Name: Autumn Squash Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 4 cups butternut squash cubes; 1 tsp salt, plus more to taste; 2 pinches ground cinnamon (or to taste); 1 tbsp coconut oil; 1/2 tsp curry powder; 1 large Honeycrisp apple, peeled, cored, and diced; 1/2 large yellow onion, diced; 3 1/2 cups vegetable broth; 1/2 cup almond milk

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This Autumn Squash Soup is a cozy, warming dish that highlights the sweet and earthy flavors of butternut squash, apple, and aromatic spices. With a silky texture and a hint of curry and cinnamon, it’s perfect for chilly days, fall gatherings, or a comforting weeknight dinner.

Why You’ll Love This Recipe

Naturally creamy without heavy cream.
A beautiful balance of sweet, savory, and spiced flavors.
Vegan and dairy-free when made with almond milk.
Perfect for meal prep and freezer-friendly.
A cozy autumn recipe that makes the most of seasonal produce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups butternut squash cubes
1 teaspoon salt, plus more to taste
2 pinches ground cinnamon, or to taste
1 tablespoon coconut oil
½ teaspoon curry powder
1 large Honeycrisp apple, peeled, cored, and diced
½ large yellow onion, diced
3 ½ cups vegetable broth
½ cup almond milk

Directions

Preheat oven to 425°F (220°C).
Spread butternut squash cubes on a baking sheet. Season with salt and cinnamon.
Roast until fork-tender, about 30 minutes.
In a large saucepan, melt coconut oil over medium-high heat.
Add curry powder, apple, onion, and salt. Sauté until softened, about 10 minutes.
Add roasted squash, vegetable broth, and almond milk. Bring to a boil, then reduce heat and simmer for 20 minutes.
Blend soup in batches until smooth, being careful not to overfill the blender.
Adjust seasoning with salt and serve warm.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes

Variations

Add roasted carrots or sweet potatoes for extra sweetness.
Use coconut milk instead of almond milk for a richer, creamier flavor.
Stir in fresh ginger for a spicier kick.
Garnish with pumpkin seeds, fresh herbs, or a swirl of coconut cream.
Add lentils or chickpeas for extra protein.

Storage/Reheating

Store in the fridge in an airtight container for up to 4 days.
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat on the stovetop over medium-low heat, stirring occasionally, until warm.

FAQs

Can I make this soup ahead of time?

Yes, it stores well in the fridge or freezer and can be reheated easily.

Do I need to peel the squash before roasting?

Yes, peeling makes blending easier and ensures a smooth soup.

Can I use a different type of squash?

Yes, acorn squash, kabocha, or delicata squash all work well.

Can I skip the apple?

Yes, but the apple adds natural sweetness that balances the spices.

Can I make this in an immersion blender?

Yes, blend the soup directly in the pot with an immersion blender until smooth.

Is this soup vegan?

Yes, when made with almond milk and vegetable broth.

Can I use regular milk instead of almond milk?

Yes, dairy milk or cream will make the soup richer.

How do I make this soup spicier?

Increase the curry powder or add a pinch of cayenne pepper.

Can I roast the onion and apple with the squash?

Yes, this will add a deeper caramelized flavor.

What can I serve this soup with?

It pairs beautifully with crusty bread, a grilled cheese sandwich, or a fresh green salad.

Conclusion

Autumn Squash Soup is a warm, comforting recipe that captures the essence of fall with roasted squash, apple, and cozy spices. Creamy without being heavy, it’s a versatile soup that works for meal prep, family dinners, or festive gatherings. Whether served with bread or as a starter for a holiday meal, it’s sure to become a seasonal favorite.

Maggie