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Why I Love to Make Squash Soup
When the weather turns cooler and the days get shorter, there’s nothing I crave more than a bowl of warm squash soup. Seriously, I love squash soup so much that I’ve made multiple recipes, all with differing flavors or methods: slow cooker squash soup, chipotle squash soup, and curry butternut squash soup.
It’s the kind of soup that feels like a hug in a bowl: simple, comforting, and full of fall flavor. I love how the squash and apple blend together to create a naturally sweet base, and a trio of spices (curry powder, cinnamon, and nutmeg) adds just the right amount of warmth and depth.
This is one of those recipes I make every year when the squash from my garden starts piling up. It’s flexible, too: butternut is my go-to, but buttercup, kabocha, or even pumpkin work just as well. I top it with spiced roasted pepitas for a little crunch and spice. It’s such a simple recipe, but one that doesn’t get old!
Here’s why you’ll love this recipe, too:
- Cozy and creamy with natural sweetness from squash and apples
- Made with the best fall spices of curry, cinnamon, and nutmeg
- Freezer-friendly for make-ahead meals
- Low-calorie (about 90 calories per cup!), but still hearty enough to be filling
“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!”
Squash Soup Ingredients
There are 10 easy-to-find ingredients that make for this delicious fall-time soup:
- Butternut squash – The star of the show, which gives the soup its rich, creamy base.
- Apple – Adds some natural sweetness, and it’s perfect for fall when apples are ready to harvest.
- Onion, butter, and salt – A great combination for sautéing, building the foundation of the soup.
- Yellow curry powder, ground cinnamon, and freshly grated nutmeg – All add warmth, some fall vibes, and a little bit of spice.
- Vegetable or chicken stock – Forms the liquid base for simmering this soup.
- Heavy cream – Stirred in right at the end for some additional richness.
- And, of course, some roasted pepitas to sprinkle on top at the end!
The full amount of each ingredient can be found in the recipe card below.
How to Make Squash Soup
There are 4 super easy steps to make this squash soup, with very little hands-on time!
Step 1: Prepare the base – In a large pot, melt the butter and sauté the chopped onion with salt until it becomes translucent. Stir in curry, cinnamon, and nutmeg to bloom the spices.
Step 2: Cook the soup – Add squash and apple, then pour in the stock. Bring to a boil, then reduce to a simmer. Cover and cook until the squash and apple are tender.
Step 3: Blend the soup – Use an immersion blender (or transfer in batches to a blender) to puree until smooth.
Step 4: Finish the soup – Stir in heavy cream, taste, and adjust seasoning. Top with roasted pepitas or a dash of additional cream. The finishing options truly are endless when it comes to this soup!
Recipe Tips
- Use a grapefruit spoon to scoop seeds from the squash easily. Those little ridges make it a breeze.
- For a thinner soup, add an extra cup of stock or water after blending.
- Don’t skip the topping! The roasted pepitas echo the flavors in the soup and add great texture.
Frequently Asked Questions
Absolutely! Full-fat canned coconut milk is a great alternative and adds a subtle richness. If you’re using another plant-based milk, just make sure it’s unsweetened and unflavored so it doesn’t compete with the soup’s sweetness and flavor.
This recipe is super flexible. While I usually use butternut squash, Kabocha squash, delicata, or even pumpkin can be used. Keep in mind that some squashes are starchier or sweeter than others, so the final flavor might vary slightly.
If your soup is too thick, stir in a bit more stock or water until it reaches your desired consistency. If you want it thicker, let it simmer uncovered a bit longer or use less liquid. Make it as written the first time, and then go from there when you make it again in the future!
Follow These Tips
Serving
Serve warm with a swirl of heavy cream, a dollop of Greek yogurt, or some crème fraîche. Add a slice of crusty bread or a green salad to complete the meal.
Storage
- Refrigerate – Keep in an airtight container in the fridge for up to 5 days.
- Reheat – Warm gently on the stovetop or in the microwave, stirring occasionally.
- Freeze – Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge. This soup is great to multiply and keep in the freezer for an easy meal, or when you have no idea what to have for dinner.
More Soup Recipes
Have I Convinced You to Make This Recipe?
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Harvest Squash Soup
Ingredients
- 2 tbsp unsalted butter
- 1 cup diced onion
- 1 tsp kosher salt
- 1 tsp yellow curry powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 lb winter squash (butternut or kabocha) peeled, seeded, and cubed
- 1 ½ cups apples (such as Macintosh, Golden Delicious, or Gala) cored and diced
- 4 cups chicken stock
- ½ cup heavy cream (coconut milk can be used as a nondairy alternative)
Instructions
- Prepare the base: Melt the butter in a 6 or 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.2 tbsp unsalted butter, 1 cup diced onion, 1 tsp kosher salt, 1 tsp yellow curry powder, ½ tsp ground cinnamon, ¼ tsp ground nutmeg
- Cook the soup: 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.2 lb winter squash (butternut or kabocha), 1 ½ cups apples (such as Macintosh, Golden Delicious, or Gala), 4 cups chicken stock
- Blend: Remove from the heat and puree in a countertop blender or with an immersion blender until smooth and creamy. Pour back into the stockpot.
- Finish: Add the heavy cream and stir. Serve with roasted pepitas on top.½ cup heavy cream (coconut milk can be used as a nondairy alternative)
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
Currently, all the ingredients are in the pot simmering. 2nd time making it. It’s the best! I learned about Kabocha squash from Kaleb. I make this soup with 1/2 butternut n 1/2 kabocha. 1 gala n 1 honey crisp.
My neighbors said it was the best they tasted. They said normally it’s toooo sweet but not this soup.
Thank you Kaleb
My very favorite autumn soup! I add about half of a bramley apple and use shallots instead of onion. Love it with pepitas or candied pecans, and a think slice of cranberry sourdough.
I enjoy watching your videos. I’ve made several of your delicious recipes. Great tips on gardening, decorating , etc. And of course Pip! I think I’ll make this soup today!
This soup is awesome!!!
I’ve made this recipe several times and it always comes out delicious. I added some gnocchi this last time and it was a great addition to the recipe. Whatever way you choose to make this soup, it’s such a great taste of fall on a brisk day!
Lovely soup!
I did use most of my kabocha squash with some butternut Because I didn’t want the kabocha to go bad. We just had a category three hurricane go over us called hurricane Milton, and so we evacuated for a week n the squash was getting ripe.
Very tasty, not too sweet at all, and I added a cup of heavy whipping cream. Made the pumpkin seeds and that was a really nice touch.
Thank you so much Kaleb!
PS, first time using Kabocha.
Love the simplicity of it . Thanks. 👌
Do you think the milk could be replaced with coconut milk?