Description
A creamy, slightly sweet butternut squash and pumpkin soup inspired by Panera’s seasonal favorite. Infused with warm spices, apple, and a touch of cream for a cozy bowl of autumn comfort.
Ingredients
Olive Oil or Butter:
- 2 tbsp
Onion, diced:
- 1 medium
Carrots, diced:
- 2
Butternut Squash, peeled and cubed:
- 3 cups
Apple, peeled and diced:
- 1 medium
Vegetable Broth (or Chicken Broth):
- 3 cups
Pumpkin Purée (canned or fresh):
- 1 cup
Apple Juice (or Cider):
- 1/2 cup
Ground Cinnamon:
- 1 tsp
Ground Nutmeg:
- 1/2 tsp
Ground Ginger:
- 1/4 tsp
Curry Powder (optional):
- 1/4 tsp
Salt and Pepper:
- To taste
Heavy Cream (or Half-and-Half):
- 1 cup
Honey or Brown Sugar:
- 2 tbsp
Pumpkin Seeds (Pepitas), for garnish:
Instructions
- Sauté Onion and Carrots: In a large pot, heat olive oil or butter over medium heat. Sauté onion and carrots until softened.
- Cook Squash and Apple: Add butternut squash, apple, and broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until squash is tender.
- Add Flavor: Stir in pumpkin purée, apple juice, cinnamon, nutmeg, ginger, curry powder (if using), salt, and pepper. Simmer 5 more minutes.
- Blend Soup: Remove from heat and blend soup until smooth and creamy.
- Finish: Return to pot, stir in cream and honey/brown sugar. Adjust seasoning to taste. Serve hot, garnished with pumpkin seeds.
Notes
- For a vegan version, use coconut cream instead of dairy cream and maple syrup instead of honey.
- Add a roasted red pepper for extra depth and smokiness.
- Soup thickens as it sits; thin with a splash of broth or water when reheating.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Dish
- Method: Simmering, Blending
- Cuisine: American
