Autumn Pumpkin And Squash Soup Recipes

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WINTER SQUASH SOUP



Winter Squash Soup image

Provided by Ina Garten

Time 50m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
1 tablespoon good olive oil
2 cups chopped yellow onions (2 onions)
1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)
1 1/2 pounds butternut squash, peeled and cut in chunks
3 cups homemade chicken stock or canned broth
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup half - and - half
Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)

Steps:

  • Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
  • Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.

AUTUMN SQUASH SOUP



Autumn Squash Soup image

Great butternut squash soup.

Provided by ma3145tt

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 10

4 cups butternut squash cubes
1 teaspoon salt
2 dashes ground cinnamon, or to taste
1 tablespoon coconut oil
½ teaspoon curry powder
salt to taste
1 large Honeycrisp apple - peeled, cored, and diced
½ large yellow onion, diced
3 ½ cups vegetable broth
½ cup almond milk

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Spread butternut squash cubes onto a baking sheet; season with 1 teaspoon salt and cinnamon.
  • Roast squash in preheated oven until fork-tender, about 30 minutes.
  • Melt coconut oil in a large pot over medium-high heat. Stir curry powder and a few dashes salt into the oil. Saute apple and onion in the seasoned coconut oil until softened, about 10 minutes.
  • Pour vegetable broth and almond milk into the pot; add butternut squash and bring the liquid to a boil. Reduce heat to medium-low and simmer about 20 minutes; season with salt.
  • Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.

Nutrition Facts : Calories 82.2 calories, Carbohydrate 15.7 g, Fat 2.3 g, Fiber 2.9 g, Protein 1.4 g, SaturatedFat 1.6 g, Sodium 505.5 mg, Sugar 6.5 g

ROASTED BUTTERNUT SQUASH AND PUMPKIN SOUP



Roasted Butternut Squash and Pumpkin Soup image

Provided by Danae Halliday

Categories     Soup, Stew + Chili

Time 1h15m

Number Of Ingredients 15

3 cups peeled and cubed butternut squash (about 1 small squash)
3 cups peeled and cubed sugar pumpkin (about 1/2 of a sugar pumpkin)
Kosher salt and white pepper
2 teaspoons extra virgin olive oil
1/2 of a yellow onion, diced
2 small cloves of garlic, minced
3 1/2 cups low sodium vegetable or chicken broth
1/4 teaspoon nutmeg, freshly grated if possible
1/4-1/2 teaspoon ground coriander
Kosher salt and white pepper to taste
1/4 cup pepitas
1/8 teaspoon oil
1/8 teaspoon chili powder
1/8 teaspoon ground cumin
1/4 teaspoon kosher salt

Steps:

  • Preheat oven to 375 degrees and line a baking sheet with foil.
  • Cut the pumpkin and butternut squash into quarters and scoop out the seeds.
  • Brush or spray the flesh of the pumpkin and squash with olive oil and sprinkle with kosher salt and white pepper.
  • Place on the foil lined baking sheet and roast in the oven for approximately 45 minutes or until a knife can easily be inserted into the flesh.
  • Remove from the oven and cool slightly then peel of the skin and cut into cubes.
  • Add the 2 teaspoons of olive oil to a large pot and heat over medium high heat.
  • When the oil is hot add in the diced onion and garlic and sauté for several minutes until the onion softens.
  • Add in the roasted butternut squash and pumpkin and stir to combine.
  • Add in the nutmeg, coriander, kosher salt and white pepper and stir together.
  • Pour in the broth and bring to a boil over medium heat.
  • Once the soup comes to a boil use an immersion stick blender or regular blender to purée the soup until it's smooth.
  • Taste and add more seasoning if needed.
  • Top the soup with some of the spiced pepitas.
  • Heat a small non-stick skillet over medium heat.
  • In a small bowl toss together the pepitas, oil and spices until coated.
  • Add the pepitas to the skillet and toast until they start to turn lightly brown and become fragrant.
  • Remove from the heat and cool.

Nutrition Facts : Calories 198 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 4 grams fat, Fiber 12 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 707 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

BUTTERNUT SQUASH-PUMPKIN SPICE SOUP



Butternut Squash-Pumpkin Spice Soup image

This delicious soup is quick and easy to make by roasting fall-harvested butternut squash. This recipe provides a great way to get that pumpkin spice goodness into your fall soup lineup.

Provided by Howard

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 12

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves
3 pounds peeled and cubed butternut squash
2 large onions, quartered
1 tablespoon olive oil
4 cups vegetable broth
½ cup heavy cream
½ teaspoon salt
1 (6 ounce) container Greek yogurt

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Mix together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set pumpkin spice mix aside.
  • Place butternut squash and onions in a large bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
  • Roast in the preheated oven until soft, 25 to 30 minutes. Remove from the oven and transfer to the bowl of a food processor. Add vegetable broth, cream, and salt; blend until smooth. Add 4 tablespoons of the reserved pumpkin spice mix, and blend until combined. Ladle into 6 microwave-safe soup bowls.
  • Cook each serving in the microwave on high for 1 minute. Stir soup and continue to cook and stir, every 30 seconds, until hot. Top each serving with 1 1/2 tablespoons Greek yogurt and 1/2 teaspoon of pumpkin spice mix.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.4 g, Cholesterol 33.5 mg, Fat 13.5 g, Fiber 8.4 g, Protein 5.9 g, SaturatedFat 6.7 g, Sodium 539.1 mg, Sugar 10.6 g

PANERA AUTUMN SQUASH SOUP RECIPE



Panera Autumn Squash Soup Recipe image

Make this vegetarian Panera Copycat Autumn Squash Soup Recipe with butternut squash and pumpkin purée cooked in the Instant Pot, crockpot, or stovetop. It is creamy, hearty, and delish! Save big bucks by making yours at home... and shave off some calories too!

Provided by Denise Browning

Categories     Entree

Time 1h20m

Number Of Ingredients 12

2 tbsp olive oil
½ white onion (diced)
1 Granny Smith apple (peeled, cored, and diced)
4 cups cubed butternut squash (preferably roasted)
2 cups pumpkin puree (canned)
½ tsp cinnamon
1 tsp curry powder
3 ½ cups vegetable broth
1 tbsp honey
¾ cup heavy cream
½ tsp salt and pepper (each)
2 tbsp pepitas (roasted and salted)

Steps:

  • Peel butternut squash with a sharp knife or vegetable peeler, remove seeds and strings using a spoon or ice cream scoop and cut into ¾ to 1-inch cubes or chunks.
  • (OPTIONAL) Roast squash: Place squash into a large baking sheet lined with foil for easy cleaning. Toss them with olive oil and a pinch of salt and pepper until coated. Bake in a 400 F (200 C) preheated oven for about 30 minutes or until almost tender. Reserve! For further instructions on how to prepare and roast butternut squash, check out our tutorial on how to cut and cook butternut squash.
  • If making this autumn squash soup in the Instant Pot or pressure cooker, press the sauté button and let it heat for about 4 minutes. Add oil and sauté the onion and the apple for about 3 minutes, stirring every once in a while. Add the (roasted) squash, pumpkin purée, cinnamon, curry, and broth. Stir to combine. Cancel the sauté function, lock the lid, secure the valve, and set to manual high pressure for 10 minutes. Depending on your pressure cooker, you may have to press the soup button and manually set it to 10 minutes. Once cooked, do a quick release.
  • Purée the soup with an immersion blender or a kitchen blender until creamy and smooth. If you intend to freeze part of the soup for later use, separate the portion you want to freeze and only add cream once the soup is thawed and reheated. This will avoid developing an unpleasant texture. But if you intend to consume the soup within the next 3 days, stir in honey, heavy cream, and salt and pepper to taste. Serve with pepitas on top.
  • If making it on the stovetop, follow steps 1 and 2 (optional). Then, heat a pot over medium heat. Add oil and sauté the onion and the apple for about 3 minutes, stirring every once in a while. Add the (roasted) squash, pumpkin purée, cinnamon, curry, and broth. Stir to combine. Cover the pot and let it cook for about 15-18 minutes or until squash is tender. Then follow step 4.
  • If making in the slow cooker, follow steps 1 and 2 (optional). Then, heat a no-stick skillet over medium heat. Add oil and sauté the onion and the apple for about 3 minutes, stirring every once in a while. Add them to the crockpot as well as the (roasted) squash, pumpkin purée, cinnamon, curry, and broth. Stir to combine. Cover and set to high for 3-4 hours. Then follow step 4.

Nutrition Facts : Calories 271 kcal, Carbohydrate 29 g, Protein 4 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 41 mg, Sodium 763 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving

AUTUMN PUMPKIN AND SQUASH SOUP



Autumn Pumpkin and Squash Soup image

This hearty soup makes a great fall meal, served with a salad and some warm crusty bread (we usually have a whole wheat baguette), or use it as a first course. It is derived from a Pumpkin Soup recipe I found several years ago in The Wine Spectator. For a dressy presentation garnish with a bit of Creme Fraiche and some julienned prosciutto. I've made this recipe using brown sugar and also substituting Spenda and my family has not noticed a difference. I have also substituted low fat evaporated milk for the heavy cream with no issues in the final result. This soup can be prepared up to 24 hours before serving. re-heat over very low heat prior to serving.

Provided by Simply Chris

Categories     Vegetable

Time 2h

Yield 8-12 serving(s)

Number Of Ingredients 12

1 small pie pumpkin
1 small butternut squash
1 small acorn squash
3 medium onions, very thinly sliced
1 tablespoon fresh ginger, chopped
6 tablespoons butter or 6 tablespoons margarine
6 cups chicken stock or 6 cups vegetable stock
1 cup heavy cream
1 teaspoon salt
2 tablespoons brown sugar (or sugar substitute such as Splenda)
1/2-1 teaspoon grated nutmeg, to taste
1/4 teaspoon cayenne pepper, to taste

Steps:

  • Preheat oven to 350°F.
  • Slice the pumpkin and squashes in half and place cut side down in a shallow baking pan with just enough water to cover the bottom of the pan.
  • Bake for 45-60 minutes, or until tender.
  • During cooking, add hot water to the pan as needed to prevent from burning.
  • While the squash is roasting, cook the onions, ginger and butter in a large heavy pan over very low heat for about 45-50 minutes until onions are reduced in bulk and very soft.
  • Be careful not to burn the onions.
  • Remove the pumpkin and squash from the oven and cool until easy to handle.
  • Scoop out the meat from the roasted pumpkin and squash and add to the cooked onions.
  • Add the stock and bring to a simmer.
  • Puree the soup in small batches in a blender or food processor, then return it to the pot.
  • Add the cream and reheat (do not bring back to boil or simmer).
  • If the soup is too thick, add more stock until the desired consistency is reached.
  • Season with the salt, sugar substitute, nutmeg and cayenne pepper.

Nutrition Facts : Calories 348.3, Fat 22.1, SaturatedFat 13, Cholesterol 69.1, Sodium 629.6, Carbohydrate 33.8, Fiber 3.7, Sugar 10.5, Protein 7.2

PANERA BREAD AUTUMN SQUASH SOUP



Panera Bread Autumn Squash Soup image

Panera Bread Autumn Squash soup is a seasonal offering, you can make it all year long.

Provided by Stephanie Manley

Categories     Soup

Time 1h

Number Of Ingredients 11

2 pounds butternut squash
2 tablespoon vegetable oil (divided use)
1 cup chopped white onion
15 ounces pumpkin
2 cups vegetable stock
2 teaspoons curry powder
1/2 teaspoon cinnamon
1 cup apple juice
1 tablespoon honey
1/2 cup heavy cream
1 tablespoon pumpkin seed kernels

Steps:

  • Preheat oven to 350 degrees. Peel and cut butternut squash into 1-inch cubes. Drizzle 1 tablespoon vegetable oil over the butternut squash and stir to coat it well. Bake for about 30 minutes or until the butternut squash is fork-tender. Do not let the squash brown.
  • In a large stockpot, add 1 tablespoon vegetable oil and saute onions until they are translucent. Sprinkle a little salt over the onions as you saute them. By salting the onions you will pull moisture out of the onions and the onions will cook more quickly.
  • When the onions are translucent add pumpkin, butternut squash, vegetable stock, curry powder, and cinnamon, apple juice, and honey. Heat through. When the soup is hot, use an immersion blender to make the soup smooth. You can use a blender to make the soup if desired. Add cream to the soup, and stir the cream.
  • Toast the pumpkin seeds in a small skillet. Heat through until they become fragrant. Remove from heat immediately.

Nutrition Facts : Calories 150 kcal, Carbohydrate 20 g, Protein 2 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 198 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

CREAMY PUMPKIN AND BUTTERNUT SQUASH SOUP



Creamy Pumpkin and Butternut Squash Soup image

The best squash soup ever!!!! Easy to make and you can do it low fat. Perfect for Thanksgiving or on a cool autumn night.

Provided by Lori W.

Categories     Pumpkin

Time 40m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 10

2 onions, chopped
2 tablespoons butter
1 tablespoon olive oil
15 ounces can pumpkin
1 -1 1/2 lb butternut squash, peeled and cubed
3 cups chicken broth (prefer stock) or 3 cups stock (prefer stock)
2 -2 1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 cup half-and-half (can use fat free)
shredded gruyere cheese and crouton

Steps:

  • In a large saucepan over medium-low heat, sauté onions in butter and oil for 10 minutes. Add pumpkin, squash, broth or stock, 2 teaspoons salt and pepper. Cover and simmer for 20 minutes until squash is very tender. Process mixture until smooth with a hand blender or in a food processor. Add half-and-half and reheat slowly over low heat: add remaining salt to taste. Top servings with Gruyere cheese and croutons, if desired.

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