12 Delicious Fall Squash Soup Recipes

There’s nothing quite like the cozy embrace of a warm bowl of squash soup to welcome the fall season. Whether you’re craving a quick weeknight dinner or a comforting weekend meal, our roundup of 12 delicious fall squash soup recipes has something for every home cook in North America. From creamy classics to inventive twists, these soups are sure to inspire your autumn cooking adventures. Keep reading to find your next favorite recipe!

Butternut Squash Soup with Coconut Milk

Creating a comforting bowl of butternut squash soup with coconut milk is easier than you think, and it’s perfect for any season. Let’s walk through the process together, ensuring you end up with a silky, flavorful soup every time.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon of olive oil
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 can (13.5 oz) of coconut milk
• 2 cups of vegetable broth
• A pinch of salt and pepper
• A sprinkle of nutmeg

Instructions

1. Preheat your oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes or until the edges are golden and the squash is tender.
2. While the squash roasts, heat a splash of olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Add the roasted squash, coconut milk, and vegetable broth to the pot. Bring to a simmer, then reduce the heat and let it cook for 10 minutes to blend the flavors.
5. Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup to a blender in batches. Tip: Always be cautious with hot liquids in a blender to avoid spills.
6. Season with a sprinkle of nutmeg, and adjust the salt and pepper to your liking. Tip: Nutmeg adds a warm depth to the soup, so don’t skip it!
7. Serve hot, garnished with a drizzle of coconut milk or a few roasted squash seeds for crunch.

Now you’ve got a velvety butternut squash soup with a hint of coconut richness. Not only is it a feast for the taste buds, but it’s also a visual delight when served with a swirl of coconut milk on top.

Roasted Acorn Squash Soup

Sometimes, the simplest ingredients come together to create the most comforting dishes, and this Roasted Acorn Squash Soup is no exception. Let me guide you through each step to ensure your soup turns out perfectly creamy and full of flavor.

Ingredients

• 2 medium acorn squashes, halved and seeds removed
• A couple of tablespoons of olive oil
• 1 large onion, chopped
• 2 cloves of garlic, minced
• A splash of apple cider vinegar
• 4 cups of vegetable broth
• A pinch of salt and pepper
• A dash of cinnamon
• A handful of pumpkin seeds for garnish

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the acorn squash halves cut-side up on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 45 minutes, or until the flesh is fork-tender.
3. While the squash is roasting, heat a splash of olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
4. Stir in the minced garlic and cook for another minute until fragrant.
5. Once the squash is done, scoop the flesh into the pot with the onions and garlic.
6. Add the vegetable broth, apple cider vinegar, and a dash of cinnamon. Bring the mixture to a simmer and let it cook for about 10 minutes.
7. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
8. Season with additional salt and pepper if needed, and serve hot, garnished with pumpkin seeds.

Out of the oven and into your bowl, this soup boasts a velvety texture with a sweet and slightly tangy flavor profile. Try serving it with a side of crusty bread or a dollop of sour cream for an extra layer of richness.

Spicy Pumpkin Squash Soup

Great for those chilly evenings when you’re craving something warm and a bit spicy, this Spicy Pumpkin Squash Soup is a breeze to make and packed with flavor. Let’s walk through the steps together to create this comforting dish.

Ingredients

• 2 cups of pumpkin puree
• 1 cup of butternut squash, cubed
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 tsp of ground cumin
• 1/2 tsp of cayenne pepper
• 4 cups of vegetable broth
• A pinch of salt
• A dollop of sour cream for serving

Instructions

1. Heat a splash of olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add the minced garlic and sauté until fragrant, roughly 30 seconds, being careful not to burn it.
3. Toss in the cubed butternut squash and cook until slightly softened, about 5 minutes, stirring occasionally.
4. Stir in the pumpkin puree, ground cumin, and cayenne pepper, mixing well to combine all the flavors.
5. Pour in the vegetable broth, bring to a boil, then reduce heat to simmer for 20 minutes, allowing the flavors to meld.
6. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches if you don’t have one.
7. Season with a pinch of salt, then taste and adjust the seasoning if necessary.
8. Serve hot with a dollop of sour cream on top for a creamy contrast to the spice.

Creamy with a kick, this soup’s velvety texture and spicy undertones make it a standout. Try garnishing with toasted pumpkin seeds for an added crunch.

Creamy Kabocha Squash Soup

Making a creamy kabocha squash soup is simpler than you might think, and it’s the perfect way to warm up on a chilly day. Let’s break it down into easy-to-follow steps that’ll guide you to a delicious, velvety soup.

Ingredients

• 1 medium kabocha squash, peeled and cubed
• a couple of tablespoons of olive oil
• 1 small onion, diced
• 2 cloves of garlic, minced
• a splash of vegetable broth (about 4 cups)
• a pinch of salt and pepper
• a dash of heavy cream (optional)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed kabocha squash with a tablespoon of olive oil, then spread it out on the baking sheet. Roast for 25 minutes, or until the squash is fork-tender.
3. While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
4. Stir in the minced garlic and cook for another minute, just until fragrant.
5. Add the roasted squash to the pot, followed by the vegetable broth. Bring the mixture to a simmer.
6. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
7. Season with salt and pepper to taste. For an extra creamy texture, stir in a dash of heavy cream.
8. Let the soup simmer for another 5 minutes to let the flavors meld together.

Ladle the soup into bowls and enjoy its rich, creamy texture and sweet, nutty flavor. For a creative twist, top it with roasted pumpkin seeds or a drizzle of coconut milk.

Curried Butternut Squash Soup

Sometimes, the simplest ingredients come together to create the most comforting dishes. Today, we’re diving into a creamy, spiced soup that’s as nourishing as it is delicious, perfect for those chilly evenings or when you’re in need of a little warmth.

Ingredients

• 1 medium butternut squash, peeled and cubed
• a couple of tablespoons of olive oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• a splash of vegetable broth (about 4 cups)
• 1 can of coconut milk
• 2 teaspoons of curry powder
• a pinch of salt and pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with a tablespoon of olive oil, spread it out on the baking sheet, and roast for 25 minutes until tender and slightly caramelized.
3. While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Stir in the minced garlic and cook for another minute until fragrant.
5. Add the roasted squash, vegetable broth, coconut milk, and curry powder to the pot. Bring the mixture to a simmer and let it cook for 10 minutes to blend the flavors.
6. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and puree until smooth.
7. Season with salt and pepper to taste, then let the soup simmer for another 5 minutes.
8. Tip: For an extra creamy texture, you can add a bit more coconut milk before serving.
9. Tip: Garnish with a sprinkle of curry powder or fresh cilantro for a pop of color and flavor.
10. Tip: If the soup is too thick, you can thin it with a little more vegetable broth until you reach your desired consistency.

Zesty and velvety, this Curried Butternut Squash Soup is a hug in a bowl with its rich, creamy texture and warm, aromatic spices. Serve it with a side of crusty bread for dipping, or top with roasted pumpkin seeds for a crunchy contrast.

Maple Roasted Squash Soup

Fall is the perfect time to warm up with a bowl of Maple Roasted Squash Soup, a dish that combines the sweetness of maple with the earthy tones of squash for a comforting meal. Follow these steps to create a soup that’s as nourishing as it is delicious.

Ingredients

• 1 medium butternut squash, peeled and cubed
• A couple of tablespoons of olive oil
• 2 tablespoons of maple syrup
• A pinch of salt
• A splash of heavy cream
• 2 cups of vegetable broth
• 1 small onion, diced
• A clove of garlic, minced

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed squash with olive oil, maple syrup, and a pinch of salt on the baking sheet until evenly coated.
3. Roast in the oven for 25-30 minutes, or until the squash is tender and caramelized at the edges.
4. While the squash roasts, heat a splash of olive oil in a pot over medium heat and sauté the onion until translucent, about 5 minutes.
5. Add the minced garlic and cook for another minute until fragrant.
6. Add the roasted squash and vegetable broth to the pot, bringing the mixture to a simmer.
7. Use an immersion blender to puree the soup until smooth, then stir in a splash of heavy cream for richness.
8. Season with salt to taste and simmer for another 5 minutes to let the flavors meld.

Great for chilly evenings, this soup boasts a velvety texture and a sweet, savory balance that’s irresistible. Serve it with a drizzle of maple syrup and a sprinkle of roasted pumpkin seeds for an extra crunch.

Herbed Delicata Squash Soup

Mastering the art of making Herbed Delicata Squash Soup is easier than you think, and it’s a perfect way to welcome the fall season with its warm, comforting flavors.

Ingredients

• 2 medium delicata squashes, halved and seeds removed
• A couple of tablespoons of olive oil
• 1 large onion, chopped
• 2 cloves of garlic, minced
• A splash of apple cider vinegar
• 4 cups of vegetable broth
• A handful of fresh thyme
• A pinch of salt and pepper
• A dollop of cream for serving (optional)

Instructions

1. Preheat your oven to 400°F. Place the squash halves on a baking sheet, drizzle with olive oil, and roast for about 30 minutes until they’re tender and the edges are caramelized.
2. While the squash is roasting, heat a splash of olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic to the pot and cook for another minute until fragrant. Tip: Be careful not to burn the garlic, as it can turn bitter.
4. Once the squash is done, scoop the flesh into the pot. Add the apple cider vinegar, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender. Tip: Always be cautious when blending hot liquids to avoid splatters.
6. Season with salt and pepper to taste. Tip: Start with a small amount of salt, you can always add more but you can’t take it out.
7. Serve hot with a dollop of cream if desired. The soup has a velvety texture with a sweet and savory balance, perfect with a slice of crusty bread on the side.

With its creamy texture and herby aroma, this soup is a crowd-pleaser. Try garnishing with toasted pumpkin seeds for an extra crunch.

Smoky Bacon and Squash Soup

You’ll find this Smoky Bacon and Squash Soup to be the perfect blend of comfort and flavor, especially as the seasons start to change. Let’s walk through how to make it together, step by step.

Ingredients

• a couple of slices of smoky bacon, chopped
• 1 medium butternut squash, peeled and cubed
• a splash of olive oil
• 1 small onion, diced
• 2 cloves of garlic, minced
• 4 cups of chicken broth
• a pinch of salt
• a dash of black pepper
• 1/2 cup of heavy cream

Instructions

1. Heat a large pot over medium heat and add the chopped bacon. Cook until crispy, about 5 minutes, then remove and set aside on a paper towel-lined plate.
2. In the same pot, add a splash of olive oil, then toss in the diced onion. Cook until translucent, about 3 minutes, stirring occasionally.
3. Add the minced garlic and cook for another minute until fragrant. Tip: Be careful not to burn the garlic, as it can turn bitter.
4. Throw in the cubed butternut squash and pour in the chicken broth. Bring to a boil, then reduce heat to simmer for 20 minutes, or until the squash is tender.
5. Use an immersion blender to puree the soup until smooth. Tip: If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
6. Stir in the heavy cream, a pinch of salt, and a dash of black pepper. Let the soup simmer for another 5 minutes to blend the flavors.
7. Serve the soup hot, garnished with the crispy bacon pieces. Tip: For an extra touch, drizzle with a little more cream or sprinkle with fresh herbs.

Oven-roasted croutons or a sprinkle of smoked paprika can elevate this soup to new heights. The creamy texture and smoky, savory flavors make it a hit for any dinner table.

Apple Butternut Squash Soup

Just when you think summer’s bounty has given all it can, along comes this Apple Butternut Squash Soup to surprise and delight. It’s a creamy, comforting blend that bridges the gap between seasons, perfect for those cooler summer evenings or as a make-ahead meal for busy weekdays.

Ingredients

• 2 cups of peeled, cubed butternut squash
• 1 large apple, cored and chopped (no need to peel)
• A splash of olive oil
• 1 small onion, diced
• A couple of garlic cloves, minced
• 3 cups of vegetable broth
• A pinch of salt and pepper
• A dash of cinnamon
• 1/2 cup of heavy cream

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Tip: Swirl the oil to coat the bottom evenly.
2. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes. Tip: Stir frequently to prevent burning.
3. Toss in the butternut squash and apple, stirring to combine with the onions and garlic.
4. Pour in the vegetable broth, ensuring the squash and apple are submerged. Bring to a boil, then reduce heat to simmer for 20 minutes, or until the squash is fork-tender.
5. Remove from heat and let cool slightly. Then, blend until smooth using an immersion blender or transfer to a blender in batches. Tip: If using a traditional blender, vent the lid to allow steam to escape.
6. Return the soup to the pot over low heat. Stir in the heavy cream, a pinch of salt and pepper, and a dash of cinnamon. Heat through for another 5 minutes.

Perfectly velvety with a hint of sweetness from the apple and warmth from the cinnamon, this soup is a bowl of autumn comfort. Serve it with a swirl of cream and a sprinkle of cinnamon on top for an extra touch of elegance.

Ginger Turmeric Squash Soup

Now, let’s dive into making a comforting bowl of Ginger Turmeric Squash Soup, perfect for any season. This recipe is straightforward, ensuring even beginners can achieve a delicious result.

Ingredients

• 1 medium butternut squash, peeled and cubed
• a couple of carrots, chopped
• 1 onion, diced
• 2 cloves of garlic, minced
• a thumb-sized piece of ginger, grated
• 1 tsp turmeric powder
• a splash of olive oil
• 4 cups of vegetable broth
• a pinch of salt and pepper
• a dollop of coconut milk for serving

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Toss in the cubed butternut squash and chopped carrots, stirring to coat with the aromatics.
5. Sprinkle the turmeric powder, salt, and pepper over the vegetables, mixing well.
6. Pour in the vegetable broth, ensuring all the vegetables are submerged.
7. Bring the mixture to a boil, then reduce the heat to low, covering the pot.
8. Simmer for 25 minutes, or until the squash and carrots are tender when pierced with a fork.
9. Use an immersion blender to puree the soup until smooth. If you don’t have one, a regular blender works fine—just let the soup cool slightly first.
10. Serve hot with a dollop of coconut milk on top for a creamy finish.

Outcome is a velvety soup with a vibrant orange hue, packed with the warm flavors of ginger and turmeric. For an extra touch, garnish with toasted pumpkin seeds or a drizzle of honey to balance the spices.

Roasted Garlic and Squash Soup

For those chilly evenings when you crave something comforting yet nutritious, this roasted garlic and squash soup is a perfect choice. Follow these steps to create a velvety, flavorful soup that’s as easy to make as it is delicious.

Ingredients

• 1 butternut squash, peeled and cubed
• a whole head of garlic
• a couple of tablespoons of olive oil
• 4 cups of vegetable broth
• a splash of heavy cream
• salt and pepper to season

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash and whole garlic head (keep it whole) with olive oil on a baking sheet. Season with salt and pepper.
3. Roast in the oven for about 25 minutes, or until the squash is tender and slightly caramelized. Tip: The garlic should be soft and golden; if it’s browning too quickly, cover it with foil.
4. Once cooled, squeeze the roasted garlic out of its skin into a blender. Add the roasted squash and vegetable broth.
5. Blend until smooth. Tip: For an extra silky texture, strain the soup through a fine mesh sieve.
6. Pour the soup into a pot and warm over medium heat. Stir in a splash of heavy cream for richness. Tip: Adjust the thickness with more broth if needed.
7. Season with additional salt and pepper if desired, then serve hot.

Here’s how this soup turns out: creamy with a sweet depth from the roasted squash and a mellow garlicky undertone. Try garnishing with roasted squash seeds or a drizzle of chili oil for an extra kick.

Thai Inspired Squash Soup

Let’s dive into creating a comforting bowl of Thai Inspired Squash Soup, perfect for any season. This recipe combines the sweetness of squash with the bold flavors of Thai cuisine, resulting in a dish that’s both nourishing and exciting to the palate.

Ingredients

• 2 cups of peeled and cubed butternut squash
• 1 can (13.5 oz) of coconut milk
• A couple of tablespoons of red curry paste
• A splash of fish sauce
• 1 tablespoon of grated ginger
• 2 cloves of garlic, minced
• A handful of fresh cilantro, chopped
• 1 lime, juiced
• A pinch of salt
• 2 cups of vegetable broth

Instructions

1. Heat a large pot over medium heat and add a splash of oil. Once hot, sauté the minced garlic and grated ginger until fragrant, about 1 minute.
2. Add the red curry paste to the pot and stir for another minute to release its flavors.
3. Toss in the cubed butternut squash, stirring to coat it evenly with the curry paste mixture.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook until the squash is tender, about 20 minutes.
5. Once the squash is tender, remove the pot from the heat. Use an immersion blender to puree the soup until smooth. Tip: If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
6. Stir in the coconut milk, fish sauce, and lime juice. Season with a pinch of salt, adjusting according to your preference.
7. Garnish with chopped cilantro before serving. Tip: For an extra kick, add a sprinkle of crushed red pepper flakes.

Creamy with a hint of spice, this Thai Inspired Squash Soup is a delightful blend of flavors. Serve it with a side of crusty bread or over a bed of steamed rice for a more filling meal.

Conclusion

Hooray for fall flavors! This roundup of 12 Delicious Fall Squash Soup Recipes is your ticket to cozy, comforting meals that celebrate the season. Whether you’re craving something sweet, spicy, or savory, there’s a soup here to warm your heart and home. Don’t forget to try these recipes, share your favorites in the comments, and pin the ones you love on Pinterest. Happy cooking!