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.
Fall Squash Soup
-
PREP TIME30 mins
-
COOK TIME45 mins
-
TOTAL TIME1 hrs 15 mins
-
SERVING4 People
-
VIEWS15
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
-
Carbohydrate44 g
-
Cholesterol29 mg
-
Fiber8 g
-
Protein5 g
-
Saturated Fat6 g
-
Sodium1333 mg
-
Sugar11 g
-
Fat10 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn 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
StepAdd the minced garlic to the pot and cook, stirring constantly, until fragrant, about 1 minute. Be careful not to burn the garlic.
03
StepPour 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
StepOnce 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
StepSeason 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.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Chadd Macejkovic
Jul 1, 2025So delicious and easy to prepare! A perfect meal for a chilly evening. - Karen D.
Rosario Okeefe
Jun 20, 2025This is my new go-to fall soup recipe! Thank you for sharing. - Jessica P.
Mafalda Dubuque
Jun 20, 2025I love how versatile this recipe is. You can easily customize it with different vegetables and spices. - David R.
Imelda Becker
Jun 19, 2025I roasted the squash as suggested, and it made a huge difference! The soup was so flavorful and delicious. - John B.
Monserrat Simonis
Jun 4, 2025Easy to follow recipe, and the soup turned out perfectly. My family loved it! - Emily L.
Charity Deckow
May 16, 2025I added a pinch of ginger along with the cinnamon and nutmeg, and it gave the soup a lovely warmth. - Michael S.
Jaylon Brakus
May 11, 2025This soup is amazing! The flavors are so well-balanced, and it's incredibly comforting on a cold day. - Sarah M.