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Vegetarian Autumn Squash Soup

All the same great flavors as Panera's version with roasted butternut squash, pumpkin, green apple and the perfect blend of seasonings.
Course Soup
Servings 8
Author Holly - 3 Yummy Tummies

Ingredients

  • 1 Large Butternut Squash
  • 1 Granny Smith Apple; cubed and peeled
  • 1 C. Organic Apple Juice
  • 2 1/2 C. Vegetable Broth
  • 1 1/2 Tsp. Ground Ginger
  • 1/4 C. Honey
  • 15 oz. Can of Pumpkin
  • 2 1/2 Tsp. Curry Powder
  • 1 Tsp. Cinnamon
  • 2 Tbsp. Olive Oil
  • Salt and Pepper
  • 1 C. Heavy Cream
  • 2 Tbsp. Sugar
  • Garnishment:
  • Roasted pumpkin or butternut squash seeds

Instructions

  1. Preheat oven to 450 degrees.
  2. Cut around a 1/2" off the ends of the butternut squash.
  3. Cut Butternut squash in half lengthwise.
  4. Remove seeds with a spoon.
  5. Place squash on a cookie sheet, drizzle both sides with olive oil, lightly season with salt and pepper.
  6. Place squash facing down (skin facing up) on the cookie sheet.
  7. Bake for around 45-50 minutes until squash is tender all the way through when poked with a fork.
  8. Allow squash to cool slightly; use a spoon to scoop out the squash and remove from the skin.
  9. Add squash to a food processor along with chopped apples and apple juice.
  10. Pulse until smooth.
  11. Add mixture to a large saucepan on low heat.
  12. Whisk in pumpkin, vegetable broth, honey, curry, ginger and cinnamon,
  13. Allow to simmer with the lid on for around 15 minutes; stirring occasionally.
  14. In a small saucepan, add heavy cream and sugar; frequently whisk on medium/low heat for around 5 minutes. Don't bring to a boil.
  15. Add the sweetened cream to the soup mixture; whisk until combined.
  16. Continue heating with the lid off for around 5 minutes.
  17. Remove from heat and top with roasted pumpkin or butternut squash seeds.
  18. Note: You can save the butternut squash seeds and roast them while the soup is cooking for a garnishment.