Best 3 Smokey Butternut Squash Soup Recipes

Indulge in the rich and smoky flavors of our Butternut Squash Soup, a culinary masterpiece that embodies the essence of fall. Crafted with roasted butternut squash, aromatic spices, and a hint of smokiness, this velvety soup is a symphony of flavors that will tantalize your taste buds. Served with a dollop of crème fraîche and a sprinkle of chopped chives, this delightful soup promises a comforting and satisfying dining experience.

Accompanying this star dish are two equally enticing variations. For those who prefer a touch of sweetness, the Sweet Potato and Butternut Squash Soup offers a harmonious blend of roasted sweet potatoes and butternut squash, creating a vibrant and flavorful soup. Those seeking a creamy and indulgent experience will find solace in the Butternut Squash and Coconut Soup, where creamy coconut milk lends a velvety texture and a touch of tropical flair to the classic butternut squash soup.

Each recipe provides step-by-step instructions, ensuring that home cooks of all skill levels can easily recreate these culinary delights. With a focus on fresh, seasonal ingredients and simple cooking techniques, these recipes promise a delightful culinary journey that will warm your heart and nourish your soul.

Let's cook with our recipes!

SMOKEY BUTTERNUT SQUASH SOUP

Smokey Butternut Squash Soup image

I loved this recipe so much the first time I decided to make it for Thanksgiving. I doubled the recipe and got some enthusiastic feedback from my family. Hope you enjoy this recipe! Minus the goat cheese it is completely vegan and perfect for someone with lactose intolerance. Check out my blog for more recipes.

Provided by TheStarvingMusiciansKitchen

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

1 butternut squash - peeled and cut into cubes, seeds removed and reserved
½ shallot, diced
3 tablespoons canola oil, divided
2 teaspoons smoked paprika
1 ½ teaspoons chili powder
1 ½ teaspoons chipotle chile powder
1 teaspoon minced fresh ginger
salt and ground black pepper to taste
6 fresh Brussels sprouts, cored and separated into leaves
2 tablespoons maple syrup
1 ½ cups almond milk
¼ cup crumbled goat cheese, or to taste
seeds of 1 pomegranate

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with a large sheet of aluminum foil.
Toss butternut squash, shallot, 2 tablespoons canola oil, paprika, chili powder, chipotle powder, and ginger together in a bowl until evenly mixed and coated. Pour into prepared roasting pan and wrap aluminum foil around squash mixture.
Bake in the preheated oven until squash is tender, 30 to 40 minutes.
Heat 1 tablespoon canola oil in a cast-iron skillet over medium heat. Cook and stir reserved butternut squash seeds, pinch salt, and pinch ground black pepper in the skillet until lightly toasted, 5 minutes. Add Brussels sprouts leaves and cook, stirring occasionally, until leaves are slightly crispy and seeds are browned, 10 to 15 minutes. Stir maple syrup into seed mixture and immediately remove from heat.
Pour butternut squash mixture and almond milk into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until soup is smooth.
Pour butternut squash soup into bowls and top with squash seeds and Brussels sprouts mixture, pomegranate seeds, and goat cheese.

Nutrition Facts : Calories 243.4 calories, Carbohydrate 38.8 g, Cholesterol 4.6 mg, Fat 10 g, Fiber 5.9 g, Protein 4.8 g, SaturatedFat 1.8 g, Sodium 91.9 mg, Sugar 15.5 g

SMOKY SQUASH SOUP

Smoky Squash Soup image

This butternut squash soup gets a bit of smokiness from chipotle peppers and a bit from smoked paprika.

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1/4 cup extra-virgin olive oil
1/2 teaspoon ground cumin
1 small red onion, sliced
1 tablespoon tomato paste
2 medium carrots, chopped
2 chipotles in adobo, chopped
1 pound russet potatoes, peeled and diced
1 butternut squash (about 2 pounds), peeled, seeded and diced
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
Smoked paprika, for serving

Steps:

Heat the oil in a large wide pot over medium heat. Add the cumin and onion and cook, stirring occasionally, until softened, about 3 minutes. Add the tomato paste, carrots and chipotles and cook, stirring, until the carrots brown, about 8 minutes.
Increase the heat to high and stir in the potatoes and squash, making sure they are well coated. Season generously with salt and pepper and continue to cook until the potatoes begin to soften, about 5 minutes more. Pour in the broth and bring to a boil.
Adjust the heat to maintain a simmer, cover and cook until the potato and squash are tender, about 15 minutes. Carefully puree the soup in batches in a blender until smooth or with an immersion blender in the pot. Rewarm over medium heat and adjust the seasoning with additional salt and pepper. Serve with a dusting of smoked paprika.
Copyright 2016 Television Food Network, G.P. All rights reserved

BUTTERNUT SQUASH SOUP RECIPE BY TASTY

Butternut Squash Soup Recipe by Tasty image

If there's one thing you should be eating more of this fall, it's butternut squash soup (the homemade kind, of course). This seasonal recipe is easy to whip together in no time, and you can make a big batch at once to freeze for lazy nights or on-the-go work lunches.

Provided by Merle O'Neal

Categories Sides

Time 45m

Yield 8 servings

Number Of Ingredients 13

Ingredients

2 teaspoons butter
3 cloves garlic, minced
½ cup onion, chopped
1 potato, peeled and cubed
1 stalk celery, chopped
1 carrot, sliced
salt, to taste
pepper, to taste
2 lb butternut squash, peeled, seeded, and cubed
6 cups vegetable broth
2 cups water
1 bay leaf
2 sprigs fresh thyme

Steps:

Melt the butter in a large pot over medium heat, then add the garlic and onion and sauté for 1-2 minutes, until the onion is translucent.
Add the potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
Add the butternut squash, broth, water, bay leaf, and thyme and stir. Bring to a boil.
Cover and reduce the heat to low. Simmer for 25-30 minutes.
Remove the thyme stems and bay leaf.
Use an immersion or countertop blender to blend the soup until smooth.
Let cool for 2 minutes, then serve.
Enjoy!

Nutrition Facts : Calories 680 calories, Carbohydrate 56 grams, Fat 47 grams, Fiber 3 grams, Protein 1 gram, Sugar 14 grams

Tips for Making the Best Butternut Squash Soup:

Choose the right squash: Look for butternut squash that is firm and heavy for its size, with a deep orange color. Avoid squash that has soft spots or blemishes.
Roast the squash before pureeing: Roasting the squash brings out its natural sweetness and flavor. To roast the squash, cut it in half lengthwise and scoop out the seeds. Drizzle the squash with olive oil and season it with salt and pepper. Roast the squash at 425 degrees Fahrenheit for 45-50 minutes, or until it is tender.
Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or even water. If you're using water, add some salt and pepper to taste.
Don't overcrowd the pot: When you're adding the roasted squash to the pot, don't overcrowd it. If you do, the squash will steam instead of roast. Add the squash in batches if necessary.
Puree the soup until it's smooth: Use an immersion blender or a regular blender to puree the soup until it's smooth. If you're using a regular blender, be careful not to overfill it. Puree the soup in batches if necessary.
Season the soup to taste: Once the soup is pureed, season it to taste with salt, pepper, and other spices. You can also add a dollop of cream or yogurt for a richer flavor.

Conclusion:

Butternut squash soup is a delicious, healthy, and easy-to-make soup that's perfect for a fall or winter meal. With its sweet and smoky flavor, this soup is sure to please everyone at your table. So next time you're looking for a comforting and flavorful soup, give this butternut squash soup a try. You won't be disappointed!