Creamy Autumn Squash Soup – This Creamy Autumn Squash Soup is like a warm hug in a bowl. It’s got everything you love about fall—sweet roasted butternut squash, a touch of pumpkin, cozy spices, and just the right amount of creaminess. It’s the kind of soup that’s perfect for chilly evenings or when you want something a little more special. Plus, it’s surprisingly easy to make, and let’s be honest, who doesn’t love a good squash soup when the leaves start to fall?
The first time I made this, I was just craving something that screamed “fall.” You know how it is—cool weather, cozy sweater, and something warm simmering on the stove. My husband? He loves soups that have a bit of sweetness to them, and this one did not disappoint. The house smelled like roasted squash and cinnamon, and my kiddo kept sneaking into the kitchen asking when it would be ready (I couldn’t blame them!). When we finally sat down, it was one of those meals where no one talks because they’re too busy enjoying it. That’s when you know you’ve got a winner!
What makes this Creamy Autumn Squash Soup truly special?
What’s not to love about this soup? It’s packed with flavor—sweet roasted squash, a little pumpkin, and a kick of spices like cinnamon and curry that make every bite feel warm and cozy. The cream cheese and heavy cream make it super creamy, but not too heavy. Plus, it’s one of those soups that tastes even better the next day, so leftovers are a bonus! Whether you’re making it for a crowd or just for yourself, it’s the kind of recipe that makes you feel like you’ve got a bowl of fall in your hands.
What You Need To Make This Creamy Autumn Squash Soup Recipe?
Butternut Squash: Roasting the squash is key here. It brings out the natural sweetness and gives the soup that deep, caramelized flavor. Just make sure to cut the squash into even cubes so they roast evenly.
Apple Juice or Apple Cider: This is where the subtle sweetness comes from. It pairs beautifully with the squash and spices, giving the soup that fall flavor. Just make sure you’re not using apple cider vinegar—you want the juice or regular apple cider!
Pumpkin Puree: You’ll want to use 100% pumpkin puree, not the pumpkin pie mix. The puree adds that creamy, smooth texture and gives the soup a little extra fall flair.
Cream Cheese: This adds a rich creaminess that you don’t often see in squash soups. It might look a little clumpy at first, but don’t worry—it all smooths out once blended.
Spices: The combination of cinnamon, nutmeg, curry powder, coriander, and turmeric is what takes this soup to the next level. It’s a little sweet, a little warm, and perfectly balanced.
Steps To Make Creamy Autumn Squash Soup:
First, preheat your oven to 425°F. If you want to make cleanup easier, go ahead and line a baking sheet with some parchment paper.
Toss your butternut squash cubes onto the baking sheet, drizzle with the honey and melted butter, then sprinkle a pinch of salt and cinnamon over the top. Mix it all up right on the sheet to coat everything. Spread the squash out in a single layer and pop it in the oven. Let it roast for about 25 minutes, or until it’s nice and caramelized.
While that’s roasting, grab a large soup pot or Dutch oven and heat up the olive oil over medium heat. Once it’s warm, toss in your diced onions and sauté them for about 5 minutes until they’re soft and starting to get a little golden.
Next, add the chopped carrots, minced garlic, and ginger to the pot. Stir it all together and let it cook for another minute or two until your kitchen smells amazing.
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By now, your butternut squash should be ready. Add it to the pot along with the vegetable broth, apple juice (or cider), lemon juice, honey, and all the spices. Bring everything to a boil, then reduce the heat to medium-low and let it simmer for about 10 minutes, or until the carrots are tender.
Once the carrots are soft, stir in the pumpkin puree, cream cheese, and brown sugar. Don’t worry if the cream cheese looks a little lumpy—it’ll smooth out later when we blend everything.
Let the soup cool for a few minutes before blending. You’ll want to work in batches, so carefully transfer the soup to a blender and puree it until it’s smooth and creamy.
After blending, stir in the heavy cream and give it a taste. Add a little salt and pepper if needed.
Now, it’s time to serve! Ladle the soup into bowls and top with pepitas, a drizzle of cream, and a sprinkle of paprika for some extra flair. Enjoy!
Tip:
Here’s a little trick to take this soup to the next level: roast the squash a day ahead. Sounds simple, right? Roasting it ahead of time deepens the flavors even more and saves you some time when you’re ready to make the soup. Just store the roasted squash in an airtight container in the fridge, and when you’re ready to make the soup, toss it in. Also, when blending the soup, don’t fill the blender all the way—it can get messy if the soup is too hot and the blender’s too full! Work in smaller batches, and if you want an extra-smooth texture, strain the soup after blending. Oh, and if you love a little extra crunch, sprinkle roasted pepitas or croutons on top!
Frequently Asked Questions:
Can I freeze this soup?
Absolutely! This soup freezes really well. Just let it cool completely and store it in an airtight container or freezer-safe bag. It’ll keep in the freezer for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and reheat on the stove. You might need to add a little broth or cream to thin it out as it heats.
Can I use something other than butternut squash?
Totally! If you don’t have butternut squash on hand, you can swap it for acorn squash or even sweet potatoes. They’ll give a slightly different flavor, but the soup will still be delicious and comforting.
How do I make this soup less sweet?
If you’re not into sweet soups, no problem! Just skip the brown sugar and honey when you make the soup. You can also use vegetable broth instead of apple juice for a more savory flavor. The spices will still give it that warm, fall vibe without being too sweet.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Creamy Autumn Squash Soup
Ingredients
For the roasted butternut squash:
- 1 large butternut squash peeled, seeded, and cut into cubes (about 6 c or 2 pounds)
- 2 tablespoons honey
- 2 tablespoons melted unsalted butter
- A pinch of salt and cinnamon
For the soup:
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 large carrots chopped into thin rounds or diced
- 3 cloves garlic minced
- 1 tablespoon minced ginger
- 4 c vegetable broth
- 2 c apple juice or apple cider just make sure it’s not apple cider vinegar!
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/8 teaspoon ground turmeric
- 1 15-ounce can 100% pumpkin puree (not the pumpkin pie mix)
- 4 ounces room temperature cream cheese
- 1/4 c packed brown sugar
- 1/2 c heavy cream
- Garnish: pepitas, a drizzle of cream, and a sprinkle of paprika
Instructions
- Note: This soup has a nice sweetness, just like the one from Panera (which I love!). But if you prefer a more savory vibe, you can skip the extra brown sugar and honey.
- First, preheat your oven to 425°F. If you want to make cleanup easier, line a rimmed baking sheet with parchment paper.
- Spread out the butternut squash cubes on the baking sheet. Drizzle them with honey and melted butter, then sprinkle a pinch of salt and cinnamon on top. Toss everything together to coat the squash evenly, then spread the cubes out in a single layer. Roast for about 25 minutes, or until the squash is caramelized and tender.
- While the squash is roasting, heat up some olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onions and sauté for about 5 minutes, stirring occasionally, until they soften up.
- Next, toss in the carrots, minced garlic, and ginger. Stir everything together and cook for another minute or two, until it starts to smell amazing.
- When the squash is done roasting, add it to the pot along with the vegetable broth, apple juice, lemon juice, honey, and all the spices. Bring the soup to a boil, then lower the heat and let it simmer for about 10 minutes, or until the carrots are tender.
- Once the carrots are nice and soft, stir in the pumpkin puree, cream cheese, and brown sugar. The cream cheese might look a bit lumpy at first, but don’t worry—it’ll all smooth out when you blend the soup.
- Go ahead and take the pot off the heat and let the soup chill out for a few minutes before blending. Then, blend the soup in batches until it’s completely smooth.
- Mix in the heavy cream, then give it a taste and add some salt and pepper if it needs a little extra flavor.
- When you’re ready to serve, garnish with pepitas, a drizzle of cream, and a sprinkle of paprika. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
