Can I use canned pumpkin instead of fresh squash?

Absolutely! I’ve done it many times when butternut squash was out of season. Use one 15-oz can of pure pumpkin purée (not pie filling!), and skip the simmering time—just blend with heated broth and spices. The texture will be slightly thicker, so add extra broth until it’s soup-perfect.

How long does this fall soup last in the freezer?

It freezes beautifully for up to 3 months—I stash mine in portion-sized containers for instant cozy meals. Thaw it overnight in the fridge or reheat straight from frozen on low, stirring occasionally. The coconut milk might separate slightly, but a quick whisk brings it back to creamy perfection.

What if my soup is too thin or too thick?

Soup consistency woes? Easy fixes! For thin soup, simmer uncovered for 5-10 extra minutes to reduce. Too thick? Add warm broth a splash at a time until it’s just right. Remember—refrigeration thickens it more, so I usually under-thicken slightly.

Can I make this fall soup in a slow cooker?

Yes, and it’s hands-off magic! Sauté onions and garlic first for best flavor (trust me, worth the extra pan!), then dump everything except coconut milk into the slow cooker. Cook on low for 6 hours or high for 3. Blend, stir in coconut milk, and voilà—creamy autumn soup with zero babysitting!

30-Minute Creamy Fall Soup That Tastes Like Autumn Magic

Name: Creamy Butternut Squash Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 onion, chopped; 2 cloves garlic, minced; 4 cups butternut squash, cubed; 2 carrots, chopped; 4 cups vegetable broth; 1 tsp ground cumin; 1/2 tsp smoked paprika; Salt and pepper to taste; 1/2 cup coconut milk

Creamy Butternut Squash Soup

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A quick and cozy fall soup with rich pumpkin flavor, ready in 30 minutes.

Author: Sophia Collins
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Vegan

Ingredients

Scale

1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups butternut squash, cubed
2 carrots, chopped
4 cups vegetable broth
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and pepper to taste
1/2 cup coconut milk

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Instructions

Heat olive oil in a pot over medium heat.
Add onion and garlic, sauté until soft.
Stir in butternut squash and carrots.
Pour in vegetable broth and add cumin, paprika, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 20 minutes.
Blend the soup until smooth.
Stir in coconut milk and serve warm.

Notes

For extra creaminess, add more coconut milk.
Freeze leftovers for quick meals later.

Nutrition

Serving Size: 1 bowl
Calories: 180
Sugar: 8
Sodium: 450
Fat: 7
Saturated Fat: 4
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 28
Fiber: 6
Protein: 3
Cholesterol: 0

Find it online: https://kitchenuser.net/creamy-fall-soup-recipe/