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Close-up of smooth autumn squash soup topped with toasted pumpkin seeds and thyme. Title: sauteing-vegetables-for-autumn-squash-soup
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Panera Autumn Squash Soup Recipe

This Panera-inspired autumn squash soup combines fresh roasted pumpkin and butternut squash with apple, apple cider, warm spices, and honey. Blend it until smooth for a thick, creamy fall soup.
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 6 servings
Calories 335kcal
Author Katie G.

Ingredients

  • 1 medium butternut squash halved lengthwise and seeds removed
  • 1 small pumpkin preferably a pie pumpkin or sugar 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

  • 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.
  • 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.
  • 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.
  • 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

  • I prefer a pie pumpkin or sugar pumpkin because its flesh is sweeter and smoother than a carving pumpkin. You can also substitute one 15-ounce can of plain pumpkin puree.
  • Use 3 cups of broth for a thick soup or up to 4 cups for a thinner consistency.
  • Start with 2 tablespoons of honey, then add more only after tasting the blended soup.
  • Use apple cider, not apple cider vinegar.
  • To make the soup vegan, use unsweetened dairy-free milk and replace the honey with agave or maple syrup.
  • Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 4 months.
  • Reheat gently and add a splash of broth or milk if the soup has thickened.
Want more details? Scroll up for step-by-step instructions, tips, and variations.

Nutrition

Serving: 0g | Calories: 335kcal | Carbohydrates: 51g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 615mg | Potassium: 1476mg | Fiber: 6g | Sugar: 26g | Vitamin A: 36355IU | Vitamin C: 50mg | Calcium: 170mg | Iron: 4mg