This autumn spiced butternut squash soup is the absolute best cozy soup for fall! Warm autumn spices blend perfectly with roasted fall vegetables like butternut squash and potatoes. Add some crispy capocollo on top for a bit of salty, flavorful crunch!
This spiced butternut squash soup is a beautiful, flavorful dish to make during the transition from autumn to winter (and honestly any day before or after, too). It pairs the fresh flavor of butternut squash and apples with the hearty taste of potatoes, savory hints of garlic and onion, and all the nutty goodness of cinnamon, nutmeg, and other autumn spices. My favorite part is the crispy capocollo on top as a garnish - it’s the best finishing taste for sure!
Here are some more autumn recipes you'll love: Creamy Pumpkin Ravioli, Sweet Apple Butter Bread, and Homemade Apple Pie Filling.
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Ingredients & Equipment
You’ll need the following ingredients and equipment to make this butternut squash soup:
- Immersion blender
- Butternut squash
- Potatoes
- Apples
- Garlic
- White onion
- Chicken or vegetable broth
- Heavy cream
- Ground cinnamon
- Ground nutmeg
- Italian seasoning
- Rosemary sprigs
- Capocollo or bacon
- Salt and pepper
Customize This Recipe!
There are a few different ways you can customize this recipe:
- Use your favorite apples. Prefer Macintosh over Gala? More of a Golden Delicious type of person? Any apple tastes fantastic in this soup, so use your favorite!
- Add unique spices. You can skew the flavor of this soup more savory or sweet depending on the spices and herbs you use. Go heavier on the cinnamon and nutmeg and leave out the rosemary for a sweeter soup, or omit the sweet spices and focus on the savory herbs for a more earthy taste.
Kitchen Tips:
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe - it will help save you time and keep you organized.
- Blending tips: You can use any type of blender you have–food processor, blender, or immersion blender. I find it easiest to use an immersion blender so you can avoid transferring your ingredients between pieces of equipment.
More autumn recipes:
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Autumn Spiced Butternut Squash Soup
Ingredients
- 1 butternut squash peeled and chopped
- 1 potato peeled and chopped
- 1 apple peeled and chopped
- 2 tablespoon minced garlic
- ½ white onion diced
- salt and pepper
- 1 tablespoon Italian seasoning
- 2-3 sprigs rosemary
- 32 oz chicken or vegetable broth
- ½ cup heavy cream or half and half
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1-2 pieces capocollo or bacon, cooked and chopped
Instructions
- Preheat your oven to 450ºF and prepare a large baking sheet.
- Mix your veggies with the olive oil and seasonings and spread across the sheet evenly, placing the rosemary sprigs in between the veggies.
- Bake for about 25-30 minutes, or until your vegetables are fork tender.
- Remove the rosemary sprigs and add all the vegetables to a blender or food processor.
- Add in 2 cups of broth and blend until smooth.*
- Add more broth until either the container is gone, or your blender is full. move the soup to a large pot on the stove and continue to mix over low-medium heat.
- Add your cream and mix until fully incorporated, adding your cinnamon and nutmeg as you stir.
- Transfer to a bowl, top with any additional spices, a sprinkle of chopped bacon or capocollo, and enjoy!
*As an Amazon Associate, I earn from qualifying purchases.
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