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Fall Squash Soup

Rated as 5 out of 5 Stars

"A delicious, warming squash soup with other fall vegetables and spices is perfect for a cold day. Light enough to serve as an appetizer, but delicious enough to make a main dish. Serve hot with a hearty slice of toast."
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1 h 15 m servings 268
Original recipe yields 4 servings


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  1. Melt butter in a large soup pot over medium heat until just bubbling and beginning to smell nutty, 1 to 3 minutes. Add onion, celery, and carrot; cook until onion is soft and translucent, another 3 to 5 minutes. Add garlic directly to the bottom of the pot and cook for about 1 minute before stirring; be careful to prevent burning. Add chicken stock, butternut squash, turnip, and sweet potato and bring to a boil. Cover pot and simmer soup until sweet potato is fork tender, about 40 minutes.
  2. Puree soup using a stick blender to desired consistency. Season to taste with cinnamon, nutmeg, salt, and black pepper.


  • Cook's Notes:
  • To easily peel the squash, first cut a small piece off of each end. Set the large end flat on a cutting board, and use a potato peeler to peel downward from the top in long strokes. Once peeled, cut the squash in half lengthwise and remove the seeds with a spoon.
  • For more control over the chunkiness of the soup, puree part of it in a stand blender instead of using a stick blender.

Nutrition Facts

Per Serving: 268 calories; 9.7 44.3 5.2 29 1333 Full nutrition

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This is really tasty and I love the assortment of veggies in it. The natural sweetness from the sweet potato and butternut squash add another layer of flavor and the turnip really comes through ...

Delicious soup and a little different from the usual fall soups. The veggies work well together and no flavor dominates. I did cut back on the butter by 1 tblsp. This is so smooth and creamy and...