Nothing beats a comforting, cozy bowl of soup on a Fall day. This Creamy Autumn Squash Soup is prepared with roasted seasonal squash, sweet apples, and fragrant sage, then blended into the silkiest, creamiest soup that is sure to wipe away those cold weather blues.
Fall is indeed the season of squash. Those beautiful hues of orange and yellow are what autumn dreams are made of.
For this creamy autumn squash soup, you can use any seasonal squash (butternut, acorn, Hubbard, or kabocha work best). Roasting the squash first adds a nice nutty flavor, while the apples add a bit of sweetness.
What type of squash is best for soup?
There are so many varieties of autumn/winter squash. Below are just some of the most common ones found at farmers' markets and grocery stores.
For this creamy autumn soup, choose a heartier squash such as butternut, acorn Hubbard, or kabocha.
- Butternut squash: Butternut squash is known for its sweet, nutty flavor and smooth, pale orange skin. It's commonly used in soups, stews, and as a side dish when roasted.
- Acorn squash: Acorn squash is small and round with dark green or orange skin. Its flavor is mildly sweet, and it's often roasted or stuffed.
- Spaghetti squash: Spaghetti squash, when cooked, has flesh that resembles spaghetti strands. It's a low-carb alternative to pasta and is typically baked or roasted.
- Delicata squash: Delicata squash is small and oblong with cream-colored skin and green stripes. It has a sweet, nutty flavor and is often roasted with the skin on.
- Hubbard squash: Hubbard squash comes in various colors, including blue, green, and orange. It has a dense, sweet flesh and is great for making pies, soups, or casseroles.
- Kabocha squash: Kabocha, also known as Japanese pumpkin, has a sweet, nutty flavor and a dense, dry flesh. It's often used in Japanese cuisine and can be roasted or used in stews and curries.
- Sugar pumpkin: These smaller pumpkins are ideal for making pumpkin puree for pies and other baked goods. They have a sweet, tender flesh.
Here is what you need to make the creamiest fall squash soup.
- Squash- look for butternut, acorn, Hubbard or kabocha varieties.
- Olive oil
- Apples- any apple will do. I use honey crisp for a sweeter taste.
- Nutmeg- freshly grated
- Chicken stock- can use vegetable broth
- Heavy cream- or half and half
- Salt and pepper
See the recipe card for the full list of ingredients.
You will need a large baking sheet to roast the squash and a large pot to prepare the soup. To achieve the creamiest soup, a high-powered blender or immersion blender is highly recommended.
Step by step
Below is a quick visual on how to make the best fall squash soup. Full instructions are located on the recipe card.
Preheat the oven to 425°F. Place the squash skin side down on a large baking sheet. Drizzle with oil, salt and pepper.
Roast until fork tender, about 50 minutes. Set aside to cool slightly.
In a large pot over medium heat, add the butter. When it sizzles, add the onions, apples, sage and nutmeg.
Sautee the vegetables, stirring occasionally until soft and tender (about 7 minutes).
When the squash is done roasting, place the flesh into the pot with the onions and apple. Add the stock, and bring to a boil over high heat.
Reduce heat to medium-low, and simmer, (covered) for about 15 minutes. Turn off the heat and allow to cool slightly.
In batches, add the soup to a blender and puree until smooth. Bring the soup back to the pot, and add the cream. Bring to a simmer, and cook until heated through. Season with additional salt and pepper to taste.
Blender safety tips for soup
To avoid this messy kitchen mishap, and by mishap, I mean exploding soup all over, follow these simple steps.
- Allow the soup to cool slightly for before blending.
- Remove the center cap from the lid of your blender. Fill the blender halfway, then using a towel, place it over the top of the blender and puree until smooth.
- Place the blended soup into a large bowl, then repeat with the remaining soup.
What to serve with autumn squash soup
Garnishes are optional but will take this soup to the next level. Try some of my favorites.
- Top with toasted pumpkin seeds.
- Drizzle with heavy cream, half and half, or add a dollop of crème fraiche.
- Add a drizzle of olive oil or flavored nut oil such as walnut or pistachio.
- Fry up some fresh sage leaves in a little olive oil, and crumble the crispy sage on top.
- Grate a little nutmeg over the top.
- Top with crumbled cooked bacon.
- Garnish with toasted breadcrumbs, croutons, or other toasted bread.
- Serve with savory scones, fluffy cheddar sage biscuits, or a light salad.
Cooked squash soup can be stored in the fridge for 4-5 days in an airtight container.
To freeze the soup, add it to an air-tight container or portion into freezer-safe plastic bags, then store it in the freezer for up to 3 months. To reheat, thaw overnight and reheat on the stove until heated through.
To achieve the creamiest soup, you will need to peel the squash. However roasting the squash first makes the squash easy to remove from the skin.
Here are a few tips to ensure a creamy soup. First, make sure your vegetables are tender before pureeing them. They should be easily pierced with a fork. Second, make sure you are using a high-powered blender (such as a Vitamix) to achieve a smooth consistency. Using an immersion blender will produce a less creamy soup, but still will yield a thick pureed soup.
Looking for what to serve with autumn soup? Try these:
🍳Did you make this recipe? I would love to hear about it! Please leave a recipe rating with comment right below the recipe card. If you snapped a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
Creamy Autumn Squash Soup
- large pot
- baking sheet
- blender or immersion blender
For the Roasted Squash
- 4 lbs autumn squash (about 2 medium), halved and seeded butternut, acorn, Hubbard, Kobacha
- 2 tablespoon olive oil
- 1 tsp Kosher salt or fine sea salt
- ½ tsp fresh ground pepper
For the Soup
- 1 tablespoon unsalted butter
- 1 apple, coarsely chopped any variety, I use honey-crisp
- 1 medium onion; coarsely chopped
- 8-10 fresh sage leaves
- ¼ teaspoon ground or grated nutmeg
- ½ teaspoon Kosher or fine sea salt
- ¼ teaspoon freshly ground pepper
- roasted squash see above
- 4 cups chicken stock/broth, plus more if needed can use vegetable stock
- ¼ cup heavy cream (or half n half)
- salt and pepper to taste
To Roast the Squash
- Heat the oven to 425°F.
- Line a baking sheet with foil. Place the squash cut side up and rub with olive oil. Season with salt and pepper. Roast for 50 minutes until browned and tender. Set aside to cool. When cooled, remove the flesh from the skin. Set aside until ready to add to the soup.4 lbs autumn squash (about 2 medium), halved and seeded, 2 tablespoon olive oil, 1 teaspoon Kosher salt or fine sea salt, ½ teaspoon fresh ground pepper
For the Soup
- In a large pot over medium heat, melt the butter until sizzling. Add the onion, apple, sage, salt and pepper. Sauté, stirring occasionally until soft (about 7 minutes).1 tablespoon unsalted butter, 1 apple, coarsely chopped, 1 medium onion; coarsely chopped, 8-10 fresh sage leaves, ¼ teaspoon ground or grated nutmeg, ½ teaspoon Kosher or fine sea salt, ¼ teaspoon freshly ground pepper
- Place the roasted squash into the pot with the onions and apple. Add the stock/broth, and bring to a boil over high heat. When it reaches a boil, reduce the heat to medium-low and simmer (covered) for about 15 minutes. Remove the pot from the heat and stir in the cream.4 cups chicken stock/broth, plus more if needed, ¼ cup heavy cream (or half n half)
- Allow the soup to cool slightly. Add to a high-powered blender in batches and puree until smooth, or use an immersion blender to puree right in the pot. If too thick, add a little stock/broth until it reaches your desired consistency.
- Bring the blended soup back to the pot to heat through. Season to taste with additional salt and pepper. Serve hot.salt and pepper to taste