Bowl of squash soup

Roasted Autumn Squash Soup

This Autumn Squash Soup recipe is made with fresh ingredients and roasted squash to create the best tasting squash soup. It’s just like Panera’s soup, but better!

Bowl of squash soup

There is nothing like a comforting bowl of squash soup! When the weather cools down and the fall produce is available at the farmer’s market, we start craving comforting bowls of soup. Squash soup is our favorite so we alternate between this Autumn Squash Soup and our Roasted Butternut Squash Soup with lentils. Both are equally delicious!

This soup recipe is inspired by the Panera autumn squash soup. The pumpkin and butternut squash are roasted which creates the best flavor and texture of the soup. Combine with a few other ingredients to create a soup that everyone will love.

roasted butternut squash and pumpkin on a plate.

Roasted pumpkin and butternut squash

First, cut a small pumpkin and a medium butternut squash in half. Scoop out the seeds. Brush the tops and the insides of the squash and pumpkin with olive oil. Season with salt and pepper.

Place the squash and pumpkin face down (flesh side down) on a baking sheet. Roast at 425 degrees Fahrenheit for 50 minutes to 1 hour, or until the squash is fork tender. Remove from the oven and let cool.

Cooking squash soup on the stove

Autumn squash soup recipe

To make the autumn squash soup, you will need a Dutch oven or large pot.

  • First, add diced onion, diced carrot, diced apple, curry powder and turmeric to the Dutch oven. Stir to combine. Cook for 10 to 15 minutes or until the vegetables are soft.
  • Next, stir in the vegetable broth, apple cider, roasted squash and roasted pumpkin. Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
  • Remove the pan from the heat and stir in milk and honey.
  • Use an immersion blender or a standard blender to puree the soup. Be careful because the mixture is hot. Season with salt and pepper, to taste.

how to make autumn squash soup

How long does squash soup last in the fridge?

Store squash soup in a sealed container in the refrigerator for up to 4 days.

Can you freeze squash soup?

Yes, you can freeze squash soup. We recommend storing the soup in small portions before freezing. Then, you can reheat in small batches, as needed. Freeze the soup for up to 4 months.

Squash soup in a bowl with pepitas

Autumn squash soup in a bowl

Serve the squash soup with a scoop of sour cream or pepitas. We love to sprinkle a few of our roasted pepitas over the soup for an additional crunch.

If you love Panera soup and are looking for more recipes to make at home, try one of our favorite copycat recipes below.

Panera soup copycat recipes

Roasted Autumn Squash Soup

Yield: 6 servings
Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
 
Autumn Squash Soup is a comforting soup recipe made with fresh ingredients. Just like Panera's soup, but better!
Bowl of squash soup
5 from 3 votes

Ingredients

  • 1 medium butternut squash halved lengthwise and seeds removed
  • 1 small pumpkin halved and seeds removed
  • 3 tbsp. olive oil divided
  • 1 small yellow onion diced
  • 2 medium carrots peeled and diced
  • 1 granny smith apple peeled, cored and diced
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground turmeric
  • 3-4 cups veggie broth
  • 1/2 cup apple cider (do NOT use apple cider vinegar)
  • 1 cup milk (use dairy free, if desired)
  • 2-3 tablespoons honey depending on how sweet you like it
  • salt
  • pepper
  • 1/2 cup toasted pumpkin seeds for garnish

Instructions

  1. Preheat the oven to 425 degrees F. Brush the tops and the insides of the squash and pumpkin with 2 teaspoons olive oil. Season with salt and pepper and place squash face down (flesh side down) on a baking sheet. Roast until fork tender, about 50 minutes to 1 hour. Remove from oven and cool.

  2. In a Dutch oven set over medium heat, heat the remaining olive oil. Add the onion, carrot, apple, curry powder and turmeric. Stir to combine. Cook for 10 to 15 minutes, until the vegetables are soft.

  3. Stir in the broth, cider and roasted squash and pumpkin. Bring the soup to a boil, then reduce heat and simmer for 20 minutes. Remove from heat and stir in milk, honey, and a pinch of salt.

  4. Use an immersion blender or a standard blender to puree the soup. Season with salt and pepper, to taste. Garnish with pumpkin seeds, if desired.

Notes

  • Use 3 cups of broth for a thicker soup or 4 cups of broth for a thinner soup. We use 3 cups since we like our soup very thick.
  • To make this soup vegan, substitute the milk for almond milk and the honey for agave syrup.
  • This recipe calls for apple cider. Do NOT use apple cider vinegar. It is not the same thing as apple cider.ย 
  • Store the soup in a sealed container in the fridge for up to 4 days or freeze for up to 4 months.

Nutrition Information

Calories: 335, Fat: 14g, Saturated Fat: 3g, Cholesterol: 4mg, Sodium: 615mg, Potassium: 1476mg, Carbohydrates: 51g, Fiber: 6g, Sugar: 26g, Protein: 8g, Vitamin A: 36355%, Vitamin C: 50%, Calcium: 170%, Iron: 4%

*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.

Course: Soup
Cuisine: American
Keyword: autumn squash soup, panera bread autumn squash soup, squash soup
All images and text ©Spoonful of Flavor

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