Autumn Squash Soup

This autumn squash soup brings together the classic flavors of the season in one warm and comforting bowl. It features butternut squash and pumpkin, balanced with a little sweetness from apple cider and a blend of gentle spices. The result is a smooth, satisfying soup that is very straightforward to prepare.

From start to finish, this recipe takes about an hour, with most of that time spent simmering on the stove. It’s a great choice for a simple weeknight dinner or a cozy weekend lunch. Making a big batch is easy, and the flavors get even better the next day.

Why will you love Autumn Squash Soup?

Sautéing the vegetables first develops a deep, foundational flavor that you can’t get from just boiling them.

Simmering the squash until it’s very tender is the key to achieving a silky-smooth texture after blending.

Adding coconut milk at the end of cooking preserves its creamy texture and flavor, giving the soup a rich finish.

Autumn Squash Soup Ingredients

• Butternut Squash: To save time, look for pre-cut butternut squash in the produce section of your grocery store. If starting with a whole squash, choose one that feels heavy for its size.

• Apple Cider: Unfiltered apple cider adds a nice tangy depth, but regular apple juice works well as a substitute.

• Coconut Milk: Canned, full-fat coconut milk will give you the creamiest result. Light coconut milk can be used, but the soup will be less rich. Heavy cream is a good dairy alternative.

• Pumpkin Purée: Be sure to use 100% pure pumpkin purée, not pumpkin pie filling, which contains added sugar and spices.

• Spices: The amount of curry and cayenne can be adjusted to your taste. Start with the suggested amount and add more after blending if you prefer more warmth.

Exact quantities are in the recipe card below.

How to Make Autumn Squash Soup

Step 1: Sauté the Vegetables

In a large pot, cook the diced butternut squash, carrots, and onion in butter over medium heat. Stir occasionally for about 10 minutes. This step softens the vegetables and starts building a flavorful base for the soup.

Step 2: Bloom Spices and Add Liquids

Stir in the brown sugar and all the spices, cooking for another minute until they smell fragrant. Then, pour in the pumpkin purée, apple cider, and vegetable broth. Mix everything together well.

Step 3: Simmer Until Tender

Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover the pot and cook for 20 to 25 minutes, or until the squash is fork-tender. This long simmer allows all the flavors to meld together.

Step 4: Blend and Finish

Once the squash is tender, remove the pot from the heat and stir in the coconut milk. Use an immersion blender to purée the soup until smooth. If using a countertop blender, work in batches for safety. Finally, taste and adjust seasoning before serving.

What to Serve with Autumn Squash Soup

This soup is hearty on its own, but a piece of crusty bread or a simple green salad makes it a more complete meal.

Helpful Tricks for Autumn Squash Soup

For a richer soup, you can substitute the coconut milk with heavy cream.

If the soup is too thick for your liking, you can thin it with a little more vegetable broth or water until it reaches your desired consistency.

For safety when using a standard blender, never fill it more than halfway with hot liquid. Vent the lid to allow steam to escape and cover it with a kitchen towel to prevent splatters.

Garnish with toasted pumpkin seeds, a swirl of extra coconut milk, or freshly chopped herbs like parsley or chives.

How to Store and Freeze Autumn Squash Soup

Store leftover soup in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 3 months. Reheat gently on the stovetop over medium-low heat until warmed through.

Autumn Squash Soup Recipe FAQs

Can I use a different kind of squash?

Yes, you can substitute other winter squashes like kabocha or acorn squash. Keep in mind that the flavor profile and color of the soup may change slightly.

How can I make this soup vegan?

This recipe is easily made vegan. Simply use olive oil or a plant-based butter instead of dairy butter at the beginning of the recipe.

My soup isn’t as smooth as I’d like. What can I do?

For the smoothest possible texture, use a high-powered traditional blender. If you’ve already blended it, you can strain the soup through a fine-mesh sieve to remove any remaining fibrous bits.

Autumn Squash Soup

A creamy blend of butternut squash, pumpkin, and warm spices, simmered with apple cider and finished with coconut milk.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Soup

Cuisine American

Servings 6 servings

Ingredients

  

• 3 tablespoons butter or olive oil, 45g
• 7 cups peeled and diced butternut squash from 1 medium squash, about 1kg
• 3 medium carrots diced, about 1 cup / 130g
• 1 medium onion diced, about 1 cup / 150g
• 1 tablespoon brown sugar or maple syrup 15ml
• 1/2 teaspoon salt plus more to taste, 2.5g
• 1/4 teaspoon curry powder
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper optional
• 1/2 cup pumpkin purée 120g
• 1 cup apple cider or apple juice 240ml
• 3 cups vegetable broth 720ml
• 1/2 cup full-fat coconut milk from a can, 120ml

Instructions

 

• Melt the butter in a large pot or Dutch oven over medium heat. Add the diced butternut squash, carrots, and onion. Cook, stirring occasionally, for about 10 minutes until the vegetables begin to soften.
• Add the brown sugar, salt, curry powder, nutmeg, cinnamon, and optional cayenne pepper to the pot. Stir continuously for 1 minute until the spices are fragrant.
• Pour in the pumpkin purée, apple cider, and vegetable broth. Stir everything together until well combined.
• Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 20-25 minutes. The soup is ready for the next step when the squash is very tender and mashes easily with a fork.
• Remove the pot from the heat and stir in the coconut milk.
• Use an immersion blender to purée the soup directly in the pot until it is completely smooth. Alternatively, let the soup cool slightly and blend in batches in a traditional blender. Only fill the blender halfway and cover the lid with a towel to be safe.
• Taste the soup and add more salt if needed. Serve warm.

Notes

For a richer soup, you can substitute the coconut milk with heavy cream.

If the soup is too thick for your liking, you can thin it with a little more vegetable broth or water until it reaches your desired consistency.

For safety when using a standard blender, never fill it more than halfway with hot liquid. Vent the lid to allow steam to escape and cover it with a kitchen towel to prevent splatters.

Garnish with toasted pumpkin seeds, a swirl of extra coconut milk, or freshly chopped herbs like parsley or chives.

Keyword autumn squash soup, fall, soup, squash, vegetarian