Sharing is caring!

This Autumn Harvest Soup is everything that Fall represents for me. Full of delicious squash flavors and veggies and topped with fresh cream and toasted pumpkin seeds for the perfect soup night.

Whenever you have an abundance of fall and winter squash in your refrigerator, you do what you can to use them up so that they don't ruin.

That is one thing about me. I hate letting anything go bad, so I am always looking for ways to create delicious recipes that use up very ripe fruits and veggies.

That is how this Autumn Harvest Soup came about. I had so many little butternut squash and acorn squash in my fridge, so I knew I needed to do something quick.

I could have made my roasted butternut squash to eat with dinner one night. I could have also made my Roasted Parmesan Acorn Squash or my Maple Cinnamon Acorn Squash, but I was craving soup.

So, I threw all my veggies onto a sheet pan and roasted them in the oven. Then pureed them up to create this luxurious soup that just hit every fall button I have in my soul!

How to Make This Autumn Harvest Soup

This soup can be made with any fall and winter squash — there are so many varieties! I love serving this in these festive Staub Pumpkin bowls — which are also oven safe!

Winter squash have hard skins and soft flesh on the inside and most of them have seeds. The varieties you might find are acorn, buttercup, butternut, calabaza, delicata, Hubbard, spaghetti, sweet dumpling, and Turban, as well as pumpkin.

Anytime you make a squash soup, you want to sweeten it with something. You can use carrots, apples, or sweet potato to sweeten it. I used a sweet potato.

So — this soup consists of —

• 1 large butternut squash
• 1 acorn squash
• 1 large sweet potato
• 1 head of garlic sliced in half
• 1 large onion sliced in half

Roast all of this on a sheet pan. It only takes about 30 minutes at 350 degrees.

Scoop out the flesh once it is done roasting. Put it in the blender. Then, squeeze the roasted garlic cloves in there as well and the roasted onion.

I added 1/4 cup of chicken broth to the blender to so that the soup could move well.

Once it is pureed, I add it back into the pot. I add in 1/2 cup of half and half to give it a creamy texture and then add about 1/2 cup of chicken broth make it the perfect creamy texture.

If you want your soup thicker, test the amount of liquids you are adding before dumping in all of it at once. If you want a thinner soup, just play around with the measurements.