Homemade Autumn Squash Soup
This Homemade Autumn Squash Soup is a creamy, velvety fall soup made with roasted butternut and acorn squash, warm spices, and a touch of cream or coconut milk. Perfect for cozy dinners, this easy squash soup recipe is rich, comforting, and packed with seasonal flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the soup base:
- 3 cups butternut squash, peeled and cubed
- 2 cups acorn squash, peeled and cubed
- 2 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 carrot, chopped
- 4 cups vegetable broth
For seasoning and creaminess:
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ cup heavy cream or coconut milk
- 1 tbsp maple syrup (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss butternut and acorn squash with olive oil, salt, and pepper. Spread evenly and roast for 25–30 minutes until tender and caramelized.
- In a large pot, heat a drizzle of olive oil over medium heat. Add onion and carrot, cooking until softened (about 5–7 minutes).
- Stir in garlic and cook for 1 minute until fragrant.
- Add roasted squash and pour in vegetable broth. Bring to a gentle simmer.
- Blend the soup using an immersion blender (or in batches in a regular blender) until smooth and creamy.
- Stir in cream or coconut milk along with cinnamon, nutmeg, and ginger.
- Taste and adjust seasoning. Add maple syrup if desired for a hint of sweetness.
- Simmer for 5 more minutes, then serve warm.
Notes
Roasting the squash enhances natural sweetness and depth of flavor.For extra smooth texture, blend thoroughly until silky.Coconut milk adds a subtle richness and keeps the soup dairy-free.Add a splash of lemon juice at the end to brighten flavors.
Find it online: https://cookibly.com/homemade-autumn-squash-soup/
