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Rustic bread slices beside a bowl of golden soup on a cloth backdrop.

Creamy Autumn Squash Soup

This Creamy Autumn Squash Soup combines roasted butternut squash, pumpkin, carrots, apple cider, warm spices, cream cheese, and heavy cream for a smooth, comforting fall soup.
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Course: Main Course, Soup
Cuisine: American
Keyword: Creamy Autumn Squash Soup
Prep Time: 35 minutes
Cook Time: 50 minutes
Total Time: 1 hour 25 minutes
Servings: 8

Ingredients

For the Roasted Butternut Squash

  • 1 large butternut squash peeled, seeded, and cut into cubes, approximately 6 cups or 2 lb
  • 2 tbsp honey
  • 2 tbsp unsalted butter melted
  • Pinch of salt
  • Pinch of ground cinnamon

For the Soup

  • 1 tbsp olive oil
  • 1 small yellow onion diced
  • 2 large carrots thinly sliced or diced
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger minced
  • 4 cups vegetable broth
  • 2 cups apple juice or apple cider not apple cider vinegar
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 1 tsp kosher salt
  • 1/2 tsp curry powder
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/4 tsp freshly ground nutmeg
  • 1/8 tsp ground turmeric
  • 1 15 oz can 100% pumpkin puree not pumpkin pie filling
  • 4 oz cream cheese softened to room temperature
  • 1/4 cup packed brown sugar
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper to taste

For Garnish

  • Pepitas
  • Heavy cream
  • Paprika

Instructions

  • Preheat the oven. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper, if desired, to simplify cleanup.
  • Season the butternut squash. Arrange the cubed butternut squash on the prepared baking sheet. Add the honey, melted butter, salt, and cinnamon. Toss thoroughly until the squash is evenly coated, then spread the cubes into a single, even layer.
  • Roast the squash. Roast for approximately 25 minutes, or until the squash is tender and lightly caramelized around the edges. Remove from the oven and set aside.
  • Sauté the onion. When the squash is nearly finished roasting, heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion and cook for approximately 5 minutes, stirring occasionally, until softened and translucent.
  • Add the carrots, garlic, and ginger. Stir in the carrots, minced garlic, and ginger. Cook for an additional 1 to 2 minutes, stirring frequently, until fragrant.
  • Add the roasted squash and liquids. Add the roasted butternut squash to the pot, followed by the vegetable broth, apple juice or apple cider, lemon juice, honey, kosher salt, curry powder, coriander, cinnamon, nutmeg, and turmeric. Stir until well combined.
  • Simmer the soup. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer for approximately 10 minutes, or until the carrots are completely tender.
  • Add the pumpkin and dairy ingredients. Stir in the pumpkin puree, softened cream cheese, and brown sugar. Mix until evenly distributed. The cream cheese may remain slightly clumpy at this stage; it will become smooth during blending.
  • Cool slightly before blending. Remove the soup from the heat and allow it to cool for several minutes. If using a countertop blender, transfer the soup in batches, taking care not to overfill the blender with hot liquid.
  • Puree until smooth. Blend the soup until completely smooth and creamy. Alternatively, use an immersion blender directly in the pot until the desired consistency is achieved.
  • Add the heavy cream. Return the blended soup to the pot, if necessary, and stir in the heavy cream until fully incorporated.
  • Adjust the seasoning. Taste the soup and add salt and freshly ground black pepper as needed. For a less sweet version, omit the brown sugar and the additional honey added to the soup.
  • Serve. Ladle the Creamy Autumn Squash Soup into bowls and garnish with pepitas, a drizzle of cream, and a light sprinkle of paprika. Serve warm.

Notes

This Creamy Autumn Squash Soup is naturally close to gluten-free, but individual packaged ingredients should still be checked carefully.
  • Use a certified gluten-free vegetable broth, as some commercial broths may contain gluten-containing flavorings or additives.
  • Confirm that the cream cheese, heavy cream, curry powder, ground spices, and pumpkin puree are labeled gluten-free if cross-contact is a concern.
  • Use pure apple juice or apple cider without malt-based additives or flavorings.
  • Keep all preparation surfaces, cookware, utensils, and garnishes free from gluten cross-contact when serving someone with celiac disease or a strong gluten sensitivity.
  • If serving the soup with bread or croutons, choose certified gluten-free options.