Delicious Autumn Squash Soup made at home and tastes just like the soup at Panera Bread! This recipe is very similar in the taste and texture to the one made in a restaurant. I love visiting restaurants to try new food, but love that I can enjoy their recipes at home with a copycat version.
Prepare your Vegetables
I grow as many squash as I can each summer. Zucchini, acorn, butternut and even some spaghetti squash! Each year I try and add at least one new variety to try. Each variety brings it’s own taste to try in different ways.
Butternut is a classic squash that is very versatile and easy to use. The skin on the butternut is hard and needs to be removed with a peeler or a knife. Once you remove the outer skin, slice it in half and use a spoon to scoop out the seeds. If you are like me, rinse those seeds and dry them good to use in next years garden!
Finally, chunk the butternut into smaller squares and they are ready to cook for this soup.
How to Serve Autumn Squash Soup
My favorite way to eat this soup is stand alone with a few small slices of garlic toasted French Bread. The bread compliments the soup well and it is great dipped in the soup.
But, this makes a nice side soup to compliment any meal. Grilled cheese or even a nice Chicken Bacon Ranch Panini make a nice soup and sandwich when paired with this soup.
Autumn Squash Soup
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion diced
- 6 cups Butternut squash chopped
- 3 small carrots diced
- 3 cups vegetable broth
- 2 cups apple cider or juice
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/2 cup pumpkin puree
- 2 tablespoons Unsalted Butter
- 2 ounces cream cheese
- 1 tablespoon light brown sugar
- salt to taste
- In a large pot, heat oil over medium-high heat. Add onions and saute until translucent, stirring frequently.
- Add the cooked onions, squash, carrots, vegetable broth, apple cider(juice) and spices to a 5 quart pan.
- Cover and cook over medium heat until the squash is fork tender. (20-30 minutes)
- Remove from the heat and add pumpkin puree, butter, cream cheese and brown sugar. Puree with a hand (stick) blender or in batches in a normal blender. Blend until very smooth.
- Add the puree back to the pan and cook over medium heat for 10 minutes more stirring occasionally.
- Serve in bowls topped with toasted pumpkin seeds or two tablespoons heavy cream or coconut milk or a sprinkle of ground cinnamon.