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, perfect for fall and cozy meals.
Ingredients
Soup Base
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 3 cups butternut squash, peeled and cubed
- 1 medium apple, peeled and diced (Honeycrisp or Gala work well)
- 3 cups vegetable broth (or chicken broth)
- 1 cup pumpkin purée (canned or fresh)
- ½ cup apple juice (or cider)
Spices and Seasoning
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp curry powder (optional, for depth)
- Salt and pepper, to taste
Finishing Touches
- 1 cup heavy cream (or half-and-half for lighter)
- 2 tbsp honey or brown sugar (adjust to taste)
- Pumpkin seeds (pepitas), for garnish
Instructions
- Sauté Vegetables: In a large pot, heat olive oil or butter over medium heat. Add the diced onion and carrots, sautéing them until they become soft and fragrant, about 5-7 minutes.
- Simmer Squash and Apple: Add the butternut squash, diced apple, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 20–25 minutes until the squash is tender and easily pierced with a fork.
- Add Pumpkin and Spices: Stir in the pumpkin purée, apple juice, ground cinnamon, nutmeg, ginger, curry powder (if using), salt, and pepper. Continue to simmer the soup for an additional 5 minutes to blend the flavors.
- Blend the Soup: Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return to the pot.
- Finish and Adjust: Return the blended soup to low heat. Stir in the heavy cream and honey or brown sugar. Taste and adjust seasoning if necessary.
- Serve: Ladle the soup into bowls and garnish with pumpkin seeds (pepitas). Serve hot for a comforting autumn meal.
Notes
- For a vegan version, substitute coconut cream for the heavy cream and use maple syrup instead of honey.
- Add roasted red pepper to the soup before blending for extra depth and smokiness.
- Soup will thicken as it sits; thin with additional broth or water when reheating.
- This soup freezes well for up to 3 months; thaw and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Dish
- Method: Simmering
- Cuisine: American
