Squash Soup for Fall

Name: Squash Soup for Fall
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups butternut squash, peeled and cubed; 1 cup carrots, chopped; 1 onion, diced; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup coconut milk; 1 teaspoon ground ginger; Salt and pepper to taste; Olive oil for sautéing

Highlighted under: Seasonal & Festive

Enjoy the comforting flavors of fall with this delightful squash soup, perfect for chilly evenings.

Created by

Stella Cameron

Last updated on 2025-12-24T14:51:40.146Z

This squash soup is not only delicious but also packed with nutrients. It's a perfect way to warm up during the colder months.

        Why You'll Love This Recipe
        Rich and creamy texture that warms your soul
Bursting with seasonal flavors and spices
Quick to prepare and perfect for weeknight dinners

      

The Essence of Fall in a Bowl

As the leaves change color and the air turns crisp, nothing captures the essence of fall quite like a warm bowl of squash soup. The natural sweetness of butternut squash pairs beautifully with the earthiness of carrots, creating a harmonious blend of flavors. Each spoonful is not just a meal; it's a celebration of the season, bringing comfort and warmth to chilly evenings.

This soup is not only delicious but also embodies the spirit of autumn with its vibrant, golden hue. The addition of spices like ground ginger enhances the flavors, making it a perfect match for the season's festivities. Serve it as an appetizer during a fall gathering or as a nourishing main course for a cozy night in.

Health Benefits of Squash Soup

Butternut squash is a powerhouse of nutrients, rich in vitamins A and C, which are essential for maintaining healthy skin and boosting your immune system. Additionally, it's packed with dietary fiber, promoting digestive health and keeping you feeling full longer. This soup is a wholesome way to incorporate more vegetables into your diet while enjoying a comforting dish.

Coconut milk not only lends a creamy texture but also adds healthy fats that can benefit heart health. Together, the ingredients in this squash soup create a balanced meal that nourishes both body and soul, making it a great choice for anyone looking to eat healthier without sacrificing flavor.

Perfect Pairings

Pairing this squash soup with crusty whole-grain bread or a light salad elevates the meal, creating a satisfying dining experience. The bread can be used to soak up every last drop of this delectable soup, while a fresh salad adds a crunchy texture and a burst of freshness that complements the creamy soup perfectly.

For a more festive touch, consider topping the soup with roasted pumpkin seeds or a dollop of yogurt. These simple additions not only enhance the visual appeal but also provide an extra layer of flavor and nutrition, making your fall dinner truly special.

Ingredients

Main Ingredients

2 cups butternut squash, peeled and cubed
1 cup carrots, chopped
1 onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk
1 teaspoon ground ginger
Salt and pepper to taste
Olive oil for sautéing

Make sure all ingredients are fresh for the best flavor.

Instructions

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add the onion and garlic, sauté until softened, about 5 minutes.

Add the Squash and Carrots

Stir in the butternut squash and carrots, cooking for another 5-7 minutes until they start to soften.

Pour in the Broth

Add the vegetable broth and ground ginger. Bring to a boil, then reduce the heat and simmer for 20 minutes until the vegetables are tender.

Blend the Soup

Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches and blend until creamy.

Finish with Coconut Milk

Stir in the coconut milk, season with salt and pepper, and heat through before serving.

Serve hot, garnished with a drizzle of coconut milk or a sprinkle of herbs.

Storing and Reheating

This squash soup stores beautifully, making it ideal for meal prep or leftovers. Allow the soup to cool completely before transferring it to an airtight container. It can be refrigerated for up to four days or frozen for up to three months. When you're ready to enjoy it again, simply thaw in the refrigerator overnight if frozen, and reheat gently on the stove or in the microwave.

When reheating, you may want to add a splash more coconut milk or vegetable broth to restore its creamy consistency. Stir well to combine, and heat until warmed through, ensuring you don’t overcook it to maintain the rich flavors.

Customization Tips

Feel free to get creative with this squash soup! You can add other seasonal vegetables like sweet potatoes or parsnips for added depth. For those who enjoy a little heat, a pinch of cayenne pepper or a dash of red pepper flakes can elevate the flavor profile.

If you're looking for a protein boost, consider adding cooked lentils or chickpeas to the blend. This transforms the soup into a heartier meal while keeping it plant-based and nutritious. The versatility of this recipe allows you to tailor it to your taste preferences and dietary needs.

Questions About Recipes

→ Can I use frozen squash?

Yes, frozen squash works well. Just thaw it before cooking.

→ How can I make this soup spicier?

Add a pinch of cayenne pepper or red pepper flakes when sautéing the vegetables.

→ Can I store leftovers?

Absolutely! Store in an airtight container in the fridge for up to 3 days.

→ Is this soup vegan?

Yes, this recipe is fully vegan as it uses vegetable broth and coconut milk.