Creamy Autumn Squash Soup is a delicious blend of butternut squash and pumpkin simmered in a fall spiced vegetable broth. Now you can make the popular cafe soup at home!
I received complimentary products from sponsor companies to aid in the creation of the #FallFlavors Week recipes. All opinions are mine alone. #ad #sponsored
It’s the first day of #FallFlavors week – a week where more than 25 food bloggers are going to wow you with recipes using all the fall foods with the help of some awesome sponsors. Sponsors that generously provided us with products to use in our creations.
We’re sharing them with the hashtag #FallFlavors on social media and you’ll find some of the links in this post as well. In addition to the recipes, we also have a great giveaway for you this week thanks to our amazing sponsors! All of those details and how to enter are listed below!
Make this popular soup at home!
Today’s recipe is something I have been working on for awhile now. The butternut squash soup at Panera is one of my favorites, but I really don’t care to go out to eat these days so I worked on recreating this recipe at home. I am so happy with the results of this copycat version.
The soup is creamy, flavorful, and gives me all the Fall vibes! It’s super easy to make, too. Oh, and healthy! I don’t even consider the little bit of heavy cream bad in this recipe with all the goodness. It’s my kind of comfort food!
Have you tried these other soups on the blog? Slow Cooker Zuppa Toscana, 30 minute Two Bean Tomato Soup or this family favorite, Slow Cooker Chicken Pot Pie Soup.
Before I tell you about the classic fall soup recipe, the giveaway, and our generous sponsors, let me tell you what I’ll be sharing this week.
- Monday: Slow Cooker Apple Pear Crisp
- Wednesday: Autumn Squash Soup (that’s this recipe)
- Friday: Cinnamon Sweet Potato Pumpkin Muffins
Butternut Squash Soup is Ready in 30 Minutes
There is a bit of prep to this recipe, but once that is done the soup is totally ready to eat in 30 minutes. For this recipe I used quality and fresh produce from Melissa’s Produce, and brown sugar from Dixie Crystals.
Melissa’s Produce provided the butternut squash, Cipolline onions, and carrots for the soup. If you haven’t had Cipolline onions before, they are small in size and similar to a shallot but also have a sweet taste. You can use them raw or cooked. For this recipe they were the perfect size. Just peel them and slice them into quarters to use. I also added a bit of canned pumpkin puree to the soup for extra flavor and creaminess. The rest of the ingredients are listed below.
Ingredients for Creamy Autumn Squash Soup
- olive oil
- Cipolline onions
- butternut squash
- small carrots
- unsalted or low-sodium vegetable broth
- 100% natural apple juice
- curry powder
- ground cinnamon
- ground nutmeg
- pure pumpkin puree
- butter
- low-fat (neufchatel) cream cheese
- brown sugar
- salt to taste
- heavy cream, optional
- pepita seeds, optional
How do you prepare the squash?
Cut off the ends and then use a vegetable peeler to remove the outer skin of the squash. Slice the squash in half lengthwise. Using a spoon, remove the seeds and discard them. Then cut the squash into inch slices and then dice into inch pieces.
How to Make Creamy Autumn Squash Soup
Step 1
Prepare your vegetables by peeling and chopping squash and carrots into one inch pieces. Set aside. Peel the onions and slice them in quarters. Gather the rest of your ingredients and a large pot (I used this Dutch oven pot)
Step 2
Heat olive oil in large pot over medium high heat. Add the onions and allow them saute them for a few minutes, until they are softened. Then add the vegetable broth, apple juice, curry powder, cinnamon, nutmeg, squash, and carrots to the pot. Bring to a boil, reduce heat to simmer and cook until vegetables are tender, about 15-20 minutes.
Step 2
Once the vegetables are tender, remove pot from heat. Add the pumpkin puree, butter, cream cheese, and brown sugar. Puree with an immersion blender or use a blender (this one is my favorite). If you’re using a blender, puree the soup in batches. Blend until smooth and then taste soup for sweetness. If you like a bit sweeter, add a bit more brown sugar or even honey. I also like to add about 1/4 cup of heavy cream to give it a bit more richness, but this is totally optional.
Step 3
Place pot of soup back on the stove and heat soup back up if it needs it. Serve immediately. Garnish bowls of soup with pepita seeds, if desired.
Tips, Tricks, and FAQs
- The size of your squash and carrot cubes should be uniform to ensure even cooking time. If you have larger pieces, they will need more time to cook.
- You can opt to use chicken broth in place of the vegetable. Also, choose a lower sodium or unsalted kind so you can control the amount of salt.
- Do not use apple cider vinegar for this recipe. It will not turn out correctly.
- The recipe calls for 100% natural apple juice but you can use apple cider if it’s in season.
- If you do not have or cannot find the Cippolini onions, a yellow onion works great, too.
- Adding a bit of heavy cream is optional and will add a bit of richness to the soup.
- If you prefer the soup to be a bit sweeter, like Panera Bread’s, add a bit more brown sugar or honey.
- My soup is too thick, what can I do? Thin out with a bit of broth.
Creamy Autumn Squash Soup
Ingredients
- 1 tablespoon olive oil
- 4 Cipolline onions, peeled and cut into quarters
- 2 pounds butternut squash, peeled, deseeded, and cut into 1 inch pieces
- 3 small carrots, peeled and cut into i inch pieces
- 4 cups unsalted vegetable broth
- 2 cups 100% natural apple juice
- 1/2 teaspoon curry powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup pure pumpkin puree
- 2 tablespoons butter
- 3 ounces cream cheese
- 1 tablespoon brown sugar
- salt, to taste
- 1/4 cup heavy cream, optional
- pepita seeds for garnish, optional
Instructions
- Cut off the ends and then use a vegetable peeler to remove the outer skin of the squash. Slice the squash in half lengthwise. Using a spoon, remove the seeds and discard them. Then cut the squash into inch slices and then dice into inch pieces.
- Prepare your vegetables by chopping the squash and carrots into one inch pieces. Set aside. Peel the onions and slice them in quarters. Gather the rest of your ingredients and a large pot.
- Heat olive oil in large pot over medium high heat. Add the onions and allow them saute them for a few minutes, until they are softened. Then add the vegetable broth, apple juice, curry powder, cinnamon, nutmeg, squash, and carrots to the pot. Bring to a boil, reduce heat to simmer and cook until vegetables are tender, about 15-20 minutes.
- Once the vegetables are tender, remove pot from heat. Add the pumpkin puree, butter, cream cheese, and brown sugar. Puree with an immersion blender or use a blender. If you're using a blender, puree the soup in batches. Blend until smooth and then taste soup for sweetness. If you like a bit sweeter, add a bit more brown sugar or even honey. I also like to add about 1/4 cup of heavy cream to give it a bit more richness, but this is totally optional.
- Place pot of soup back on the stove and heat soup back up if it needs it. Serve immediately. Garnish bowls of soup with pepita seeds, if desired.
Notes
- The size of your squash and carrot cubes should be uniform to ensure even cooking time. If you have larger pieces, they will need more time to cook.
- You can opt to use chicken broth in place of the vegetable. Also, choose a lower sodium or unsalted kind so you can control the amount of salt.
- Do not use apple cider vinegar for this recipe. It will not turn out correctly.
- The recipe calls for 100% natural apple juice but you can use apple cider if it’s in season.
- If you do not have or cannot find the Cippolini onions, a yellow onion works great, too.
- Adding a bit of heavy cream is optional and will add a bit of richness to the soup.
- If you prefer the soup to be a bit sweeter, like Panera Bread’s, add a bit more brown sugar or honey.
- My soup is too thick, what can I do? Thin out with a bit of broth.
#Fall Flavors Giveaway and Sponsor Details
Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.
Prize 1: Texas Pecan Candy Basket from Millican Pecan
The Millican Pecan Texas Pecan Candy Basket is loaded with a variety of pecan gifts. Includes 6 Milk Chocolate Pecan Clusters, 6 Milk Chocolate Caramillicans (similar to Turtles), 6 White Chocolate Caramillicans, 6 Pecan Pralines, and a 1/2 lb. Bag of Flavored Pecans! Every bit DELICIOUS! A $75 value.
Prize 2: Williams Sonoma Cleartouch Nonstick 6-Piece Bakeware Set from Dixie Crystals
Perfect for the occasional baker, our entry-level collection features a sturdy nonstick silicone coating at a great value. Aluminized steel, the material of choice for professional bakers, provides excellent heat transfer for even baking, so food turns out beautifully and releases easily, every time. 6-Piece Set includes: Half-sheet pan, 12-cup muffin pan, round cake pan, square cake pan, rectangular cake pan, loaf pan. An $80 value.
Prize 3: 3 Month Melissa’s Produce Gift Subscription
A stunning selection of the most delicious produce will be delivered once a month for 3 months. At Melissa’s, the produce is selected at their peak of perfection and packed by hand to ensure safe arrival. A $124 value.
Prize 4: A Red Dancing Leaves Teapot and a tin of Hot Apple Cider Tea from The Republic of Tea
Let the aroma of fresh apple and mulled cider spices envelop you as you sip this golden infusion. The crisp, lingering finish will leave you wanting more! A naturally-caffeine free blend of apples, cinnamon cloves and ginger. Reminiscent of apple cider, with the luscious aroma of cinnamon and cloves, make this cup the perfect accompaniment to the colors of the harvest season.
Embossed, windswept leaves whirl across this 20 oz ceramic teapot. Includes a stainless steel infuser. An exclusive design by The Republic of Tea. A $44 valuePrize 5: A selection of six flavors of Oat Crackers from Nairn’s
One winner will receive a box of each Nairn’s Original, Chocolate Chip, Stem Ginger Oat Grahams, Caramelized Onions, Rosemary & Sea Salt Flatbreads, and Oat Cracker. Nairn’s has been baking oats since 1896. They use simple, natural, and wholesome ingredients in their products. Minimum $25 value
Prize 6: A Selection of extracts from Taylor and Colledge.
One winner will receive a selection of extracts to include vanilla bean, almond, lemon, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla. Minimum of $25 value
a Rafflecopter giveawaySix (6) winners will be randomly selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and the contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entries. Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing prizes.
Wednesday’s Delicious Recipes:
Appetizers, Cocktails, and Snacks
- Apple Cider Old-Fashioned from Books n’ Cooks
- Fall Charcuterie Board from The Spiffy Cookie
- Sweet And Spicy Pecans from Simple and Savory
Breakfast and Baked Goods
- Apple Cider Pecan Granola from Family Around The Table
- Apple Cinnamon Bread from Life Love and Good Food
- Apple Pecan Scones from Hezzi-D’s Books and Cooks
- Gluten-Free Apple Cider Doughnuts from Frugal & Fit
- Pecan Cinnamon Sugar Baked Apple Donuts from Jen Around the World
Soups and Salads
- Caramel Apple Pear Salad from Eat Move Make
- Creamy Autumn Squash Soup from Blogghetti
Side Dishes
- Balsamic Glazed Cipollini Onions from West Via Midwest
- Roasted Cipollini Onions With Sherry Vinegar And Thyme from Karen’s Kitchen Stories
- Vegan Butternut Squash And Chestnut Kebabs from Magical Ingredients
Main Dishes
- Cider Brined Baked Chicken from Palatable Pastime
- Cranberry Pecan Chicken Salad from Cheese Curd In Paradise
Desserts
- Air Fryer Apple Fritters from Devour Dinner
- Apple Cider Tea Madeleines from Jolene’s Recipe Journal
- Apple Crumb Bars from SueBee Homemaker
- Apple Nachos from Take Two Tapas
- Butterscotch Blondies from That Recipe
- Carrot Cake Cupcakes from Fresh April Flours
- Fall Fruit Galette from Cindy’s Recipes and Writings
- Giant Butterscotch Cookies from An Affair from the Heart
- Gluten-Free Apple Pie from The Fresh Cooky
- Mini Pumpkin Cheesecake from Art of Natural Living
- Pear & Butternut Squash Crisp from Savory Moments
- Pecan Pound Cake from Soulfully Made
- Sour Cream Apple Pie from House of Nash Eats
- Sour Cream Coffee Cake Recipe from Lemon Blossoms
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Enjoy!
Perfectly creamy texture and amazing flavor!
I’m loving all the Fall flavors in this creamy, delicious soup!
I like that the broth has apple juice in it! Very festive for fall!
The color of that bowl of soup is so pretty!! And you have it all dressed up for fall!
I love Panera’s squash soup, I cannot wait to make this at home!
So pretty and delicious, what a great way to get my veggies in!
This was a great way to utilize veggies and make a healthier dish for my family! The flavors tasted of fall and there weren’t any leftovers!
How can you beat a soup that is so tasty and healthy!
I’ve never made homemade squash soup, but I’m thinking I might have to try this!
Definitely a great soup to welcome fall!
This soup has always been a favorite of mine since the first time I tasted it at Panera. I love making it at home and this looks so creamy and yummy!
Love the flavor and color of the soup. This is perfect one to enjoy this season!
I have been looking forward to fall soup season for months now and this recipe doesn’t disappoint! It’s so delicious and creamy!