Homemade Squash Soup

A bright and sunny squash soup for your soul. Inspired by Panera Bread this homemade version of their squash soup has a blend of pumpkin and butternut squash. Slightly sweetened with honey and brown sugar and spiced to perfection with mild curry, cinnamon, rosemary and cardamom.

Course Soups, Stews & Chilis

Cuisine American

Keyword butternut squash, homemade, panera, pumpkin, soup

Prep Time 35

Cook Time 25

Total Time 1

Servings servings

Calories 243

Author Laurie McNamara

Equipment

Ingredients

4 tablespoons unsalted butter
1½ cups diced yellow onion about 1 large
1 cup diced carrot about 3 medium
1/2 cup diced celery about 2 medium stalks
kosher salt
1 tablespoon garlic minced
1 tablespoon tomato paste
2 teaspoons grated ginger or ginger paste
1 teaspoon mild curry powder
1/2 teaspoon dried ground turmeric
1/2 teaspoon dried rosemary
1/4 teaspoon ground cinnamon
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cardamom
1 tablespoon dark brown sugar
1 tablespoon honey
2/3 cup apple juice good quality
4 ounces neufchâtel cream cheese
3 cups roasted pumpkin purée
3 cups roasted butternut squash purée
6 to 8 cups low-sodium vegetable broth homemade or good quality store-bought
1/2 cup heavy cream
2 tablespoons lemon juice
1/2 teaspoon white pepper
1/2 cup roasted and salted pepitas shelled pumpkin seeds, for garnish

US Customary - Metric

Instructions

In a dutch oven over medium-low heat, melt butter and add in the onion, carrot, celery and a pinch of salt. Cover and cook until tender, about 5 to 8 minutes.
Next add in the garlic, tomato paste and ginger. Stir and cook for 1 minute before adding in the curry, turmeric, rosemary, cinnamon, onion and garlic powder and cardamom.
Then add in the brown sugar, honey and pour in the apple juice. Stir and melt in the cream cheese before adding in the pumpkin and butternut purées.
Pour in the vegetable broth and either pour the soup into a blender or use a stick blender until the soup is creamy smooth. If pureeing this soup in your blender, you may have to work in batches and be sure to remove the center plug and cover with a towel so the steam can escape.
Pour the soup back into the pot, add in the heavy cream, the juice from half a lemon and season with kosher salt and black pepper.
This makes a lot of soup (16 cups!) and I found that it took 3 teaspoons of kosher salt and 1/2 teaspoon of white pepper to season it properly. But as always, season to your personal taste.
Then simply heat until piping hot and serve in bowls with a sprinkle of pepitas on top.

Notes

I roast my pumpkin and butternut squash the same way; cut in half, remove the seeds, brush wit olive oil and roast at 400° for 40-60 minutes. Or check out this post to see it in more detail.

Nutrition