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Autumn Harvest Soup is one of those recipes that just feels right when fall rolls around. Butternut squash, carrots, and onion are roasted until tender, then blended with pumpkin, apple cider, coconut milk, fresh thyme, and a little cinnamon for a smooth and creamy soup with plenty of fall flavor.
I especially like the combination of butternut squash and pumpkin in this recipe. The apple cider adds a little sweetness without making the soup overly sweet, and the fresh thyme helps balance everything out.
If soup is regularly on the menu at your house once the weather cools down, be sure to try Sausage Potato Kale Soup, Cabbage Roll Soup, and Chicken Gnocchi Soup.
Why You’ll Love Autumn Harvest Soup
- Full of fall flavors: Butternut squash, pumpkin, apple cider, cinnamon, and fresh thyme make this a perfect autumn soup.
- Smooth and creamy: Coconut milk gives the soup a rich, creamy texture without using heavy cream.
- Simple ingredients: This recipe uses easy-to-find vegetables and pantry staples to make a flavorful homemade soup.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Butternut squash – Roasting the squash until tender brings out its natural sweetness and gives the soup its thick, creamy base.
- Carrots and onion – These roast alongside the squash and add more sweetness and savory flavor.
- Pumpkin puree – Use 100% pure pumpkin puree rather than pumpkin pie filling. You can also make your own homemade pumpkin puree.
- Coconut milk – Unsweetened coconut milk makes the soup smooth and creamy.
- Apple juice or cider – Adds a subtle apple flavor and sweetness that works especially well with the squash, pumpkin, and cinnamon.
How to Make Autumn Harvest Soup
Here are the step-by-step instructions for making this Autumn squash soup:
Step 1. Preheat the oven. Cut the butternut squash in half lengthwise and scoop out the seeds. Lay each half, cut side up, on a baking sheet lined with aluminum foil. Arrange the carrots and onions around the squash.
Step 2. Drizzle the olive oil over all the vegetables and sprinkle salt evenly over the top.
Roast the vegetables in the preheated oven for approximately 1 hour and 15 minutes, or until the butternut squash is fork tender. You may need to remove the onions from the baking sheet sooner if they begin to burn.
Step 3. Remove the vegetables from the oven. Scoop out the insides of the squash and add them to a blender, along with the carrots, onions, thyme leaves, chicken broth, and apple juice.
Step 4. Blend until smooth.
Step 5. Pour the butternut squash mixture into a large pot along with the canned pumpkin, coconut milk, cinnamon, remaining teaspoon of salt, and pepper. Heat the soup on the stovetop over medium heat until hot, stirring until well combined.
Step 6. Serve warm topped with pepitas, fresh thyme sprigs, or a side of fresh bread.
Recipe Tips
- Make sure the butternut squash is completely tender before removing it from the oven. It should be easy to pierce with a fork and scoop from the skin.
- Keep an eye on the onion while the vegetables roast. Depending on its size, it may be ready before the butternut squash and carrots.
- Be sure to use unsweetened coconut milk rather than sweetened coconut milk. Full-fat coconut milk will give you the richest and creamiest soup.
- Apple cider will give the soup a slightly more pronounced fall flavor, but regular apple juice works well too.
- If the soup is thicker than you prefer, stir in a little additional chicken broth until it reaches your desired consistency.
Serving Suggestions
Serve Autumn Harvest Soup warm with pepitas and a few fresh thyme leaves or sprigs on top.
A slice of crusty French bread, sourdough bread, or warm dinner rolls makes an easy addition. You could also serve the soup with a simple green salad or sandwich for a more filling meal.
For variety, you could pair it with this vegan harvest salad or this roasted pear salad.
Storage
Store leftover Autumn Harvest Soup in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or warm the soup in a saucepan over medium-low heat, stirring occasionally until heated through. If the soup thickens in the refrigerator, add a splash of chicken broth while reheating.
Frequently Asked Questions
Yes. Either apple juice or apple cider works in this recipe. Apple cider will generally give the soup a slightly richer apple flavor.
Yes. This is an easy soup to make ahead and refrigerate until you’re ready to serve it. Reheat it gently on the stovetop, adding a little chicken broth if needed to thin it.
The coconut milk adds creaminess, but the butternut squash, pumpkin, roasted vegetables, apple, thyme, and cinnamon provide most of the flavor. If you’re particularly sensitive to coconut flavor, you can use a mild-tasting coconut milk.
Yes. Simply replace the chicken broth with vegetable broth or vegetable stock.
Yes. Allow the soup to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months, leaving a little room at the top of the container for expansion. Thaw overnight in the refrigerator before reheating.
More Autumn Soup Recipes
- Chicken Potato Soup
- Creamy Chicken Noodle Soup
- Black Eyed Pea Soup
- Sweet Potato and Carrot Soup
- Butternut Squash Soup
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Autumn Harvest Soup
Equipment
- Aluminum foil or parchment paper
Ingredients
- 1 butternut squash
- 3 large carrots, peeled and cut into large chunks (should equal about 1 cup)
- 1 large sweet onion, (like Vidalia) skin peeled off and halved
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt, divided
- 1 tablespoon fresh thyme, or 1 teaspoon dried thyme
- 1 cup chicken broth
- 1 cup apple juice, or cider
- 1 15 ounce can pumpkin puree
- 1 13.66- ounce can unsweetened coconut milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Cut the butternut squash in half lengthwise and scoop out the seeds. Lay each half, cut side up, on a baking sheet lined with aluminum foil. Arrange the carrots and onions around the squash.
- Drizzle the olive oil over all the vegetables and sprinkle ½ teaspoon of salt evenly over the top.
- Roast the vegetables in the preheated oven for approximately 1 hour and 15 minutes, or until the butternut squash is fork tender. You may need to remove the onions from the baking sheet sooner if they begin to burn.
- Remove the vegetables from the oven. Scoop out the insides of the squash and add them to a blender, along with the carrots, onions, about 1 tablespoon fresh thyme leaves, chicken broth, and apple juice. Blend until smooth.
- Pour the butternut squash mixture into a large pot along with the canned pumpkin, coconut milk, cinnamon, remaining teaspoon of salt, and pepper. Heat the soup on the stovetop over medium heat until hot, stirring until well combined.
- Serve warm topped with pepitas, fresh thyme sprigs, or a side of fresh bread.
Notes
- Make sure the butternut squash is completely tender before removing it from the oven. It should be easy to pierce with a fork and scoop from the skin.
- Keep an eye on the onion while the vegetables roast. Depending on its size, it may be ready before the butternut squash and carrots.
- Be sure to use unsweetened coconut milk rather than sweetened coconut milk. Full-fat coconut milk will give you the richest and creamiest soup.
- Apple cider will give the soup a slightly more pronounced fall flavor, but regular apple juice works well too.
- If the soup is thicker than you prefer, stir in a little additional chicken broth until it reaches your desired consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
