Fall Squash Soup

Fall Squash Soup
  • PREP TIME
    30 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    1 hrs 15 mins
  • SERVING
    4 People
  • VIEWS
    15

Embrace the essence of autumn with this velvety Fall Squash Soup. A harmonious blend of seasonal squash, root vegetables, and warming spices creates a symphony of flavors that will tantalize your taste buds and nourish your soul. Perfect as an elegant starter or a comforting main course, this soup is a celebration of fall's bounty.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    44 g
  • Cholesterol
    29 mg
  • Fiber
    8 g
  • Protein
    5 g
  • Saturated Fat
    6 g
  • Sodium
    1333 mg
  • Sugar
    11 g
  • Fat
    10 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a large, heavy-bottomed soup pot or Dutch oven, melt the butter over medium heat until it foams and just begins to turn golden brown, approximately 2-3 minutes. Add the diced onion, celery, and carrot. Sauté until the onion is soft and translucent, about 5-7 minutes.

02

Step

Add the minced garlic to the pot and cook, stirring constantly, until fragrant, about 1 minute. Be careful not to burn the garlic.

03

Step

Pour in the chicken stock, then add the cubed butternut squash, turnip, and sweet potato. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer gently until the sweet potato and other vegetables are fork-tender, about 35-45 minutes.

04

Step

Once the vegetables are cooked through, carefully puree the soup using an immersion blender until smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender, being cautious of the hot liquid. Return the pureed soup to the pot.

05

Step

Season the soup to taste with cinnamon, nutmeg, salt, and black pepper. Adjust the seasonings according to your preference. Simmer for another 5 minutes to allow the flavors to meld.

For a richer flavor, roast the butternut squash before adding it to the soup. Toss the cubed squash with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized.
To add a touch of sweetness and complexity, consider adding a peeled and cored apple, such as a Honeycrisp or Fuji, along with the other vegetables.
Garnish the soup with a swirl of cream or coconut milk, toasted pumpkin seeds, a sprinkle of chopped fresh herbs (such as parsley or thyme), or a drizzle of maple syrup for an extra touch of elegance.
The soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Annie Bahringer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 5 Ratings)
Total Reviews: (7)
  • Chadd Macejkovic

    So delicious and easy to prepare! A perfect meal for a chilly evening. - Karen D.

  • Rosario Okeefe

    This is my new go-to fall soup recipe! Thank you for sharing. - Jessica P.

  • Mafalda Dubuque

    I love how versatile this recipe is. You can easily customize it with different vegetables and spices. - David R.

  • Imelda Becker

    I roasted the squash as suggested, and it made a huge difference! The soup was so flavorful and delicious. - John B.

  • Monserrat Simonis

    Easy to follow recipe, and the soup turned out perfectly. My family loved it! - Emily L.

  • Charity Deckow

    I added a pinch of ginger along with the cinnamon and nutmeg, and it gave the soup a lovely warmth. - Michael S.

  • Jaylon Brakus

    This soup is amazing! The flavors are so well-balanced, and it's incredibly comforting on a cold day. - Sarah M.

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