Homemade Autumn Squash Soup

Homemade Autumn Squash Soup is inspired by Panera Bread. In this homemade version of their squash soup has a blend of both pumpkin and butternut squash, sweetened with honeycrisp apple and spiced to perfection with cinnamon and nutmeg.

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 295

Author Laurie McNamara

Equipment

Ingredients

2 pounds butternut squash peeled and diced into 1-inch pieces
1 large honeycrisp apple cored, and diced into 1-inch pieces
2 tablespoons olive oil
kosher salt
2 to 4 sprigs fresh rosemary
4 to 6 sprigs fresh thyme
1 tablespoon unsalted butter
1 medium shallot finely diced
2 cloves garlic finely chopped
15 ounces 100% pumpkin purée
2 tablespoons maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 to 6 cups low-sodium chicken broth
1/2 cup full fat coconut milk plus more for serving
1/2 teaspoon freshly ground black pepper
1/3 cup roasted and salted pepitas shelled pumpkin seeds, for garnish

US Customary - Metric

Instructions

Preheat your oven to 400°F (or 200°C).
Line a large rimmed baking sheet with parchment paper and add butternut squash, honeycrisp apple, olive oil and 1 teaspoon kosher salt. Toss to combine, spread evenly and top with rosemary and thyme sprigs. Roast on the middle rack for 30 to 35 minutes or until tender.
In the meantime, add butter, shallot and minced garlic with a pinch of salt to a dutch oven. Cook over medium to medium-low heat, stirring occasionally until softened. About 8 minutes.
To the sautéed shallots and garlic, add the roasted squash and apples, pumpkin puree, maple syrup, cinnamon, 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 broth until it is a desired consistency. Pour in 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 until piping hot.
Ladle soup into bowls, drizzle with coconut milk, freshly ground black pepper and top with salted pepitas.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition