Homemade Autumn Squash Soup
This is a copycat of the Panera Bread Autumn Squash Soup. It's made with roasted butternut squash, pumpkin purée, and a Honeycrisp apple, then spiced with cinnamon and nutmeg.
Ingredients
Ingredients (8 servings)
- 2 1/2 pounds butternut squash peeled and cubed
- 2 large Honeycrisp apples cored and diced
- 3 Tbsp olive oil
- 4 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 2 Tbsp unsalted butter
- 2 medium shallots finely diced
- 3 cloves garlic minced
- 1 can pumpkin purée 15-ounce
- 3 Tbsp maple syrup
- 1 1/4 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 6 to 8 cups low-sodium chicken or vegetable broth
- 3/4 cup full-fat coconut milk plus more for garnish
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup roasted and salted pepitas for garnish
Instructions
- Preheat oven to 400°F.
- Toss squash and apples with olive oil and salt on baking sheet, top with rosemary and thyme sprigs.
- Roast 30-35 minutes until squash is tender, then discard herbs.
- Melt butter in Dutch oven over medium-low heat, cook shallots and garlic with salt until soft, about 8 minutes.
- Add roasted vegetables, pumpkin purée, maple syrup, cinnamon, nutmeg, and 6 cups broth to pot.
- Bring to simmer, reduce heat, cover and cook 30 minutes.
- Purée soup with immersion blender until smooth.
- Add additional broth if needed for desired consistency.
- Stir in coconut milk, salt, and pepper.
- Serve garnished with coconut milk drizzle, pepper, and pepitas.
Notes
Use immersion blender for easier blending. Additional broth can be added 1/2 cup at a time to adjust thickness.
Did you make this recipe?Let me know how you liked it below!