Fall Squash Soup


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.

Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hrs 15 mins
4 servings


  • 3 tablespoons butter

  • 1 onion, diced

  • 1 celery stalk, diced

  • 1 carrot, diced

  • 2 cloves garlic, minced

  • 4 cups chicken stock

  • 1 butternut squash, peeled and cubed

  • 1 small turnip, peeled and diced

  • 1 small sweet potato, peeled and cubed

  • 1 pinch ground cinnamon, or to taste

  • 1 pinch ground nutmeg, or to taste

  • salt and ground black pepper to taste


  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
10g Fat
44g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 268
% Daily Value *
Total Fat 10g 12%
Saturated Fat 6g 28%
Cholesterol 29mg 10%
Sodium 1333mg 58%
Total Carbohydrate 44g 16%
Dietary Fiber 8g 28%
Total Sugars 11g
Protein 5g
Vitamin C 62mg 309%
Calcium 166mg 13%
Iron 2mg 12%
Potassium 1201mg 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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