Creamy Autumn Squash Soup
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
The post is updated with a healthier version and new pictures – January 2023
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.
Make this popular soup at home!
Today’s recipe is something I have been working on for a while 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 filled with fall flavor with warm spices like cinnamon, nutmeg, and a hint of curry powder. It’s super easy to make, too. Oh, and healthy!
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 and similar to a shallot but also have a sweet taste. You can use them raw or cooked. For this recipe, they were a 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.
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 serve Roasted Butternut Squash Soup?
This soup is delicious as a starter, side, or main dish. When I make it the center of my meal, you can find me serving it with some good crusty bread like focaccia and avocado toast! Here are some ideas:
Serve topped with ground thyme powder or freshly chopped black pepper. You can use a side of crispy flatbread with this butternut squash soup if you so desire, as well.
You could serve this creamy soup in a bread bowl, with a sandwich, or by itself as a lighter meal. I tend to top mine with a bit of extra coconut milk, chopped chilis, or a bit of shredded coconut. Pepita or pumpkin seeds would also be a delicious way to garnish this hot soup. Of course, this is a personal preference.
There are many ways to serve this smooth soup. In fact, you could even eat it chilled if you prefer a delicious soup for the warmer days.
How to store Autumn squash soup?
Store the butternut soup in an airtight container for up to 5 days in the refrigerator. You can also freeze this Autumn squash soup recipe, thaw it out at a later date, and eat it whenever you want.
Butternut squash soup can last up to 3 months in the freezer.
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
- coconut milk
- brown sugar
- salt to taste
- parsley
- chili pepper, sliced (optional)
- coconut flakes (optional)
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 soup pot (or Dutch oven pot)
Step 2
Heat olive oil in a large pot over medium high heat. Add the onions and allow them to saute for a few minutes until they are softened. Then add the vegetable stock, 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 3
Once the vegetables are tender, remove the pot from the heat. Add the parsley, pumpkin puree, butter, and brown sugar. Puree with an immersion blender or use a regular blender (this one is my favorite). If you’re using a blender, puree the soup in batches. Blend until smooth and then taste the soup for sweetness. If you like it sweeter, add a bit more brown sugar or even honey.
Step 4
Add 3/4 of the can of coconut milk (save the rest for garnishing the bowls of soup).
Step 5
Place the Dutch Oven pot of soup back on the stove and allow the soup to reheat for a few minutes if it needs it. Serve immediately. Garnish bowls of soup with drizzles of coconut milk, sliced chili peppers, coconut flakes, and more parsley, 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 stock in place of the vegetable. Also, choose a lower sodium or unsalted kind to 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.
- Want a thicker soup? To thicken the soup, you can use a cornstarch slurry. Add a tablespoon of cornstarch with 2-3 tablespoons of the soup in a cup. Stir well before adding it back to the soup. Allow to simmer a while longer until thickened a bit more.
- 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.
This copycat recipe for Autumn Squash Soup is great any time of the year, but especially during those colder nights. This dish has healthy ingredients, a bold taste, and is quick to make. Pair it with a sandwich or salad to complete the perfect meal.
Printable Autumn Squash Soup Recipe
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
- 1 tablespoon brown sugar
- salt, to taste
- 1 can coconut milk, divided
- chili pepper slices, chopped parsley, and coconut flakes 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 a large pot over medium high heat. Add the onions and allow them to saute for a few minutes until they are softened. Then add the vegetable broth, apple juice, curry powder, cinnamon, nutmeg, parsley, 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 the pot from the heat. Add the pumpkin puree, butter, 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 the soup for sweetness. If you like it sweeter, add a bit more brown sugar or even honey. Add 3/4 of the can of coconut milk (save the rest for garnishing the bowls of soup)
- Place the Dutch Oven pot of soup back on the stove and allow the soup to reheat for a few minutes if it needs it. Serve immediately. Garnish bowls of soup with drizzles of coconut milk, sliced chili peppers, coconut flakes, and more parsley, 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.
- Want a thicker soup? To thicken the soup, you can use a cornstarch slurry. Add a tablespoon of cornstarch with 2-3 tablespoons of the soup in a cup. Stir well before adding it back to the soup. Allow to simmer a while longer until thickened a bit more.
- 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.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Enjoy!
Connect with Blogghetti
Be Sure To Follow Me On My Social Media, So You Never Miss A Post!
Facebook | Twitter | Pinterest | Instagram
If you try a recipe, please use the hashtag #Blogghetti on INSTAGRAM for a chance to be featured!
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!
This looks so creamy and delicious. A perfect fall soup for a chilly day like today.
So much flavor in this soup. The perfect way to warm up on a chilly autumn day.