Name: Autumn Squash Soup
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 large Butternut Squash (peeled and cubed (seeds removed)); 2 Carrots (peeled and sliced); 1 Onion (chopped); 4 cloves Garlic (minced); 1 Apple (cored and cubed); 1 Tablespoon Olive oil; 3-4 cups Vegetable Broth; 1 Tablespoon Fresh Sage (finely chopped); 6 Sprigs Fresh Thyme; 1/2 teaspoon Celery Salt; pinch Cinnamon; pinch Nutmeg; pinch Cayenne Pepper (optional); Freshly Ground Black Pepper; Fresh Thyme or Sage Leaves; Roasted Pepitas; Pomegranate Seeds

This is the BEST Autumn Squash Soup made with butternut squash, carrots, onion, garlic, apple, and fresh herbs. So healthy and full of fall flavor, you'll be wanting to eat it all season long!

dish of butternut squash soup garnished with black pepper, fresh thyme, roasted pumpkin seeds, and pomegranate seeds

Sweater weather is here! What better time to cozy up with a bowl of homemade soup? No butter or heavy cream is used in this recipe, and it's both vegan and gluten-free.

This soup provides only 120 calories per serving but is packed full of vitamin A, potassium, and fiber!

Ingredients you will need

a butternut squash, 2 carrots, 1 onion, a head of garlic, fresh thyme and sage, olive oil, spices, and vegetable broth

Fresh Vegetables - butternut squash, carrots, onion, and garlic

Apple - any type will do! I used a McIntosh.

Vegetable Broth - 3 to 4 cups depending on how thick you like your soup

Fresh Herbs - sage and thyme add great fall flavor!

Olive Oil - for sauteing the onion and garlic

Spices - celery salt, cinnamon, nutmeg, and cayenne pepper (optional)

How to Prepare

Cubed butternut squash and apple, sliced carrots, chopped onion, minced garlic, and finely chopped sage

Making Autumn Squash Soup is so easy! First, you will cube the squash and apple, slice the carrots, chop the onion, mince the garlic, and finely chop the sage.

Heat the oil in a large pot over medium heat. Add the onion and saute for 2 minutes. Add the garlic, and saute another minute.

A pot of vegetable broth and squash, apples, carrots, onion, garlic, and herbs

Next, add the squash, carrots, herbs & spices, and 3 cups of the vegetable broth. Bring to a boil, cover, reduce heat, and simmer for 20 minutes or until the vegetables are tender.

Cooked squash, apples, and other ingredients in a large pot

Remove the pot from the heat, and carefully remove the thyme sprigs.

Blending a butternut squash soup with an immersion blender

Carefully blend the soup with an immersion blender until smooth. If you don't have an immersion blender, you could add batches to a traditional blender. If you prefer a thinner soup, whisk in an additional cup of vegetable broth.

a bowl of butternut squash soup garnished with pomegranate and pumpkin seeds with crusty bread off to side

Ladle into bowls, and serve!

So Delicious!

Garnish your soup with fresh sage or thyme leaves, freshly ground black pepper, roasted pepitas, and/or pomegranate seeds!

This soup is great served with crusty bread, a grilled cheese sandwich, or a salad!

Did you make this recipe? Leave me a comment below. I love to hear from my readers!

Here are some more fall favorites that you are going to love-

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