Who said comfort food needs to be complicated? Not us! We’ve gathered the best butternut squash soups that are easy on the wallet and easy on the cook. You’ll find creamy versions, spicy versions, and even a vegan-friendly version.
No matter what kind of flavors you’re looking for, these 16 comforting butternut squash soups are sure to hit the spot. With recipes that call for only a few ingredients, you’ll find yourself enjoying a piping hot bowl of butternut squash soup in no time!
Peas and Crayons
Roasted Butternut Squash Soup
Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone! Recipe yields approx. 4 bowls or 6-7 cups of soup.
Velvety Butternut Squash Soup with Seasoned Chickpeas
Warm up with our delicious Velvety Butternut Squash Soup, enriched with the flavors of roasted vegetables and seasoned chickpeas. Perfect as a vegan or vegetarian dish, this comforting soup is a must for those who crave a fulfilling, healthy meal. Each serving yields about 6-7 cups of soup.
Preheat oven to 375 degrees F. Line two large rimmed baking sheets with parchment paper.
Drain and rinse chickpeas, then pat them dry using paper towels.
Cut squash in half lengthwise and scoop out the seeds. Pierce the skin a few times with a knife.
Peel and cut carrots into 3 portions. Peel the onion and cut it into 8 quarters.
Place squash (cut side down), carrots, and onion on one baking sheet. Drizzle with 1 TBSP avocado oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Pour 1/4 cup of water around the squash.
Place chickpeas on the second baking sheet. Drizzle with 1 TBSP avocado oil and season with 1/4 tsp sea salt.
Place both pans on the center rack of the oven. Roast for 30 minutes, then remove chickpeas. Continue roasting squash and vegetables for an additional 15-25 minutes, or until tender.
While squash is still roasting, mix together smoked paprika, ground cayenne pepper, garlic powder, and ground cumin in a small bowl. Once chickpeas are done roasting, toss them with the spice mix.
Allow roasted veggies to cool slightly, then remove squash skin or scoop the flesh out with a spoon. Discard the skin.
In a medium-large pot, melt 2 TBSP unsalted butter over medium heat. Once butter starts to simmer and brown, add minced garlic and whisk constantly until butter is golden and fragrant.
Add vegetable broth, cover, and reduce heat to low.
Working in batches, blend the roasted veggies with the broth and seasoned chickpeas in a blender until smooth. Fill blender only 2/3 full, as hot liquid expands. Return the blended soup to the pot and mix well.
Season the soup to taste with additional salt or spices, if needed. Keep covered over the lowest heat setting until ready to serve.