Autumn Squash Soup

Warming and comforting this Autumn Squash Soup is mildly spiced, slightly sweet, and really easy to make. Perfect for those grey, chilly days when you need some warmth and all the cosy feels. A big bowl of this soup with some good crusty bread is a great lunch or supper.

A big bowl of this soup with some good crusty bread is all I need to feel warm and satisfied, but then I am a soup addict. This is one of my favourites though, along with my Easy Vegetable Soup and my Spiced Carrot & Lentil Soup. All my soups are perfect for lunch or equally suitable for a light supper.

Roasting squash brings out its lovely sweetness and this is where I started with this soup. I use a mixture of butternut squash and a harlequin squash to make this soup. However you could use any squash, pumpkin would work well too.

Ingredients for Autumn Squash Soup

• Squash - A mixture of butternut squash and Harlequin squash is great for this soup. However, any winter squash would work well here. I don't recommend using frozen or canned pumpkin though.
• Spices -  Turmeric, cumin and ground coriander are perfect for balancing the sweetness of the squash. This soup is mildly spiced so it doesn't overpower the flavour of the squash.
• Thyme - You will need fresh thyme for this soup, I use it for roasting the squash.
• Stock - I use vegetable stock for this soup, try and get the best stock you can. Vegetable bouillon works well too.

Why This Recipe Works:

• Roasted Squash. Roasting the squash brings out a lovely nutty sweetness, paired with the spices it's the perfect balance of warming flavours.
• Keeping it simple. The squash is simply roasted with some fresh thyme, salt, pepper and olive oil. This along with some store cupboard spices allows the flavour of the squash to shine.
• Easy to make. This is so easy to make, you just roast the squash then make the soup.

How to Make Autumn Squash Soup

1. Start by roasting the squash. Peel the squash, remove any seeds and cut in into even chunks. Place the squash on a baking tray with the fresh thyme then drizzle over the olive oil. Roast the squash until it is tender.
2. Next, cook the onion for 10 minutes over medium heat, stirring often. Add the carrot and the garlic and cook for another 5 minutes. Now add the spices, and cook for about a minute, then if the squash is done add it to the saucepan, remove any hardened sprigs of thyme before you add the squash to the pan.
3. Pour in the vegetable stock, add the salt and pepper. Bring to the boil then reduce the heat and simmer for 15 minutes. Check the seasoning, you may need a little more salt.
4. Blend the soup with a hand-held blender then serve immediately.

Top Tips for Making Autumn Squash Soup

• Cut the squash into evenly sized chunks. This will ensure the squash is cooked evenly.
• Using a good stock will give you the best results. Of course, making your own stock is best but if you don't have time for that, a good store-bought stock or vegetable bouillon will work well too.
• Blending the soup turns this soup into a rich smooth and thick soup which is how I love my soups. I use a handheld blender to do this. You can of course not blend the soup, which would result in a lighter, chunky vegetable style broth.
• Toppings make for extra special soup. Pumpkin seeds dried red chili flakes and a good dollop of natural yoghurt work really well with this soup.

Frequently Asked Questions

Need More Fall Inspired Recipes?

• Butternut Squash & Chickpea Curry
• Butter Bean Stew with Sweet Potatoes
• Halloumi Salad with Butternut Squash
• Spiced Pear Crumble
• Vegan Potato and Leek Soup
• Red Pepper and Lentil Soup

Did you make this Autumn Squash Soup recipe? Rate it and leave a comment below to let me know what you think!

Autumn Squash Soup

Warming and filling this Autumn Squash Soup is packed with flavour. Made with roasted squash and warming spices this is like a hug in a bowl.

5 from 6 votes

Print Pin Rate

Course: Lunch

Cuisine: Soup

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 4

Calories: 188kcal

Author: Michelle Alston

Ingredients

• ▢ 400 g Butternut Squash peeled, seeds removed and cut into rough cubes of about 1.5 inches
• ▢ 300 g Harlequin Squash (or other squash of your choosing peeled, seeds removed and cut into rough cubes of about 1.5 inches
• ▢ 2 ½ tablespoon olive oil
• ▢ A small handful of fresh thyme sprigs
• ▢ 1 large carrot (140g) peeled and roughly chopped
• ▢ 1 large onion (180g) chopped
• ▢ 2 cloves of garlic minced
• ▢ ½ teaspoon turmeric
• ▢ 1 heaped tsp ground cumin
• ▢ ½ teaspoon ground coriander
• ▢ 500 ml vegetable stock
• ▢ 1 teaspoon sea salt
• ▢ 1 teaspoon cracked black pepper
• ▢ Natural yoghurt for serving (optional)
• ▢ Dried red chili flakes for serving (optional)
• ▢ Pumpkin seeds for serving (optional)

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 200 degrees C/ 392F.

  Add the squash to a large baking tray, drizzle over 1 and a half tablespoons of the olive oil. Scatter over half a teaspoon each of sea salt and cracked black pepper, then add the thyme. Mix well then roast in the oven for 20 to 25 minutes, until the squash is tender.
• Whilst the squash is roasting heat the remaining oil in a large saucepan. Add the onion and cook for 10 minutes over medium heat, stirring often. Add the carrot and the garlic and cook for another 5 minutes.

  Now add the spices, and cook for about a minute, then if the squash is done add it to the saucepan. Remove any hardened sprigs of thyme before you add the squash to the pan.
• Pour in the vegetable stock, add the salt and pepper. Bring to the boil then reduce the heat and simmer for 15 minutes. Check the seasoning, you may need a little more salt.

  Blend the soup with a hand-held blender then serve immediately. Serve with a dollop of natural yoghurt, some pumpkin seeds, a pinch of red chilli flakes and some crusty bread.

Notes

• Nutritional Information -  is approximate and is calculated using an online tool. It does not include toppings or bread. 
• Freezing. This soup can be frozen, leave the soup to cool completely. Once cooled carefully ladle the soup into freezer-safe containers or bags. Label bags/container with the date the soup was made. Defrost fully overnight in the fridge before heating in a saucepan until it is piping hot.
• Storing - This soup will keep in the fridge for up to 3 days.
• Vegan. To make this soup vegan simply use a vegan vegetable stock and skip the dollop of yoghurt.
• Gluten-Free. This is naturally gluten free, just make sure the stock you use is gluten-free.

Nutrition

Calories: 188kcal | Carbohydrates: 28.1g | Protein: 2.5g | Fat: 9g | Saturated Fat: 1.3g | Sodium: 490mg | Potassium: 749mg | Fiber: 5g | Sugar: 6.4g | Calcium: 105mg | Iron: 2mg

Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!

*Update Notes: This Autumn Squash Soup was first published on October 2, 2018. It was now been updated with more content and expert tips.