Autumn Squash Soup Recipes

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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

AUTUMN SQUASH SOUP



Autumn Squash Soup image

If you've never tried a butternut squash soup or pumpkin soup, then you're missing out...especially if you're a lover of sweets. Squash soup is one of my favorite things to eat in the fall and winter.

Provided by dessertmaker

Categories     Stocks

Time 15m

Yield 7 serving(s)

Number Of Ingredients 12

2 acorn squash
1 medium butternut squash
1 large yellow onion
3 garlic cloves
2 jalapenos
1 (12 ounce) can coconut milk
1 tablespoon fresh sage
1 tablespoon fresh thyme
2 tablespoons extra virgin olive oil
1 quart vegetable stock
1/4 cup maple syrup (optional)
salt & pepper

Steps:

  • Cut the squashes in half vertically and arrange them face-up on a sheet pan. Drizzle 1 tablespoon of olive oil on top of the squash and bake in the oven at 400 degrees for about an hour. Remove the squash when it's tender and soft. Set aside to cool.
  • Chop up the onion, garlic, and jalapeño and put them in a big soup pot with the other tablespoon of olive oil over medium heat. Saute for about 10 minutes until the vegetables begin to soften, stirring frequently. Add in the vegetable stock, coconut milk, and a sprinkle of salt and pepper. Chop up the sage and thyme and add it to the pot and stir. Remove the squashes from their skins by either scooping out the flesh or cutting into big moons and slicing like a cantaloupe. Drop the cooked squash into the soup. Pour in the maple syrup (optional) and stir.
  • Puree the soup with an immersion blender or with your food processor or blender. When the soup is smooth, it's ready to eat. Adjust seasonings to your taste.
  • Tip 1: Try adding a little curry powder to this recipe for an extra kick of flavor. I love curry seasonings in squash soup, and I bet it would be a nice addition if you're a curry lover.
  • Tip 2: This makes a pretty thick soup. If you like it a little thinner, you can always increase the amount of vegetable stock in the recipe.

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

PANERA AUTUMN SQUASH SOUP



Panera Autumn Squash Soup image

This blender soup is a spot-on homemade copycat version of Panera's famous Autumn Squash Soup.

Provided by Karen Gibson

Categories     Soup

Time 45m

Number Of Ingredients 15

18-20 ounces raw butternut squash flesh (cubed*)
1 cup apple juice or apple cider
2 1/2 cups vegetable broth ((plus extra))
14 ounce can pumpkin puree
2 tablespoons brown sugar
1 tablespoon olive, vegetable, or coconut oil
1 cup finely chopped onion ((about 1/2 large onion))
3/4 teaspoon ground cinnamon
3/4 teaspoon mild yellow curry powder
1/2 teaspoon ground ginger
1 teaspoon Kosher salt
2 ounces softened cream cheese
1/2 cup half-n-half or heavy cream
extra vegetable broth or water (as needed)
Roasted pepitas for garnish (optional)

Steps:

  • Preheat oven to 400°F and line a sheet pan with foil or parchment paper. Spread the squash cubes on the pan and roast for 15 minutes, or until the edges of the cubes are light brown. Remove from the oven and let cool a bit.

Nutrition Facts : Calories 290 kcal, ServingSize 1 serving

PANERA BREAD AUTUMN SQUASH SOUP COPYCAT RECIPE



Panera Bread Autumn Squash Soup Copycat Recipe image

There's no need to wait until fall or head to Panera to enjoy their Autumn Squash Soup. Making this butternut squash soup at home couldn't be any easier.

Provided by Kristen Carli,Mashed Staff

Categories     soup, side

Time 1h10m

Number Of Ingredients 11

32 oz cubed butternut squash
2 tablespoons olive oil, divided
1/4 teaspoon ground cinnamon
1 honey crisp apple, cubed
1/2 yellow onion, diced
1/2 cup heavy cream
32 oz vegetable broth
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425º Fahrenheit, then place the cubed butternut squash on a large baking sheet.
  • Drizzle squash with 1 tablespoon of olive oil and sprinkle over cinnamon, then roast for 30 minutes.
  • In a medium stockpot, add the remaining 1 tablespoon olive oil and turn heat to medium, then add onion and apple and sauté for about 10 minutes, until onion is soft, translucent, and fragrant.
  • Once squash has been roasting for 30 minutes, remove from oven and add it to the apple and onion.
  • Add broth and cream to the stockpot, then add turmeric, curry powder, salt, and pepper.
  • Bring to a boil then reduce to a simmer for about 20 minutes.
  • Using an immersion blender or stand blender (blend in batches), blend the soup until smooth.
  • Serve, and garnish bowls with thyme leaves and pepper if desired.

Nutrition Facts : Calories 200 calories, Carbohydrate 24 g carbohydrates, Cholesterol 27 mg cholesterol, Fat 12 g fat, Fiber 4 g fiber, Protein 2 g protein, SaturatedFat 5 g saturated fat, ServingSize 0 g, Sodium 426 mg, Sugar 8 g, TransFat 0 g

AUTUMN SQUASH SOUP



Autumn Squash Soup image

If you've never tried a butternut squash soup or pumpkin soup, then you're missing out...especially if you're a lover of sweets. Squash soup is one of my favorite things to eat in the fall and winter. When cooked, winter squashes turn soft and sweet, making them extremely versatile and comforting to eat when the weather is cool. Winter squashes like acorn and butternut squash can be hard to cut, so I like to slice them in half vertically, bake them, and then scoop out the flesh to use in a recipe. This way I don't have to kill my arm trying to cut up the squash when it's still hard as a rock.

Provided by dessertmaker

Categories     Vegetable

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 12

2 acorn squash
1 medium butternut squash
1 large yellow onion
3 garlic cloves
2 jalapenos
1 (12 ounce) can coconut milk
1 tablespoon fresh sage
1 tablespoon fresh thyme
2 tablespoons extra virgin olive oil
1 quart vegetable stock
1/4 cup maple syrup (optional)
salt & pepper

Steps:

  • Cut the squashes in half vertically and arrange them face-up on a sheet pan. Drizzle 1 tablespoon of olive oil on top of the squash and bake in the oven at 400 degrees for about an hour. Remove the squash when it's tender and soft. Set aside to cool.
  • Chop up the onion, garlic, and jalapeño and put them in a big soup pot with the other tablespoon of olive oil over medium heat. Saute for about 10 minutes until the vegetables begin to soften, stirring frequently. Add in the vegetable stock, coconut milk, and a sprinkle of salt and pepper. Chop up the sage and thyme and add it to the pot and stir. Remove the squashes from their skins by either scooping out the flesh or cutting into big moons and slicing like a cantaloupe. Drop the cooked squash into the soup. Pour in the maple syrup (optional) and stir.
  • Puree the soup with an immersion blender or with your food processor or blender. When the soup is smooth, it's ready to eat. Adjust seasonings to your taste.
  • Tip 1: Try adding a little curry powder to this recipe for an extra kick of flavor. I love curry seasonings in squash soup, and I bet it would be a nice addition if you're a curry lover.
  • Tip 2: This makes a pretty thick soup. If you like it a little thinner, you can always increase the amount of vegetable stock in the recipe.
  • Autumn Squash Soup.

COPYCAT AUTUMN SQUASH SOUP



Copycat Autumn Squash Soup image

This is a copycat version of that fancy sandwich shop's autumn squash soup. Serve with sunflower seeds or pepitas sprinkled on top!

Provided by ChihuahuaKlaudia

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

Time 35m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
2 small onions, chopped
1 (15 ounce) can plain pumpkin puree
14 ounces frozen cooked butternut squash, thawed
1 cup apple juice
1 cup low-sodium vegetable broth
¼ cup honey
¼ cup white sugar
1 teaspoon curry powder
¼ teaspoon salt, or to taste
½ cup heavy cream
2 tablespoons heavy cream

Steps:

  • Heat oil in a large pot over medium heat. Add onions and cook until translucent and soft, 3 to 5 minutes. Add pumpkin, squash, apple juice, and broth. Stir well to combine. Cook over medium heat for 5 minutes. Add honey, sugar, curry powder, and salt. Cook another 10 minutes before adding cream. Heat until soup is warmed through, another 2 minutes. Serve immediately.

Nutrition Facts : Calories 433.9 calories, Carbohydrate 63.3 g, Cholesterol 50.9 mg, Fat 21.2 g, Fiber 6.2 g, Protein 3.7 g, SaturatedFat 9.7 g, Sodium 539.6 mg, Sugar 44.6 g

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2018-10-02 How to Make Autumn Squash Soup. Start by roasting the squash. Peel the squash, remove any seeds and cut in into even chunks. Place the squash on a baking tray with the fresh thyme then drizzle over the olive oil. Roast the squash …
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