11 Delicious Autumn Squash Soup Recipes

Ready to cozy up with a bowl of warmth this autumn? As the leaves turn and the air chills, nothing beats the comfort of a hearty squash soup. From velvety butternut to spicy kabocha, we’ve rounded up 11 delicious recipes that celebrate the season’s best. Whether you’re craving something sweet, savory, or a bit of both, these soups promise to delight your taste buds. Let’s dive in!

Butternut Squash Soup with Coconut Milk

Remembering the first time I made butternut squash soup, the kitchen filled with a warmth that seemed to slow time itself. This version, with coconut milk, brings a creamy sweetness that feels like a gentle embrace on a chilly evening.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups)—I find the pre-cut kind saves time without sacrificing flavor.
• 1 tbsp extra virgin olive oil—my go-to for its fruity depth.
• 1 small onion, diced—yellow onions work best for their balance of sweetness and sharpness.
• 2 cloves garlic, minced—freshly minced garlic makes all the difference.
• 1 can (13.5 oz) coconut milk—full fat for that luxurious texture.
• 2 cups vegetable broth—homemade if you have it, but store-bought is fine.
• 1/2 tsp ground cinnamon—just a whisper to complement the squash.
• Salt to taste—I start with 1/4 tsp and adjust from there.

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash cubes with olive oil and a pinch of salt on a baking sheet. Roast for 25 minutes, or until the edges start to caramelize—this deepens the flavor.
2. While the squash roasts, heat a drizzle of olive oil in a large pot over medium heat. Add the diced onion, cooking until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Add the minced garlic to the pot, cooking for just 30 seconds until fragrant—garlic burns quickly, so keep an eye on it.
4. Pour in the vegetable broth and bring to a simmer. Add the roasted squash, coconut milk, and cinnamon. Let it simmer together for 10 minutes, allowing the flavors to meld.
5. Use an immersion blender to puree the soup until smooth. If you don’t have one, a regular blender works—just blend in batches and be careful with the hot liquid.
6. Season with salt to taste. Tip: Taste as you go, adding salt in small increments.

How the soup turns out is a silky, velvety texture with a sweet and savory balance that’s utterly comforting. Serve it with a drizzle of coconut milk and a sprinkle of cinnamon on top for an extra touch of warmth.

Roasted Acorn Squash Soup with Sage

As the leaves begin to turn and the air carries a crisp whisper of autumn, there’s nothing quite like the comfort of a warm, velvety soup to bring a sense of calm to the bustling season. Roasted acorn squash, with its natural sweetness and nutty undertones, becomes the heart of this dish, while sage adds a whisper of earthiness that feels like a gentle nod to the changing landscape outside.

Ingredients

• 2 medium acorn squashes, halved and seeded (their rugged skin hides the sweetest flesh)
• 3 tablespoons extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 large yellow onion, diced (it’s the quiet foundation of so many good soups)
• 2 cloves garlic, minced (because what’s a soup without garlic’s bold whisper?)
• 4 cups vegetable broth (homemade if you have it, but store-bought works in a pinch)
• 1 tablespoon fresh sage, finely chopped (dried sage can step in, but fresh is transformative)
• 1/2 teaspoon salt (to coax out all the flavors)
• 1/4 teaspoon black pepper (for just a hint of warmth)
• 1/2 cup heavy cream (for that luxurious finish)

Instructions

1. Preheat your oven to 400°F. This ensures the squash roasts evenly, developing a deep, caramelized flavor.
2. Brush the cut sides of the acorn squashes with 1 tablespoon of olive oil and place them cut-side down on a baking sheet. Roast for 35-40 minutes, until the flesh is fork-tender and the edges are golden. Tip: Roasting the squash cut-side down helps to steam the flesh, making it easier to scoop out later.
3. While the squash cools, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally to prevent burning.
4. Add the minced garlic and cook for another minute, until fragrant. This builds a flavor base that’s essential for the soup’s depth.
5. Scoop the roasted squash flesh into the pot, discarding the skins. Add the vegetable broth, sage, salt, and pepper. Bring to a simmer, then reduce the heat and let it cook for 15 minutes, allowing the flavors to meld.
6. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender. Tip: If using a blender, vent the lid to prevent pressure buildup and ensure a smooth puree.
7. Stir in the heavy cream and heat through for another 2 minutes. Tip: The cream adds richness, but for a lighter version, coconut milk is a delightful substitute.

Perfectly silky with a balance of sweet and savory, this soup is a hug in a bowl. Serve it with a drizzle of cream and a sprinkle of fresh sage for a touch of elegance, or alongside crusty bread for dipping into its velvety depths.

Spicy Pumpkin Squash Soup

Perhaps there’s no better way to welcome the crisp embrace of autumn than with a bowl of Spicy Pumpkin Squash Soup, a dish that marries the earthy sweetness of squash with a gentle kick of heat, creating a comforting warmth that lingers with every spoonful.

Ingredients

• 2 cups pumpkin puree (homemade or canned, but I swear by the depth of flavor in homemade)
• 1 cup butternut squash, cubed (the smaller the cubes, the quicker they soften)
• 1 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 small onion, diced (yellow onions are my go-to for their sweetness)
• 2 cloves garlic, minced (because what’s soup without garlic?)
• 1 tsp ground cumin (toasted and ground at home if you’re feeling fancy)
• 1/2 tsp cayenne pepper (adjust to tame or unleash the heat)
• 4 cups vegetable broth (low-sodium lets you control the seasoning)
• Salt to taste (I start with 1/2 tsp and adjust from there)
• 1/2 cup heavy cream (for that luxurious finish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
4. Add the cubed butternut squash and pumpkin puree, stirring to combine with the onions and garlic.
5. Sprinkle in the ground cumin and cayenne pepper, mixing well to coat the vegetables.
6. Pour in the vegetable broth, bringing the mixture to a boil, then reduce the heat to a simmer.
7. Cover and let simmer for 20 minutes, or until the squash is tender when pierced with a fork.
8. Remove from heat and blend the soup until smooth using an immersion blender (or in batches with a countertop blender).
9. Return the soup to the pot and stir in the heavy cream, warming through over low heat for 2 minutes.
10. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.

This soup boasts a velvety texture that’s both rich and light, with a flavor profile that’s subtly sweet with a warming spice. Try serving it with a drizzle of cream and a sprinkle of toasted pumpkin seeds for added crunch.

Creamy Kabocha Squash Soup

Yesterday, as the evening light faded, I found myself craving something warm and comforting, a dish that would wrap around me like a soft blanket. That’s when the idea of a creamy kabocha squash soup came to mind, its rich, velvety texture and sweet, nutty flavor promising solace.

Ingredients

• 1 medium kabocha squash (about 3 lbs), peeled, seeded, and cubed – I love how its deep orange flesh promises sweetness.
• 2 tbsp extra virgin olive oil – my kitchen staple for its fruity notes.
• 1 large yellow onion, diced – it’s the foundation of flavor here.
• 3 cloves garlic, minced – because what’s soup without garlic’s warmth?
• 4 cups vegetable broth – homemade if you have it, for that extra layer of love.
• 1 cup heavy cream – for that irresistible creaminess.
• 1 tsp ground cinnamon – a whisper of spice that elevates the squash.
• Salt and freshly ground black pepper – to season just right.

Instructions

1. Preheat your oven to 400°F (200°C). Toss the kabocha squash cubes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes until fork-tender and slightly caramelized.
2. While the squash roasts, heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add the diced onion, cooking until translucent, about 5 minutes.
3. Stir in the minced garlic, cooking for another minute until fragrant – this is where the magic starts.
4. Add the roasted squash to the pot, followed by the vegetable broth. Bring to a simmer, then reduce heat and let it cook gently for 10 minutes to meld the flavors.
5. Using an immersion blender, puree the soup until smooth. Tip: For an extra silky texture, strain the soup through a fine-mesh sieve.
6. Stir in the heavy cream and ground cinnamon, warming the soup through without boiling. Adjust seasoning with salt and pepper.
7. Serve hot. A drizzle of cream or a sprinkle of cinnamon on top makes it look as good as it tastes.

As you take the first spoonful, the soup’s velvety texture and the squash’s natural sweetness, balanced by the cream’s richness, will transport you. Try serving it with a slice of crusty bread for dipping, or for a festive touch, top with roasted pumpkin seeds.

Curried Butternut Squash Soup

Evening light filters through the kitchen window as I begin to peel the butternut squash, its vibrant orange hue a promise of the warmth it will bring to the table. This curried butternut squash soup, with its gentle spices and creamy texture, feels like a hug in a bowl, perfect for those moments when you need a little comfort.

Ingredients

• 1 large butternut squash (about 3 lbs), peeled and cubed—I find the pre-cut packages a time-saver on busy days.
• 2 tbsp extra virgin olive oil—my go-to for its fruity notes.
• 1 medium onion, diced—yellow onions are my preference for their sweetness.
• 2 cloves garlic, minced—freshly minced makes all the difference.
• 1 tbsp curry powder—I lean towards Madras for its depth.
• 4 cups vegetable broth—homemade if you have it, but store-bought works in a pinch.
• 1 cup coconut milk—full-fat for that luxurious creaminess.
• Salt to taste—I start with 1/2 tsp and adjust from there.

Instructions

1. Preheat your oven to 400°F. Toss the cubed butternut squash with 1 tbsp olive oil and spread on a baking sheet. Roast for 25 minutes, or until the edges are caramelized and the squash is tender.
2. While the squash roasts, heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Add the minced garlic and curry powder to the pot, stirring constantly for 1 minute to toast the spices—this unlocks their aroma.
4. Pour in the vegetable broth and bring to a simmer. Add the roasted squash, then reduce the heat to low. Let it simmer for 10 minutes to meld the flavors.
5. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a stand blender, but be careful with the hot liquid.
6. Stir in the coconut milk and salt, then heat through for another 2 minutes. Taste and adjust seasoning if needed.

Zesty and velvety, this soup carries the warmth of the curry and the sweetness of the squash in every spoonful. Serve it with a drizzle of coconut milk and a sprinkle of curry powder on top for an extra touch of elegance.

Autumn Harvest Squash Soup with Apples

Yellow leaves crunch underfoot as the air turns crisp, and nothing soothes the soul quite like a bowl of warm, spiced squash soup. This Autumn Harvest Squash Soup with Apples is a celebration of fall’s bounty, blending the sweetness of apples with the earthy depth of squash.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 large butternut squash, peeled and cubed (about 4 cups)
• 2 apples, peeled and diced (I love Honeycrisp for their sweetness)
• 1 medium onion, diced
• 4 cups vegetable broth (homemade if you have it)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt to taste (I start with 1/2 teaspoon and adjust)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion, stirring occasionally, until translucent, about 5 minutes.
3. Tip: Keep the heat medium to avoid browning the onions too quickly.
4. Add the cubed butternut squash and diced apples to the pot, stirring to combine with the onions.
5. Pour in the vegetable broth, ensuring the squash and apples are just covered. Bring to a boil.
6. Reduce heat to low, cover, and simmer until the squash is tender, about 20 minutes.
7. Tip: A fork should easily pierce the squash when it’s ready.
8. Stir in the cinnamon, nutmeg, and salt. Remove from heat and let cool slightly.
9. Using an immersion blender, puree the soup until smooth. For a silkier texture, strain through a fine mesh sieve.
10. Tip: If the soup is too thick, add a little more broth or water until desired consistency is reached.

Finished with a silky texture that hugs the spoon, this soup carries the warmth of cinnamon and the subtle sweetness of apples. Serve it with a dollop of crème fraîche and a sprinkle of toasted pumpkin seeds for a touch of elegance.

Roasted Garlic and Squash Soup

Perhaps there’s no better way to welcome the subtle shift of seasons than with a bowl of Roasted Garlic and Squash Soup, its warmth a gentle embrace against the early chill. This dish, with its deep, caramelized flavors, feels like a quiet moment of comfort, a reminder to slow down and savor.

Ingredients

• 2 medium butternut squashes, peeled and cubed (I find the pre-cut ones a lifesaver for busy days)
• 1 whole garlic bulb, top sliced off to expose cloves (roasting transforms its sharpness into something sweet and mellow)
• 4 cups vegetable broth (homemade lends a richer depth, but store-bought works in a pinch)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 tsp sea salt (I prefer the subtle crunch it adds)
• 1/2 tsp freshly ground black pepper (for a slight kick)
• 1/2 cup heavy cream (room temperature blends more smoothly)

Instructions

1. Preheat your oven to 400°F (200°C), allowing it to fully heat for even roasting.
2. Toss the cubed squash with 1 tbsp olive oil, half the salt, and pepper on a baking sheet, spreading them out so they roast, not steam.
3. Place the garlic bulb on a piece of foil, drizzle with the remaining olive oil, wrap tightly, and set it beside the squash on the baking sheet.
4. Roast for 25 minutes, then flip the squash pieces for even browning and roast another 20 minutes until fork-tender and caramelized at the edges.
5. Squeeze the roasted garlic cloves from their skins into a blender, add the roasted squash, vegetable broth, and remaining salt, blending until silky smooth.
6. Pour the mixture into a pot over medium heat, stir in the heavy cream, and warm through for about 5 minutes, avoiding a boil to keep the cream from curdling.

This soup’s velvety texture and the sweet, nutty flavors of the roasted squash and garlic make it a standout. Try serving it with a drizzle of chili oil for a contrast that elevates every spoonful.

Maple Glazed Squash Soup with Bacon

Evenings like these call for something that warms the soul, a dish that balances the sweetness of maple with the earthy tones of squash, all brought together with the smoky crunch of bacon. It’s a recipe that feels like a hug in a bowl, perfect for those moments when you need a little comfort.

Ingredients

• 2 cups butternut squash, cubed (I find the pre-cut ones save so much time)
• 4 strips of thick-cut bacon (because everything’s better with bacon)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1/4 cup pure maple syrup (the real deal, none of that imitation stuff)
• 1/2 tsp salt (just enough to enhance the flavors)
• 1/4 tsp black pepper (freshly ground, if you can)
• 2 cups chicken broth (homemade is best, but store-bought works in a pinch)
• 1/2 cup heavy cream (for that luxurious texture)

Instructions

1. Preheat your oven to 400°F. This ensures everything cooks evenly.
2. Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer for even roasting.
3. Roast the squash for 25 minutes, or until they’re fork-tender and slightly caramelized at the edges.
4. While the squash roasts, cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain, then crumble.
5. In a blender, combine the roasted squash, maple syrup, and chicken broth. Blend until smooth. Tip: For an extra silky texture, strain the soup through a fine-mesh sieve.
6. Pour the blended soup into a pot over low heat. Stir in the heavy cream and warm through, about 5 minutes. Avoid boiling to keep the cream from separating.
7. Serve the soup hot, garnished with the crumbled bacon. Tip: A drizzle of maple syrup on top adds a beautiful finish.

Mmm, the first spoonful is a revelation—creamy, with a hint of sweetness from the maple, and then the bacon adds a delightful crunch. Try serving it in hollowed-out small pumpkins for an autumnal centerpiece that’s sure to impress.

Thai-Inspired Squash Soup with Lemongrass

Lazing into the evening, the thought of a warm, aromatic bowl of Thai-inspired squash soup with lemongrass feels like a gentle embrace. It’s a dish that carries the whispers of distant markets and the comfort of home, blending the earthy sweetness of squash with the bright, citrusy notes of lemongrass.

Ingredients

• 1 tablespoon extra virgin olive oil (my kitchen staple for its fruity depth)
• 1 large butternut squash, peeled and cubed (about 4 cups, the sweetness is just perfect)
• 2 stalks lemongrass, bruised and chopped (the fragrance is instantly uplifting)
• 1 can (13.5 oz) coconut milk (full-fat for that creamy dreaminess)
• 2 cups vegetable broth (homemade if you have it, but store-bought works in a pinch)
• 1 tablespoon fresh ginger, grated (it adds a lovely warmth)
• 1 teaspoon turmeric powder (for that golden hue and subtle earthiness)
• Salt, to taste (I like to start with 1/2 teaspoon and adjust)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the cubed butternut squash and sauté, stirring occasionally, until the edges begin to soften, about 5 minutes.
3. Stir in the lemongrass and grated ginger, cooking for another minute until fragrant.
4. Pour in the coconut milk and vegetable broth, then sprinkle the turmeric powder and salt over the mixture.
5. Bring the soup to a gentle boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the squash is tender when pierced with a fork.
6. Remove the pot from heat and let it cool slightly. Fish out the lemongrass stalks.
7. Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches in a stand blender, being careful with the hot liquid.
8. Return the soup to the pot and warm over low heat if needed. Taste and adjust the seasoning.

Kindly ladle the soup into bowls, where its velvety texture and harmonious blend of flavors promise a soothing experience. For a playful twist, top with a drizzle of coconut milk and a sprinkle of crushed peanuts for crunch.

Velvety Squash Soup with Crème Fraîche

Perhaps there’s no better way to welcome the gentle embrace of autumn than with a bowl of this velvety squash soup, its warmth a quiet comfort against the crisp air outside. The crème fraîche swirls through like whispers of clouds at dusk, adding a touch of luxury to the humble squash.

Ingredients

• 2 tablespoons extra virgin olive oil (my kitchen staple for its fruity depth)
• 1 large butternut squash, peeled and cubed (about 4 cups, the sweetness is key)
• 1 medium onion, diced (I find yellow onions offer the perfect balance of sweetness and bite)
• 3 cups vegetable broth (homemade if you have it, for that extra layer of flavor)
• 1/2 cup crème fraîche (plus extra for serving, because why not indulge?)
• Salt to taste (I like to use sea salt for its clean, mineral quality)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute. This ensures the onions will sauté perfectly without burning.
2. Add the diced onion to the pot, stirring occasionally until translucent, about 5 minutes. A pinch of salt here helps draw out the moisture and sweetness.
3. Introduce the cubed butternut squash to the pot, stirring to coat with the oil and onions. Cook for 2 minutes to slightly soften the edges.
4. Pour in the vegetable broth, bringing the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 20 minutes, or until the squash is fork-tender.
5. Carefully blend the soup until smooth using an immersion blender. For a silkier texture, pass the soup through a fine-mesh sieve.
6. Stir in the crème fraîche until fully incorporated, then season with salt to taste. Heat gently for another 2 minutes to warm through.

Silky and rich, this soup carries the essence of butternut squash in every spoonful, elevated by the tangy crème fraîche. Serve it with a drizzle of olive oil and a dollop of crème fraîche on top for a visually stunning and deliciously creamy finish.

Smoky Squash Soup with Chipotle Peppers

Zenith moments in the kitchen often come from the simplest dishes, where each ingredient tells a story. This smoky squash soup, with its whisper of chipotle peppers, is one such dish—a warm embrace on a chilly evening.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 large butternut squash, peeled and cubed (about 4 cups)
• 1 medium onion, diced (I find yellow onions sweeter here)
• 2 cloves garlic, minced (fresh is best, it really makes a difference)
• 1-2 chipotle peppers in adobo sauce, minced (start with one if you’re sensitive to heat)
• 4 cups vegetable broth (homemade gives the deepest flavor)
• 1 teaspoon ground cumin (toasted and ground yourself if possible)
• Salt, to taste (I like to use sea salt for its clean taste)
• 1/2 cup heavy cream (room temperature blends more smoothly)
• Fresh cilantro, for garnish (a handful, roughly chopped)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant—don’t let it brown.
4. Add the cubed butternut squash, minced chipotle peppers, and cumin. Stir to coat the squash in the spices.
5. Pour in the vegetable broth, bring to a boil, then reduce heat to simmer. Cover and cook until the squash is tender, about 20 minutes.
6. Remove from heat and blend the soup until smooth using an immersion blender. For a silkier texture, strain through a fine-mesh sieve.
7. Return the soup to the pot, stir in the heavy cream, and warm through over low heat. Season with salt as needed.
8. Ladle into bowls and garnish with fresh cilantro before serving.

Each spoonful of this soup is a velvety journey, with the smokiness of the chipotle playing off the sweetness of the squash. Try serving it with a dollop of sour cream and a sprinkle of smoked paprika for an extra layer of flavor.

Conclusion

Savory, sweet, and everything in between, these 11 autumn squash soup recipes are your ticket to cozy, flavorful meals this season. Whether you’re a seasoned chef or a kitchen newbie, 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 spread the warmth by pinning this roundup on Pinterest. Happy cooking!