Skip to Content

This post may contain affiliate links. Please read my disclosure policy

Everything Autumn Soup

Sharing is caring!

Soup is for me what mac ‘n cheese is for my kids – ultimate comfort. If my husband would allow I’d fix soup every evening during the fall and winter months. It just feels like the perfectly cozy meal I need to cap off the cool days.

If you’re a soup lover like me, you’re always trying new recipes. A hint of that and an extra dash of that can turn a plain soup into something very special and this Everything Autumn Soup does just that! I hope you’ll enjoy as much as I did!

everything autumn soup


  • 1 apple
  • 1 butternut squash (or 16 ounces of frozen cubes)
  • 2 parsnips
  • 1 onion
  • 2 small sweet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon thyme
  • 2 teaspoons sea salt
  • 1/2 teaspoon pepper
  • 8 cups chicken stock
  • 1 cup heavy cream
  • Optional: homemade croutons and pumpkin seeds


Preheat the oven to 400 degrees. While it heats prepare your soup base – core and slice the apple (keep the skin attached), peel the parsnips and sweet potatoes and roughly slice or cube and peel and slice the onion. Place on a baking sheet and toss in olive oil.

If you opt for a whole butternut squash leave it whole and place on a separate baking sheet. Once it is baked it will be much softer and easier to slice in half and scoop out the seeds.

Bake the soup base blend for 30-40 minutes.

Puree the soup base in two batches via a blender and pour into a large stockpot. Be sure to vent as your puree to avoid a heat cloud when you open the top! Add spices and chicken stock to the stockpot and bring to a boil. Reduce heat to a low simmer and stir in heavy cream.

Top with croutons and pumpkins seeds for a yummy crunch and enjoy!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.