Subscribe to stay up to date plus get 5 Free Home Productivity Printable Planners!

Squash-Vegetable Fall Soup

Thanks for Sharing!

This Squash-Vegetable Fall Soup will be the next best soup recipe at your Fall dinner table. Seriously.

Squash-Soup-Fall-Soup-Fall -

How I Came About Making This Fall Soup

Years ago, I came across a Squash Soup recipe by Alton Brown on Food Network. I loved the recipe and have made it quite a few times since during the Fall. But then I started seeing other similar recipes involving either squash or pumpkin. This year, I decided I’m going to put my own spin on things. What I created is a delicious, creamy, hearty soup that will get your taste buds going and you wanting to cozy up with giant bowls of soup. For realz!

Squash-Soup-Fall-Soup-Fall -

Why Squash Soup?

To be honest, I feel like I never know what to do with Butternut squash…. or any kind of squash for that matter. I find them kinda boring eat. Plain-boiled salty butternut squash doesn’t see appealing to me. I feel loke a little bit of sweetener of some sort and a “hint” of cinnamon will take things up a notch. You got to dress it up!

Squash-Soup-Fall-Soup-Fall -

Squash-Soup-Fall-Soup-Fall -

Squash-Soup-Fall-Soup-Fall -

Squash Soup Recipe


  • 1 Squash
  • 1 Large Sweet Potato
  • 1 Large Carrot
  • 3 Cups Chicken Broth
  • 1/2 Half and Half
  • 1/4 Cup Honey
  • 2 Tablespoons Olive Oil
  • 1/4 -1/2 tsp Nutmeg
  • Salt
  • Black Pepper
  • Fresh Parsley


Bake the squash.

  • Preheat the oven to 400 degrees. Line a baking pan with foil paper and spray with cooking spray.
  • Cut the squash into 4 large pieces. Scoop out shreds and seeds. You can keep the seeds for later, optional.
  • Cut large pieces into smaller pieces; about 3 pieces each (it just makes it easier to cook through. Sprinkle Squash pieces with Olive Oil.
  • Bake in the preheated oven for 35-45 minutes or until tender. Remove from oven to cool until able to handle.

Make the soup.

  • Scoop out the cooled squash and add to the food processor.
  • Blend Squash with 2 Cups Chicken Broth
  • Pour Squash mixture in a skillet
  • Add the other cup of chicken broth and 1 cup water. Stir to combine.
  • Once the soup is heated up, stir in Half and Half.
  • Add salt, pepper, and nutmeg.
  • Let cook about 2 minutes, stirring.
  • Turn off heat.
  • Let the soup sit a for about 10 minutes before serving. You could serve right away, but I find that allowing it to sit, not only cools it but thickens it a bit too.

Serve in bowls. I know this tastes good with a salad a hot bread. Yes, hot bread, not cold bread. Well, you can use cold bread. But I was just saying. I love hot bread, can you tell?!

Squash-Soup-Fall-Soup-Fall -

Squash-Soup-Fall-Soup-Fall -

Squash-Soup-Fall-Soup-Fall -

Anyways, this Squash Vegetable Fall Soup is tasty and I think you’ll love it if you love these kinds of soups!

Pin to Save for Later

Squash-Soup-Fall-Soup-Fall -

She looketh well to the ways of her household, and eateth not the bread of idleness (Proverbs 31:27).

Thanks for Sharing!
Join the Conversation

Read previous post:
How to Organize School Clothes - Back to
Make Prepping for Back-to-School Easier with these Tips

Guys, guys, guys, y'all, the Back-to-School season is here and ready or not here we go! So let's take a...