Autumn Harvest Soup

Featured in soups-and-stews.

Hey friend! You've got to try this gorgeous Autumn Harvest Soup! The rich orange color alone will make your mouth water. It's silky smooth butternut squash soup in a rustic brown bowl, topped with a beautiful swirl of cream and fresh sage leaves. The way the cream contrasts with the vibrant orange is just stunning. Served on a dark wooden table with some crusty bread on the side - it's autumn comfort in a bowl. Trust me, it tastes even better than it looks!

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Updated on Sun, 13 Apr 2025 15:28:58 GMT
Creamy orange butternut squash soup in rustic bowl with sage garnish pin it
Creamy orange butternut squash soup in rustic bowl with sage garnish | lonerecipes.com

I discovered this butternut squash soup recipe during my first autumn in New England, when local squash was abundant at farmers' markets. The vibrant orange color immediately drew me in, but it was the silky texture and complex flavor that won my heart. I love how the natural sweetness of the butternut squash is complemented by the earthy sage and enriched with a touch of cream. What makes this soup special is its simplicity – just a few quality ingredients that come together harmoniously. The visual appeal of the white cream swirl against the orange soup, topped with fresh sage leaves, makes it as beautiful as it is delicious. Every time I make it, the aroma fills my kitchen with the essence of fall.

Why I love this recipe

I love this Autumn Harvest Soup because it embodies everything wonderful about seasonal cooking. It's incredibly versatile – elegant enough for holiday gatherings but simple enough for weeknight dinners. The soup's velvety texture is achieved without complicated techniques, making it accessible even for novice cooks. I appreciate how it celebrates the natural flavor of butternut squash without masking it with too many competing ingredients. The visual presentation always impresses guests, yet it requires minimal effort to create that beautiful cream swirl and sage garnish. It's also a fantastic make-ahead dish that actually improves in flavor overnight. Perhaps what I love most is how this soup connects me to the rhythm of the seasons – it's become my personal marker that autumn has truly arrived.

What You Need From Your Kitchen

  • Butternut squash: Provides the main flavor and creamy texture of the soup
  • Onion and garlic: Creates an aromatic base for deeper flavor
  • Vegetable broth: Forms the liquid base of the soup
  • Heavy cream: Adds richness and creates the decorative swirl on top
  • Fresh sage: Provides an earthy, aromatic garnish that complements the squash
  • Pumpkin seeds: Adds a crunchy textural element when sprinkled on top

Let's Make These Together

Prepare the squash
Peel the butternut squash, remove seeds, and cut into 1-inch cubes. The smaller and more uniform your cubes, the quicker and more evenly they'll cook.
Create the flavor base
Sautéing the onions and garlic before adding the squash builds a foundation of flavor. Don't rush this step - let the onions become translucent and slightly golden for best results.
Simmer properly
Make sure your squash is completely tender before blending. Test by piercing with a fork - it should offer no resistance. This ensures your soup will have that silky smooth texture.
Perfect the garnish
For the cream swirl, pour cream in a circular pattern over the soup, then drag a toothpick or skewer from the center outward in several directions to create a spider web effect. Place fresh sage leaves in the center while the soup is still hot.
Serve at the right temperature
This soup is best served hot but not scalding. Allow it to cool slightly before serving to let the flavors fully develop and prevent burning your guests.
Recipe picture pin it
Homemade butternut squash soup with sage leaves and artisan bread | lonerecipes.com

Switch Things Up

I first made this soup when I was looking for ways to use up the butternut squash from my garden. The first time, I roasted the squash which gave it a deeper flavor, but I've found that simmering it directly in the broth works just as well when I'm short on time. Sometimes I add a tart apple to the mix for a subtle sweetness that balances the savory notes perfectly. My family now requests this soup as soon as the leaves start to change!

Perfect Pairings

This Autumn Harvest Soup pairs beautifully with a grilled cheese sandwich made with sharp cheddar and thinly sliced apples. For a lighter option, serve with a mixed greens salad tossed with dried cranberries, walnuts, and a simple vinaigrette. If you're serving this as a starter, follow with a hearty roast chicken or pork tenderloin with roasted root vegetables. A glass of oaked Chardonnay or a light-bodied Pinot Noir complements the soup's creamy texture and earthy flavors.

Vibrant autumn soup with cream swirl and fresh herbs on wooden table pin it
Vibrant autumn soup with cream swirl and fresh herbs on wooden table | lonerecipes.com

Frequently Asked Questions

→ Can I use frozen butternut squash?

Yes, frozen butternut squash works perfectly in this recipe. You'll need about 2 pounds or 6 cups of frozen cubed squash. No need to thaw before adding to the pot, but you may need to extend the cooking time by 5 minutes.

→ How can I make this soup vegan?

To make this soup vegan, simply substitute the heavy cream with full-fat coconut milk or cashew cream. Both options will maintain the creamy texture while adding subtle complementary flavors.

→ What if I don't have fresh sage?

If fresh sage isn't available, you can use 1 teaspoon of dried sage in the cooking process. For garnish, substitute with fresh thyme or a sprinkle of toasted pumpkin seeds.

→ Can I make this in a slow cooker?

Absolutely! Combine all ingredients except cream in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Blend, then stir in cream before serving.

→ How long will this soup keep?

This soup keeps well in the refrigerator for up to 4 days in an airtight container. It also freezes beautifully for up to 3 months, though I recommend freezing it before adding the cream garnish.

Conclusion

This Autumn Harvest Soup is the perfect way to welcome fall. The natural sweetness of butternut squash combined with aromatic sage creates a comforting dish that will warm you from the inside out. Serve with crusty bread for a complete meal that's sure to become a seasonal favorite in your home.

Autumn Harvest Soup

A velvety smooth butternut squash soup garnished with fresh sage and a delicate cream swirl, perfect for cool autumn evenings.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: chris

Category: soups-and-stews

Difficulty: easy

Cuisine: North American

Yield: 4 Servings (4 balls)

Dietary: Vegetarian, Gluten-free option

Ingredients

012 lbs butternut squash, peeled and cubed
021 medium onion, chopped
032 cloves garlic, minced
044 cups vegetable broth
051/2 cup heavy cream, plus more for garnish
062 tablespoons olive oil
07Fresh sage leaves
08Salt and pepper to taste
091/4 teaspoon nutmeg
10Toasted pumpkin seeds for garnish

Instructions

Step 01

Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.

Step 02

Add the cubed butternut squash to the pot and stir to coat with oil. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for about 20 minutes or until the squash is very tender when pierced with a fork.

Step 03

Remove from heat and let cool slightly. Using an immersion blender, blend the soup until completely smooth. Alternatively, transfer the soup in batches to a blender, being careful with the hot liquid.

Step 04

Return the soup to low heat and stir in the heavy cream, salt, pepper, and nutmeg. Warm through without boiling.

Step 05

Ladle the soup into serving bowls. Drizzle additional cream in a circular pattern and use a toothpick to create a swirl design. Top with fresh sage leaves and sprinkle with toasted pumpkin seeds. Serve immediately with crusty bread.

Notes

  1. For a deeper flavor, roast the butternut squash before adding it to the soup.
  2. This soup can be made up to 3 days ahead and refrigerated in an airtight container.
  3. For a dairy-free version, substitute coconut cream for the heavy cream.
  4. Freeze leftovers for up to 3 months in individual portions.

Tools You'll Need

  • Large pot or Dutch oven
  • Immersion blender or regular blender
  • Cutting board and sharp knife
  • Measuring cups and spoons
  • Ladle
  • Serving bowls

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (heavy cream)
  • Tree nuts (if using pumpkin seeds)
  • Check vegetable broth ingredients for potential allergens

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 215
  • Total Fat: 12 g
  • Total Carbohydrate: 24 g
  • Protein: 5 g

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