This autumn squash soup is a delicious mix of fall flavors, with butternut squash, acorn squash, pumpkin, apples, onion, and sage! It’s a creamy, flavorful soup that is perfect for a cold day.
This autumn squash soup is the perfect bowl of comfort for a cool day. It’s got a delicious flavor profile of roasted squash and pumpkin, mixed with the sweet tartness of green apple, and delicious warm spices.
It’s reminiscent of the fall flavor of the Autumn Squash Soup from Panera Bread, but now you can get this delicious soup all year long, plus for way cheaper.
When fall comes around I’m ready to wrap myself in a blanket, read a book or two, and eat comfort food. That might mean delicious casseroles or baked pies, but to me it also means a hearty bowl of thick soup.
A bowl of hot soup served with some good crusty bread or fresh rolls is one of my favorite things to eat on a cold day, the perfect comfort food. Top a bowl of soup with some pepitas or pumpkin seeds, sunflower seeds, or croutons to add a nice crunch as you’re enjoying your bowl.
This is a quick overview of the ingredients you’ll need for this Autumn Squash Soup recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- roasted butternut squash – the foundation of this soup.
- acorn squash – a little more nutty than butternut squash, this adds a nice flavor.
- pumpkin purée – this adds a little more richness and creaminess to the soup, make sure you don’t grab pumpkin pie filling from the grocery stores.
- chicken broth or chicken stock – this adds a delicious flavor, and helps thin out the soup. You can also use vegetable broth to keep this dish vegetarian.
- yellow onion – this adds some nice aromatics and savory-ness to the soup.
- green granny smith apples – this adds a little sweetness to the soup.
- butter – adds a little flavor and helps cook the apple and onion to soften.
- dried sage – this has a nice earthly flavor, and adds a lot to the soup.
- salt and black pepper – add these to taste, to add some nice flavor to the soup
- half and half – this helps make the soup extra creamy and smooth.
How to make Autumn Squash Soup?
- Add the butter to a large sauce pan and let it melt over medium high heat. Then add in the apples, diced onions, and sage. Sauté for several minutes until the apple pieces and onion are soft.
- Add in the pumpkin puree, acorn and butternut squash, chicken broth, salt and pepper.
- Simmer the mixture for a while, squishing and breaking up the pieces of squash as it cooks.
- Remove the mixture from the stove and add it to a regular blender, about 1 cup at a time (you want to blend it in small amounts, because the hot soup can make the blender mixture almost “explode” a bit and less at a time helps with that), until you can blend the whole thing to be nice and smooth. You can also use an immersion blender directly in your pot if you have one.
- Return all of the soup to the sauce pan and stir in the half and half.
- Taste the soup and add more seasonings as desired, for flavor.
Tips and Tricks:
- Panera’s soup has curry powder, ginger, and cinnamon. Add about 1/2 teaspoon of each, to taste for those flavors.
- Substitute heavy cream for the half and half for an even richer soup base.
- Substitute coconut milk for the half and half if you want to make this soup vegan.
- Top the soup with some nice tasty garnishes like pumpkin seeds, sunflower seeds, fresh parmesan, black pepper, heavy cream, or sour cream.
Frequently Asked Questions:
How to roast squash?
There is a bit of prep work before you’re ready to start on this soup – roasting the squash. Rinse the outside of the acorn and butternut squash and then cut them in half. Scoop out the seeds and discard them.
cut the squash into 1 inch pieces. Spray the pieces with olive oil and sprinkle lightly with 1 teaspoon of salt, 2 TBS of brown sugar, and 1 TBS cinnamon.
Bake on a baking sheet at 400 F with 15 minutes, then stir them up and bake for an additional 15 to 20 minutes, or until the pieces are fork tender.
Let the pieces cool and carefully remove the vegetable peel if you haven’t already. You can store the roasted squash in a container in the fridge for one or two days, if desired before making the soup.
What to serve with this soup?
This soup can be served as a side dish, or as a main dish depending what you’re wanting for your meal. Here are some of my favorites for serving it with:
- Salad: soup and salad just go together. And a simple side salad, caesar salad, or our apple pecan salad would be a good place to start.
- Sandwich: A good toasted sandwich is always a great combo with soup. Dip it into the soup, or just enjoy it on the side. I love a grilled cheese, or a turkey bacon club with this soup.
- Homemade bread, or rolls: A delicious crusty bread, warm buttery rolls, you choose your favorite. I love dipping it into the soup one bite after another.
- Roasted Vegetables: I love it with a side of sweet carrots, roasted potatoes, broccoli, or asparagus.
How to store leftovers?
Store any leftover soup in an airtight container in the fridge for up to 5 days. Reheat it in the microwave or on the stove top until hot throughout.
You can also freeze the leftovers for up to 4 months in a freezer safe container. Let it thaw overnight in the fridge, then warm it back up in a small pot on the stove.
This is one of my favorite soups, especially when the cool weather rolls in for the year. It’s hearty, and comforting, and so delicious!
Now you are ready to sit back and envision all the wonderfulness of autumn while partaking of this autumn soup.
Looking for more soup recipes?
- Chicken Enchilada Soup
- Cheesy Potato Soup
- Turkey Orzo Soup
- Chicken Pot Pie Soup
- Slow Cooker Chicken Noodle Soup
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- 3 cups butternut squash (roasted )
- 1/2 cup acorn squash (roasted )
- 1/2 cup pumpkin puree
- 3 1/2 cups chicken broth
- 1/2 cup yellow onion (chopped )
- 1/2 cup green apple (chopped and peeled )
- 2 TBS butter
- 1 TBS dried sage
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 cup half and half
- In a large saucepan, melt butter and add the apples, onion, and sage. Saute for 8 minutes, stirring occasionally.
- Add the pumpkin puree, roasted acorn and butternut squash, chicken broth, salt, and pepper. Simmer for 15 minutes - breaking up larger pieces of the squash.
- Remove from stovetop and 1 cup at a time put in your blend to puree to smooth. Repeat until the entire soup is smooth. (Hot soup has a tendency to make a slight "explosion" in a blender so doing only 1 cup at a time has reduced the "mess")
- Return all the soup to the saucepan and stir in half & half. Warm.
- Serve with croutons or crackers.
This autumn squash soup was first posted on November 18, 2015. The photos and text were updated for clarity on August 31, 2022.