20+ Hearty Winter Squash Soup Recipes Perfect for Cold Days

2 days agoLast Updated: November 28, 2024

21 minutes read

When the cold winds of winter blow in, there’s nothing quite like a warm bowl of soup to soothe both body and soul.

Winter squash, with its sweet and earthy flavors, is the perfect vegetable to transform into a hearty, comforting soup.

Whether you’re a fan of classic butternut squash, creamy acorn squash, or the rich flavors of pumpkin, winter squash soups are versatile, nourishing, and ideal for chilly days.

In this blog post, we’ve rounded up over 20 delicious winter squash soup recipes that are sure to become your go-to meals for the season.

From creamy purees to spiced variations, these recipes will not only keep you warm but also fill your kitchen with irresistible aromas.

Whether you’re seeking something simple to make for a cozy dinner or looking to impress your guests with a sophisticated starter, these recipes offer something for every palate.

With just a few ingredients and minimal preparation, you can enjoy the seasonal goodness of winter squash in a variety of creative ways.

So grab your favorite squash, and let’s dive into these comforting winter soup ideas that are perfect for chilly nights ahead!

20+ Hearty Winter Squash Soup Recipes Perfect for Cold Days

Winter squash soups are more than just a delicious meal—they’re a celebration of the season’s best flavors.

From the creamy texture of butternut squash to the richness of acorn and pumpkin, these soups provide a comforting way to enjoy the bounty of winter.

With over 20 recipes to choose from, you’ll never run out of ways to prepare this hearty vegetable.

Whether you prefer your soups sweet or savory, creamy or chunky, there’s a winter squash recipe here that will warm you up and satisfy your taste buds.

So, try them all and make this winter your most flavorful yet with these perfect squash soup recipes!

Roasted Butternut Squash Soup with Garlic and Thyme

This rich and comforting roasted butternut squash soup is perfect for the winter months. Roasting the squash enhances its natural sweetness, and the addition of garlic and thyme gives the soup a savory depth of flavor. It’s a simple, wholesome recipe that offers warmth and nourishment, ideal for chilly days.

Ingredients:

1 medium butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil
1 large onion, chopped

4 garlic cloves, minced
1 teaspoon dried thyme
4 cups vegetable broth

Salt and pepper to taste
1/2 cup heavy cream (optional for extra richness)

Instructions:

Preheat the oven to 400°F (200°C).
Toss the butternut squash cubes with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 25-30 minutes or until the squash is tender and lightly browned.
In a large pot, heat some olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.

Add the roasted squash, thyme, and vegetable broth to the pot. Bring the mixture to a simmer, cooking for 10-15 minutes to allow the flavors to blend.
Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, blend part of the soup and leave some pieces intact.
Stir in heavy cream, if using, and adjust seasoning with salt and pepper.

Serve hot with a sprinkle of fresh thyme or a drizzle of cream.

This roasted butternut squash soup is a cozy, flavorful way to enjoy the earthy sweetness of winter squash. The roasting process brings out the squash’s natural sweetness, while the garlic and thyme add savory complexity. It’s a versatile recipe—serve it as a starter or enjoy it as a main dish with a warm crusty bread on the side. Whether for a family dinner or a gathering, this soup is sure to become a favorite winter comfort food.

Spicy Winter Squash and Carrot Soup

This vibrant and slightly spicy soup is a perfect balance of winter squash and the natural sweetness of carrots, enhanced by a touch of ginger and cumin. Ideal for those who love a bit of heat, this soup is both comforting and refreshing, perfect for chilly nights or as a hearty appetizer.

Ingredients:

1 medium acorn squash, peeled, seeded, and cubed
3 medium carrots, peeled and sliced

1 tablespoon olive oil
1 onion, chopped
1 tablespoon grated fresh ginger

1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (adjust to taste)

4 cups vegetable broth
Salt and pepper to taste
1 tablespoon lime juice (optional for brightness)

Instructions:

Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
Add the grated ginger, cumin, cinnamon, and cayenne pepper, cooking for another 1-2 minutes until fragrant.

Stir in the cubed acorn squash and sliced carrots, coating them in the spices.
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the squash and carrots are soft.
Use an immersion blender to blend the soup until smooth and creamy.

Taste and adjust seasoning with salt, pepper, and lime juice.
Serve with a dollop of yogurt or a sprinkle of fresh cilantro for added richness and flavor.

This spicy winter squash and carrot soup is a warm, vibrant dish perfect for the cold months. The combination of cumin, cinnamon, and cayenne gives the soup a rich, aromatic heat that complements the natural sweetness of the squash and carrots. This soup is nourishing, flavorful, and can be customized to your spice tolerance, making it a standout in your winter soup rotation.

Creamy Delicata Squash Soup with Sage and Brown Butter

This creamy delicata squash soup is elevated with the rich flavor of brown butter and the aromatic essence of fresh sage. Delicata squash has a naturally sweet and smooth texture, making it ideal for a silky soup that feels luxurious yet is simple to make. Perfect for a cozy dinner or a special occasion.

Ingredients:

2 medium delicata squashes, halved, seeded, and cubed

2 tablespoons butter
1 tablespoon olive oil
1 onion, chopped

3 garlic cloves, minced
4 cups chicken or vegetable broth
1/2 cup coconut milk or heavy cream

1 teaspoon fresh sage, chopped
Salt and pepper to taste
1 tablespoon brown butter (for garnish)

Instructions:

Preheat the oven to 400°F (200°C). Place the delicata squash cubes on a baking sheet, drizzle with olive oil, salt, and pepper, and roast for 25-30 minutes, until tender and caramelized.
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.

Add the roasted squash to the pot, along with the chopped sage. Stir to combine.
Pour in the broth and bring the mixture to a simmer, cooking for 10 minutes to let the flavors blend.
Use an immersion blender to puree the soup until smooth. Stir in the coconut milk or cream for added richness.

Taste and adjust seasoning with salt and pepper.
For the brown butter, melt the remaining tablespoon of butter in a small pan over medium heat until it turns golden brown and fragrant. Drizzle over the soup before serving.
Serve hot with a garnish of fresh sage or crumbled crispy sage leaves.

This creamy delicata squash soup with brown butter and sage is the perfect dish to impress guests or simply indulge in during the colder months. The brown butter adds a depth of richness that complements the sweet delicata squash, while the fresh sage provides a fragrant, herby finish. Velvety and luxurious, this soup brings together simple ingredients in a way that feels elegant and comforting. It’s ideal for a warming meal that can be enjoyed any time of day.

Maple-Glazed Kabocha Squash Soup

This maple-glazed kabocha squash soup combines the natural sweetness of kabocha squash with a touch of maple syrup for a rich, flavorful bowl. Enhanced with warm spices like cinnamon and nutmeg, it’s a comforting, slightly sweet soup perfect for winter. The velvety texture and hint of maple elevate it into a seasonal favorite.

Ingredients:

1 medium kabocha squash, peeled, seeded, and cubed
2 tablespoons olive oil
1 small onion, chopped

2 garlic cloves, minced
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

4 cups vegetable broth
1/4 cup pure maple syrup
1/2 cup coconut milk or cream

Salt and pepper to taste
1 tablespoon toasted pumpkin seeds (optional for garnish)

Instructions:

Preheat the oven to 400°F (200°C). Toss the kabocha squash cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes, or until the squash is tender and lightly caramelized.
In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes, until soft and fragrant.
Add the roasted squash, cinnamon, and nutmeg to the pot, stirring to combine. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes.

Use an immersion blender to puree the soup until smooth. Stir in the maple syrup and coconut milk.
Taste and adjust seasoning with salt and pepper.
Serve hot with a sprinkle of toasted pumpkin seeds or a drizzle of extra maple syrup for added sweetness.

This maple-glazed kabocha squash soup is a true celebration of fall and winter flavors. The maple syrup adds a unique sweetness that balances perfectly with the earthy squash and warm spices. It’s a smooth and creamy dish that is both comforting and nourishing, ideal for cozy nights at home. Whether served as a starter or a main, this soup is sure to warm you up and delight your taste buds.

Curried Pumpkin and Squash Soup

This curried pumpkin and squash soup offers a delightful fusion of sweet and savory, with a fragrant curry kick. Pumpkin and squash work beautifully together, and the addition of curry powder and coconut milk creates a rich, spiced flavor that’s perfect for a winter meal. This soup will quickly become a comforting go-to on chilly days.

Ingredients:

1 medium pumpkin, peeled, seeded, and cubed
1 small butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil

1 onion, chopped
2 garlic cloves, minced
1 tablespoon curry powder

1/2 teaspoon turmeric
4 cups vegetable broth
1 cup coconut milk

Salt and pepper to taste
Fresh cilantro leaves for garnish (optional)

Instructions:

In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
Add the curry powder and turmeric, cooking for an additional 1 minute to release the spices’ fragrance.
Add the cubed pumpkin and squash to the pot, stirring to coat with the spices.

Pour in the vegetable broth and bring the soup to a boil. Lower the heat and simmer for 20-25 minutes until the squash and pumpkin are tender.
Blend the soup with an immersion blender until smooth. Stir in the coconut milk for creaminess.
Taste and adjust seasoning with salt and pepper.

Serve the soup hot, garnished with fresh cilantro leaves for an added burst of freshness.

This curried pumpkin and squash soup is a vibrant, flavorful dish that brings warmth and spice to any winter table. The curry powder and turmeric create a depth of flavor that complements the natural sweetness of the pumpkin and squash. The coconut milk adds creaminess, making this soup both comforting and rich. It’s a great dish to serve for a hearty lunch or dinner and a perfect way to enjoy the seasonal produce of the colder months.

Roasted Acorn Squash and Leek Soup

This roasted acorn squash and leek soup offers a savory yet subtly sweet profile, enhanced by the deep flavors of roasted squash and sautéed leeks. The combination of these ingredients creates a rich and satisfying winter soup, perfect for a nourishing meal. The earthiness of the leeks pairs beautifully with the naturally sweet acorn squash, making this soup a cozy favorite.

Ingredients:

2 medium acorn squashes, halved and seeded
2 tablespoons olive oil

1 tablespoon butter
2 leeks, cleaned and sliced (white and light green parts only)
4 cups vegetable broth

1/2 cup heavy cream (optional for extra richness)
Salt and pepper to taste
Fresh thyme or parsley for garnish

Instructions:

Preheat the oven to 400°F (200°C). Place the acorn squash halves on a baking sheet, cut side up. Drizzle with olive oil, and season with salt and pepper. Roast for 35-40 minutes until the squash is tender and lightly browned.
While the squash roasts, melt the butter in a large pot over medium heat. Add the sliced leeks and cook for 10 minutes, until softened and caramelized.

Once the squash is roasted, scoop the flesh from the skins and add it to the pot with the leeks.
Pour in the vegetable broth and bring the mixture to a simmer. Cook for 10-15 minutes to combine the flavors.
Use an immersion blender to blend the soup until smooth and creamy. Stir in the heavy cream for extra richness, if desired.

Taste and adjust seasoning with salt and pepper.
Serve hot, garnished with fresh thyme or parsley for a burst of color and freshness.

This roasted acorn squash and leek soup is a wonderfully balanced dish, with a natural sweetness from the squash and a savory depth from the leeks. The roasting process brings out the squash’s caramelized flavors, making every spoonful feel like a treat. It’s an excellent choice for a cozy winter meal, and the optional heavy cream adds an extra layer of richness that makes it feel indulgent. This soup is perfect for those who love hearty yet comforting flavors.

Spicy Butternut Squash and Carrot Soup

This spicy butternut squash and carrot soup combines the natural sweetness of butternut squash and carrots with a touch of heat from fresh ginger and cayenne pepper. The spices add warmth and depth, while the creamy texture makes it a satisfying and cozy winter dish. This soup offers the perfect balance of sweet, savory, and spicy in every spoonful.

Ingredients:

1 medium butternut squash, peeled, seeded, and cubed

3 large carrots, peeled and chopped
1 tablespoon olive oil
1 small onion, chopped

2 garlic cloves, minced
1 tablespoon freshly grated ginger
1/2 teaspoon cayenne pepper (adjust to taste)

4 cups vegetable broth
1/2 cup coconut milk
Salt and pepper to taste

Fresh cilantro or yogurt for garnish (optional)

Instructions:

Preheat the oven to 400°F (200°C). Toss the cubed butternut squash and chopped carrots with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 25-30 minutes, or until the vegetables are tender and lightly caramelized.

In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant, about 5 minutes.
Stir in the grated ginger and cayenne pepper, cooking for another 1-2 minutes.
Add the roasted squash and carrots to the pot. Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes to allow the flavors to meld.

Use an immersion blender to blend the soup until smooth. Stir in the coconut milk for a creamy finish.
Taste and adjust seasoning with salt and pepper.
Serve hot, garnished with fresh cilantro or a swirl of yogurt for added creaminess.

This spicy butternut squash and carrot soup brings a delightful combination of warmth, sweetness, and heat, making it a perfect choice for chilly days. The ginger and cayenne pepper add a unique spice that contrasts beautifully with the smooth, sweet flavors of the squash and carrots. The coconut milk lends a creamy texture, making the soup both comforting and satisfying. It’s an excellent dish for those who enjoy a little kick in their winter meals, and it’s sure to leave you feeling warm from the inside out.

Creamy Delicata Squash Soup with Sage

This creamy delicata squash soup is infused with fresh sage, making it an aromatic and flavorful choice for winter. Delicata squash has a delicate, sweet flavor that pairs wonderfully with the earthiness of sage, creating a comforting and fragrant soup that’s both hearty and smooth. The addition of cream makes it luxuriously rich, perfect for a cozy evening meal.

Ingredients:

2 medium delicata squashes, halved and seeded
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
4 cups vegetable broth
1/2 cup heavy cream
Salt and pepper to taste
Fresh sage leaves for garnish (optional)

Instructions:

Preheat the oven to 375°F (190°C). Place the halved and seeded delicata squash on a baking sheet, cut side down. Roast for 30-35 minutes, until the squash is soft and easily pierced with a fork.
Once roasted, scoop the flesh from the skins and set aside.
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 5-7 minutes.
Stir in the fresh sage and cook for another minute.
Add the roasted squash to the pot, along with the vegetable broth. Bring to a simmer and cook for 10 minutes.
Use an immersion blender to puree the soup until smooth. Stir in the heavy cream for added richness.
Season with salt and pepper to taste.
Serve hot, garnished with fresh sage leaves for an added touch of flavor.

This creamy delicata squash soup with sage is the epitome of winter comfort. The delicate sweetness of the squash pairs perfectly with the fragrant sage, creating a harmonious and soothing soup. The creamy texture, enhanced by the heavy cream, makes this dish feel indulgent without being overly rich. It’s a wonderful choice for those who enjoy a balance of savory and slightly sweet flavors in their winter meals. Whether served as a starter or a main dish, it will surely become a seasonal favorite.

Roasted Sweet Potato and Squash Soup

This roasted sweet potato and squash soup combines the natural sweetness of sweet potatoes and squash with a savory blend of spices and a creamy texture. Roasting the vegetables enhances their flavors, giving the soup a rich, caramelized taste that’s both hearty and satisfying. Perfect for winter, this soup provides comfort and warmth in every bowl.

Ingredients:

2 medium sweet potatoes, peeled and cubed
1 medium acorn squash, peeled, seeded, and cubed
2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
4 cups vegetable broth
1/2 cup heavy cream or coconut milk
Salt and pepper to taste
Chopped parsley or yogurt for garnish (optional)

Instructions:

Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes and acorn squash with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 30-35 minutes, until tender and lightly browned.
In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened.
Stir in the cumin and cinnamon, and cook for another 1-2 minutes to allow the spices to bloom.
Add the roasted sweet potatoes and squash to the pot. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 10-15 minutes.
Use an immersion blender to blend the soup until smooth. Stir in the heavy cream or coconut milk for extra richness.
Taste and adjust seasoning with salt and pepper.
Serve hot, garnished with chopped parsley or a dollop of yogurt for extra creaminess.

This roasted sweet potato and squash soup is a delightful combination of sweet and savory flavors, making it the perfect winter comfort food. The roasting process enhances the sweetness of the vegetables, while the cumin and cinnamon bring a warm, earthy depth to the soup. The creamy texture adds richness, making each spoonful feel indulgent. It’s a simple yet satisfying dish that is sure to warm you up on a cold winter day.

Maple Roasted Acorn Squash Soup

This maple roasted acorn squash soup blends the rich sweetness of maple syrup with the nutty, earthy flavor of acorn squash. Roasting the squash with a touch of maple syrup caramelizes the sugars, bringing out its natural sweetness. The soup is made creamy with the addition of coconut milk, making it velvety and rich, perfect for those chilly winter nights when you need a comforting bowl of soup.

Ingredients:

2 medium acorn squashes, halved and seeded
2 tablespoons maple syrup
1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
4 cups vegetable broth
1/2 cup coconut milk
Salt and pepper to taste
Fresh thyme leaves for garnish (optional)

Instructions:

Preheat the oven to 375°F (190°C). Place the halved acorn squashes on a baking sheet, drizzle with maple syrup, and rub with olive oil. Roast for 40-45 minutes, until the squash is tender and caramelized.
Scoop out the flesh of the squash and set it aside.
In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
Add the roasted squash to the pot, along with the vegetable broth. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.
Use an immersion blender to puree the soup until smooth. Stir in the coconut milk for a creamy texture.
Season with salt and pepper to taste.
Serve hot, garnished with fresh thyme leaves.

The combination of roasted acorn squash and maple syrup makes this soup a standout winter dish. The sweetness of the maple syrup enhances the natural flavor of the squash, while the coconut milk adds creaminess and richness. This soup is perfect for those who appreciate a balance of sweet and savory flavors. It’s a comforting and satisfying dish that will warm you from the inside out during the colder months.

Garlic and Herb Winter Squash Soup

This garlic and herb winter squash soup is a savory, aromatic take on classic squash soups. Packed with garlic and fresh herbs like rosemary and thyme, the flavors in this soup are bold yet comforting. Roasting the squash intensifies its flavor, while the herbs and garlic bring depth and complexity, making this soup a perfect starter or main for any winter meal.

Ingredients:

2 medium winter squash (butternut, acorn, or delicata), peeled, seeded, and cubed
1 tablespoon olive oil
1 small onion, chopped
4 garlic cloves, minced
2 sprigs fresh rosemary, chopped
2 sprigs fresh thyme, chopped
4 cups vegetable broth
1/2 cup cream or coconut milk
Salt and pepper to taste
Fresh rosemary or thyme for garnish (optional)

Instructions:

Preheat the oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for 30-35 minutes, until tender and caramelized.
In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion and garlic, and sauté until softened and fragrant, about 5 minutes.
Stir in the fresh rosemary and thyme, cooking for another 2 minutes to bring out the flavors.
Add the roasted squash to the pot along with the vegetable broth. Bring the mixture to a simmer, and cook for 10 minutes to allow the flavors to blend.
Use an immersion blender to puree the soup until smooth. Stir in the cream or coconut milk for richness.
Taste and adjust seasoning with salt and pepper.
Serve hot, garnished with fresh rosemary or thyme.

This garlic and herb winter squash soup is the ideal combination of savory and aromatic flavors, with the richness of roasted squash and the boldness of garlic and herbs. The cream adds a velvety smoothness to the soup, while the rosemary and thyme create a wonderfully fragrant and earthy base. This hearty and flavorful soup is perfect for a cozy winter dinner and is sure to warm you up during the coldest months.

Spicy Roasted Kabocha Squash Soup

Kabocha squash, with its sweet, buttery flavor, is a perfect base for a warming winter soup. In this recipe, the squash is roasted with a touch of chili powder and cumin to give it a spicy kick, while coconut milk adds creaminess and depth. The result is a beautifully balanced soup that has both sweet and spicy notes, making it a delightful winter dish that is both comforting and flavorful.

Ingredients:

1 medium kabocha squash, peeled, seeded, and cubed
1 tablespoon olive oil
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 small onion, chopped
2 garlic cloves, minced
1/2 teaspoon smoked paprika
4 cups vegetable broth
1/2 cup coconut milk
Salt and pepper to taste
Red pepper flakes or fresh cilantro for garnish (optional)

Instructions:

Preheat the oven to 375°F (190°C). Toss the cubed kabocha squash with olive oil, chili powder, cumin, salt, and pepper. Spread the squash on a baking sheet and roast for 30-35 minutes, until tender and slightly caramelized.
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
Stir in the smoked paprika and cook for 1-2 minutes, allowing the flavors to bloom.
Add the roasted squash to the pot along with the vegetable broth. Bring to a simmer and cook for 10 minutes.
Use an immersion blender to puree the soup until smooth. Stir in the coconut milk for a creamy, rich texture.
Taste and adjust seasoning with salt and pepper.
Serve hot, garnished with red pepper flakes or fresh cilantro.

This spicy roasted kabocha squash soup is a delightful balance of sweetness and heat, with the richness of coconut milk adding depth to the overall flavor. The chili powder and cumin give it a warming kick, making it the perfect soup to enjoy during the colder months. The creamy texture combined with the spices creates a soup that is both comforting and bold, offering a satisfying winter meal that’s sure to please your taste buds.

Caramelized Onion and Butternut Squash Soup

This caramelized onion and butternut squash soup is a rich and savory dish that blends the natural sweetness of roasted butternut squash with the deep, savory flavor of caramelized onions. The slow-cooked onions add a touch of sweetness and complexity to the soup, while the creamy texture from pureed squash and a hint of thyme round out the flavor. This soup is a perfect winter comfort dish that’s hearty, satisfying, and warming.

Ingredients:

1 medium butternut squash, peeled, seeded, and cubed
2 tablespoons olive oil
2 medium onions, thinly sliced
4 cups vegetable broth
1/2 cup heavy cream or coconut milk
1 teaspoon fresh thyme leaves
Salt and pepper to taste
Fresh thyme for garnish (optional)

Instructions:

Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
While the squash is roasting, heat olive oil in a large pot over medium heat. Add the onions and cook slowly, stirring occasionally, for about 20-25 minutes until they are golden and caramelized.
Add the roasted squash and vegetable broth to the pot with the onions. Bring to a simmer, cooking for 10 minutes to blend the flavors.
Use an immersion blender to puree the soup until smooth. Stir in the heavy cream or coconut milk and thyme.
Season with salt and pepper to taste.
Serve hot, garnished with fresh thyme.

The caramelized onions add a subtle sweetness and deep flavor to the creamy butternut squash soup, creating a beautifully balanced dish that’s comforting and rich. The smooth texture and gentle notes of thyme make each spoonful feel like a cozy hug on a cold winter day. This soup is perfect for a light dinner or as a starter for a larger meal, and it’s sure to become a new winter favorite in your kitchen.

Roasted Sweet Potato and Winter Squash Soup

This roasted sweet potato and winter squash soup is a comforting combination of two sweet and earthy vegetables. Roasting the sweet potatoes and squash brings out their natural sugars and deepens their flavor, while a hint of cinnamon and nutmeg gives the soup a warm, spiced depth. The addition of coconut milk makes the soup velvety smooth, creating a satisfying and flavorful dish perfect for cozy winter evenings.

Ingredients:

1 medium butternut squash, peeled, seeded, and cubed
2 medium sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups vegetable broth
1/2 cup coconut milk
Salt and pepper to taste
Fresh parsley or sage for garnish (optional)

Instructions:

Preheat the oven to 375°F (190°C). Toss the cubed squash and sweet potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 30-35 minutes until tender and caramelized.
In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
Stir in the cinnamon and nutmeg, cooking for another minute until fragrant.
Add the roasted sweet potatoes and squash to the pot, along with the vegetable broth. Bring to a simmer and cook for 10 minutes.
Use an immersion blender to puree the soup until smooth. Stir in the coconut milk to add richness and creaminess.
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley or sage.

The sweet potatoes and winter squash create a naturally sweet and velvety soup, while the spices like cinnamon and nutmeg bring a cozy warmth perfect for the winter season. The addition of coconut milk adds a creamy texture that makes each bowl incredibly comforting. This soup is ideal for anyone looking for a hearty, healthy dish that’s both satisfying and full of flavor. It’s a great choice for a warming winter meal or a flavorful addition to any holiday table.

Spiced Pumpkin and Squash Soup

This spiced pumpkin and squash soup is a flavorful combination of two beloved winter vegetables—pumpkin and squash. The earthy sweetness of pumpkin and squash is enhanced with aromatic spices like ginger, cinnamon, and curry powder, creating a richly spiced and warming soup. The coconut milk brings a creamy texture to the soup, making it both hearty and comforting, ideal for cold winter nights.

Ingredients:

1 medium pumpkin, peeled, seeded, and cubed
1 medium butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon curry powder
4 cups vegetable broth
1/2 cup coconut milk
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Instructions:

Preheat the oven to 375°F (190°C). Toss the pumpkin and butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes until tender and caramelized.
In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
Stir in the ginger, cinnamon, and curry powder, cooking for another 1-2 minutes until the spices are fragrant.
Add the roasted pumpkin and squash to the pot along with the vegetable broth. Bring to a simmer and cook for 10 minutes.
Use an immersion blender to puree the soup until smooth. Stir in the coconut milk for a creamy, rich texture.
Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro.

This spiced pumpkin and squash soup is a flavorful and aromatic dish that combines the warmth of winter spices with the sweetness of roasted pumpkin and squash. The coconut milk adds richness, making the soup velvety smooth. The depth of flavors from ginger, cinnamon, and curry powder makes each spoonful delightful, perfect for a cozy winter evening. This soup is ideal for those who enjoy vibrant flavors and the comforting essence of a warm, creamy bowl of soup.

Note: More recipes are coming soon!

2 days agoLast Updated: November 28, 2024

21 minutes read