Autumn Squash Soup is the best fall soup and so easy! Vegetarian and full of butternut squash and pumpkin!
One of my other favorite Panera soups is the Chicken and Wild Rice Soup!
I had the best barbecue over the weekend at Black’s BBQ down in Austin.
I was down there on Friday morning for a work thing and then when it was time to come home and get the kids, I realized I wasn’t ready to be back in Fort Hood so I grabbed them and we drove back to Austin and had barbecue and ice cream and stayed out way past bedtime.
The brisket was seriously spectacular. And the mac & cheese? Uhhh-mazing.
And then the ice cream was from Spun Ice Cream which I’ve been dying to visit for months. They do the liquid nitrogen thing and I think it is the coolest thing ever. Plus, they use local dairy and only the best ingredients.
I had the horchata ice cream (I’m obsessed with horchata right now) with peanut brittle. So good. And they gave me a punch card which means I now have to stop every time I’m down in Austin.
Right?
Keeping with the restaurant theme, my alltime favorite soup is Panera’s Autumn Squash Soup. I think I went there 3 times a week last fall for a cup. It’s an addiction.
But I finally got the recipe just right! It tastes exactly like Panera’s soup.
I went through this batch in 2 days.
By myself.
Gonna make it again tomorrow.
Ingredients
- Avocado oil – I prefer avocado oil but you can use olive oil or coconut oil
- Onion
- Garlic
- Butternut squash – I like to buy the pre-peeled and cubed butternut squash to make preparing this soup really easy.
- Pumpkin puree – pure pumpkin, not the pumpkin pie filling!
- Vegetable broth – you can use chicken broth if you aren’t worried about it being vegetarian
- Apple juice – this adds a wonderful apple flavor and just a hint of sweetness
- Honey
- Curry powder – just a tiny bit to give it the best flavor
- Cinnamon
- Heavy whipping cream – this makes the soup so creamy and luxurious
- Pumpkin seeds – get the kind out of the shell
How To Make Autumn Squash Soup
- Heat oil in a dutch oven over medium high heat
- Add onion and cook until softened
- Add garlic and cook another 30 seconds, until fragrant
- Add cubed butternut squash, pumpkin puree, vegetable broth, apple juice, honey, curry powder, cinnamon, and salt and pepper
- Simmer for 15 minutes, until the butternut squash is fork tender
- Use an immersion blender (or a regular blender) and blend until smooth
- Stir in heavy cream and heat through
- Garnish with pumpkin seeds before serving
Can You Freeze Autumn Squash Soup?
Yes, you can freeze Autumn Squash Soup. However, I wouldn’t add the cream until you defrost it and get ready to serve it. Make sure you put the soup in an airtight, freezer-safe container and consume within 3 months.
To defrost, you can leave it in the fridge overnight and reheat on the stove or slow cooker.
How Long Is Autumn Squash Soup Good For?
Autumn Squash Soup will be good in the refrigerator for up to a week. Make sure to store it in an airtight container – these glass containers are my favorites for all leftovers.
I don’t recommend adding pumpkin seeds added of time though. They will soften as they sit in the soup and you’ll lose that great crunch!
To reheat, just put on medium heat in a soup pot and let simmer for about 5 minutes.
More Comforting Soup Recipes
- Pasta Fagioli
- Slow Cooker Cheesy Potato Broccoli Soup
- Creamy Tomato Tortellini Soup
- Broccoli Cheddar Soup
- Lemon Chicken and Rice Soup
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Autumn Squash Soup (Panera Copycat)
Autumn Squash Soup is the best fall soup and so easy! Vegetarian and full of butternut squash and pumpkin!
Ingredients
- 1 teaspoon avocado oil (or cooking oil of choice)
- 1 onion, diced
- 2 cloves garlic, minced
- 6 cups cubed butternut squash
- 1 cup pumpkin puree
- 3 cups vegetable broth
- 1 cup apple juice
- 1 tablespoon honey
- ½ teaspoon curry powder
- ¼ teaspoon cinnamon
- salt and pepper
- ½ cup heavy whipping cream
- pumpkin seeds, for serving
Instructions
- In a large soup pot, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until onion is soft and translucent. Add garlic and cook until fragrant, about 30 seconds.
- Add butternut squash, pumpkin puree, vegetarian broth, apple juice, honey, curry powder, cinnamon, and salt and pepper. Bring to a boil, cover and lower to a simmer. Cook about 15 minutes, until the butternut squash is fork tender. Use an immersion blender or a regular blender to blend until smooth. Stir in heavy cream. Heat through.
- Garnish with pumpkin seeds before serving.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 263Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 22mgSodium: 403mgCarbohydrates: 42gFiber: 10gSugar: 14gProtein: 5g
Karen says
I followed the recipe exactly as written and thought it was really close to Panera’s…maybe not as sweet which probably makes it healthier. I did roast pepitas for a garnish, and that was a nice addition. Yum! And thanks!
Toni Smithson says
I would not make this twice. I appreciate all the time and effort put into trying to get this to be as it shoule be, but very dissapointing. No where near what a tasty Autumn squash soup should be.
Amanda Livesay says
I’m sorry to hear that! I’ve always had it always turn out almost exactly like the Panera one.