Can I make this autumn dinner soup ahead of time?

Absolutely. This autumn dinner soup actually improves as it rests. Cook it up to 2 days in advance, cool, and refrigerate in airtight containers. Reheat gently on the stovetop, adding a splash of broth if needed. If you want to freeze it, do so within 24 hours of cooking for best texture and flavor.

How can I thicken the soup without cream?

If you prefer a thicker autumn dinner soup without dairy, mash a few pieces of the cooked squash against the side of the pot and stir them back in. You can also remove a cup of the soup, blend it, and return it to the pot. Both methods create a naturally velvety texture.

What can I use instead of butternut squash?

Sweet potatoes are a great substitute with a similar sweetness and soft texture. Delicata squash can also work in a pinch, but be mindful of different peel and seed prep. The rest of the recipe remains the same, and the autumn dinner soup will still taste cozy and seasonal.

Can I add grains or pasta?

Yes. Stir in cooked barley, rice, or small pasta shapes at the end so they don’t overcook in the pot. If you plan to store leftovers, keep grains separate and add them when serving; this prevents them from soaking up too much broth and keeps your autumn dinner soup from becoming too thick.

How do I make this soup with turkey?

Use the same quantity of cooked turkey in place of chicken (two cups, shredded or chopped). Add it at the same step, and simmer briefly to warm through. This is an excellent way to turn holiday leftovers into a fresh, homestyle autumn dinner soup.

Autumn Dinner Soup: Cozy, Hearty, and Family-Approved

Description

Enjoy your cozy, hearty, and family-approved autumn dinner soup a simple pot of comfort you’ll want to make all season long.

Ingredients

Scale

2 tablespoons olive oil

1 large yellow onion, chopped

3 garlic cloves, minced

2 medium carrots, diced

2 cups butternut squash, cubed

2 cups cooked chicken (shredded or chopped)

6 cups chicken broth

1 teaspoon paprika

1 teaspoon dried thyme

Salt and black pepper to taste

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Instructions

1. Heat olive oil in a large soup pot over medium heat. Add the onion; cook until soft and golden, about 5 minutes. Stir in the garlic; cook 1 minute.

2. Add carrots and butternut squash; cook 4–5 minutes to begin softening.

3. Add paprika, thyme, salt, and pepper. Stir to coat. Pour in broth; bring to a boil. Reduce heat and simmer uncovered for 20 minutes, until vegetables are fork-tender.

4. Stir in cooked chicken; simmer 5–10 minutes to heat through.

5. Taste, adjust seasoning, and serve with bread or roasted vegetables.

Notes

Optional Substitutions:

Swap sweet potatoes for the butternut squash.

Replace chicken with leftover turkey.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American comfort

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 6g
Sodium: 640mg
Fat: 14g
Saturated Fat: 2.5g
Unsaturated Fat: 9.5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 25g
Cholesterol: 55mg