Butternut Squash Soup

When the temps start to cool down you can’t have enough warm, homemade soups in my opinion and this one I can’t get enough of! I am slightly obsessed with this seasonal soup and I could seriously eat it every day, if my hubby didn’t object to this then I would probably try. Since running to Panera every time a craving hits isn’t realistic this copycat Panera Autumn Squash soup recipe is a great alternative and much healthier!!


- 1 Butternut Squash

- 1 small onion

- 2 tbsp olive oil

- 15 oz. pumpkin puree

- 2 cups vegetable broth

- 1 ½ cup apple cider

- 1 ½ cup heavy cream

- 2 tbsp honey

- ¼ tsp curry powder

- ½ tsp cinnamon

- 2 tsp salt

- ½ tsp black pepper

- Pumpkin seeds to garnish


- Preheat oven to 450 F

- Peel and seed squash and cut into chunks

- Peel and quarter onion

- Toss squash and onion in olive oil; salt and pepper to taste

- Cook for 20 minutes

- Allow to cool (about 10 minutes)

- Puree the squash in blender

- Combine squash puree, pumpkin puree, vegetable broth, apple cider and cream in large pan

- Bring all to a low boil over medium heat

- Add honey and spices and allow to simmer for 10 minutes

- Garnish with pumpkin seeds




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