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.
When it's soup season and you just can't get enough, try this cheesy Gnocchi Sausage Soup, Gluten Free Corn Chowder, or Gluten Free Creamy Chicken Soup!
Make your life easier by meal prepping multiple meals for the week! While you roast the veggies, you can roast another tray for this Roasted Tomato Soup, Roasted Salsa Verde, or this Roasted Garlic Soup.
🔍 Quick Look: Autumn Squash Soup
- ⏱️ Prep Time: 20 minutes
- 🍳 Cook Time: 45 minutes
- 🕒 Total Time: 65 minutes
- 👥 Servings: 4
- 📊 Calories: ~574
- 🔥 Cook Method: Oven and stove-top based
- 👩🍳 Main Ingredients: Garlic, broth, cheese
- ⭐ Difficulty: Medium
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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, and you can prep the veggies in advance.
- Made with wholesome, seasonal ingredients that feel both nourishing and indulgent.
Ingredients
- Squash-Typically I use butternut squash, but feel free to experiment with different fall squash!
- Broth-For more flavor and added nutrition, make this slow cooker bone broth using bones and veggie scraps.
- Cottage Cheese-For more protein, get a low fat variety. You'll only use a cup here so don't let the rest go to waste, make my Creamy Italian Dressing with it!
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 before they go bad.
- 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 Autumn Squash Soup
- Step 1: 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.
- Step 2: When the veggies have cooled, transfer them to a pot, removing the skins of the squash and garlic.
- Step 3: Add the cottage cheese, spices, and broth.
- Step 4: Blend everything together and simmer for 5-10 minutes to allow the flavors to meld before serving.
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.
Suggested Serving Options
If you tried this Autumn Squash Soup recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Autumn Squash Soup
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!
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