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Autumn Butternut Squash Soup with Pumpkin and Warm Spices Recipe

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4.3 from 4 reviews

This better-than-Panera Autumn Squash Soup is a rich and creamy fall favorite, packed with warm spices and vibrant autumn flavors. Made with butternut squash, carrots, pumpkin puree, and a blend of cozy spices, it’s easy to prepare and perfect for a comforting meal any day of the season.

Ingredients

Vegetables and Liquids

  • 1 Tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 small butternut squash, peeled and diced (6–7 cups)
  • 3 carrots, peeled and sliced (1 – 1 1/2 cups)
  • 4 cups vegetable broth or vegetable stock
  • 1 cup unsweetened apple juice

Spices and Flavorings

  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon nutmeg

Creamy Ingredients

  • 1/2 cup pumpkin puree
  • 2 Tablespoons unsalted butter or vegan butter
  • 2 ounces cream cheese or plant-based cream cheese
  • 1/4 cup heavy cream or full-fat coconut milk
  • 2 Tablespoons maple syrup

Toppings (Optional)

  • Roasted pumpkin seeds
  • Fresh cracked black pepper
  • Extra spices (such as cinnamon)

Instructions

  1. Sauté the Onion: Add the olive oil to a large stock pot over medium-high heat. Once hot and shimmering, add the diced onion and sauté for 2-3 minutes until translucent.
  2. Cook the Vegetables: Stir in the diced butternut squash, sliced carrots, vegetable broth, and unsweetened apple juice. Bring to a boil over high heat, then reduce heat to low and simmer uncovered for 15 minutes until the squash and vegetables are fork-tender.
  3. Add Spices and Creamy Ingredients: Stir in garlic powder, kosher salt, cinnamon, curry powder, onion powder, nutmeg, pumpkin puree, butter, cream cheese, heavy cream, and maple syrup. Mix until the cream cheese is fully melted into the soup.
  4. Blend Soup Until Smooth: Carefully transfer the soup in portions to a high-speed blender, blending on high until smooth and creamy with no chunks remaining. Alternatively, use an immersion blender directly in the pot for a similar effect.
  5. Serve and Garnish: Pour the blended soup back into the pot and serve immediately. Top with a drizzle of cream, roasted pumpkin seeds, fresh cracked black pepper, and a dash of cinnamon if desired. Store leftovers in an airtight container in the fridge for up to 5 days.

Notes

  • Immersion Blender: You can blend the soup directly in the pot using an immersion blender, but a high-speed blender achieves a smoother texture.
  • Dairy-Free/Vegan Option: Substitute butter with olive oil or vegan butter, cream cheese with plant-based cream cheese, and heavy cream with full-fat coconut milk.
  • Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Cool the soup completely before transferring to a freezer bag. Double bagging is recommended to prevent leaks. Freeze flat, then stand upright to save space. Thaw overnight in the fridge before reheating.
  • Reheating: Warm gently on the stovetop over low heat, stirring occasionally, or microwave in 30-second intervals until hot.

Find it online: https://bitezly.com/autumn-butternut-squash-soup-with-pumpkin-and-warm-spices-recipe/