Autumn Squash Soup

4.60 from 5 votes

This Autumn Squash Soup is the perfect bowl of cozy on cooler weather days. Combining butternut squash, carrots, apples, canned pumpkin, and lots of spices makes this soup a new favorite. Think butternut squash soup with hints of apple, pumpkin, and a little bit of heat for good luck!

Course Main Dish, Soup

Cuisine American

Keyword Autumn Squash Soup

Prep Time 35

Cook Time 15

Total Time 50

Servings servings

Calories 291kcal

Author Sue Ringsdorf

Ingredients

For the squash:

1 large butternut squash (about 8 cups chopped) - chopped
1 medium yellow onion - chopped
3 large carrots - chopped
3 Tablespoons olive oil
kosher salt and freshly ground black pepper - to taste

For the apples:

2 medium apples - peeled and chopped
3 cloves garlic - minced

Other:

2½ - 3 cups broth - vegetable or chicken
15 oz. pumpkin puree
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon curry powder - optional
1/4 teaspoon cayenne pepper - for heat (optional)
2 Tablespoons brown sugar
½ cup heavy cream
roasted pepitas and crusty bread - to serve

Instructions

Roast the veggies. Spread the chopped veggies (the butternut squash, carrots, and onions) on two baking sheets lined with parchment paper. Drizzle with olive oil, and add salt and pepper to taste. Then roast in a preheated 425 degree oven (on two racks(, rotating pans as needed. They are done when they are fork tender.
1 large butternut squash (about 8 cups chopped), 3 large carrots, 1 medium yellow onion, 3 Tablespoons olive oil, kosher salt and freshly ground black pepper
Cook the apples and garlic. Place the chopped apples and garlic in a stock pot, along with about two tablespoons of water. Cook for about 10 minutes, or until the apples are soft.
2 medium apples, 3 cloves garlic
Puree. Place the roasted veggies and the cooked apples and garlic in a blender. Add about 1/2 cup of broth and blend until pureed. You’ll need to do this in two batches.
Add ingredients to stock pot. Pour the blended mixture into the stock pot. Add the remaining broth, pumpkin puree, brown sugar, heavy cream, and seasonings (cinnamon, ginger, curry powder, and cayenne).
2½ - 3 cups broth, 15 oz. pumpkin puree, 2 Tablespoons brown sugar, ½ cup heavy cream, 1 teaspoon cinnamon, 1 teaspoon ground ginger, 1 teaspoon curry powder, 1/4 teaspoon cayenne pepper
Cook. Cook the soup on medium heat until heated through. You’ll need to stir frequently to avoid the sputtering all over the place. (Pureed soup can make a mess of things quickly!) This will take about 10-15 minutes.
Serve. Serve the soup with some roasted pumpkin seeds and some crusty bread, if desired.
roasted pepitas and crusty bread

Notes

Expert Tips

Roast the veggies. Some recipes boil the veggies instead of roasting them. If you take the extra step of roasting them with olive oil, salt, and pepper – you’ll notice the depth of flavor. It’s so good this way!
Use a blender to puree. You could try using a food processor or an immersion blender to puree the soup, but it won’t get as smooth. I recommend using a blender instead.
Blend in batches. Don’t try to stuff everything in one batch when blending. You’ll need to do it in two.
Warm up slowly. Pureed soups can be difficult to warm up on the stove (because they sputter!). So make sure you do it slowly and stir often!
Taste test and adjust. When adding in the sugar and seasonings, taste as you go. Then you’ll know if you want to add more sweet or spicy. All of the seasonings together add a really nice flavor!

Nutrition