed it in the freezer.

Usher in the fall season with this warming vegetarian soup, a recipe courtesy of Jonathan Parks from Brooklyn, New York.

All you need to make this simple autumn meal is a single pot, a hot stovetop, and someone to set the table.

This Pureed Butternut Squash Soup has pureed butternut squash along with onions, ginger, and garlic for a smooth, creamy texture. Whip up this soup recipe on the next chilly day.

Honeynut squash (butternut also works well), parsnips, leeks, and Granny Smith apples are roasted with fresh thyme and sage, then pureed for the base of this satisfying soup. Brown butter adds wonderful depth of flavor, and each bowl is finished with crispy fried sage and a trio of seeds (pumpkin, sesame, and poppy).