Autumn Squash Soup

Why You’ll Love This Recipe

I love this soup for how effortlessly it delivers on flavor and comfort. It uses minimal ingredients, most of which I already have on hand during autumn—like squash, apples, onion, and broth. The Chinese five spice adds an unexpected twist, while the cream (optional, but highly recommended) gives it that luscious finish. It’s a one-pot, quick-prep recipe that makes my kitchen smell amazing and my belly feel full and satisfied.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons butter
1 medium onion, diced
1 medium butternut squash, peeled and chopped
1 large apple, peeled, cored, and chopped
1 liter (1 quart) chicken stock
⅛ teaspoon Chinese five spice
1 tablespoon fresh sage (or 1 teaspoon dried)
½ cup cream (optional)
Salt and pepper, to taste

Directions

1. Sauté the aromatics
I start by melting the butter in a large pot over medium heat. Once melted, I add the diced onion and sauté for about 5 minutes until it’s just translucent—making sure it doesn’t brown.

2. Simmer the soup base
Next, I add the chopped squash and apple. I stir in the chicken stock, Chinese five spice, and sage. Once it reaches a boil, I reduce the heat, cover the pot, and let it simmer for about 30 minutes until the squash is completely soft.

3. Blend until smooth
After simmering, I blend the soup until silky smooth. I usually use an immersion blender directly in the pot, but a regular blender works too (just in batches, carefully).

4. Add cream and finish
Once blended, I stir in the cream (if using) and bring it back to a gentle simmer. Then I season it with salt and pepper to taste before serving.

Servings and Timing

Servings: 6
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

This soup comes together quickly and easily, making it ideal for weeknight dinners or fall meal prep.

Variations

Vegan Version
I swap the butter with olive oil and use coconut cream or a plant-based cream alternative. Vegetable broth replaces the chicken stock perfectly.

Spicier Kick
For a spiced-up version, I add a pinch of cayenne or red pepper flakes during simmering for extra warmth.

Roasted Squash Option
Sometimes I roast the butternut squash beforehand for a more caramelized, deeper flavor. It takes more time but adds richness.

Different Apples
I use tart apples like Granny Smith when I want more tang, or sweeter varieties like Fuji for a more mellow flavor.

Add Toppings
I top this soup with toasted pumpkin seeds, a drizzle of cream, croutons, or crispy sage leaves for a beautiful and tasty finish.

storage/reheating

Refrigerator Storage
I let the soup cool completely before storing it in an airtight container in the fridge for up to 4 days. The flavor develops even more after a day or two.

Freezer Storage
This soup freezes really well. I portion it into containers and freeze for up to 3 months. I thaw it overnight in the fridge before reheating.

Reheating Instructions
I reheat it on the stovetop over medium-low heat, stirring occasionally. If the soup thickens, I just add a splash of stock or water to loosen it up. In the microwave, I heat it in short intervals, stirring between rounds.

Make-Ahead Tip
I often make this a day in advance and add the cream just before serving to keep it fresh and smooth.

FAQs

Can I use frozen squash instead of fresh?

Yes, I often use frozen butternut squash cubes when I want to save prep time. They work beautifully and cook just as quickly.

What’s the best apple to use in this soup?

I like using sweet-tart apples like Honeycrisp or Fuji. They balance the earthiness of the squash and pair well with the spices.

Is the cream necessary?

No, the soup is still creamy from the pureed squash and apple. But I find the cream adds a nice richness and smooth finish.

Can I use vegetable stock instead of chicken?

Absolutely. I swap in vegetable stock for a vegetarian version, and it still tastes fantastic.

Can I make this soup in advance?

Yes. I often make a batch ahead of time. It stores well in the fridge or freezer, and the flavors even deepen after sitting overnight.

Conclusion

Autumn Squash Soup is one of those simple pleasures that makes the season feel even more special. It’s warm, creamy, lightly spiced, and perfect for when I want something nourishing without much fuss. Whether I serve it as a starter for a fall dinner party or enjoy it curled up with a blanket, it always delivers comfort and flavor in every spoonful.