24 Irresistible Fall Squash Soup Recipes For Every Taste

As the leaves turn golden and the air grows crisp, there’s nothing more comforting than a warm, velvety bowl of squash soup.

Fall squash—ranging from butternut and acorn to kabocha and delicata—offers natural sweetness, rich color, and a creamy texture that makes soups irresistible.

Whether you love a classic roasted butternut squash, a slightly spicy pumpkin blend, or a gourmet twist with apples, chestnuts, or coconut milk, there’s a fall squash soup recipe for everyone.

In this article, we’ve curated 24 fall squash soup recipes that highlight the best flavors of the season. Each recipe combines seasonal ingredients, warming spices, and easy techniques to make cozy meals, elegant starters, or hearty dinners.

From sweet and aromatic to savory and slightly spicy, these soups capture the essence of autumn in every spoonful.

24 Irresistible Fall Squash Soup Recipes For Every Taste

Fall squash soups are the ultimate comfort food for the season.

With a variety of recipes that feature roasting, blending, and warming spices, you can enjoy both classic favorites and creative twists.

Whether you’re preparing a family dinner, hosting a fall gathering, or just craving a simple cozy meal, these 24 fall squash soup recipes are sure to satisfy your taste buds and warm your soul.

Experiment with different squash varieties, add your favorite herbs and spices, and embrace the vibrant flavors of autumn in every bowl.

Roasted Butternut Squash Soup with Sage

This creamy roasted butternut squash soup celebrates the rich flavors of fall.

The roasting process enhances the natural sweetness of the squash, while fresh sage and a touch of garlic give it an earthy, comforting aroma.

Perfect for cozy evenings by the fireplace.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon fresh sage, chopped (or ½ teaspoon dried)
• ½ teaspoon ground nutmeg
• Salt and black pepper, to taste
• ½ cup coconut milk or heavy cream (optional for extra creaminess)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and lightly caramelized.
2. While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5–7 minutes until translucent.
3. Add the garlic and sage, cooking for another 1–2 minutes until fragrant.
4. Add the roasted squash to the pot along with vegetable broth. Bring to a simmer and cook for 10 minutes, allowing flavors to meld.
5. Using an immersion blender, puree the soup until smooth. Stir in nutmeg and coconut milk or cream, if desired. Adjust seasoning with salt and pepper.
6. Serve warm, garnished with a sprinkle of fresh sage or a swirl of cream.

This roasted butternut squash soup is velvety, aromatic, and perfect for fall nights.

Its natural sweetness and earthy sage notes make every spoonful comforting and satisfying.

Curried Acorn Squash Soup

A flavorful twist on classic squash soup, this recipe incorporates warming curry spices to give acorn squash a vibrant, slightly exotic flavor.

Silky, fragrant, and colorful, it’s a soup that doubles as a conversation starter.

Ingredients:

• 2 medium acorn squashes, halved and seeds removed
• 2 tablespoons olive oil
• 1 medium carrot, chopped
• 1 celery stalk, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon curry powder
• 4 cups vegetable broth
• 1 teaspoon ground ginger
• Salt and pepper, to taste
• ½ cup coconut milk

Instructions:

1. Preheat the oven to 400°F (200°C). Brush the acorn squash halves with olive oil and place cut side down on a baking sheet. Roast for 30–35 minutes until tender. Scoop out the flesh and set aside.
2. In a large pot, heat olive oil over medium heat. Add carrot, celery, and onion. Sauté for 5–7 minutes until softened.
3. Stir in garlic, curry powder, and ginger; cook for 1–2 minutes until fragrant.
4. Add the roasted acorn squash flesh and vegetable broth. Bring to a simmer and cook for 10 minutes.
5. Use an immersion blender to puree until smooth. Stir in coconut milk and adjust seasoning with salt and pepper.
6. Serve hot with a drizzle of coconut milk and a sprinkle of curry powder for garnish.

This curried acorn squash soup is comforting yet vibrant, with a perfect balance of spice and sweetness.

It’s a unique fall favorite that warms the soul.

Spiced Pumpkin and Apple Soup

Combining pumpkin and apple creates a sweet-and-savory fall soup that’s lightly spiced and incredibly fragrant.

Cinnamon and nutmeg enhance the autumnal flavors, while the apples add a subtle natural sweetness.

Ingredients:

• 1 small pumpkin, peeled, seeded, and cubed
• 2 medium apples, peeled and chopped
• 1 onion, chopped
• 2 tablespoons butter or olive oil
• 4 cups chicken or vegetable broth
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• Salt and pepper, to taste
• ¼ cup cream or coconut milk (optional)

Instructions:

1. Heat butter or olive oil in a large pot over medium heat. Add the onion and sauté for 5–6 minutes until softened.
2. Add the pumpkin and apples, cooking for another 5 minutes.
3. Pour in the broth, bringing the mixture to a boil, then reduce heat to a simmer for 20 minutes until pumpkin and apples are tender.
4. Use an immersion blender to puree the soup until smooth. Stir in cinnamon, nutmeg, ginger, and cream if using. Adjust salt and pepper to taste.
5. Serve warm with a sprinkle of cinnamon or a swirl of cream.

Spiced pumpkin and apple soup is a cozy, lightly sweet fall treat.

The combination of pumpkin, apple, and warm spices makes it a seasonal favorite that’s perfect for dinner or lunch.

Smoky Delicata Squash Soup with Roasted Red Peppers

This delicata squash soup is subtly sweet and smoky, with roasted red peppers adding depth and a vibrant color.

A hint of smoked paprika enhances the autumnal flavors, making it a perfect appetizer or cozy dinner option.

Ingredients:

• 2 delicata squashes, halved, seeds removed, and sliced
• 2 red bell peppers
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• ¼ cup coconut milk or cream (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss the delicata squash slices with olive oil, salt, and pepper. Place on a baking sheet with the red bell peppers. Roast for 25–30 minutes until squash is tender and peppers are charred.
2. Remove the skins from the roasted peppers and roughly chop them.
3. In a large pot, sauté onion in a little olive oil until soft, about 5 minutes. Add garlic and smoked paprika, cooking for 1–2 minutes until fragrant.
4. Add roasted squash, peppers, and vegetable broth. Simmer for 10 minutes to blend flavors.
5. Use an immersion blender to puree until smooth. Stir in coconut milk or cream if desired. Adjust seasoning with salt and pepper.
6. Serve warm with a sprinkle of smoked paprika or roasted pumpkin seeds for garnish.

This smoky delicata squash soup is both visually stunning and rich in flavor.

The roasted peppers add a sweet, smoky layer, making it a perfect fall comfort food.

Kabocha Squash and Ginger Soup

Kabocha squash, known for its sweet, chestnut-like flavor, pairs beautifully with fresh ginger to create a bright, aromatic soup.

This silky, golden-hued soup is warming and slightly zesty, ideal for autumn lunches or dinners.

Ingredients:

• 1 medium kabocha squash, peeled, seeded, and cubed
• 1 tablespoon coconut oil or olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable or chicken broth
• ½ teaspoon ground cinnamon
• Salt and pepper, to taste
• ½ cup coconut milk (optional)

Instructions:

1. Heat oil in a large pot over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and ginger and cook 1–2 minutes until fragrant.
2. Add kabocha squash and broth. Bring to a boil, then reduce heat and simmer for 20 minutes until squash is tender.
3. Use an immersion blender to puree the soup until smooth. Stir in cinnamon and coconut milk if using. Season with salt and pepper.
4. Serve warm, garnished with a drizzle of coconut milk or fresh herbs.

Kabocha squash and ginger soup is silky, fragrant, and lightly sweet with a gentle zing from fresh ginger.

It’s a cozy fall treat with a delicate balance of flavors.

Buttercup Squash and Caramelized Onion Soup

Buttercup squash lends a creamy, nutty flavor to this comforting soup.

Caramelized onions add a rich, savory sweetness that perfectly balances the squash.

Finished with a touch of thyme, this soup is elegant and satisfying.

Ingredients:

• 1 medium buttercup squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon fresh thyme (or ½ teaspoon dried)
• Salt and pepper, to taste
• ¼ cup cream or coconut milk (optional)

Instructions:

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add onions and cook slowly for 15–20 minutes, stirring occasionally, until deeply caramelized.
2. Add garlic and thyme, cooking for 1–2 minutes until fragrant.
3. In a separate pan, roast buttercup squash with remaining olive oil, salt, and pepper at 400°F (200°C) for 25 minutes until tender.
4. Add roasted squash to the pot with onions and pour in the broth. Bring to a simmer for 10 minutes.
5. Puree the soup with an immersion blender until smooth. Stir in cream or coconut milk if desired. Adjust seasoning with salt and pepper.
6. Serve hot with a sprinkle of thyme or toasted pumpkin seeds.

Buttercup squash and caramelized onion soup is rich, nutty, and full of depth.

The combination of caramelized sweetness and squash creaminess makes it an irresistible fall classic.

Spicy Pumpkin and Red Lentil Soup

This hearty pumpkin soup is enhanced with red lentils for extra protein and texture.

A warming blend of cumin, coriander, and chili adds a subtle kick, making it a perfect fall comfort meal.

Ingredients:

• 1 small pumpkin, peeled, seeded, and cubed
• ½ cup red lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon chili powder (optional for heat)
• Salt and pepper, to taste
• ¼ cup coconut milk (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes. Add garlic, cumin, coriander, and chili powder, cooking 1–2 minutes until fragrant.
2. Add pumpkin cubes, lentils, and broth. Bring to a boil, then reduce heat and simmer for 25 minutes, until pumpkin and lentils are tender.
3. Puree the soup with an immersion blender until smooth. Stir in coconut milk if desired. Season with salt and pepper.
4. Serve hot with a sprinkle of fresh herbs or a dollop of yogurt.

This spicy pumpkin and red lentil soup is filling, flavorful, and slightly spicy—a perfect hearty meal for chilly fall evenings.

Butternut Squash and Apple Cider Soup

A sweet and tangy twist on classic butternut squash soup, this recipe uses apple cider for a subtle fruitiness that complements the natural sweetness of the squash.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 2 apples, peeled, cored, and chopped
• 1 onion, chopped
• 2 tablespoons butter or olive oil
• 4 cups vegetable or chicken broth
• 1 cup apple cider
• ½ teaspoon cinnamon
• Salt and pepper, to taste
• ¼ cup cream (optional)

Instructions:

1. Heat butter or oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
2. Add squash and apples, cooking for 5 minutes.
3. Pour in broth and apple cider. Bring to a boil, then reduce heat and simmer 20 minutes until squash and apples are tender.
4. Puree the soup until smooth. Stir in cinnamon and cream if desired. Season with salt and pepper.
5. Serve warm with a drizzle of cream or a few apple slices for garnish.

The combination of butternut squash and apple cider gives this soup a sweet, comforting flavor with a hint of autumn magic.

Roasted Kabocha Squash and Carrot Soup

Roasting the vegetables before pureeing adds a deep, caramelized flavor to this kabocha and carrot soup.

Hints of thyme and ginger provide warmth and complexity.

Ingredients:

• 1 medium kabocha squash, peeled, seeded, and cubed
• 3 large carrots, peeled and sliced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
• 1 teaspoon grated ginger
• 4 cups vegetable broth
• Salt and pepper, to taste
• ½ cup coconut milk or cream (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash and carrots with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and slightly caramelized.
2. In a large pot, sauté onion with a little olive oil until soft. Add garlic, ginger, and thyme, cooking 1–2 minutes until fragrant.
3. Add roasted squash and carrots with broth. Simmer 10 minutes to meld flavors.
4. Puree until smooth. Stir in coconut milk or cream if desired. Adjust seasoning.
5. Serve warm, garnished with a sprinkle of thyme or roasted seeds.

The roasting step makes this kabocha and carrot soup extra flavorful, while ginger and thyme add an aromatic, warming touch perfect for autumn.

Sweet Potato and Butternut Squash Soup

Sweet potatoes and butternut squash create a naturally sweet, creamy soup that’s velvety smooth and perfectly spiced for fall.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 4 cups vegetable or chicken broth
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Salt and pepper, to taste
• ¼ cup cream or coconut milk (optional)

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic, cooking 1–2 minutes.
2. Add squash, sweet potatoes, and broth. Bring to a boil, then simmer for 20–25 minutes until vegetables are tender.
3. Puree until smooth. Stir in cinnamon, nutmeg, and cream if desired. Adjust salt and pepper.
4. Serve hot, garnished with a sprinkle of nutmeg or roasted seeds.

This sweet potato and butternut squash soup is naturally sweet, creamy, and fragrant with warm spices—a comforting bowl for any fall day.

Spaghetti Squash and Roasted Garlic Soup

A lighter fall soup option, spaghetti squash creates a delicate texture while roasted garlic adds deep flavor.

Finished with fresh herbs, this soup is subtle, cozy, and aromatic.

Ingredients:

• 1 medium spaghetti squash, halved and seeds removed
• 1 whole garlic bulb
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cups vegetable broth
• 1 teaspoon fresh rosemary or thyme
• Salt and pepper, to taste
• ¼ cup cream or coconut milk (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Drizzle olive oil over spaghetti squash halves and garlic bulb. Roast squash cut side down and garlic wrapped in foil for 30–35 minutes until tender.
2. Squeeze roasted garlic cloves out of their skins.
3. In a pot, sauté onion in olive oil until soft. Add roasted garlic, roasted squash flesh, and broth. Simmer 10 minutes.
4. Puree until smooth. Stir in herbs and cream if desired. Adjust salt and pepper.
5. Serve warm, garnished with fresh herbs or a drizzle of cream.

This spaghetti squash and roasted garlic soup is light yet flavorful, with a delicate sweetness and aromatic finish perfect for autumn evenings.

Butternut Squash, Pear, and Sage Soup

A sophisticated fall soup, pairing the natural sweetness of butternut squash and pears with earthy sage.

The flavors are smooth, rich, and slightly sweet with a subtle herbal aroma.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 2 ripe pears, peeled and chopped
• 1 onion, chopped
• 2 tablespoons butter or olive oil
• 3 cups vegetable broth
• 1 teaspoon fresh sage, chopped
• Salt and pepper, to taste
• ¼ cup cream or coconut milk (optional)

Instructions:

1. Heat butter or oil in a large pot. Sauté onion until soft. Add sage and cook 1–2 minutes until fragrant.
2. Add squash, pears, and broth. Simmer 20 minutes until squash and pears are tender.
3. Puree until smooth. Stir in cream if desired. Season with salt and pepper.
4. Serve warm, garnished with fresh sage or a drizzle of cream.

This butternut squash, pear, and sage soup is elegant, silky, and comforting—a refined fall favorite perfect for dinner parties or cozy nights.

Roasted Pumpkin and Poblano Soup

This soup blends the sweetness of roasted pumpkin with the smoky heat of poblano peppers.

It’s slightly spicy, creamy, and perfect for cozy fall evenings.

Ingredients:

• 1 small pumpkin, peeled, seeded, and cubed
• 2 poblano peppers, roasted and peeled
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• ¼ cup cream or coconut milk (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Roast poblano peppers separately until charred, peel off skins, and chop.
3. In a pot, heat remaining olive oil. Sauté onion until soft, about 5 minutes. Add garlic and smoked paprika for 1–2 minutes.
4. Add roasted pumpkin, poblanos, and broth. Simmer 10 minutes.
5. Puree until smooth. Stir in cream or coconut milk if desired. Adjust seasoning.
6. Serve warm, garnished with roasted pumpkin seeds or a swirl of cream.

The combination of roasted pumpkin and smoky poblano creates a flavorful, slightly spicy fall soup with a comforting warmth.

Golden Butternut and Turmeric Soup

This golden-hued soup combines butternut squash with turmeric and ginger for a warming, healthful boost.

Its vibrant color and earthy flavor make it visually and gastronomically appealing.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon fresh grated ginger
• 4 cups vegetable broth
• Salt and pepper, to taste
• ½ cup coconut milk (optional)

Instructions:

1. Heat olive oil in a pot. Sauté onion until soft. Add garlic, turmeric, and ginger, cooking 1–2 minutes.
2. Add squash and broth. Bring to a boil, then reduce heat to simmer for 20 minutes until squash is tender.
3. Puree until smooth. Stir in coconut milk if desired. Adjust salt and pepper.
4. Serve warm, garnished with a sprinkle of turmeric or fresh herbs.

Golden butternut and turmeric soup is vibrant, warming, and slightly earthy—perfect for nourishing your body on chilly fall days.

Spiced Pumpkin and Sweet Potato Bisque

A luxurious bisque that combines pumpkin and sweet potatoes with warming spices.

It’s silky, comforting, and perfect for fall dinners or as an elegant appetizer.

Ingredients:

• 1 small pumpkin, peeled, seeded, and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 4 cups vegetable or chicken broth
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon cayenne (optional)
• Salt and pepper, to taste
• ¼ cup cream (optional)

Instructions:

1. Heat olive oil in a large pot. Sauté onion until soft. Add garlic and spices, cooking 1–2 minutes.
2. Add pumpkin, sweet potatoes, and broth. Simmer 20–25 minutes until tender.
3. Puree until smooth. Stir in cream if desired. Season with salt and pepper.
4. Serve hot, garnished with a drizzle of cream or a sprinkle of cinnamon.

This spiced pumpkin and sweet potato bisque is silky, flavorful, and perfectly spiced for fall. Each spoonful is rich, comforting, and satisfying.

Roasted Butternut Squash and Leek Soup

This soup combines the sweetness of roasted butternut squash with the delicate, aromatic flavor of leeks.

Creamy and smooth, it’s a fall favorite for dinner or lunch.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 leeks, cleaned and sliced
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 4 cups vegetable broth
• Salt and pepper, to taste
• ¼ cup cream or coconut milk (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Roast 25–30 minutes until tender.
2. In a pot, sauté leeks in a little olive oil until soft, about 5 minutes. Add garlic and cook 1–2 minutes.
3. Add roasted squash and broth. Simmer 10 minutes.
4. Puree until smooth. Stir in cream or coconut milk if desired. Adjust seasoning.
5. Serve warm, garnished with fresh herbs or a swirl of cream.

The combination of roasted squash and leeks gives this soup a sweet, earthy, and aromatic profile—a comforting fall classic.

Kabocha Squash, Apple, and Sage Soup

Sweet kabocha squash and tart apples combine with sage to create a lightly sweet, herbaceous soup.

Smooth, velvety, and aromatic, it’s a perfect fall starter or lunch.

Ingredients:

• 1 medium kabocha squash, peeled, seeded, and cubed
• 2 apples, peeled and chopped
• 1 onion, chopped
• 2 tablespoons olive oil
• 3 cups vegetable broth
• 1 teaspoon fresh sage, chopped
• Salt and pepper, to taste
• ¼ cup cream or coconut milk (optional)

Instructions:

1. Heat olive oil in a pot. Sauté onion until soft. Add sage and cook 1–2 minutes.
2. Add squash, apples, and broth. Simmer 20 minutes until squash and apples are tender.
3. Puree until smooth. Stir in cream if desired. Adjust seasoning.
4. Serve warm, garnished with fresh sage or a swirl of cream.

Kabocha squash, apple, and sage soup is sweet, earthy, and aromatic. The balance of fruitiness and herbaceousness makes it a comforting fall treat.

Roasted Butternut Squash and Chestnut Soup

This luxurious soup pairs roasted butternut squash with earthy, nutty chestnuts.

Smooth, creamy, and slightly sweet, it’s perfect for a gourmet fall appetizer.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 cup cooked chestnuts
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• ½ teaspoon nutmeg
• Salt and pepper, to taste
• ¼ cup cream (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Roast 25–30 minutes until tender.
2. In a pot, sauté onion until soft. Add garlic for 1–2 minutes.
3. Add roasted squash, chestnuts, and broth. Simmer 10 minutes.
4. Puree until smooth. Stir in cream if desired. Season with nutmeg, salt, and pepper.
5. Serve hot, garnished with roasted chestnuts or a sprinkle of nutmeg.

Roasted butternut squash and chestnut soup is rich, nutty, and indulgent. Its velvety texture and warm spices make it a sophisticated fall favorite.

Spaghetti Squash and Coconut Curry Soup

This light and flavorful soup combines tender spaghetti squash with a creamy coconut curry base.

A hint of lime and fresh cilantro adds brightness to this warming fall dish.

Ingredients:

• 1 medium spaghetti squash, halved and seeds removed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 4 cups vegetable broth
• 1 cup coconut milk
• Juice of 1 lime
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Drizzle spaghetti squash with olive oil and roast cut side down for 30–35 minutes until tender.
2. In a pot, sauté onion and garlic in olive oil until soft. Add curry powder and cook 1–2 minutes until fragrant.
3. Scoop the roasted squash flesh into the pot and add broth. Simmer 10 minutes.
4. Stir in coconut milk and lime juice. Puree until smooth. Adjust seasoning.
5. Serve hot, garnished with fresh cilantro.

Spaghetti squash and coconut curry soup is light yet creamy, with a gentle warming spice—perfect for a cozy fall meal with a tropical twist.

Roasted Delicata Squash and Pear Soup

Sweet delicata squash pairs with tender pears in this silky, subtly sweet soup.

A hint of cinnamon and nutmeg enhances the autumnal flavors.

Ingredients:

• 2 delicata squashes, halved, seeds removed, and sliced
• 2 ripe pears, peeled and chopped
• 1 onion, chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Salt and pepper, to taste
• ¼ cup cream or coconut milk (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash slices with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a pot, sauté onion in a little olive oil until soft.
3. Add roasted squash, pears, broth, cinnamon, and nutmeg. Simmer 10–15 minutes until everything is tender.
4. Puree until smooth. Stir in cream if desired. Adjust seasoning.
5. Serve warm, garnished with a sprinkle of cinnamon or roasted seeds.

Roasted delicata squash and pear soup is a comforting, slightly sweet autumn favorite with warming spice and velvety texture.

Butternut Squash, Carrot, and Ginger Soup

A classic fall combination, this soup is vibrant, slightly sweet, and zingy from fresh ginger.

Carrots and butternut squash make it naturally creamy without extra dairy.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 3 large carrots, peeled and sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• Salt and pepper, to taste
• ¼ cup coconut milk (optional)

Instructions:

1. Heat olive oil in a pot. Sauté onion until translucent. Add garlic and ginger for 1–2 minutes.
2. Add squash, carrots, and broth. Bring to a boil, then reduce heat and simmer 20–25 minutes until vegetables are tender.
3. Puree until smooth. Stir in coconut milk if desired. Adjust salt and pepper.
4. Serve warm, garnished with a drizzle of coconut milk or fresh herbs.

Butternut squash, carrot, and ginger soup is naturally sweet, vibrant, and warming—a perfect combination for chilly fall evenings.

Roasted Pumpkin and Sage Soup

This roasted pumpkin soup is aromatic, creamy, and deeply flavorful thanks to fresh sage and slow roasting, which intensifies the pumpkin’s natural sweetness.

Ingredients:

• 1 small pumpkin, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon fresh sage, chopped
• Salt and pepper, to taste
• ¼ cup cream or coconut milk (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Roast 25–30 minutes until tender.
2. In a pot, sauté onion until soft. Add garlic and sage, cooking 1–2 minutes.
3. Add roasted pumpkin and broth. Simmer 10 minutes.
4. Puree until smooth. Stir in cream or coconut milk if desired. Adjust seasoning.
5. Serve hot, garnished with a sprig of sage.

Roasted pumpkin and sage soup is cozy, fragrant, and perfect for enjoying the essence of fall in every spoonful.

Kabocha Squash and Coconut Lemongrass Soup

A slightly exotic twist on fall squash soup, this recipe combines kabocha squash with coconut milk and lemongrass for a fragrant, creamy, and comforting soup.

Ingredients:

• 1 medium kabocha squash, peeled, seeded, and cubed
• 1 stalk lemongrass, chopped
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a pot. Sauté onion and garlic until soft. Add chopped lemongrass and cook 1–2 minutes.
2. Add kabocha squash and broth. Bring to a boil, then simmer 20 minutes until squash is tender.
3. Puree until smooth. Stir in coconut milk and adjust seasoning.
4. Serve warm, garnished with fresh cilantro.

Kabocha squash and coconut lemongrass soup is aromatic, creamy, and subtly exotic—a perfect fall soup with a tropical twist.

Roasted Buttercup Squash and Apple Soup

This sweet and savory soup combines roasted buttercup squash with apples for natural sweetness, accented with cinnamon and nutmeg for a true autumn flavor.

Ingredients:

• 1 medium buttercup squash, peeled, seeded, and cubed
• 2 apples, peeled and chopped
• 1 onion, chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Salt and pepper, to taste
• ¼ cup cream or coconut milk (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper. Roast 25–30 minutes until tender.
2. In a pot, sauté onion until soft. Add roasted squash, apples, broth, cinnamon, and nutmeg. Simmer 10–15 minutes.
3. Puree until smooth. Stir in cream or coconut milk if desired. Adjust seasoning.
4. Serve warm, garnished with roasted seeds or a swirl of cream.

Roasted buttercup squash and apple soup is naturally sweet, aromatic, and comforting—a quintessential fall soup that’s both simple and elegant.