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Autumn Squash Soup

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This Autumn Squash Soup is the perfect bowl of cozy on cooler weather days. Combining butternut squash, carrots, apples, canned pumpkin, and lots of spices makes this soup a new favorite. Think butternut squash soup with hints of apple, pumpkin, and a little bit of heat for good luck!

Creamy soups are just so comforting! Try my Roasted Carrot Soup or my Butternut Squash Soup with Bacon for even MORE creaminess! And this Creamy Potato Soup can be almost completely pureed as well!

Three bowls of squash soup.

Panera Copycat Recipe

Have you ever had Panera’s Autumn Squash Soup? Well, it’s yummy, and since we’re not eating out nearly as much now, I did my best to replicate it. Give it a try and let me know if it compares!

Reasons to love this soup (more than Panera’s!)

  • It’s cheaper. A bowl of this soup at Panera’s costs $6.79! You can make an entire batch of this soup for far less. This recipe makes five medium bowls or six small’ish bowls.
  • You can tailor it to your taste buds. There is SO much wiggle room in soup recipes. If you want to add more cinnamon and sugar to make it sweeter, have at it. If you like your soups spicy, then add more curry powder, ginger, or cayenne (or all)! You can also add some apple cider for an even more pronounced apple taste. Email me if you need more suggestions or help.
  • It’s delicious! It really IS delish. Creamy with a savory and sweet flavor all at once.

Another bonus is staying in your pjs and slippers and enjoying this soup in the comfort of your home. I’m all about the cozy life after 2020!

Side shot of three bowls of Autumn Squash soup.

Ingredients Used

  • Butternut Squash – I used one medium to large squash. After I peeled and cubed it, it equaled about eight cups.
  • Carrots – Use about three large carrots, chopped.
  • Onion – I use yellow onion in most of my recipes.
  • Apples – You can use any type of apple you like. I used Honey Crisp for some added sweetness.
  • Garlic – A few cloves of garlic are always a good thing.
  • Olive Oil – You’ll need some olive oil for drizzling over the veggies. This is also a flavor enhancer!
  • Pumpkin – One can of pumpkin puree adds depth of flavor and some sweetness too.
  • Brown Sugar – Just a bit of brown sugar is needed, but you could use honey instead. You may even want to skip the extra sweetener altogether due to including those naturally sweet apples in the soup. Test it, and add as you go!
  • Seasonings – Cinnamon, ground ginger, curry powder, cayenne, salt, and pepper round out the seasonings.
  • Broth – Use either vegetable broth to keep it vegetarian, or chicken broth works too.
  • Cream – Some heavy cream is a nice final touch to this healthy soup!

How to make Autumn Squash Soup

Step 1
Roast the veggies. Peel and cube the squash. I use a potato peeler and then start chopping, discarding the seeds and pulp as I go. Peel the carrots and chop them, along with the onion. Spread the veggies on two baking sheets lined with parchment paper. Then roast them in a preheated 425 degree oven (on two racks), rotating the pans as needed. They are done when they are fork tender.

Step 2
Cook the apples and garlic. Peel and chop two apples. Mince the garlic. Place everything in a stock pot, along with about two tablespoons of water. Cook for about 10 minutes, or until the apples are soft.

Step 3
Puree. Place the roasted veggies and the cooked apples and garlic in a blender. Add about 1/2 cup of broth and blend until pureed. You’ll need to do this in two batches.

Step 4
Add ingredients to stock pot. Pour the blended mixture into the stock pot. Add the remaining broth, pumpkin puree, brown sugar, and seasonings (cinnamon, ginger, curry powder, and cayenne).

Step 5
Cook. Cook the soup on medium heat until heated through. You’ll need to stir frequently to avoid the sputtering all over the place. (Pureed soup can make a mess of things quickly!) This will take about 10-15 minutes to get hot.

Step 6
Serve. Serve the soup with some roasted pumpkin seeds and some crusty bread, if desired.

A pot of the squash soup, with a spatula.

Expert Tips

  • Roast the veggies. Some recipes boil the veggies instead of roasting them. If you take the extra step of roasting them with olive oil, salt, and pepper – you’ll notice the depth of flavor. It’s so good this way!
  • Use a blender to puree. You could try using a food processor or an immersion blender to puree the soup, but it won’t get as smooth. I recommend using a blender instead.
  • Blend in batches. Don’t try to stuff everything in one batch when blending. You’ll need to do it in two.
  • Warm up slowly. Pureed soups can be difficult to warm up on the stove (because they sputter!). So make sure you do it slowly and stir often!
  • Taste test and adjust. When adding in the sugar and seasonings, taste as you go. Then you’ll know if you want to add more sweet or spicy. All of the seasonings together are a great balance in flavor!

More Butternut Squash Recipes

I’ve got a few other delicious recipes for you to try next!

Closeup on a bowl of soup.

Other soup recipes to try

Soup Season is one of my favorites because there is really nothing easier than a big pot of whatever you’re craving. I’ve built up a pretty large library for you to sample from, and here are some by category. Take your pick!

Overhead shots of autumn soup with pumpkin seeds.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Three bowls of squash soup.

Autumn Squash Soup

Sue Ringsdorf
This Autumn Squash Soup is the perfect bowl of cozy on cooler weather days. Combining butternut squash, carrots, apples, canned pumpkin, and lots of spices makes this soup a new favorite. Think butternut squash soup with hints of apple, pumpkin, and a little bit of heat for good luck!
No ratings yet
Prep Time 35 mins
Cook Time 15 mins
Total Time 50 mins
Course Main Dish, Soup
Cuisine American
Servings 6 servings
Calories 291 kcal

Ingredients
  

  • 1 large butternut squash (about 8 cups chopped) – chopped
  • 1 medium yellow onion – chopped
  • 3 large carrots – chopped
  • 3 Tablespoons olive oil
  • kosher salt and freshly ground black pepper – to taste
  • 2 medium apples – peeled and chopped
  • 3 cloves garlic – minced
  • 2½ – 3 cups broth – vegetable or chicken
  • 15 oz. pumpkin puree
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon curry powder – optional
  • 1/4 teaspoon cayenne pepper – for heat (optional)
  • 2 Tablespoons brown sugar
  • ½ cup heavy cream
  • roasted pepitas and crusty bread – to serve

Instructions
 

  • Roast the veggies. Spread the chopped veggies (the butternut squash, carrots, and onions) on two baking sheets lined with parchment paper. Drizzle with olive oil, and add salt and pepper to taste. Then roast in a preheated 425 degree oven (on two racks(, rotating pans as needed. They are done when they are fork tender.
  • Cook the apples and garlic. Place the chopped apples and garlic in a stock pot, along with about two tablespoons of water. Cook for about 10 minutes, or until the apples are soft.
  • Puree. Place the roasted veggies and the cooked apples and garlic in a blender. Add about 1/2 cup of broth and blend until pureed. You’ll need to do this in two batches.
  • Add ingredients to stock pot. Pour the blended mixture into the stock pot. Add the remaining broth, pumpkin puree, brown sugar, and seasonings (cinnamon, ginger, curry powder, and cayenne).
  • Cook. Cook the soup on medium heat until heated through. You’ll need to stir frequently to avoid the sputtering all over the place. (Pureed soup can make a mess of things quickly!) This will take about 10-15 minutes.
  • Serve. Serve the soup with some roasted pumpkin seeds and some crusty bread, if desired.

Notes

Expert Tips

  • Roast the veggies. Some recipes boil the veggies instead of roasting them. If you take the extra step of roasting them with olive oil, salt, and pepper – you’ll notice the depth of flavor. It’s so good this way!
  • Use a blender to puree. You could try using a food processor or an immersion blender to puree the soup, but it won’t get as smooth. I recommend using a blender instead.
  • Blend in batches. Don’t try to stuff everything in one batch when blending. You’ll need to do it in two.
  • Warm up slowly. Pureed soups can be difficult to warm up on the stove (because they sputter!). So make sure you do it slowly and stir often!
  • Taste test and adjust. When adding in the sugar and seasonings, taste as you go. Then you’ll know if you want to add more sweet or spicy. All of the seasonings together add a really nice flavor!

Nutrition

Calories: 291kcalCarbohydrates: 41gProtein: 3gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 27mgSodium: 897mgPotassium: 792mgFiber: 7gSugar: 19gVitamin A: 29115IUVitamin C: 35mgCalcium: 119mgIron: 2mg
Keyword Autumn Squash Soup
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