Healthy Squash Soup Recipes

This untraditional spin on Thai red curry features spiralized butternut squash noodles in a cup-of-noodles-style mason jar soup, but you could also use spiralized sweet potatoes or fresh egg noodles.

Chipotle-laced broth and thick chunks of corn on the cob are featured in this healthy, smoky chicken soup recipe. The secret to the great flavor is cooking the vegetables in the broth that's made from cooking the chicken. Serve the soup with warm corn tortillas.

Make your own cup of instant soup at home with this chicken curry zoodle (spiralized zucchini noodles) recipe. Pack several jars at once to take to work for easy lunches throughout the week.

In this healthy corn chowder recipe, heavy cream is replaced with milk and flour-thickened chicken broth and we keep sodium amounts reasonable with lower-sodium broth. By making your own homemade creamy vegetable and corn chowder, you'll save up to 300 calories, 20 grams of saturated fat and 500 milligrams of sodium per serving compared to many store-bought or restaurant chowders.

Originally prepared in the wood-burning hearths of Italian homes, this peasant-style healthy vegetable soup recipe is simple to make in a modern oven. Brimming with artichokes, mushrooms, zucchini and leeks, this easy soup heats up the house as it becomes the perfect warming meal.

Pureed summer squash makes a delicious base for this summery squash and corn soup. Start your meal with the soup or enjoy it as a light lunch. Fresh thyme and briny feta cheese give it fabulous flavor. For a variation, try the soup with any herb you have on hand or goat cheese in place of feta.

This version of the Italian classic soup Minestrone is packed with leeks, potatoes, beans, zucchini, spinach and orzo, making it perfect for a hearty lunch or supper on a cold winter's night. To make a vegetarian version use vegetable rather than chicken broth. Top each bowl with freshly grated Parmigiano-Reggiano for a zesty burst of flavor.

Apples add just a hint of sweetness to this velvety pumpkin soup. Try it as a delightful first course for a special meal.

Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or whole-grain ravioli in the refrigerated or frozen section of the supermarket. Tortellini can be used instead of ravioli as well. Recipe by Nancy Baggett for EatingWell.

This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. Adapted from Chef Jesús González, Chef of La Cocina Que Canta at Rancho La Puerta.

Classic comfort food is yours, in just slightly more than half an hour. Serve with some crusty whole-grain bread and top with grated Romano or Parmesan cheese.

Red Thai curry paste adds heat and depth of flavor to this simple soup. If you like, omit the chicken and spinach to make an even simpler first-course soup.

This is one of the few soups that make the cut in summer. Serve it chilled to take the edge off a hot August night.

This rustic dish typifies Mediterranean home cooking at its best: a full-flavored vegetable stew is topped with eggs to become a main dish. Any hot sauce you have on hand will add a nice jolt of heat, but for a complex, authentic flavor, try harissa, a chile paste from North Africa.

This exotic, spicy soup takes advantage of the affinity between butternut squash and curry. Pureed squash has a velvety texture, which means you can forgo using cream. We serve the soup with some nonfat yogurt for a tangy note. And if you're looking for more vitamin A in your diet, look no further: this soup gives you 200 percent of the daily recommendation.

Minestrone is sort of a catch-all Italian term for soup, but it's always a welcome meal, especially when it's fortified, as it is here, with plenty of vegetables and protein-packed chickpeas. If you want a little more bite, consider substituting mildly bitter escarole for the chard.

This healthy chicken and vegetable soup recipe is perfect for when you're in the mood for comfort food and Mexican all in one! The small amount of chipotle peppers in adobo sauce gives it a mild spice level. For a spicier soup, stir in up to 2 tablespoons chipotle peppers. Look for the small cans of smoked chipotle peppers in adobo sauce near other Mexican ingredients in well-stocked supermarkets. Once opened, refrigerate for up to 2 weeks or freeze for up to 6 months.

This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. Adapted from Chef Jesús González, Chef of La Cocina Que Canta at Rancho La Puerta.

This southern-Indian-inspired vegetable dal recipe is rich and creamy thanks to light coconut milk and gets exotic flavor from spice-infused coconut oil. Serve with flatbread or naan.

This creamy rye and butternut squash soup recipe is a healthier take on a traditional squash and rye bread soup from the Valle d'Aosta region of Italy, usually made rich with milk and cheese. This healthy butternut squash soup variation gets its richness from the creamy starches released by the bread and winter squash. If you like caraway, be sure to use rye bread with caraway seeds.