Is autumn squash soup good for you?

Yes! Autumn squash soup is packed with vitamins, minerals, and antioxidants. Squash is naturally rich in vitamin A, vitamin C, potassium, and dietary fiber, making the soup nourishing and satisfying.

What is autumn squash soup?

Autumn squash soup is a creamy, smooth soup made from seasonal squashes like butternut, acorn, or kabocha, often blended with carrots, apples, onions, and warming spices like cinnamon and nutmeg to create a cozy, fall-inspired flavor.

What kind of squash is best for soup?

Butternut squash is considered the best choice for soup due to its naturally sweet flavor and creamy texture. Acorn and kabocha squashes are also excellent options for a nuttier, richer taste.

What to do with autumn squash?

Beyond making soup, autumn squash can be roasted, mashed, stuffed, pureed into sauces, or even baked into breads and muffins. Its versatility makes it perfect for both sweet and savory fall recipes.

Autumn Squash Soup: Easy, Creamy, and Comforting Fall Recipe

Description

A creamy, cozy, and slightly sweet autumn squash soup that’s perfect for chilly fall days. Packed with roasted squash, warm spices, and nourishing ingredients, this comforting soup is a must-try for autumn lovers.

Ingredients

Scale

1 medium butternut squash (or 1 small butternut + 1 acorn squash)
1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
2 carrots, peeled and sliced
1 apple, peeled, cored, and diced
4 cups vegetable broth (or chicken broth)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon dried thyme
Salt and pepper to taste
1/2 cup heavy cream or coconut milk (optional for extra creaminess)
Fresh herbs (like sage or thyme) for garnish

Pumpkin seeds (optional, for topping)

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Instructions

Roast the Squash:
Preheat the oven to 400°F (200°C). Cut the squash in half, remove seeds, and brush with olive oil. Roast cut-side down on a baking sheet for 40–50 minutes or until tender. Let cool slightly.
Sauté the Aromatics:
In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion, garlic, and carrots. Sauté until softened, about 5–7 minutes.
Build the Flavor:
Scoop the roasted squash flesh into the pot. Add diced apple, vegetable broth, cinnamon, nutmeg, thyme, salt, and pepper. Stir to combine.
Simmer:
Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes to let flavors meld.
Blend:
Use an immersion blender to puree the soup until smooth and creamy. (Or carefully transfer in batches to a regular blender.)
Finish:
Stir in cream or coconut milk if using. Taste and adjust seasoning as needed.
Serve:
Ladle into bowls, top with fresh herbs and pumpkin seeds if desired, and enjoy!

Notes

For a vegan version, use coconut milk and vegetable broth.
Add a splash of apple cider vinegar or lemon juice to brighten flavors.
Freeze leftovers for up to 3 months.
If soup is too thick, add extra broth until desired consistency is reached.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Soup
Method: Roasting, Blending, Simmering
Cuisine: American, Fall Seasonal