14 squash soup recipes

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.

Curried squash soup blends butternut squash with curry powder, cumin, garlic and chicken broth for a velvety low-fat fall starter. Naturally gluten-free, freezer-friendly, ready in under an hour.

Acorn squash soup roasts squash and garlic until caramelized, then purées with vegetable stock and a kick of cayenne and Tabasco. Vegan, low-fat, and finished with cooked wild rice for a hearty, healthy bowl.

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.

Sweet butternut squash soup with apples, carrots, brown sugar, and a hint of cinnamon, finished with skim milk for a low-fat creamy texture. The cozy fall soup that tastes like autumn in a bowl.

Creamy vegan butternut squash soup blended with blanched almonds for a dairy-free silky texture, finished with curry powder and topped with pepitas, parsley and cherry tomato halves. No cream, no dairy, all velvet.

A delicious soup that's perfect to enjoy while watching the leaves fall from the trees on a cool Autumn day.

Vegan winter squash and apple soup with butternut squash, sweet potato, apples, and a Chinese five-spice kick. Eight ingredients, naturally creamy, perfect fall comfort food.

Butternut Squash Soup with Celery and Carrots recipe

Winter Squash Soup with Cinnamon and Cloves recipe

Ogwissimanabo is a traditional Tuscarora yellow squash soup with shallots, cucumber, and a touch of maple syrup. A simple Native American summer soup ready in 30 minutes.

Become a fan of the two vegetables with this simple crockpot recipe that will you introduce you a new and exciting flavor.

Chilled summer squash soup with fresh herbs: a silky cold soup of zucchini, crookneck, and pattypan squash pureed with basil, parsley, and buttermilk. A summer lunch or starter for six.

Roasted acorn squash soup with garlic, wild rice, and a kick of cayenne. A cozy single-serving bowl that's vegan-friendly and loaded with warm spice.