Table of Contents
  1. Harvest Squash Soup Recipe

Nothing satisfies my cravings more than a hot soup on a chilly fall day. One that uses squash, apples and spices to form a smooth and creamy dish is even better! I love chunky stews and hearty dishes are a meal on their own, but sometimes something simple is a better fit for my mood. Harvest squash soup (the name is delicious enough right?!) is light enough to be used as a starter soup (maybe for Thanksgiving dinner?), but can also be a meal by itself.

Since I grow my own butternut and acorn squash, I’m always looking for ways to use my garden produce in new, exciting ways. This soup brings together all the comfort foods and flavors of fall.

Bowl of orange colored harvest squash soup in white bowl with roasted pepitas on top with dark gray background

This soup is sure to become your new fall staple. Personally, I hope to use it for the upcoming holidays and I hope you will too! The cinnamon gives this soup a comfort level unlike any other on these cold days. Garnish with my favorite roasted pepitas and sprinkle an extra dash of cinnamon on top.

I’d say this is comfort food done right!

Let me know how this squash soup turns out for you in the comments below. While you’re typing, make sure to rate the recipe as well!

Bowl of orange colored harvest squash soup in white bowl with roasted pepitas on top with apple and various pumpkins and squash against a dark gray background

Harvest Squash Soup

4.50 from 60 votes
With both a butternut squash and acorn squash, this squash soup is perfect for those cozy fall days. A bit of cream and some spices make this a delicious soup!
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 8 cups


  • 2 tbsp butter
  • 1 cup diced onion diced
  • 1 tsp salt
  • 1 tsp sweet yellow curry powder
  • 1 ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 2 lb winter squash (butternut or kabocha)
  • 1 ½ cups chopped apples cored and diced (Honeycrisp work well)
  • 4 cups chicken stock
  • 1 cup milk or heavy cream (alternate milks may be used as well)


  • Melt the butter in an 8-quart stockpot. Add the onion and salt. Sauté over low heat until soft and translucent but not browned, 4-6 minutes. Add the curry, cinnamon, and nutmeg. Stir to warm the spices in the butter, 30 seconds.
  • Add the prepared squash, apples, and stock. Bring to a boil, then reduce to a simmer. Cover and cook until the squash and apples are soft, 30-40 minutes.
  • Remove from the heat and purée in a countertop blender or with an immersion blender until smooth and creamy.
  • Add coconut milk and blend.- Serve with a drizzle of coconut milk and roasted pumpkin seeds on top!


  • An immersion hand blender is the cleanest and quickest way to puree this soup, but a blender or food processor will do the job.
  • I play around with the amount of milk depending on the thickness I desire. You can adjust according to your preference.


Serving: 1cupCalories: 90kcalCarbohydrates: 9.6gProtein: 2.1gFat: 5.3gSaturated Fat: 3.1gTrans Fat: 0.1gCholesterol: 15.3mgSodium: 173.3mgFiber: 1.6gSugar: 3.9g
Course Soup
Cuisine American
Difficulty Easy
Method Cooking
Bowl of orange colored harvest squash soup in white bowl with roasted pepitas on top with apple and various pumpkins and squash against a dark gray background

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. Kaleb,

    We finally had time to get on line and look at your “blog”. Can’t wait to make the Harvest Squash soup and roasted pepitas; thank you and Jodi for meeting us @ LaTavola for lunch last week. What a great weather day and great time we had with you both.

    The pictures in your blog are exceptional and makes your mouth water for the food; also want to view other topics you have there.

    Hope to meet again or take a trip with you all. Sincerely, good friends, Ron & Deb Eccles

  2. I got a chance to make your harvest squash soup along with the roasted pepitas. The whole family loved it! That recipe goes into the “make it again” file. I intended to use the remaining pepitas as a topping for a green salad but they were consumed by my kids as a snack, another recipe keeper. Thanks for sharing it!

    1. Thanks Carole, This soup has become an all time favorite for me as well. And yes it seems that people always love the spiced pipits, they are delicious in so many dishes and have become a snacking favorite! Thanks for the note!

  3. Just made this soup, and it is absolutely delicious!! Made it without the pepitas, but I’m going to make them soon. Thank you!

  4. I love your videos. You cook like my Mother did when she was alive. A blessing to see a young man in the kitchen. As I have two boys. Keep us the great videos and I will enjoy cooking with you. Margire from Michigan.

    1. 5 stars
      I made this. It was great! I am new to cooking, the only problem I had was peeling the squash. I ended up blanching them I think it is called, I put them in boiling water for up to 10 min then ice water. This made them much easier to peel. But is there a faster way to do it? Also I wasn’t sure thee purpose of the cream. Dies it make the soup creamier or thinner? Thank you so much for this recipe! I really enjoy all of your content.

      1. Kim, what I do with the squash before trying to peel it is I poke holes in it with a fork. Then I microwave it for about 5 minutes or so, depending on the size of the squash. That makes it easier to peel and cut.

  5. 5 stars
    I made this. It was great! I am new to cooking, the only problem I had was peeling the squash. I ended up blanching them I think it is called, I put them in boiling water for up to 10 min then ice water. This made them much easier to peel. But is there a faster way to do it? Also I wasn’t sure thee purpose of the cream. Dies it make the soup creamier or thinner? Thank you so much for this recipe! I really enjoy all of your content.

    1. To be honest, I live squash but detest the peeling. I now lay a washed squash on parchment paper in a baking tray. I poke many holes in it with a small, sharp knife. I set my oven to 300 degrees and bake it. I can tell when it is done because the outer skin gets darker and almost “deflates”.
      I allow it to cool and then use a large knife to cut the squash in two. I scoop out the seeds and “goop” and I’m left with squash and skin which is easy to separate using a spoon.
      A much easier method in my opinion and no harm is done to the squash! 😀

  6. 5 stars
    Made this today. The condiments add to the recipe for sure. As a lover of curry and knowing that not everyone shares my love…I made a coconut milk curry topping. Simple: 1 tablespoon butter, melted, stir in 1-2 tablespoons curry, releasing the flavor and aroma, slowly stir is 1/4 cup cream, or coconut milk…stir till combined…drizzle on top of soup with roasted pepito’s…or Roasted pistachio’s!!!

  7. 5 stars
    This was absolutely amazing! So glad we happened upon this recipe! I love all sorts of squash and this soup was delicious!! The pumpkin seeds added the perfect crunchy texture!

  8. I just made it! It so delicious! I roasted some pumpkin seeds. I didn’t have nutmeg but it turned out really good. I love the creamy taste of thick cream. I will put coconut milk next time. Thanks for the recipe. I love watching your videos.

  9. 5 stars
    Hi! I’d like to try this recipe.

    I don’t see the coconut milk on the ingredient list. Can we use coconut milk instead of milk in the soup?

    Thanks for the recipe!

  10. 5 stars
    Made this soup (minus the curry and used coconut milk instead) and wow, it was sooo YUMOLICIOUS!! The roasted pepitas complimented it so well. This is my new Fall Fave recipe 🍁

  11. Can’t wait to make the Squash Soup tomorrow!
    So happy I came upon your page! I love all your segments and I’ve learned so much!
    Thank you 😊

  12. Love the Harvest Squash Soup and so do the grand kids! Trying the pork tenderloin tomorrow.
    You are amazing! Keep up the good work! Looking forward new recipes!

  13. 5 stars
    This is the BEST butternut squash soup I have ever had. SO GOOD! It was absolutely perfect. I followed his note and added the milk to my preference – I just used a small amount of heavy cream and didn’t measure. We also made the spiced pepitas to sprinkle on top and it was the perfect finishing touch! I loved it and will be having leftovers for lunch today. Thanks for the great recipes!

  14. My husband STRONGLY dislikes butternut squash. He went back for seconds!! Followed the recipe…except for the crunch on top(didn’t have it on hand)

    Delicious!! Definitely will make again!

  15. 5 stars
    This recipe is excellent!
    Funny story…I put a small amount in the blender and didn’t get the lid on tight. The man I’m dating was standing close and got sprayed with hot soup. He’s fine. The great thing was…he smelled like this soup all evening! It was amazing! Also, I put an emmersion blender on my Christmas list!

  16. 5 stars
    Making this right now! Watched your video about 5 times before attempting lol — wanted it to be just as perfect! Couldn’t get curry powder so hope that doesn’t skew it too much! Can’t wait!!! Love watching you

  17. Oh my, this is a luscious soup. Softly aromatic and leaves you wanting more.
    So, that was last week. I loved it so much that tonight I am creating a slightly different soup using your guidelines, but with a twist.
    Sweet potatoes instead of squash, a ham bone, some carrots and adding diced ham after the emulsion blend. All else remains the same. I’ll let you know how it turns out.

  18. 5 stars
    Kaleb …I watched your video last night and arose at 4:30 in the morning to make a pot of your Harvest Squash Soup . I was not disappointed as it turned out amazing ! I am considered a very good cook and 70 years old and made many dozens of pots of squash soup . None as good as this . Thank you .

  19. If I wanted to add a protein to this, what would be your suggestion? I have a man that has to have some kind of meat in EVERYTHING! LOL!

  20. 5 stars
    This recipe is so easy and the perfect comfort soup! I made it tonight for dinner and it turned out so yummy. I don’t have an immersion blender, so I let the soup cool to room temp/slightly warm and ran in through my food processor then added coconut milk. Thanks for the recipe!

  21. 5 stars
    Love, love, LOVE this soup!
    The only modification I used was to add one cup less chicken stock, as I wanted a more bisque-like thickness.

  22. ❤️‍🩹Repeating myself, I do enjoy your enthusiasm for the outdoors, gardening, cooking, recipes, memories that you share re your family, relatives & friends.
    Hope your 4 legged fur Baby’s Health is improving!♥️

  23. Hi,
    Love all your videos! I saw you made a roasted squash soup with kabocha, I don’t see the recipe anywhere. Is the same as this soup?

  24. What kind of sweet yellow curry do you use? I’ve looked for it in several stores, but coming up with just curry…. Help! Brand?

  25. 5 stars
    I made this today and I will have to say it is delicious. It was a huge hit and other than peeling the squash, it was easy to put together, which I appreciated. I will be making it again . Thank you for all you do!

  26. 5 stars
    Made your harvest squash soup tonight and it was delicious. Even my husband enjoyed it. The recipe goes in the “make it again” recipe box. The only thing difficult in the recipe was peeling the squash. I really love your videos. Great job Kaleb.

  27. I like your very natural and off the cuff approach to your postings! I find you very interesting and interested in the same activities…..I tried your chocolate chip cookie recipe and they are quite good, different and unique (frankly I freaked over milk chocolate chips) and bread flour, what? But they’re great… approved

  28. Hi Kaleb.. I love what you are doing.. keep doing it .. you make everything look so easy and your very Entertaining. Great Job

  29. Hi the soups tasted delicious as well as pumpkin seeds the soup turned out sandy brown instead of orange so was not as attractive to serve any idea as to how ti rectify this I used butternut squash and acorn squash tks

  30. 5 stars
    I love it! Perfect balance of spice and just simply easy and delicious. Great for anytime you want a different soup that is packed with flavor.

  31. 5 stars
    Do you have a new cookbook? Did I hear right? I LOVE LOVE your recipes💕 Watch Please let me know. I’ll buy it tomorrow 🥰

  32. Kaleb you nailed this soup. I have experimented with several winter squash soups and this goes to the VERY top of the list. Will only be making this one from now on. The kabocha squash adds a wonderful richness and the spices are wonderful. Incredibly good! Oh …and love the magazine !

  33. 5 stars
    I made this soup for dinner tonight to kick off the weather changing. It’s beyond amazing. The flavor is so layered. You can taste the squash, then the apples with the subtle hit of the spices. This is definitely part of my winter soup rotation. Thank You Kaleb!