Homemade Autumn Squash Soup

Homemade Autumn Squash Soup is inspired by Panera Bread. My homemade version of their squash soup has a blend of both pumpkin puree, roasted butternut squash and honeycrisp apple, broth and coconut milk and is spiced to perfection with cinnamon and nutmeg.

I’ve loved this soup since 2017.

The first time I had it was when I picked up Malloree after a half-day of school, took her out to lunch and to do a little shopping. I told her she could pick the place for us to eat at and without hesitating, she picked Panera Bread. I haven’t been there in a few years, but if my girl was in the mood for a soup and sandwich then so was I. That day, I got the ancient grain & arugula salad with the autumn squash soup. At the time I never had either but it sounded healthy and delicious and I was SO hungry.

Now it’s my favorite thing to order. If I’m not making it at home that is.

TO Make This Autumn Squash Soup You Will Need:

• butternut squash – Use a Y-peeler to help make peeling a butternut squash easier.
• honeycrisp apple – Adds delicious flavor and subtle sweetness.
• olive oil – Or avocado oil, making sure it’s safe for high heat cooking.
• kosher salt – Enhances the flavor of the recipe.
• rosemary (fresh) – Lends a subtle fresh pine-like or woodsy flavor with notes of  lemon, pepper and sage.
• thyme – Adds a subtle earthy, slightly minty and lemony flavor.
• unsalted butter – Lends fat and flavor when sautéing.
• shallot – For delicate and sweet onion flavor.
• garlic – Adds distinct punchy flavor.
• pumpkin puree – Use homemade or store-bought.
• maple syrup – Lends sweetness and flavor.
• cinnamon – Lends distinct warm and woodsy flavor.
• nutmeg – Warm, aromatic with subtle hints of clove.
• low-sodium chicken broth – Homemade or good quality store-bought. Vegetable broth may also be used.
• full fat coconut milk (canned) – Lends creaminess and subtle flavor. Blend well before using.
• roasted and salted pepitas (shelled pumpkin seeds) – For garnish.

Roast the Squash and Apples:

Preheat your oven to 400°F (or 200°C).

Line a large rimmed baking sheet with parchment paper and add 2 lbs. diced butternut squash and 1 large honeycrisp apple that has been cored and diced into 1-inch pieces. Toss in 1 tablespoon olive oil and 1 teaspoon kosher salt. Lay 2  to 4 spring of fresh rosemary and 4 to 5 sprigs fresh time on top.

Roast on the middle rack of your preheated oven for 30 to 35 minutes. Discard the herbs once roasted.

Saute Shallots and Garlic:

In the meantime, add 1 tablespoon unsalted butter, 1 medium shallot and 2 cloves minced garlic with a pinch of salt.

Cook over medium to medium-low heat, stirring occasionally until softened. About 8 minutes.

Make The Soup:

To the sautéed shallots and garlic, add the roasted squash and apples, 1-3/4 cups pumpkin puree or 1 (15 ounce) can, 2 tablespoons maple syrup, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 4 cups low-sodium chicken broth.

Stir well to combine.

Cover and bring to a simmer, reduce heat to low and simmer for 30 minutes.

Once it has simmered, uncover.

Using an immersion blender, puree soup until smooth. Alternatively, transfer soup to a blender, remove the center plug out of the center of the lid and cover with a kitchen towel while pureeing until smooth.

Once pureed, add 1 to 2 cups more of low-sodium chicken broth until it is a desired consistency.

Pour in 1/2 cup full fat coconut milk.

Stir well to combine.

Season with kosher salt and freshly ground pepper, for me it was 2 teaspoons salt and about 1/2 teaspoon pepper.

Heat back up until piping hot.

Ladle soup into bowls, drizzle with coconut milk, freshly ground black pepper and top with salted pepitas.

How to store Squash Soup:

Allow the soup to cool completely before storing in an air-tight container or containers.

How long will Squash Soup Last?

If stored properly, this soup will last 3 to 5 days.

Can this Soup Be Frozen?

Yes! Allow the soup to cool completely and store in freezer safe container. Thaw and then reheat low and slowly on the stovetop.

Make It a Meal:

I like to serve it with grilled cheese and/or this ancient grain and arugula salad.

Click Here For More Panera Copycat recipes!

Enjoy! And if you give this Homemade Autumn Squash Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

This recipe was originally posted on October 2, 2017 and has been updated with clear and concise instructions, new photography and helpful information.