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Autumn Squash Soup

This Autumn Squash Soup is a copycat recipe of Panera's delicious Fall inspired soup. Made with pumpkin puree, lots of herbs and spices, and a creamy both, this Autumn Squash Soup is warming and filling. 

Author Emily Weeks, RDN, LD

Ingredients

  • 1 Tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 large carrot, diced
  • 2 stalks celery, diced
  • 1/2 tsp salt
  • 1 1/2 tsp curry powder
  • 1 Tbsp tomato paste
  • 1 large butternut squash, diced
  • 4 cups vegetable broth
  • 5 oz apple juice
  • 15 oz canned pumpkin puree
  • 1 1/2 tsp garlic powder
  • 1 tsp onion powwder
  • 1 tsp cinnamon
  • 3 Tbsp honey
  • 1/2 tsp crushed dried rosemary
  • 1/4 tsp ground ginger
  • 1 cup milk
  • 8 oz cream cheese
  • 1 Tbsp brown sugar
  • roasted pumpkin seeds for garnish

Instructions

  1. Heat the olive oil in a large soup/stock pot. Add the onion, carrots, celery, salt, curry powder and tomato paste. Stir to combine and cook until the veggies begin to soften slightly.

  2. Add the butternut squash, vegetable broth, and apple juice. Bring to a boil them simmer for 8-10 minutes, or until the squash and veggies are fork tender.

  3. Using an immersion blender, puree the soup. Stir in the pumpkin, garlic powder, onion powder, white pepper, cinnamon, honey, salt, rosemary, and ginger. Remove from heat.

  4. In a small saucepan, heat the milk and cream cheese until the cheese is melted. Whisk in the brown sugar. Slowly whisk the milk/cream cheese mixture into the soup pot. Mix well. 

  5. Garnish with roasted pumpkin seeds.