I’ll never forget the first time I truly got what an autumn squash soup could be. It wasn’t from a restaurant; it was in my own kitchen after countless tries. For years, my squash soups were… fine. They were either too watery, too bland, or overwhelmingly sweet. I was missing the secret. That secret, I discovered, isn’t a single ingredient, but a technique: roasting the squash first to caramelize its natural sugars, creating a depth of flavor that simmering alone just can’t match.
This recipe is the culmination of that journey. It’s the one I make for my family on the first chilly day of fall, the one that fills the whole house with the scent of cinnamon, sage, and roasted butternut squash. It’s incredibly creamy and velvety, yet it can be made completely dairy-free. Forget the bland, one-note soups of the past. This is the only autumn squash soup recipe you’ll ever need.
We’re going beyond just a simple recipe here. We’ll explore why roasting is a game-changer, how to perfectly balance the sweet and savory notes, and I’ll even give you three different methods to make it—stovetop, Instant Pot, and my personal favorite, the roasting method. For another cozy fall meal, you have to try my easy pumpkin soup.
Why This Is the Only Autumn Squash Soup Recipe You’ll Ever Need
In a sea of similar recipes, this autumn squash soup stands out. We’re not just making soup; we’re building layers of deep, complex flavor that competitors often miss.
The Flavor-Boosting Roasting Technique
Most recipes have you simply boil the squash in broth. That works, but it leaves so much flavor on the table. By roasting the butternut squash cubes with a little olive oil and salt first, we achieve caramelization. This process transforms the starches into sugars and browns the squash, adding a nutty, intensely savory, and slightly sweet depth that makes the final autumn squash soup taste like it simmered for hours.
A Perfect Balance of Sweet & Savory for the Best Autumn Squash Soup
Many autumn squash soup recipes fall into the trap of being too sweet, tasting more like a dessert than a savory meal. We avoid this by using a combination of naturally sweet roasted squash, a touch of apple cider for tang, and a robust savory backbone from onion, garlic, and fresh sage. A hint of curry powder doesn’t make it taste like curry; instead, it adds a mysterious warmth that complements the other spices perfectly.
Unbelievably Creamy (Dairy-Free Option Included!)
The velvety texture of this soup is luxurious. The secret isn’t cups and cups of heavy cream. Instead, the creaminess comes from perfectly cooked and blended squash. A small amount of full-fat coconut milk (from a can, not a carton) adds richness without overpowering the flavor, making this recipe easily vegan and dairy-free. If you love creamy soups, my creamy vegetable soup recipe is another must-try.
Ingredients for the Perfect Autumn Squash Soup
This recipe uses simple, accessible ingredients to create an extraordinary autumn squash soup.
- Butternut Squash: The star of the show. Look for a squash that feels heavy for its size with a solid, beige-colored skin, free of soft spots.
- Aromatics: Yellow onion and garlic create the savory foundation.
- Apple: One tart apple, like a Granny Smith, adds a subtle brightness that cuts through the richness.
- Warming Spice Blend: Cinnamon, nutmeg, a hint of curry powder, and fresh sage are the key to that signature “autumn” flavor.
- Liquids: A combination of low-sodium vegetable broth and apple cider provides the perfect liquid base.
- Fat: Olive oil for roasting and a touch of butter (or more olive oil) for sautéing.
- Creaminess: Canned full-fat coconut milk or heavy cream.
- Sweetener: A tablespoon of pure maple syrup or brown sugar enhances the natural sweetness of the squash.
How to Make Autumn Squash Soup (3 Ways!)
Choose the method that best fits your schedule. The roasting method yields the best flavor, but the Instant Pot and stovetop versions are fantastic for a quicker meal.
Method 1: The Flavor-Intensifying Roasting Method (Recommended)
- Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
- Sauté Aromatics: In a large Dutch oven or pot, melt butter over medium heat. Add the onion and apple, cooking until softened, about 5-7 minutes. Add the garlic and sage and cook for one more minute until fragrant.
- Simmer: Add the roasted squash, vegetable broth, apple cider, pumpkin puree, maple syrup, cinnamon, and nutmeg to the pot. Bring to a boil, then reduce heat and let it simmer for 15 minutes to allow the flavors to meld.
- Blend: Stir in the coconut milk. Use an immersion blender to puree the soup until it’s completely smooth. Alternatively, carefully transfer the soup in batches to a blender.
- Serve: Season your autumn squash soup with salt and pepper to taste. Serve hot, garnished with roasted pumpkin seeds.
For another hearty dish, check out this Libby’s Pumpkin Bread.
Method 2: The Quick & Easy Instant Pot Method
- Sauté: Set your Instant Pot to the “Sauté” function. Add butter or oil, then cook the onion and apple until soft. Add garlic and sage and cook for 1 minute more.
- Pressure Cook: Turn off the sauté function. Add the cubed butternut squash, broth, apple cider, pumpkin puree, maple syrup, cinnamon, and nutmeg. Secure the lid and set the pot to “Pressure Cook” on high for 8 minutes.
- Release & Blend: Once the timer is up, perform a quick release of the pressure. Open the lid, stir in the coconut milk, and use an immersion blender to puree the soup until smooth.
- Serve: Season and serve your delicious autumn squash soup with your favorite garnishes.
Method 3: The Classic Stovetop Method
- Sauté: In a large pot, melt butter over medium heat. Cook the onion and apple until softened (5-7 minutes). Add garlic and sage and cook for 1 minute.
- Simmer: Add the cubed butternut squash, broth, apple cider, pumpkin puree, maple syrup, spices, and a pinch of salt. Bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, or until the squash is very tender.
- Blend & Finish: Stir in the coconut milk. Use an immersion blender to puree until smooth. Season to taste and serve.
My Top Tips for the Best-Ever Autumn Squash Soup
- Don’t Crowd the Pan: When roasting your squash, use a large enough baking sheet to ensure the cubes are in a single layer. This helps them roast instead of steam.
- Taste and Adjust: The final seasoning is crucial. After blending, taste your autumn squash soup. Does it need more salt? A little more maple syrup for sweetness? A pinch more cinnamon? Adjust to your preference.
- Use Full-Fat Coconut Milk: For the creamiest dairy-free soup, use canned, full-fat coconut milk. The kind in a carton is too thin.
Flavor Variations & Customizations
You can easily customize this autumn squash soup to your personal taste. If you enjoy desserts with a unique savory note, you might love these pink salt chocolate chip cookies.
| For a… | Add… | Notes |
|---|---|---|
| Spicier Kick | A pinch of cayenne pepper or a dash of your favorite hot sauce | Add a little at a time until you reach your desired heat level. |
| Savory Twist | A sprig of fresh rosemary or thyme during simmering | Remove the sprig before blending. Roasting the herbs adds even more flavor. |
| Sweeter Profile | An extra tablespoon of maple syrup or a swirl of honey at the end | Balance with a small squeeze of lemon juice to keep it from being cloying. |
| Nutty Flavor | A tablespoon of tahini blended into the soup | This also adds a touch of extra creaminess. |
What to Serve with Autumn Squash Soup
This autumn squash soup is a hearty meal in itself, but it pairs beautifully with:
- A crusty baguette for dipping
- A crisp salad, like a Fuji Apple Salad
- Grilled cheese sandwiches
- Roasted pumpkin seeds (pepitas) for crunch
For another fall favorite, pair this soup with my apple cider donut bread.
Storing and Freezing Your Soup
- To Store: Let your autumn squash soup cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 5 days.
- To Freeze: This soup freezes wonderfully. Pour cooled soup into freezer-safe containers or bags, leaving a little room at the top for expansion. It can be frozen for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
For more information on the health benefits of squash, check out this article from the Mayo Clinic.
Autumn Squash Soup
A guide to making velvety, flavorful autumn squash soup using a flavor-boosting roasting technique. Perfect for fall and easily made vegan.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Ingredients:
- 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
- 1 tbsp olive oil
- 1 tbsp butter (or vegan butter)
- 1 medium yellow onion, chopped
- 1 tart apple (like Granny Smith), peeled, cored, and chopped
- 2 cloves garlic, minced
- 1 tsp fresh sage, chopped
- 4 cups low-sodium vegetable broth
- 1 cup apple cider
- 1 cup pumpkin puree
- 1 tbsp pure maple syrup
- 1 tsp ground cinnamon
- ½ tsp curry powder
- ¼ tsp ground nutmeg
- Salt and freshly ground black pepper to taste
- ½ cup full-fat coconut milk (or heavy cream)
- For Garnish: Roasted pumpkin seeds (pepitas)
Instructions:
- Preheat oven to 400°F (200°C). On a baking sheet, toss the butternut squash cubes with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly browned at the edges.
- While the squash roasts, melt the butter in a large Dutch oven or pot over medium heat. Add the onion and apple and sauté for 5-7 minutes until soft. Add the minced garlic and fresh sage, cooking for 1 minute more until fragrant.
- Add the roasted squash to the pot along with the vegetable broth, apple cider, pumpkin puree, maple syrup, cinnamon, curry powder, and nutmeg.
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes.
- Remove the pot from the heat. Stir in the coconut milk.
- Use an immersion blender to puree the soup until it is completely smooth and velvety. If you don’t have one, carefully transfer the soup in small batches to a traditional blender and blend until smooth.
- Taste the soup and season generously with salt and pepper as needed.
- Serve hot, garnished with a sprinkle of roasted pumpkin seeds and an extra dash of cinnamon.
Frequently Asked Questions
What does autumn squash soup taste like?
Autumn squash soup has a unique flavor profile that is both sweet and savory. It’s rich and earthy from the squash and pumpkin, with warmth from spices like cinnamon, nutmeg, and a hint of curry. The apple cider adds a subtle tang that balances the sweetness.
How can I make my soup thicker or thinner?
To make this autumn squash soup thicker, you can let it simmer uncovered for a bit longer to allow some of the liquid to evaporate. To make it thinner, simply stir in a little more vegetable broth or water until you reach your desired consistency.
What’s the difference between butternut squash soup and autumn squash soup?
While both are delicious, a classic butternut squash soup is typically simpler, focusing mainly on the flavor of the squash itself. Autumn squash soup, especially the popular Panera copycat style, is a more complex blend that often includes pumpkin puree, apple cider, and a distinct mix of warming spices like cinnamon and curry to create its signature fall flavor.
Can I freeze this soup?
Yes, this autumn squash soup freezes exceptionally well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight before reheating.
What are the best garnishes for autumn squash soup?
The best garnishes add texture and complementary flavor. Roasted and salted pumpkin seeds (pepitas) are a classic choice for crunch. A swirl of coconut milk or cream, a sprinkle of smoked paprika or cinnamon, or some fresh chopped sage are also wonderful options for this autumn squash soup.
Conclusion
And there you have it—more than just a recipe, but a foolproof guide to creating the most luxurious, flavorful autumn squash soup right in your own kitchen. By taking that extra small step to roast the squash, you unlock a depth of flavor that transforms a simple meal into something truly special.
Whether you make it on the stovetop, in the Instant Pot, garnish it with crunchy pepitas, or serve it alongside a gooey grilled cheese, this autumn squash soup is destined to become your new fall staple. I can’t wait for you to try it and fill your home with the cozy scents of the season. Happy cooking!
