Description
A creamy and slightly sweet autumn-inspired soup featuring butternut squash and pumpkin purée, enhanced with warm spices, apple, and a touch of cream for a comforting seasonal dish reminiscent of Panera’s favorite.
Ingredients
Base Ingredients
- 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 preferred)
- 3 cups vegetable broth (or chicken broth)
- 1 cup pumpkin purée (canned or fresh)
- ½ cup apple juice (or cider)
Spices and Seasonings
- 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 Aromatics: In a large pot, heat olive oil or butter over medium heat. Add the diced onion and carrots, sautéing until they become softened and translucent, enhancing their natural sweetness.
- Simmer Squash and Apple: Add the peeled and cubed butternut squash, diced apple, and broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 to 25 minutes, or until the squash is tender enough to be easily pierced with a fork.
- Add Pumpkin and Spices: Stir in the pumpkin purée, apple juice, ground cinnamon, nutmeg, ginger, and curry powder if using. Season with salt and pepper to taste. Allow the soup to simmer for an additional 5 minutes so the flavors meld together.
- Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, blend in batches using a regular blender, then return the soup to the pot.
- Finish with Cream and Sweetener: Stir in the heavy cream or half-and-half along with honey or brown sugar. Taste and adjust the seasoning as needed to balance sweetness and spice according to your preference.
- Serve: Ladle the hot soup into bowls and garnish with pumpkin seeds for added texture and visual appeal. Serve immediately for best flavor and warmth.
Notes
- To make this soup vegan, substitute coconut cream for the dairy cream and use maple syrup instead of honey.
- Adding roasted red pepper adds extra depth and smokiness to the flavor profile.
- The soup thickens upon standing; when reheating, thin it with a splash of broth or water to achieve desired consistency.
- This soup freezes well for up to three months, making it convenient to prepare in advance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Dish
- Method: Stovetop, Blending
- Cuisine: American
