Warm up with this cozy autumn squash soup, a seasonal favorite of mine that’s both nourishing and delicious! Made with garden-fresh roasted butternut squash, a splash of apple cider, and a hint of fresh sage, this velvety soup brings out the natural sweetness of the fall harvest. Heavy cream adds richness, while a dash of nutmeg enhances the comforting flavor. Perfect as a starter or a light meal, this easy-to-make soup is ideal for chilly evenings and holiday gatherings. It’s the ultimate autumn comfort food. I hope you’ll enjoy this soup as much as I do!

Ingredients:

1 large butternut squash (2.5–3 lbs), peeled, seeded, cubed

3 tablespoons unsalted butter, divided

1 medium yellow onion, chopped

2 cloves garlic, minced

1/2 cup apple cider (not vinegar)

1/2 cup canned pumpkin puree (plain, unsweetened)

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon chopped fresh sage (or ½ tsp dried)

1 teaspoon chopped fresh thyme (or ½ tsp dried)

1/2 teaspoon finely chopped fresh rosemary (or ¼ tsp dried)

4 cups vegetable broth (or chicken broth)

1/2 cup heavy cream

Directions:

Roast the Butternut Squash:
Preheat oven to 400°F (200°C).
Toss the cubed squash with 1 tbsp melted butter, salt, pepper, and a pinch of rosemary.
Spread on a baking sheet and roast for 25–30 minutes, until soft and golden brown on the edges.

Sauté Aromatics:
In a large pot, melt the remaining 2 tbsp butter over medium heat.
Add the chopped onion and sauté for 6–8 minutes, until translucent.
Stir in the garlic, cinnamon, nutmeg, sage, thyme, and rosemary. Cook for 2 minutes.

Deglaze with Apple Cider:
Pour in the apple cider and simmer for 2–3 minutes, scraping up any browned bits.

Add Roasted Squash, Pumpkin & Broth:
Stir in the roasted squash, ½ cup pumpkin puree, and broth.
Bring to a boil, then reduce heat and simmer for 15–20 minutes.

Blend Until Smooth:
Use an immersion blender (or blend in batches carefully) until velvety smooth.

Finish with Cream & Seasoning:
Stir in the heavy cream. Season with salt and black pepper to taste.
Warm gently — don’t boil after adding cream.

Serve & Garnish:
Ladle into warm bowls. Top with crispy sage, pumpkin seeds, a swirl of cream, or whatever you love!