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.
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Autumn Squash Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This vegan butternut squash soup is creamy, flavorful, and the ultimate fall comfort food. Perfect for cozy dinners, and it stores beautifully in the fridge or freezer.
Ingredients
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
1/2 teaspoon sea salt
1 (3-pound) butternut squash, peeled, seeded, and cubed
3 garlic cloves, chopped
1 tablespoon chopped fresh sage
1/2 tablespoon minced fresh rosemary
1 teaspoon grated fresh ginger
3 to 4 cups vegetable broth
Freshly ground black pepper
For serving:
Chopped parsley
Toasted pepitas
Crusty bread
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, salt, and several grinds of black pepper. Sauté 5–8 minutes until softened.
2. Add cubed butternut squash and cook, stirring occasionally, until it begins to soften, about 8–10 minutes.
3. Stir in garlic, sage, rosemary, and ginger. Cook 30 seconds to 1 minute until fragrant.
4. Pour in 3 cups vegetable broth. Bring to a boil, cover, and reduce heat to a simmer. Cook 20–30 minutes, until squash is tender.
5. Let cool slightly. Transfer to a blender in batches (or use an immersion blender) and blend until smooth.
6. If soup is too thick, add up to 1 cup more broth and blend again.
7. Season to taste and serve hot, garnished with parsley, pepitas, and crusty bread.
Notes
Soup will keep up to 4 days in the refrigerator or 2–3 months in the freezer.
Add extra broth for a thinner consistency or keep it thick for a heartier texture.
This recipe is naturally vegan and gluten-free.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 6g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg