As the leaves turn and a crispness fills the air, there’s nothing quite as comforting as a warm bowl of soup. And when autumn arrives, my heart (and stomach!) immediately craves the sweet, earthy flavors of squash. This Autumn Squash Soup isn’t just a recipe; it’s a hug in a bowl. It’s creamy, subtly spiced, and incredibly easy to make – perfect for a cozy weeknight dinner or a sophisticated starter for a fall gathering. Forget complicated techniques and long ingredient lists; this soup is all about letting the natural goodness of the squash shine through.
Why You’ll Love This Recipe
- Simple & Flavorful: Minimal ingredients, maximum taste.
- Comfort Food Classic: The perfect way to warm up on a chilly day.
- Versatile: Easily adaptable to your favorite squash and spice preferences.
- Make-Ahead Friendly: Great for meal prepping or feeding a crowd.
- Naturally Gluten-Free & Vegan-Optional: Enjoyed by everyone!
Ingredients
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- Optional garnishes: toasted pumpkin seeds, a swirl of cream (or coconut milk), chopped fresh parsley
Instructions
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
- Cook the Squash: Add cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until squash is tender.
- Blend the Soup: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
- Season & Simmer: Return the soup to the pot. Stir in cinnamon, nutmeg, salt, and pepper. Simmer for another 5 minutes to allow the flavors to meld.
- Serve & Garnish: Ladle soup into bowls and garnish with toasted pumpkin seeds, a swirl of cream (or coconut milk), and chopped parsley, if desired.
Expert Tips
- Roasting the Squash: For an even deeper flavor, roast the squash in the oven at 400°F (200°C) for 20-25 minutes before adding it to the broth.
- Spice it Up: Add a pinch of cayenne pepper or a dash of smoked paprika for a little heat.
- Creamy Texture: For an extra creamy soup, add a tablespoon of butter or a splash of heavy cream (or coconut cream) during the blending process.
- Broth Quality: Using a high-quality vegetable broth makes a big difference in the overall flavor.
- Don’t Overblend: Be careful not to overblend the soup, as it can become gummy.
Storage
Refrigerating: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freezing: Autumn Squash Soup freezes beautifully! Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.