Autumn Squash Soup
This fall favorite is great with some hearty whole grain bread and a salad. So delicious and filling.

Autumn Squash Soup
Print RecipeIngredients
- 1 ½ tablespoons extra virgin olive oil
- ¾ cup yellow onion, diced
- 1 cup carrots, chopped
- 6 ½ cups butternut squash, peeled and chopped
- 3 ½ cups chicken or vegetable broth
- 2 cups apple cider (not apple juice!)
- ½ teaspoon curry powder
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ¾ teaspoon salt
- ½ cup pumpkin puree (not pumpkin pie filling)
- 2 tablespoons brown sugar
- 3 tablespoons butter
- 4 ounces cream cheese
- ⅔ cup heavy cream or half-and-half
- Roasted pepitas or pumpkin seeds, for garnish
Instructions
- In a large kettle, sauté onion in oil over medium high heat.
- Add carrots, squash, broth, and apple cider. Bring to a low simmering boil.
- Add spices and salt and simmer over medium low heat for 20 minutes, until vegetables are soft.
- Remove from heat and add pumpkin puree, brown sugar, butter, and cream cheese.
- Puree with a submergible stick blender or in batches in a normal blender until no chunks remain.
- Add cream or half-and-half.
- Warm over low heat for a few minutes and serve immediately.
- Garnish with roasted pepitas or pumpkin seeds, if desired.
If you enjoyed this recipe, you can find more like it in my cookbook “Come and Get It!” Available on Amazon.
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Sounds yummy. Can’t wait to try.