As the days grow cooler and the leaves turn rich shades of gold and orange, few dishes feel as comforting as a warm bowl of squash soup. This article shares an easy fall squash soup recipe made with roasted butternut squash and finished with homemade croutons for that irresistible crunch.
We’ll begin with a little story of nostalgia around seasonal meals, then walk through why this dish is the perfect addition to autumn dinners. By the end, you’ll have a step-by-step guide, creative toppings, and variations to bring this cozy soup to your own table.
A Soup That Brings Back Childhood Memories
There’s something about the first pot of soup on a crisp autumn day that feels timeless. Growing up, fall dinners often meant bowls of smooth, hearty soups that warmed the kitchen and filled the house with comforting aromas. Among them, squash soup always stood out. The process of peeling and roasting the butternut squash felt like a seasonal ritual in itself. I remember the golden edges of the squash caramelizing in the oven, signaling the arrival of cozy evenings, early sunsets, and lingering around the table with family.
This squash soup recipe easy enough for weeknights is steeped in those same feelings of warmth. It’s not just about taste but about creating a sense of seasonal comfort. Each spoonful carries the memory of cool evenings, the crunch of leaves underfoot, and the joy of simple, nourishing meals shared with loved ones. For many, squash soup feels nostalgic because it captures the balance of sweet, savory, and creamy in a way that embodies everything delicious about fall.
The homemade croutons add a special touch too. I remember hearing the sizzle as leftover bread cubes baked into golden bites, just perfect for dipping. That combination of velvety soup with a crisp topping was what made sitting down to dinner on chilly nights feel extra inviting. Even now, every time I prepare a pot, I’m reminded of family gatherings, and the soup becomes more than food—it becomes a little bowl of memory.
Print
Easy Fall Squash Soup with Homemade Croutons
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
A creamy roasted butternut squash soup topped with crisp homemade croutons. This cozy fall recipe is simple, versatile, and perfect for weeknight dinners or holiday gatherings.
Ingredients
Instructions
1. Preheat oven to 400°F (200°C). Toss cubed squash with 2 tbsp olive oil, salt, and pepper; roast 25–30 minutes until caramelized.
2. Heat remaining 1 tbsp olive oil in a large pot over medium heat. Add onion, garlic, and carrots; sauté 5–7 minutes until softened.
3. Add roasted squash, vegetable broth, and thyme. Bring to a boil, reduce heat, and simmer 15 minutes.
4. Use an immersion blender to puree soup until smooth. Stir in heavy cream if desired and adjust seasoning.
5. While soup simmers, toss bread cubes with olive oil, garlic powder, and Italian seasoning. Spread on a baking sheet and toast at 375°F (190°C) for 10–12 minutes until golden, turning once.
6. Ladle soup into bowls and top with homemade croutons. Garnish with extra thyme if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 220
- Sodium: 500
- Fat: 10
- Carbohydrates: 30
- Protein: 4
Why Squash Soup Is Perfect for the Season
Butternut squash is the star ingredient that makes this soup shine in autumn. Naturally sweet with a rich, creamy flesh, it transforms beautifully after roasting. The caramelized flavor deepens the dish, turning what could be a simple pot of soup into something elegant enough for gatherings, yet easy for weeknight cooking. That’s what makes it one of those fall soup recipes that people return to again and again.
Adding homemade croutons elevates the experience. The soup is smooth and silky, while the croutons bring crunch, texture, and flavor in every bite. Unlike store-bought versions, making them at home lets you experiment with fresh herbs, garlic, or olive oil to personalize the taste.
This roasted butternut squash soup also offers versatility. You can serve small bowls as a starter at holiday dinners or ladle out generous portions as the main event on a cozy Sunday night. It pairs wonderfully with a crisp green salad or roasted vegetables, making it both hearty and wholesome. The best part is just how approachable it is—this squash soup recipe is easy to follow, budget-friendly, and perfect for cooks of every level.
Ingredient List and Substitutions
To make this roasted butternut squash soup with homemade croutons, you only need a handful of fresh, wholesome ingredients. Below is a simple table to keep things organized and to highlight a few substitutions in case you’d like to adapt the recipe:
| Ingredient | Amount | Substitution/Notes |
|---|---|---|
| Butternut squash | 1 large (2.5–3 lbs.), peeled/cubed | Acorn squash, kabocha, pumpkin |
| Olive oil | 3 tbsp | Avocado oil, melted butter |
| Yellow onion | 1 medium, chopped | Shallots, leeks |
| Garlic cloves | 3, minced | Roasted garlic |
| Carrots | 2 medium, diced | Parsnips |
| Vegetable broth | 4 cups | Chicken broth |
| Heavy cream (optional) | ½ cup | Coconut milk |
| Salt & pepper | To taste | Sea salt, pink salt |
| Fresh thyme | 1 tsp | Rosemary, sage |
| Baguette or rustic bread | 3 cups, cubed | Sourdough or whole-grain |
| Olive oil (for croutons) | 2 tbsp | Melted butter, avocado oil |
| Garlic powder & dried herbs | 1 tsp each | Paprika, Italian seasoning |
Easy Step-by-Step Cooking Method
- Roast the squash. Preheat the oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper, then roast 25–30 minutes until caramelized.
- Sauté aromatics. In a soup pot, heat oil and cook onion, garlic, and carrots until soft and fragrant.
- Combine and simmer. Add the roasted squash, broth, and thyme. Simmer 15 minutes to meld flavors.
- Blend until smooth. Puree with an immersion or regular blender. Stir in cream or coconut milk for richness.
- Prepare croutons. Toss bread cubes with oil, garlic powder, and herbs. Toast at 375°F (190°C) for 10–12 minutes until golden and crisp.
- Assemble. Serve hot soup topped with croutons and fresh thyme.
Creative Garnishes for Fall Soup Recipes
- Roasted squash seeds: Nutty crunch, made from the squash’s own seeds.
- Crispy sage leaves: Fry until crisp for earthy aroma and texture.
- A drizzle of cream: Swirl for decadent presentation.
- Roasted pear slices: Add sweet contrast for festive occasions.
Make It Your Own with Flavor Variations
- Spice it up: Use curry, nutmeg, or cinnamon for warmth.
- Vegan/Dairy-free: Opt for coconut milk or cashew cream.
- Boost protein: Add red lentils to make it a meal.
- Holiday serving: Offer in small cups with elegant garnishes.
Frequently Asked Questions
Can you make squash soup ahead of time? Yes, prepare one to two days ahead and reheat gently on the stove.
Can you freeze roasted butternut squash soup? Yes, freeze for up to three months. Thaw overnight in the fridge and reheat on the stovetop.
What bread is best for homemade croutons? Rustic loaves like sourdough or baguette toast best.
How do you make the soup thicker? Add potato, carrot, reduce liquid, or stir in cream or cashew butter.
Is this recipe healthy? Yes, it’s nutrient-dense, with high vitamins A and C, adaptable to vegan or lighter options.
Wrapping It Up: A Bowl of Comfort
This easy fall squash soup recipe with homemade croutons is more than just a meal—it’s autumn comfort in a bowl. The roasted butternut squash brings warmth and sweetness, while crispy croutons add satisfying contrast. Whether for a weeknight, holiday, or meal prep, every variation captures the cozy essence of fall cooking. Try it with seasonal garnishes like roasted seeds or pears to make each serving unique and memorable.
