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!
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
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
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.
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.
Remove the pot from the heat, and carefully remove the thyme sprigs.
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.
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-
- Hot Wassail
- Stuffed Pepper Soup
- Pumpkin Risotto with Crispy Kale
- Gnocchi with Pumpkin Thyme Sauce
- Pumpkin Sage Hummus with Roasted Pepitas
- Broccoli Crunch Salad with Apples and Almonds
- Maple Roasted Butternut Squash with Cranberries and Pecans
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Autumn Squash Soup
Ingredients
- 1 large Butternut Squash peeled and cubed (seeds removed)
- 2 Carrots peeled and sliced
- 1 Onion chopped
- 4 cloves Garlic minced
- 1 Apple 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
For Garnishing
- Freshly Ground Black Pepper
- Fresh Thyme or Sage Leaves
- Roasted Pepitas
- Pomegranate Seeds
Instructions
- 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.
- Add the squash, carrots, apple, herbs and spices, and 3 cups of vegetable broth to the pot. Bring to a boil, cover, reduce heat, and simmer for 20 minutes or until the vegetables are tender.
- Remove the pot from the heat, and carefully remove the thyme sprigs.
- Carefully blend the soup with an immersion blender until smooth.
- Ladle into bowls, garnish if desired, and serve!
Notes
- 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.
- Any type of apple will do! I used a McIntosh.