12 Delicious Autumn Squash Soup Recipes

Fall is the perfect time to cozy up with a bowl of warm, flavorful squash soup, and we’ve rounded up 12 delicious recipes that celebrate this seasonal favorite. Whether you’re in the mood for something creamy, spicy, or packed with herbs, these soups are sure to satisfy your autumn cravings. Dive into our list and find your next go-to comfort dish that’ll make those chilly evenings a bit more delicious.

Roasted Butternut Squash Soup with Coconut Milk

Here’s a comforting and creamy soup that’s perfect for any season, blending the natural sweetness of butternut squash with the luxurious texture of coconut milk. Follow these steps to create a dish that’s as nourishing as it is delicious.

Ingredients

• 1 medium butternut squash, peeled and cubed into 1-inch pieces
• 2 tablespoons rich extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 cups low-sodium vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes or until the edges are caramelized and the squash is tender.
2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Add the minced garlic, cinnamon, and nutmeg to the pot. Cook for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the spices.
4. Pour in the vegetable broth and add the roasted butternut squash. Bring to a boil, then reduce heat and simmer for 10 minutes to blend the flavors.
5. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender. Tip: Ensure the blender is not more than half full to prevent spills.
6. Stir in the coconut milk and heat through for another 5 minutes. Adjust seasoning with salt and pepper if needed.

Now, the roasted butternut squash soup with coconut milk is ready to serve. Its velvety texture and warm spices make it a comforting choice. For an elegant touch, garnish with a drizzle of coconut milk and a sprinkle of cinnamon.

Spicy Autumn Squash and Apple Soup

Delight in the warmth of the season with a soup that combines the sweet crispness of apples and the earthy depth of autumn squash, all brought together with a kick of spice to awaken your senses.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 1 medium butternut squash, peeled, seeded, and cubed
• 2 crisp apples, peeled, cored, and chopped
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon cayenne pepper
• Salt to taste
• 1/2 cup heavy cream

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the finely chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the cubed butternut squash and chopped apples to the pot, stirring to combine with the aromatics.
5. Pour in the vegetable broth, ensuring the squash and apples are fully submerged.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the squash is tender.
7. Remove the pot from heat and use an immersion blender to puree the soup until smooth. Tip: For a silkier texture, strain the soup through a fine-mesh sieve.
8. Return the soup to the pot and stir in the ground cinnamon, nutmeg, cayenne pepper, and salt to taste.
9. Gently warm the soup over low heat, then stir in the heavy cream until fully incorporated. Tip: Avoid boiling after adding cream to prevent curdling.
10. Serve hot, garnished with a drizzle of cream or a sprinkle of cinnamon for an extra touch of warmth. Tip: Pair with crusty bread for a satisfying crunch.

With its velvety texture and harmonious blend of sweet and spicy flavors, this soup is a comforting embrace on chilly evenings. Consider topping with roasted squash seeds for added texture and a nutty flavor.

Creamy Kabocha Squash Soup with Ginger

Savory and soothing, this Creamy Kabocha Squash Soup with Ginger is the perfect blend of sweet and spicy, ideal for warming up on a chilly evening. Let’s dive into creating this comforting dish with ease and confidence.

Ingredients

• 1 medium kabocha squash, peeled, seeded, and cubed
• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 4 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• 1 teaspoon ground turmeric
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt

Instructions

1. Preheat a large pot over medium heat and add the extra virgin olive oil.
2. Add the finely chopped yellow onion to the pot, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic and freshly grated ginger, cooking for another minute until fragrant.
4. Add the cubed kabocha squash to the pot, stirring to combine with the onion mixture.
5. Pour in the low-sodium vegetable broth, bringing the mixture to a boil. Then, reduce the heat to a simmer, covering the pot for 20 minutes, or until the squash is tender.
6. Once the squash is soft, remove the pot from heat and blend the soup until smooth using an immersion blender.
7. Return the pot to low heat and stir in the full-fat coconut milk, ground turmeric, finely ground black pepper, and sea salt. Heat through for another 5 minutes.
8. Tip: For an extra smooth texture, strain the soup through a fine-mesh sieve before adding the coconut milk.
9. Tip: Adjust the thickness of the soup by adding more vegetable broth if desired.
10. Tip: Garnish with a drizzle of coconut milk and a sprinkle of black pepper for an elegant presentation.

A velvety smooth texture and a harmonious balance of sweet squash and spicy ginger make this soup a standout. Serve it with a side of crusty bread for dipping or top with roasted squash seeds for added crunch.

Autumn Harvest Squash Soup with Bacon

Begin by embracing the cozy flavors of fall with this comforting Autumn Harvest Squash Soup, enhanced with the smoky depth of bacon. Perfect for beginners, this recipe guides you through each step to create a velvety, flavorful soup that’s as nourishing as it is delicious.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 4 slices thick-cut bacon, chopped
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups chicken stock, low-sodium and rich in flavor
• 1/2 cup heavy cream, velvety and smooth
• 2 tbsp unsalted butter, creamy and rich
• 1 tsp fresh thyme leaves, aromatic and slightly woody
• 1/2 tsp ground cinnamon, warm and sweet
• Salt and freshly ground black pepper, to season

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
2. In the same pot, add the butter and let it melt. Then, add the diced onion and cook until translucent, about 3 minutes, stirring occasionally.
3. Add the minced garlic and cook for another 30 seconds until fragrant, ensuring it doesn’t burn.
4. Stir in the cubed butternut squash, thyme, and cinnamon. Cook for 2 minutes to lightly toast the spices.
5. Pour in the chicken stock, bring to a boil, then reduce heat to a simmer. Cover and cook until the squash is tender, about 20 minutes.
6. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
7. Stir in the heavy cream and season with salt and pepper to taste. Simmer for another 5 minutes to blend the flavors.
8. Serve hot, garnished with the crispy bacon pieces.

Oven-roasted squash brings a natural sweetness that pairs beautifully with the smoky bacon, creating a soup with a luxurious texture and a balance of flavors. Try serving it with a dollop of sour cream or a sprinkle of roasted pumpkin seeds for added crunch.

Velvety Acorn Squash Soup with Thyme

Creating a comforting bowl of Velvety Acorn Squash Soup with Thyme is simpler than you might think, and it’s perfect for embracing the cozy flavors of the season. Carefully roasting the squash deepens its natural sweetness, while fresh thyme adds a subtle, earthy aroma.

Ingredients

• 1 medium acorn squash, halved and seeds removed
• 2 tablespoons rich extra virgin olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth, warmed
• 1 teaspoon fresh thyme leaves, plus more for garnish
• 1/2 cup heavy cream
• Salt and finely ground black pepper to taste

Instructions

1. Preheat your oven to 400°F. Place the acorn squash halves on a baking sheet, cut side up, and drizzle with 1 tablespoon of olive oil. Roast for 45 minutes, or until the flesh is fork-tender.
2. While the squash cools, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Add the minced garlic to the pot and cook for 1 minute, until fragrant. Tip: Garlic burns easily, so keep the heat moderate.
4. Scoop the roasted squash flesh into the pot, discarding the skins. Add the warmed vegetable broth and thyme, then bring to a simmer.
5. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches. Tip: Cover the blender lid with a towel to avoid splatters.
6. Stir in the heavy cream and season with salt and pepper. Simmer for an additional 5 minutes to blend the flavors.

Rich in texture and flavor, this soup boasts a velvety smoothness with a sweet and savory balance. Serve it with a drizzle of cream and a sprinkle of fresh thyme for an elegant touch, or pair with crusty bread for a satisfying meal.

Hearty Pumpkin and Squash Soup with Quinoa

Hearty and wholesome, this pumpkin and squash soup with quinoa is the perfect dish to warm you up on a chilly evening. Combining the natural sweetness of pumpkin and squash with the nutty texture of quinoa, this soup is a comforting meal that’s both nutritious and delicious.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup peeled and diced butternut squash
• 1 cup peeled and diced pumpkin
• 4 cups vegetable broth, low sodium
• 1/2 cup uncooked quinoa, rinsed
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup coconut milk, full fat

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the finely chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
3. Stir in the diced butternut squash and pumpkin, cooking for another 5 minutes to slightly soften the vegetables.
4. Pour in the vegetable broth, bringing the mixture to a boil. Tip: For a deeper flavor, you can roast the squash and pumpkin before adding them to the pot.
5. Reduce the heat to low, stir in the rinsed quinoa, cover, and simmer for 15 minutes, or until the quinoa is tender.
6. Season with black pepper, sea salt, ground cinnamon, and ground nutmeg, stirring well to combine. Tip: Toasting the spices before adding them can enhance their aroma and taste.
7. Blend the soup until smooth using an immersion blender, or carefully transfer to a blender in batches. Tip: For a chunkier texture, blend only half of the soup.
8. Stir in the coconut milk until fully incorporated, then heat through for another 2 minutes.

Zesty and creamy, this soup boasts a velvety texture with a hint of spice from the cinnamon and nutmeg. Serve it with a drizzle of coconut milk and a sprinkle of quinoa on top for an elegant presentation.

Curried Autumn Squash Soup with Chickpeas

Fall is the perfect time to warm up with a bowl of this Curried Autumn Squash Soup with Chickpeas, a dish that combines the sweetness of squash with the earthy tones of curry for a comforting meal. Follow these steps to create a soup that’s as nourishing as it is flavorful.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon curry powder
• 1 medium butternut squash, peeled and cubed
• 4 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup coconut milk
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in the garlic, ginger, and curry powder, cooking for another minute until fragrant.
4. Add the cubed butternut squash and vegetable broth, bringing to a boil.
5. Reduce heat to low, cover, and simmer until the squash is tender, about 20 minutes.
6. Using an immersion blender, puree the soup until smooth. Tip: For a chunkier texture, blend only half the soup.
7. Stir in the chickpeas and coconut milk, heating through for about 5 minutes.
8. Season with salt and pepper to taste. Tip: Start with a pinch of salt and adjust as needed.
9. Serve hot, garnished with a drizzle of coconut milk or a sprinkle of curry powder for an extra flavor boost. Tip: Pair with crusty bread for a complete meal.

Makes about 6 servings. The soup boasts a velvety texture with a harmonious blend of sweet, spicy, and savory notes. For a creative twist, top with roasted chickpeas or a handful of fresh cilantro before serving.

Savory Delicata Squash Soup with Sage

Preparing a comforting bowl of Savory Delicata Squash Soup with Sage is simpler than you might think, and it’s a perfect way to welcome the cooler months with open arms. Let’s walk through each step together to ensure your soup turns out perfectly creamy and flavorful.

Ingredients

• 2 medium delicata squashes, halved and seeds removed
• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth, warm
• 1 tablespoon fresh sage leaves, thinly sliced
• 1/2 teaspoon finely ground black pepper
• 1/2 cup heavy cream
• Salt to taste

Instructions

1. Preheat your oven to 400°F. Place the delicata squash halves on a baking sheet, cut side up, and drizzle with 1 tablespoon of olive oil. Roast for 30 minutes, or until the flesh is fork-tender.
2. While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic to the pot and cook for another minute, stirring constantly to prevent burning.
4. Once the squash is roasted, scoop the flesh into the pot with the onions and garlic. Add the warm vegetable broth, sage, and black pepper.
5. Bring the mixture to a boil, then reduce the heat to low. Simmer for 10 minutes to allow the flavors to meld.
6. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches.
7. Stir in the heavy cream and adjust the salt to your liking. Heat through for another 2 minutes.

Blending the roasted squash creates a velvety texture that’s both luxurious and comforting. The sage adds a subtle earthiness, making this soup a standout dish. Serve it with a drizzle of cream and a sprinkle of fresh sage for an elegant touch.

Sweet and Spicy Butternut Squash Soup

You’ll find this Sweet and Spicy Butternut Squash Soup to be a comforting blend of flavors that’s perfect for any season. Let’s walk through the process of creating this vibrant dish together, ensuring every step is clear and manageable, even for beginners.

Ingredients

– 1 large butternut squash, peeled and cubed into 1-inch pieces
– 2 tbsp rich extra virgin olive oil
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cinnamon
– 1/2 tsp cayenne pepper
– 4 cups low-sodium vegetable broth
– 1/2 cup heavy cream
– Salt to taste
– Freshly ground black pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with 1 tbsp of olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes or until the edges are caramelized and the squash is tender.
3. In a large pot, heat the remaining 1 tbsp of olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes.
4. Stir in the minced garlic, ground cinnamon, and cayenne pepper, cooking for another minute until fragrant.
5. Add the roasted butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches.
7. Stir in the heavy cream and adjust seasoning with salt and pepper as needed. Simmer for an additional 5 minutes.
8. Serve hot, garnished with a drizzle of cream or a sprinkle of cinnamon for an extra touch of flavor.

Perfectly balanced, this soup offers a velvety texture with a kick of spice that warms you from the inside out. Consider topping with roasted pumpkin seeds for a crunchy contrast or pairing with a slice of crusty bread for a hearty meal.

Autumn Squash and Lentil Soup with Turmeric

Under the crisp autumn sky, there’s nothing more comforting than a bowl of warm, spiced soup. This Autumn Squash and Lentil Soup with Turmeric is a hearty, nutritious dish that brings together the earthy flavors of lentils and the sweet, nutty taste of squash, all spiced with the golden warmth of turmeric.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1/2 teaspoon finely ground black pepper
• 1 cup dried green lentils, rinsed
• 4 cups homemade vegetable broth
• 2 cups peeled and diced butternut squash
• 1 teaspoon sea salt
• 1/2 cup full-fat coconut milk
• Fresh cilantro leaves for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion and sauté for 5 minutes, until translucent and fragrant.
3. Stir in the minced garlic, turmeric, and black pepper, cooking for 1 minute until aromatic.
4. Add the rinsed lentils and vegetable broth, bringing the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 15 minutes.
6. Add the diced butternut squash and sea salt, continuing to simmer for another 20 minutes, or until the squash is tender.
7. Stir in the coconut milk and heat through for 2 minutes.
8. Garnish with fresh cilantro leaves before serving.

Offering a creamy texture with a slight bite from the lentils, this soup is a delightful balance of flavors. Serve it with a slice of crusty bread for dipping, or top with a dollop of yogurt for added richness.

Roasted Garlic and Squash Soup with Parmesan

Mastering the art of soup-making begins with understanding the harmony of flavors, and this Roasted Garlic and Squash Soup with Parmesan is a perfect example. Let’s walk through the process together, ensuring every step is clear and achievable, even for beginners.

Ingredients

• 2 cups of cubed butternut squash, peeled and seeded
• 4 cloves of garlic, unpeeled
• 2 tablespoons of rich extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 4 cups of low-sodium chicken broth, simmering
• 1/2 cup of freshly grated Parmesan cheese
• 1/2 teaspoon of finely ground black pepper
• 1/2 teaspoon of sea salt

Instructions

1. Preheat your oven to 400°F. Toss the cubed butternut squash and unpeeled garlic cloves with 1 tablespoon of olive oil on a baking sheet. Roast for 25 minutes, or until the squash is tender and the garlic is soft.
2. While the squash roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
3. Squeeze the roasted garlic cloves from their skins into the pot with the onions. Add the roasted squash, simmering chicken broth, sea salt, and black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches, ensuring not to overfill.
5. Stir in the freshly grated Parmesan cheese until fully melted and incorporated. Taste and adjust seasoning if necessary.

When the soup is ready, it should have a velvety texture with a deep, savory flavor from the roasted garlic and Parmesan. For an elegant touch, serve with a drizzle of olive oil and a sprinkle of extra Parmesan on top.

Maple Glazed Squash Soup with Cinnamon

On a crisp autumn day, nothing warms the soul quite like a bowl of Maple Glazed Squash Soup with Cinnamon. This recipe combines the natural sweetness of squash with the rich depth of maple syrup, creating a comforting dish that’s both nutritious and indulgent.

Ingredients

• 2 cups of peeled, cubed butternut squash (about 1 medium squash)
• 1/4 cup of pure maple syrup, preferably dark amber for its robust flavor
• 1 tbsp of unsalted butter, for a creamy richness
• 1/2 tsp of ground cinnamon, for a warm, spicy note
• 2 cups of vegetable broth, low-sodium to control the saltiness
• 1/2 cup of heavy cream, for a silky texture
• 1 small onion, finely chopped, to add a subtle sharpness
• 1 clove of garlic, minced, for a hint of pungency
• Salt, to enhance the flavors

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the cubed butternut squash with maple syrup and melted butter until evenly coated. Spread the squash on the prepared baking sheet in a single layer.
3. Roast the squash for 25-30 minutes, or until tender and caramelized, stirring halfway through for even cooking.
4. While the squash roasts, heat a medium pot over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, about 5 minutes.
5. Add the roasted squash, vegetable broth, and cinnamon to the pot. Bring to a simmer, then reduce heat and cook for 10 minutes to meld the flavors.
6. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches.
7. Stir in the heavy cream and season with salt to taste. Heat through for another 2-3 minutes, but do not boil.
8. Serve the soup hot, garnished with a drizzle of maple syrup or a sprinkle of cinnamon for an extra touch of warmth.

Delightfully creamy with a perfect balance of sweet and spicy, this soup is a fall favorite. For a festive twist, serve it in hollowed-out mini pumpkins at your next dinner party.

Conclusion

Zesty flavors await in these 12 Delicious Autumn Squash Soup Recipes, perfect for cozying up this season. Whether you’re craving something creamy, spicy, or sweet, there’s a bowl here with your name on it. Don’t forget to whip up your favorite, share your thoughts in the comments, and pin the love on Pinterest for fellow soup enthusiasts to discover. Happy cooking!