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Cozy Autumn Squash Soup Recipe

autumn squash soup - featured image

A creamy, flavorful soup made with roasted squash and warm spices, perfect for chilly fall evenings.

Ingredients

Scale
  • 4 cups butternut squash, peeled, seeded, and cubed
  • 1 cup carrots, peeled and chopped
  • 1 medium onion, roughly chopped
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup coconut milk
  • Olive oil
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • Optional garnishes: toasted pumpkin seeds, cream drizzle, fresh parsley, crusty bread

Instructions

  1. Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
  2. Peel, seed, and cube the squash. Chop the carrots into similar-sized pieces. Arrange them on the sheet pan and drizzle with olive oil. Sprinkle with a pinch of salt and pepper, then toss to coat.
  3. Roast the veggies in the oven for 25-30 minutes, or until tender and lightly caramelized.
  4. In a large soup pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant (about 5 minutes).
  5. Add the roasted veggies to the pot, followed by the broth, cinnamon, and nutmeg. Bring everything to a gentle simmer.
  6. Carefully transfer the mixture to a blender or use an immersion blender directly in the pot. Blend until smooth and creamy. Add more broth if needed to adjust consistency.
  7. Stir in the coconut milk and let the soup warm through for 5 minutes. Taste and adjust seasoning with salt and pepper.
  8. Ladle the soup into bowls and garnish with your favorite toppings such as toasted pumpkin seeds, cream drizzle, or fresh parsley.

Notes

Roasting the squash and carrots adds depth and sweetness to the soup. Customize the consistency by adding more broth for a thinner soup or blending less for a thicker texture. Soup tastes even better the next day.

Nutrition

Keywords: squash soup, autumn soup, fall comfort food, healthy soup, creamy soup, butternut squash recipe