Roasted Autumn Squash Soup
A creamy, comforting soup inspired by the Panera favorite, but even better! Roasted butternut squash and pumpkin are blended with savory spices, apple, and a touch of honey for the perfect fall meal.
Ingredients
- 1 medium butternut squash halved lengthwise, seeds removed
- 1 small pumpkin sugar pie or carving, halved, seeds removed
- 3 tablespoons olive oil divided
- 1 small yellow onion diced
- 2 medium carrots peeled and diced
- 1 Granny Smith apple peeled, cored, and diced
- 1 teaspoon curry powder
- 1/2 teaspoon ground turmeric
- 3-4 cups vegetable broth use 3 for thicker soup, 4 for thinner
- 1/2 cup apple cider not apple cider vinegar!
- 1 cup milk dairy or unsweetened plain non dairy, like almond milk
- 2-3 tablespoons honey or agave/maple syrup for vegan
- Salt and freshly ground black pepper to taste
- 1/2 cup toasted pumpkin seeds pepitas, for garnish
Instructions
- Roast Squash: Preheat oven to 425°F (220°C). Brush cut sides and insides of squash and pumpkin with 2 teaspoons olive oil. Season with salt and pepper. Place flesh-side down on a baking sheet. Roast for 50-60 minutes, until fork tender. Let cool slightly, then scoop out flesh.
- Sauté Aromatics: While squash roasts, heat remaining olive oil in a large pot or Dutch oven over medium heat. Add onion, carrot, apple, curry powder, and turmeric. Cook for 10-15 minutes, until vegetables are softened.
- Simmer Soup: Add the roasted squash and pumpkin flesh, vegetable broth, and apple cider to the pot. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
- Add Creaminess: Remove from heat. Stir in milk and honey (start with 2 tbsp honey). Add a pinch of salt.
- Puree: Use an immersion blender to puree the soup until completely smooth. (Alternatively, carefully puree in batches in a standard blender.)
- Season & Serve: Taste and adjust seasoning with salt, pepper, or more honey. Ladle into bowls, garnish with toasted pumpkin seeds, and serve.
Notes
- Soup Thickness: Use 3 cups of broth for a very thick, creamy soup. Use 4 cups for a thinner, more sippable soup.
- Vegan Option: Use unsweetened plain almond milk and substitute honey with agave syrup or maple syrup.
- Don't Use Apple Cider Vinegar: This recipe calls for sweet apple cider, not vinegar. They are not interchangeable!
- Storage: Store in a sealed container in the fridge for up to 4 days, or freeze for up to 4 months.