15 Creamy Fall Squash Soup Recipes to Warm Your Soul

Fall is the perfect season to enjoy the rich, comforting flavors of squash in hearty soups.

From butternut to acorn and delicata, squash offers natural sweetness, creamy texture, and a touch of earthiness that pairs beautifully with autumn spices.

These 15 fall squash soup recipes showcase the versatility of squash, combining it with warming herbs, aromatics, and complementary ingredients to create soups that are perfect for cozy dinners, lunch, or entertaining guests.

Whether roasted, pureed, or slow-cooked, these soups are nutrient-rich, flavorful, and ideal for embracing the flavors of the season.

Let these recipes inspire your fall cooking and help you enjoy the cozy, comforting warmth that only squash soups can provide.

15 Creamy Fall Squash Soup Recipes to Warm Your Soul

Fall squash soups are a simple yet elegant way to celebrate seasonal flavors.

These 15 recipes highlight the natural sweetness, creaminess, and versatility of squash in soups that are comforting, nourishing, and perfect for autumn.

From creamy roasted butternut blends to spiced pumpkin and squash medleys, each recipe delivers cozy, heartwarming flavor.

They’re ideal for weeknight dinners, lunch, or as a starter for holiday gatherings.

Embrace the season and savor the warmth, aroma, and richness that squash soups bring to your fall table.

Roasted Butternut Squash Soup with Sage

This creamy roasted butternut squash soup is rich, velvety, and infused with earthy sage for a comforting fall meal.

Roasting the squash enhances its natural sweetness, while a touch of garlic and onion adds depth and warmth.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable or chicken broth
• 1 teaspoon fresh sage, chopped
• Salt and black pepper, to taste
• Optional: coconut milk or cream for extra creaminess

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash, onion, and garlic with olive oil, salt, and pepper.
2. Roast for 25–30 minutes until tender and lightly caramelized. Transfer to a blender or use an immersion blender.
3. Add broth and sage, blending until smooth. Adjust seasoning and stir in cream if desired.
4. Serve warm, garnished with a sprinkle of fresh sage.

This roasted butternut squash soup is creamy, slightly sweet, and full of autumnal flavor.

Sage adds an earthy note that complements the natural richness of the squash.

It’s perfect for a cozy lunch, dinner, or fall gathering starter.

Every spoonful is smooth, comforting, and seasonally satisfying.

Spiced Pumpkin and Carrot Soup

This vibrant pumpkin and carrot soup is warmly spiced with cinnamon, nutmeg, and ginger for a flavorful fall treat.

Slow simmering allows the vegetables to become tender and the spices to meld into a smooth, aromatic soup.

Ingredients:

• 2 cups pumpkin puree
• 2 large carrots, peeled and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon fresh grated ginger
• Salt and black pepper, to taste
• Optional: drizzle of coconut milk for creaminess

Instructions:

1. In a large pot, sauté onion and garlic in olive oil until fragrant and soft.
2. Add pumpkin, carrots, broth, and spices. Stir well and bring to a simmer.
3. Cook for 20–25 minutes until carrots are tender. Use an immersion blender to puree until smooth.
4. Adjust seasoning and stir in coconut milk if desired. Serve warm.

This pumpkin and carrot soup is smooth, aromatic, and warmly spiced for fall.

Pumpkin and carrots provide natural sweetness while cinnamon and ginger add depth.

It’s a cozy, paleo-friendly option for lunch or dinner.

Every spoonful is flavorful, comforting, and seasonally delightful.

Acorn Squash and Apple Soup

This fall soup combines roasted acorn squash with tart apples for a naturally sweet and savory dish.

A touch of cinnamon and nutmeg enhances the autumn flavors, creating a smooth, comforting, and aromatic soup.

Ingredients:

• 2 medium acorn squash, halved and seeded
• 2 apples, peeled and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Salt and black pepper, to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Brush squash halves with olive oil and roast cut-side down for 25–30 minutes until tender.
2. In a large pot, sauté onion and garlic in olive oil until soft. Add roasted squash, apples, broth, and spices.
3. Simmer for 15 minutes until apples are tender. Blend until smooth using an immersion blender or regular blender.
4. Adjust seasoning and serve warm with a drizzle of olive oil if desired.

This acorn squash and apple soup is naturally sweet, aromatic, and perfectly balanced.

Apples add a touch of tartness while spices enhance the seasonal flavor.

It’s ideal for cozy fall lunches, dinners, or entertaining guests.

Every spoonful is creamy, comforting, and seasonally satisfying.

Spicy Roasted Delicata Squash Soup

This roasted delicata squash soup is sweet, slightly spicy, and full of autumn warmth.

A hint of cayenne and smoked paprika gives it a gentle heat that complements the natural sweetness of the squash.

Ingredients:

• 3 delicata squash, halved and seeded
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (adjust to taste)
• 4 cups vegetable or chicken broth
• 2 tablespoons olive oil
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash, onion, and garlic with olive oil, smoked paprika, cayenne, salt, and pepper.
2. Roast for 25–30 minutes until squash is tender and lightly caramelized.
3. Transfer to a blender or use an immersion blender, adding broth gradually until smooth.
4. Adjust seasoning and serve warm, garnished with a drizzle of olive oil or fresh herbs.

This delicata squash soup is smooth, slightly spicy, and full of autumn flavor.

Smoky paprika enhances the natural sweetness of the squash.

It’s perfect for cozy fall dinners or a warming lunch.

Every spoonful is comforting, aromatic, and satisfying.

Creamy Kabocha Squash and Coconut Soup

This rich kabocha squash soup is creamy, naturally sweet, and enhanced with coconut milk for added depth.

The gentle sweetness of kabocha pairs perfectly with ginger and garlic for a cozy fall soup.

Ingredients:

• 1 kabocha squash, peeled and cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tablespoons olive oil
• Salt and black pepper, to taste

Instructions:

1. In a large pot, sauté onion, garlic, and ginger in olive oil until fragrant and soft.
2. Add kabocha squash and vegetable broth. Bring to a simmer and cook 20–25 minutes until squash is tender.
3. Blend until smooth using an immersion blender. Stir in coconut milk and adjust seasoning.
4. Serve warm, optionally garnished with fresh herbs or a sprinkle of cinnamon.

This kabocha squash soup is creamy, naturally sweet, and aromatic.

Coconut milk adds richness while ginger provides gentle warmth.

It’s ideal for a nourishing, paleo-friendly fall meal.

Every bite is smooth, flavorful, and comforting.

Roasted Pumpkin and Red Lentil Soup

This hearty pumpkin and red lentil soup is protein-packed, creamy, and perfectly spiced for autumn.

Slow simmering allows the lentils to soften while the pumpkin provides natural sweetness and depth.

Ingredients:

• 2 cups pumpkin puree
• ½ cup red lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• ½ teaspoon coriander
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and black pepper, to taste

Instructions:

1. In a pot, sauté onion and garlic in olive oil until soft and fragrant.
2. Add pumpkin puree, red lentils, broth, cumin, coriander, salt, and pepper. Stir well.
3. Bring to a boil, then reduce heat and simmer 25–30 minutes until lentils are tender.
4. Blend with an immersion blender for a smooth texture, adjust seasoning, and serve warm.

This pumpkin and red lentil soup is hearty, flavorful, and comforting.

Lentils add protein and texture while pumpkin provides sweetness and depth.

It’s perfect for fall lunches, dinners, or meal prep.

Every spoonful is creamy, nourishing, and satisfying.

Curried Butternut Squash Soup

This vibrant butternut squash soup is infused with warm curry spices for a comforting, aromatic fall dish.

The slow cooking brings out the natural sweetness of the squash while curry adds depth and warmth.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 4 cups vegetable or chicken broth
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• Optional: coconut milk for added creaminess

Instructions:

1. Sauté onion and garlic in olive oil over medium heat until fragrant.
2. Add butternut squash, curry powder, and broth. Stir to combine and bring to a simmer.
3. Simmer for 20–25 minutes until squash is tender. Blend until smooth using an immersion blender.
4. Stir in coconut milk if desired, adjust seasoning, and serve warm.

This curried butternut squash soup is creamy, aromatic, and richly spiced.

Curry powder enhances the natural sweetness of the squash for a warming flavor.

It’s perfect for a cozy fall dinner or lunch.

Every bite is smooth, flavorful, and comforting.

Spiced Acorn Squash and Pear Soup

This soup combines roasted acorn squash and sweet pears for a naturally sweet, comforting fall dish.

Cinnamon and nutmeg enhance the seasonal flavors, creating a cozy and aromatic experience.

Ingredients:

• 2 acorn squash, halved and seeded
• 2 ripe pears, peeled and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 2 tablespoons olive oil
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash, onion, and garlic with olive oil, salt, and pepper, and roast for 25–30 minutes until tender.
2. In a pot, add roasted squash, pears, and broth. Bring to a simmer.
3. Blend until smooth using an immersion blender. Stir in cinnamon and nutmeg, adjust seasoning, and serve warm.

This acorn squash and pear soup is naturally sweet, smooth, and aromatic.

Pears complement the squash with gentle tartness while warming spices enhance depth.

It’s perfect for fall lunches, dinners, or seasonal entertaining.

Every spoonful is comforting, flavorful, and satisfying.

Roasted Delicata Squash and Carrot Soup

This roasted delicata squash and carrot soup is creamy, slightly sweet, and perfectly spiced for autumn.

Slow roasting develops the natural flavors, making the soup rich, aromatic, and deeply comforting.

Ingredients:

• 3 delicata squash, halved and seeded
• 3 large carrots, peeled and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash, carrots, onion, and garlic with olive oil, smoked paprika, salt, and pepper.
2. Roast for 25–30 minutes until vegetables are tender and lightly caramelized.
3. Transfer to a blender or use an immersion blender, adding broth gradually until smooth.
4. Adjust seasoning and serve warm, optionally garnished with fresh herbs.

This delicata squash and carrot soup is rich, creamy, and aromatic.

Roasting enhances the natural sweetness while paprika adds a subtle smokiness.

It’s ideal for cozy fall lunches, dinners, or seasonal gatherings.

Every bite is smooth, comforting, and full of autumn flavor.

Roasted Butternut Squash and Apple Soup

This cozy soup combines sweet roasted butternut squash with crisp, tart apples for a balanced autumn flavor.

Slow roasting brings out the natural sweetness of both ingredients, while warming spices add depth and aroma.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 2 tablespoons olive oil
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash, apples, onion, and garlic with olive oil, salt, and pepper.
2. Roast for 25–30 minutes until tender and lightly caramelized.
3. Transfer to a blender or use an immersion blender. Add broth and blend until smooth.
4. Stir in cinnamon and nutmeg, adjust seasoning, and serve warm.

This roasted butternut squash and apple soup is creamy, aromatic, and perfectly balanced.

Apples add natural tartness while spices enhance the fall flavor profile.

It’s ideal for cozy lunches or warming fall dinners.

Every spoonful is smooth, comforting, and flavorful.

Curried Pumpkin and Sweet Potato Soup

This soup combines pumpkin and sweet potatoes with warm curry spices for a rich, hearty fall dish.

The slow simmering develops a smooth, flavorful soup that’s perfect for chilly autumn evenings.

Ingredients:

• 2 cups pumpkin puree
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• Optional: coconut milk for added creaminess

Instructions:

1. Sauté onion and garlic in olive oil until soft and fragrant.
2. Add pumpkin, sweet potatoes, curry powder, and broth. Stir to combine and bring to a simmer.
3. Simmer for 25–30 minutes until sweet potatoes are tender. Blend until smooth using an immersion blender.
4. Stir in coconut milk if desired, adjust seasoning, and serve warm.

This curried pumpkin and sweet potato soup is creamy, hearty, and warmly spiced.

Sweet potatoes add natural sweetness while curry provides depth and warmth.

It’s a comforting, paleo-friendly soup perfect for fall meals.

Every bite is smooth, flavorful, and satisfying.

Roasted Acorn Squash and Ginger Soup

This fall soup pairs roasted acorn squash with fresh ginger for a bright, aromatic, and warming dish.

Ginger adds a gentle zing that balances the natural sweetness of the squash perfectly.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Brush acorn squash with olive oil and roast cut-side down for 25–30 minutes until tender.
2. Sauté onion, garlic, and ginger in olive oil until soft and fragrant.
3. Add roasted squash and broth, simmer for 10 minutes. Blend until smooth using an immersion blender.
4. Adjust seasoning and serve warm, optionally garnished with fresh herbs.

This roasted acorn squash and ginger soup is smooth, aromatic, and comforting.

Ginger adds brightness while roasted squash provides natural sweetness.

It’s perfect for fall lunches, dinners, or seasonal entertaining.

Every spoonful is flavorful, warming, and satisfying.

Spiced Delicata Squash and Pear Soup

This soup combines roasted delicata squash and sweet pears for a naturally sweet and aromatic fall dish.

A touch of cinnamon and nutmeg enhances the flavors, creating a cozy, comforting experience perfect for chilly autumn days.

Ingredients:

• 3 delicata squash, halved and seeded
• 2 ripe pears, peeled and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 2 tablespoons olive oil
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash, onion, and garlic with olive oil, salt, and pepper, then roast for 25–30 minutes until tender.
2. Add roasted squash, pears, broth, cinnamon, and nutmeg to a pot. Bring to a simmer.
3. Blend until smooth using an immersion blender. Adjust seasoning and serve warm.

This delicata squash and pear soup is naturally sweet, creamy, and aromatic.

Pears complement the squash with gentle tartness while spices enhance depth and warmth.

It’s perfect for cozy fall lunches, dinners, or holiday entertaining.

Every spoonful is comforting, flavorful, and satisfying.

Roasted Pumpkin and Coconut Soup

This creamy pumpkin soup is enriched with coconut milk and warm spices for a comforting fall treat.

Slow roasting the pumpkin enhances its sweetness, while coconut milk adds richness and a smooth texture.

Ingredients:

• 2 cups pumpkin puree
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tablespoons olive oil
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Roast pumpkin cubes with olive oil, salt, and pepper for 20–25 minutes until tender.
2. Sauté onion, garlic, and ginger in a pot until fragrant. Add roasted pumpkin, broth, cinnamon, and nutmeg.
3. Simmer for 10–15 minutes, then blend until smooth using an immersion blender. Stir in coconut milk and adjust seasoning.
4. Serve warm, optionally garnished with fresh herbs or a sprinkle of cinnamon.

This roasted pumpkin and coconut soup is creamy, aromatic, and warming.

Pumpkin provides natural sweetness while coconut milk creates a silky texture.

It’s a cozy, paleo-friendly dish perfect for fall evenings.

Every bite is flavorful, smooth, and comforting.

Autumn Butternut Squash and Carrot Soup

This hearty soup blends roasted butternut squash and carrots with warming spices for a classic fall comfort meal.

The slow-roasting process deepens the natural flavors, creating a rich and aromatic soup.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 3 large carrots, peeled and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 4 cups vegetable or chicken broth
• 2 tablespoons olive oil
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash, carrots, onion, and garlic with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Transfer roasted vegetables to a pot and add broth, cinnamon, and nutmeg. Simmer for 10 minutes.
3. Blend with an immersion blender until smooth. Adjust seasoning and serve warm.

This autumn butternut squash and carrot soup is naturally sweet, aromatic, and comforting.

Cinnamon and nutmeg enhance the seasonal flavors while roasted vegetables provide depth.

It’s perfect for cozy fall lunches, dinners, or entertaining.

Every spoonful is creamy, warming, and full of autumn flavor.