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 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1/2 teaspoon ground cinnamon; 1/4 teaspoon nutmeg; Salt and pepper to taste; 1 tablespoon olive oil; 1/2 cup heavy cream (optional)

Highlighted under: Seasonal & Festive

Warm up this season with a comforting bowl of squash soup, perfect for chilly autumn days.

Created by

Stella Cameron

Last updated on 2025-12-24T17:33:36.026Z

This squash soup is a delightful blend of flavors that captures the essence of fall. Made with fresh squash and a hint of spice, it's not just a meal but a warm hug in a bowl.

        Why You'll Love This Recipe
        Creamy consistency that's perfectly soothing
Rich, savory flavors with a hint of sweetness
Quick to prepare, making it a weeknight favorite

      

The Benefits of Squash

Squash is a powerhouse of nutrients, making it an excellent choice for a wholesome soup. Rich in vitamins A and C, it supports immune function and promotes healthy skin. Butternut squash, in particular, is packed with antioxidants that help fight inflammation and protect against chronic diseases. Including squash in your diet can contribute to overall well-being, especially during the fall season when it’s in abundance.

Moreover, squash is high in fiber, which aids digestion and promotes a feeling of fullness. This makes squash soup not only comforting but also a smart choice for those looking to maintain a healthy weight. Enjoying a bowl of this delicious soup can be a satisfying way to incorporate more vegetables into your meals.

Perfect Pairings

Squash soup pairs beautifully with a variety of accompaniments. A slice of crusty bread or a warm baguette is perfect for dipping, allowing you to savor every last drop of the creamy goodness. If you're looking for a heartier meal, consider adding a simple green salad topped with nuts and cranberries for a delightful contrast of flavors and textures.

For a touch of elegance, serve the soup with a sprinkle of roasted pumpkin seeds or a drizzle of balsamic reduction. These additions not only enhance the visual appeal of your dish but also introduce additional layers of flavor that beautifully complement the sweetness of the squash.

Storage and Reheating Tips

If you have leftovers, you'll be pleased to know that squash soup stores well. Allow it to cool completely before transferring it to an airtight container. The soup can be refrigerated for up to five days or frozen for longer storage. Just make sure to label your containers with the date for easy reference.

When you're ready to enjoy your soup again, simply reheat it on the stovetop over medium heat, stirring occasionally until warmed through. If the soup has thickened during storage, you can add a splash of vegetable broth or water to reach your desired consistency. This soup is as delicious the second time around as it is freshly made!

Ingredients

Main Ingredients

2 cups butternut squash, peeled and cubed
1 cup onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
Salt and pepper to taste
1 tablespoon olive oil
1/2 cup heavy cream (optional)

Gather all your ingredients to start making this delicious soup!

Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.

Cook the Squash

Add the cubed butternut squash, vegetable broth, cinnamon, and nutmeg to the pot. Season with salt and pepper. Bring to a boil, then reduce heat and let it simmer for about 20 minutes, or until the squash is tender.

Blend the Soup

Using an immersion blender, puree the soup until smooth. If you prefer, transfer the soup in batches to a blender. If using, stir in the heavy cream for added richness.

Serve

Serve hot, garnished with a sprinkle of cinnamon or a drizzle of cream if desired.

Enjoy your warm bowl of fall flavors!

Nutritional Information

This squash soup is not only delicious but also nutritious! A single serving typically contains fewer than 200 calories, making it a light and satisfying option for lunch or dinner. The healthy fats from the olive oil and optional heavy cream provide essential fatty acids, while the natural sugars from the squash offer a subtle sweetness without added sugars.

With a balanced profile of carbohydrates, proteins, and healthy fats, this soup serves as a great meal for anyone looking to eat healthily without sacrificing flavor. It's also gluten-free, making it suitable for a variety of dietary needs.

Frequently Asked Questions

Can I use other types of squash for this recipe? Absolutely! While butternut squash is recommended for its creamy texture and sweetness, you can experiment with acorn or pumpkin as alternatives. Each type of squash will bring its unique flavor profile to the soup, creating subtle variations that keep things interesting.

Is this soup vegan-friendly? Yes, by simply omitting the heavy cream or substituting it with a plant-based cream, you can easily make this squash soup vegan. The base is already dairy-free, and the rich flavors will still shine through without the cream.

Questions About Recipes

→ Can I use frozen squash?

Yes, frozen squash can be used; just ensure it's thawed before cooking.

→ Is this soup vegan?

You can make this soup vegan by omitting the heavy cream or using a plant-based cream alternative.

→ How long does the soup last in the fridge?

The soup can be stored in the fridge for up to 4 days in an airtight container.

→ Can I freeze this soup?

Yes, this soup freezes well. Just cool it completely before transferring it to freezer-safe containers.