Description
This creamy Autumn Squash Soup combines roasted butternut squash, pumpkin puree, apple cider, warm spices, cream cheese, and half-and-half for a homemade Panera-inspired fall soup.
Ingredients
Scale
- 18 to 20 ounces raw butternut squash flesh, cut into 1-inch cubes
- 1 cup apple juice or apple cider
- 2 1/2 cups vegetable broth, plus more as needed
- 1 can, 14 ounces, pumpkin puree
- 2 tablespoons packed brown sugar
- 1 tablespoon olive oil, vegetable oil, or coconut oil
- 1 cup finely chopped yellow onion
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon mild yellow curry powder
- 1/2 teaspoon ground ginger
- 1 teaspoon kosher salt, plus more to taste
- 2 ounces cream cheese, softened
- 1/2 cup half-and-half or heavy cream
- Roasted pepitas, for optional garnish
- Water, as needed for thinning
Instructions
- Preheat the oven to 400°F and line a rimmed sheet pan with parchment paper or foil.
- Spread the butternut squash cubes in a single layer and roast for 20 minutes, or until tender with lightly browned edges.
- Let the roasted squash cool briefly.
- Add the squash, apple cider, 2 1/2 cups vegetable broth, pumpkin puree, and brown sugar to a blender.
- Blend until completely smooth, scraping the sides as needed. Add broth or water two tablespoons at a time if the mixture will not circulate.
- Heat the oil in a four-quart Dutch oven or stockpot over medium heat.
- Add the chopped onion and cook for about five minutes, or until soft and translucent.
- Stir in the cinnamon, curry powder, ginger, and salt. Cook for one minute while stirring.
- Pour the blended squash mixture into the pot and bring it to a gentle simmer.
- Simmer for 10 minutes, stirring frequently to prevent sputtering or scorching.
- Reduce the heat to low.
- Whisk the softened cream cheese with a ladleful of warm soup in a small bowl until smooth.
- Stir the cream cheese mixture and half-and-half into the soup.
- Add extra broth or water one tablespoon at a time until the soup reaches your preferred consistency.
- Taste and add more salt when needed.
- Ladle into bowls and garnish with roasted pepitas or a swirl of cream.
Notes
- Use pure pumpkin puree rather than pumpkin pie filling.
- Apple cider gives the soup a deeper fruit flavor, although apple juice also works.
- For the smoothest texture, soften the cream cheese before adding it.
- Whisking cream cheese with warm soup before adding it to the pot helps prevent small lumps.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Freeze the soup for up to two months, preferably before adding the dairy.
- Reheat gently and thin with broth, water, or half-and-half when needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting, Blending, and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 16
- Sodium: 760
- Fat: 13
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 6
- Protein: 5
- Cholesterol: 35