Creamy Autumn Squash Soup

There’s nothing like a cozy bowl of homemade soup to warm you up on a crisp day. This Creamy Autumn Squash Soup is rich, velvety, and full of fall flavour. Made with a blend of butternut and acorn squash, fresh herbs, real butter, and cream, it’s comfort in a bowl. Perfect for family dinners, entertaining guests, or stocking your freezer for busy weeks ahead.

Ingredients

  • ¼ cup butter (use real butter)
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 1.3 litres (about 3 x 14.5 oz cans) low-salt chicken broth
  • 4 cups butternut squash, peeled and cut into 1-inch pieces (about 1.5 lbs)
  • 4 cups acorn squash, peeled and cut into 1-inch pieces
  • 1 ½ tsp fresh thyme, minced
  • 1 ½ tsp fresh sage, minced
  • ¼ cup whipping cream (use real cream)
  • 2 tsp sugar
  • Salt and pepper, to taste

Instructions

  1. Melt the butter in a large pot over medium heat.
  2. Add the onion and garlic, cooking until softened and fragrant.
  3. Pour in the chicken broth. Add the butternut squash, acorn squash, thyme, and sage.
  4. Reduce heat, cover, and simmer for about 20 minutes, or until the squash is tender.
  5. Working in batches, carefully puree the soup in a blender (it will be hot!). Return pureed soup to the pot.
  6. Stir in the whipping cream and sugar.
  7. Bring the soup back to a gentle simmer, then season with salt and pepper to taste.

Notes

  • This recipe freezes beautifully, making it perfect to prepare ahead.
  • For best flavour and texture, always use real butter and cream.