There’s nothing quite like a bowl of autumn squash soup when the air turns crisp and cozy meals start calling your name. It’s creamy, comforting, and naturally gluten free — the perfect way to celebrate fall’s harvest season.
Whether you’re serving it with a gooey grilled cheese or a crusty slice of gluten-free bread, this soup is pure comfort in a bowl.
Use my slow cooker bone broth as the base for lots of added nutrition!
Why You’ll Love This Soup
- It’s smooth, flavorful, and full of fall goodness — every spoonful is chock full of veggies and nutritious broth!
- Perfect for meal prep! It reheats beautifully for lunch or dinner all week.
- Made with wholesome, seasonal ingredients that feel both nourishing and indulgent.
Ingredients
- Squash
- Carrots
- Onion
- Garlic
- Olive Oil
- Salt
- Broth
- Cottage Cheese
- Coconut Sugar
- Turmeric
- Paprika
- Ginger
See the recipe card below for quantities!
Swaps & Variations
- Add more protein: Stir in shredded chicken or top with crispy bacon pieces.
- Use any veggie: Use any variety of squash you'd like! You can also use various veggies in your fridge so it's a great way to use them up!
- Dairy Free/Paleo: Either skip the cottage cheese or use a dairy free version to make this dairy free! Paleo typically has NO dairy, but some opinions allow for fermented products.
How to Make It
- Roast the veggies: Toss halved squash, chopped carrots, and onions onto a baking tray and drizzle with olive oil and salt, then roast until caramelized and tender on 400F.
- Blend: Transfer to a pot, add broth, cottage cheese, and herbs, and then blend together.
- Simmer: Let the flavors meld together over medium heat and stir occasionally for about 5-10 minutes.
- Serve: Ladle into bowls, garnish with cracked pepper, herbs, or a swirl of chili garlic crunch oil; and maybe a side of cheesy grilled cheese.
Serving and Pairing Options
- Jalapeno Cheddar Sourdough Bread
- Caesar Salad
- Cornbread
- Greens Salad
- Homemade Sourdough Bread
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it thickens too much.
More Cozy Soups to Try
Autumn Squash Soup
There’s nothing quite like a bowl of autumn squash soup when the air turns crisp and cozy meals start calling your name. It’s creamy, comforting, and naturally gluten free — the perfect way to celebrate fall’s harvest season.
Ingredients
- 1-2 Squash halved and de-seeded
- 2-4 Carrots chopped
- 1-2 Onions quartered
- 1-2 bulbs Garlic tops chopped off
- Olive Oil for drizzling
- Salt for sprinkling
- 4 cups Broth
- 1 cup Cottage Cheese
- 2 tbsp. Coconut Sugar
- ¼ tsp. Turmeric
- ¼ tsp. Paprika
- ¼ tsp. Paprika
- ¼ tsp. Ginger
Instructions
- Pre-heat the oven to 400F. Place the halved squash, chopped carrots, and onions on a large sheet pan, the drizzle with olive oil and salt, and roast until caramelized and tender, about 30-45 minutes.
- When cool enough to handle, scoop out the squash and transfer everything to a pot and add the broth, cottage cheese, and herbs, and then blend together.
- Let the flavors meld together over medium heat and stir occasionally for about 5-10 minutes. Salt to taste.
- Ladle into bowls and see the serving suggestions above. Enjoy!
If you enjoyed this recipe, let me know in the comments below with a review!
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