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Butternut Squash Halloween Harvest Soup

A cozy, creamy soup featuring butternut squash, warm spices, and a touch of heavy cream, perfect for chilly autumn evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed Look for a squash that feels heavy with a smooth surface.
  • 1 tbsp olive oil Can substitute with avocado oil or melted butter.
  • 1 small yellow onion, chopped Can substitute with shallots or leeks.
  • 2 cloves garlic, minced Can use garlic powder instead if short on time.
  • 4 cups low-sodium vegetable broth Chicken broth can be used for a richer flavor.
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Salt and black pepper, to taste
  • 1/4 cup heavy cream, plus more for garnish Can substitute with coconut milk or oat cream for a dairy-free version.
  • 2 tbsp pepitas (pumpkin seeds), for garnish Can replace with toasted sunflower seeds or chopped pecans.

Method
 

Cook Onion and Garlic
  1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped yellow onion and cook for 4 to 5 minutes until softened and translucent. Then, stir in the minced garlic and cook for another minute until fragrant.
Add Squash and Spices
  1. Add the cubed butternut squash, 4 cups of low-sodium vegetable broth, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 to 25 minutes, or until the squash is very tender.
Blend Until Smooth
  1. Once the squash is soft, use an immersion blender directly in the pot to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until creamy.
Stir in Cream and Season
  1. Stir 1/4 cup of heavy cream into the blended soup. Season with salt and black pepper to taste. Let the soup simmer for another 2 to 3 minutes to warm through fully.
Serve and Garnish
  1. Ladle the soup into bowls. Add a swirl of extra heavy cream on the top, then sprinkle with pepitas for a bit of crunch and festive flair. Serve immediately while warm.
Store Leftovers
  1. Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months.

Notes

Be careful not to overcook the onion and garlic as it can make the soup taste bitter. Add salt and pepper at the end for better flavor balance. If the squash isn't soft enough before blending, the soup could be grainy. Stir the cream in gently at the end of cooking.