Oh, how I love autumn! There’s something magical about the crisp air, the golden leaves, and most of all—the cozy, comforting dishes that come with the season. My Autumn Harvest Squash Soup is like a warm hug in a bowl. It’s packed with sweet butternut squash, fragrant spices, and just a touch of creamy coconut milk to make it extra luxurious. The best part? It comes together in about 30 minutes with minimal fuss. Trust me, once you taste that first spoonful of velvety smooth soup with its hint of cinnamon and cumin, you’ll understand why this recipe has become my go-to fall favorite.

Why You’ll Love This Autumn Harvest Squash Soup

This soup is everything you want in a fall dish—here’s why:

Effortless: Just chop, simmer, and blend—no fancy skills needed.
Cozy & flavorful: Warm spices like cinnamon and cumin make it taste like autumn in a spoon.
Healthy comfort food: Packed with squash’s natural sweetness and vitamins, plus creamy coconut milk for richness.
Vegetarian delight: Hearty enough to please everyone at the table.
Meal prep hero: Tastes even better the next day (if it lasts that long!).

Ingredients for Autumn Harvest Squash Soup

Grab these simple ingredients—you probably have most in your pantry already!

1 medium butternut squash, peeled and cubed (trust me, fresh makes all the difference)
1 onion, chopped (yellow works best for sweetness)
2 cloves garlic, minced (or 1 tsp pre-minced if you’re in a hurry)
4 cups vegetable broth (low-sodium lets you control the salt)
1 tbsp olive oil (for that perfect sauté)
1 tsp ground cumin (that warm, earthy magic)
½ tsp ground cinnamon (just enough to make it cozy)
Salt and pepper to taste (I’m generous with both!)
½ cup full-fat coconut milk (the secret to that velvety texture)

How to Make Autumn Harvest Squash Soup

Making this soup is as easy as pie—actually, way easier! Just follow these simple steps:

Preparing the Vegetables

First, heat your olive oil in a big pot over medium heat. You’ll know it’s ready when the oil shimmers slightly. Toss in your chopped onion and minced garlic—careful, it might sizzle! Stir them around until they get soft and smell amazing, about 5 minutes. Don’t rush this part—those golden onions are flavor magic.

Cooking and Blending the Soup

Now, add your cubed squash, cumin, and cinnamon. Give it a good stir so everything gets coated in those warm spices. Pour in your vegetable broth and crank up the heat until it boils. Then, turn it down to a gentle simmer and let it bubble away for about 20 minutes. The squash is ready when you can easily poke it with a fork.

Time to blend! I love using an immersion blender right in the pot—less mess! Blend until it’s silky smooth. If you don’t have one, a regular blender works too—just let the soup cool a bit first and blend in batches. Finally, stir in that creamy coconut milk and season with salt and pepper to taste. Trust me, you’ll want to taste as you go—the flavors really pop when you get the seasoning just right!

Tips for Perfect Autumn Harvest Squash Soup

Here are my tried-and-true secrets for making this soup absolutely foolproof:

Blend it right: An immersion blender gives the smoothest texture—just be careful of splatters! If using a regular blender, don’t fill more than halfway and hold the lid tight.
Spice it up: Start with the recipe’s spice amounts, then taste and adjust. I often add an extra pinch of cinnamon for warmth.
Salt smart: Always season in stages—after blending, then again after adding coconut milk. Undersalted squash soup is just sad.
Texture trick: If it’s too thick, add a splash of broth. Too thin? Simmer uncovered for 5 more minutes.
Time saver: Pre-cut squash from the produce section works great when you’re in a hurry!

Variations for Autumn Harvest Squash Soup

This soup is like your favorite sweater—easy to customize! Swap butternut squash for pumpkin or sweet potato if that’s what you’ve got. Not a coconut milk fan? Almond milk works (though it’ll be less creamy). For an extra kick, add a thumb of fresh ginger with the garlic. My neighbor swears by a dash of nutmeg too—try it and see what you like best!

Serving Suggestions

This soup deserves the perfect companions! I love it with crusty sourdough for dipping—those crispy edges are heavenly with the creamy soup. For crunch, try roasted pepitas or walnuts on top. A simple arugula salad with apple slices balances the richness beautifully. And don’t skip the garnishes—a swirl of coconut milk or sprinkle of cinnamon makes it look as gorgeous as it tastes!

Storing and Reheating Autumn Harvest Squash Soup

This soup keeps like a dream! Store it in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stove over low heat—stir occasionally to keep it smooth and creamy. If it thickens, just add a splash of broth to loosen it up. Easy as that!

Nutritional Information

Here’s the scoop on what’s in each comforting bowl (remember, these are estimates—your exact amounts may vary slightly based on ingredients):

Calories: About 180 per serving
Fiber: 5g (thanks, squash!)
Vitamin A: A whopping daily dose from that beautiful orange squash
Healthy fats: Just 7g total, mostly from coconut milk’s good stuff

Nutritional values are estimates and vary based on ingredients used—but one thing’s certain: this soup nourishes body and soul!

FAQs About Autumn Harvest Squash Soup

Can I freeze this soup?
Absolutely! Just skip the coconut milk before freezing—add it fresh when reheating. Frozen soup keeps beautifully for 2-3 months. Thaw overnight in the fridge and warm gently on the stove.

Can I use frozen squash instead of fresh?
Yes! Frozen cubed squash works in a pinch—just thaw it first and pat dry to avoid watery soup. The texture might be slightly softer, but the flavor will still shine.

What if I don’t have an immersion blender?
No worries! Let the soup cool slightly, then blend in batches in a regular blender. Hold the lid tight with a towel—hot soup expands!

Is this soup vegan?
It sure is! Just double-check your vegetable broth to ensure it’s vegan-friendly. The coconut milk gives it that creamy richness without any dairy.

Can I make it spicy?
Oh yes! A pinch of cayenne or red pepper flakes adds lovely heat. My husband always adds a drizzle of chili oil to his bowl—so good!

There you have it—my absolute favorite way to welcome autumn with a bowl of cozy, creamy squash soup. It’s simple enough for busy weeknights but special enough to serve at your next fall gathering. I can’t wait for you to try it! When you do, come back and tell me all about it in the comments below. Did you stick to the recipe or add your own twist? What did you serve it with? Trust me, I read every comment—they make my day! Now go grab that butternut squash and get cooking. Your kitchen’s about to smell like autumn heaven!

Heavenly 30-Minute Autumn Harvest Squash Soup Recipe

Author: iyma hernandes
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A warm and comforting soup made with seasonal squash, perfect for autumn.

Ingredients

Scale

1 medium butternut squash, peeled and cubed
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 tbsp olive oil
1 tsp ground cumin
1/2 tsp ground cinnamon
Salt and pepper to taste
1/2 cup coconut milk

Instructions

Heat olive oil in a large pot over medium heat.
Add onion and garlic. Cook until soft, about 5 minutes.
Add squash, cumin, and cinnamon. Stir for 2 minutes.
Pour in vegetable broth. Bring to a boil.
Reduce heat and simmer for 20 minutes or until squash is tender.
Blend the soup until smooth using an immersion blender.
Stir in coconut milk. Season with salt and pepper.
Serve warm.

Notes

Use an immersion blender for a smoother texture.
Adjust spices to taste.
Store leftovers in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 180
Sugar: 8g
Sodium: 450mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg

Keywords: autumn, squash, soup, vegetarian, easy