Autumn Squash Soup
This velvety Autumn Squash Soup combines roasted butternut squash, pumpkin, and apple with warming spices, a hint of curry, and a touch of cream for a perfectly balanced sweet-savory flavor profile that rivals Panera’s beloved seasonal favorite.
Ingredients
- 1 large butternut squash about 3-4 pounds, peeled, seeded and cubed
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 large apple Honeycrisp or Gala, peeled, cored and chopped
- 1 medium yellow onion diced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup apple cider not apple cider vinegar
- ½ cup heavy cream or coconut milk for dairy-free option
- 3 tablespoons brown sugar
- 1 tablespoon curry powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Salt and pepper to taste
- Pepitas pumpkin seeds for garnish
Instructions
- Prepare the vegetables. Peel and cube the butternut squash into 1-inch pieces (this ensures even cooking). Dice the onion and peel and chop the apple.
- Sauté the aromatics. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes, stirring occasionally to prevent browning.
- Add the squash and apple. Add the cubed butternut squash and chopped apple to the pot, stirring to combine with the onions. Cook for 5 minutes, allowing the squash to slightly soften.
- Incorporate the spices. Add the curry powder, cinnamon, and nutmeg to the pot. Stir continuously for 30 seconds until the spices become fragrant—this blooms their flavors before adding liquid.
- Add liquids and pumpkin. Pour in the vegetable broth and apple cider. Add the pumpkin puree and brown sugar, then stir to combine all ingredients thoroughly.
- Simmer until tender. Bring the mixture to a boil, then reduce heat to low and simmer, partially covered, for 20-25 minutes or until the squash is completely tender when pierced with a fork.
- Blend until smooth. Remove from heat and let cool slightly. Carefully transfer to a blender in batches (never fill more than halfway) or use an immersion blender to puree until completely smooth.
- Finish with cream. Return the pureed soup to the pot over low heat. Stir in the heavy cream, and season with salt and pepper to taste. Heat through for 2-3 minutes without boiling.
- Serve with style. Ladle into bowls and garnish with a swirl of cream, a sprinkle of pepitas, and a tiny dusting of cinnamon for that authentic Panera presentation.
Notes
- For a time-saving shortcut, you can use pre-cut butternut squash from the produce section.
- The soup thickens as it cools—if reheating leftovers, you may need to add a splash of broth to reach desired consistency.
- This soup freezes beautifully for up to 3 months. Freeze before adding cream, then add fresh cream when reheating.
- For a deeper flavor, roast the butternut squash cubes in the oven at 400°F for 25 minutes before adding to the soup.
- The sweetness level can be adjusted—taste before adding all the brown sugar, especially if your squash and apple are particularly sweet.