142 squash soup recipes

Hubbard squash soup blends roasted squash puree with garlic, vegetable stock, heavy cream, and warm hints of cinnamon and mace. A creamy, vegetarian fall soup ready in an hour.

Kabocha squash, also known as Japanese squash, has a flavour between sweet potatoes and pumpkin. You can also use pumpkin or acorn squash in this recipe.

Vegan squash soup blends sweet buttercup squash with apple, onion, and fresh ginger into a silky, dairy-free bowl. No cream needed; the squash and apple do all the work. A cozy, healthy fall starter.

Microwave ginger squash soup with butternut, fresh ginger, orange juice and zest, finished with nutmeg. An elegant fall starter ready in 30 minutes, no stovetop required.

Sweet butternut squash soup blended with apples, carrots, onions, and fresh ginger into a creamy vegan puree. Six ingredients, no broth, naturally sweet and warming.

Creamy winter squash soup with finely chopped hazelnuts, onions, and a splash of sherry. The nuts add nutty body without any dairy thickener. A simple autumn first course.

I didn't like acorn squash so much in the past, but now I'm converted by this delicious soup. It was loaded with great flavor, and I couldn't stop eating it. I think butternut squash should work too. Have saved the recipe into my recipe box, and also sent it to my mom who loves squash soup.

Curried squash soup made with pre-cooked butternut squash, garlic, curry powder, and chicken stock. A 40-minute warming bowl topped with sour cream and scallions for color and tang.

This delicious Thai curry soup is packed with goodness and great flavour. It warms you up instantly. Perfect for a cold winter supper when served with a bowl of rice.

On a cold day, let this delicious roasted winter squash soup warm up your whole body.

It was very tasty and I also used this as a base for squash soup with maple-apple flavored chicken sausage as part of a new recipe

Roasted acorn squash soup: foil-roasted squash pureed with sweated onion and garlic, finished with cream, cinnamon, and a whisper of mace for a velvety fall starter.

Aduki and squash soup blends sweet butternut, earthy adzuki beans, balsamic vinegar, rosemary, and savory miso for a rich vegan fall soup with a Japanese-macrobiotic backbone. High in fibre and deeply warming.

Roasted butternut squash soup brushed with chestnut honey before roasting, finished with shallots, rosemary, and butter. Brothy fall soup with deep caramelized flavor, not the usual heavy puree.

Coconut curried butternut squash soup: sweet squash simmered with coconut milk, ginger, garlic, and curry paste, then blended silky-smooth. A creamy, dairy-free, paleo-friendly bowl.

Pureed yellow crookneck squash soup with thyme, sage, basil, and a splash of white wine, finished with milk and topped with sautéed red bell pepper strips and pumpkin seeds.