Monday, November 18, 2013

Autumn Squash Soup

A few weeks ago, we went to Panera Bread for lunch. Cristy ordered their autumn squash soup and a turkey sandwich. She absolutely loved it and promised to make a copy cat version at home. Last week she made her version of the thick and delicious soup and we loved it so much that she made it again last night! It is that good! In addition, it is low in fat and good for you. It doesn't get better than that. This soup is a great starter for your Thanksgiving dinner. With notes of apple and honey, this is the perfect Fall meal or start to your meal. We promise you won't be disapointed! 

1 medium sized butternut squash (4 cups chopped)
1 apple
1 red onion
3 carrots
2 teaspoons of olive oil, plus one more for toasting the seeds
3/4 teaspoon of salt
1/8 teaspoon of pepper
3/4 teaspoon of ground cinnamon
1 1/4 cup of apple juice
4 cups of chicken broth (or vegetable broth)
1/4 teaspoon of curry powder
2 tablespoons of honey
1 cup of pumpkin puree
1 1/2 cups of low-fat milk
1/4 teaspoon cinnamon 

Kitchen Essentials:
Large pot
Measuring cups
Measuring spoons
Cutting board
Vegetable peeler
Can opener
Immersion blender or regular blender
Cookie sheet
Small bowl

Begin by peeling the butternut squash. Cut in half lengthwise and remove the seeds. Chop the butternut squash into cubes and set aside. Save the seeds to sprinkle on top of the soup when finished.

Peel the carrots and chop into small pieces. At the same time, peel and core your apple. Chop into small pieces and set aside.

Peel and chop the red onion and set aside.

Set the large pot over medium heat and add the olive oil. Once the olive is hot, add the chopped red onion and season with salt and pepper. Cook for 3 to 5 minutes while stirring until onions are slightly softened. Add the chopped apple, butternut squash, carrots, ground cinnamon and curry powder and give it a quick stir. Next add the apple juice and chicken broth and allow the mixture to come to a boil. Add the pumpkin puree and honey and let the the soup boil for 10 to 15 minutes until the butternut squash and carrots are fork tender. In the meantime, preheat the oven to 350 degrees. In a small bowl, mix together the seeds, one teaspoon of olive oil and cinnamon. Lay on a cookie sheet and toast for a few minutes until the seeds are nice and toasty. 

Using  a immersion blender, blend the mixture until thick, smooth and creamy! The final step is to add the low-fat milk and stir. Your soup is ready to serve! Top with seeds and enjoy!

TIP: For a vegetarian version on this soup, easily swap the chicken broth for vegetable broth.


  1. This comment has been removed by the author.

    1. Something went wrong the first time I posted, so here I go again: Your Autumn Squash Soup looks utterly delightful - I love that you used cinnamon as well as curry powder in the recipe. The taste must be quite unique and comforting - very pretty presentation with the sage leaves!

      Have a good Monday!

  2. I always use a bit of curry powder in my squash/pumpkin soup but I've never added cinnamon. I'm dying to try it. Great photos.

  3. Oh, yum - perfect for these cool evenings! (Okay, it was 70 last evening but still cooler than 100!) I have to try it with the curry powder - mine is all rosemary, sage and thyme. I need something different!

  4. I love the thickness of squash soup.

  5. Your Autumn Squash Soup is gorgeous and I love the flavors. Your photo and food styling are beautiful and stunning too. :)

  6. This looks fabulous and sounds AMAZING! Beautiful work Cristy!

  7. Squashes make for delectable soups in the fall. This looks really delicious.

  8. Your squash soup looks so lovely and creamy!

  9. I've had that soup at Panera and loved it too. So glad you figured it out!

  10. This looks so beautiful! I just love the ingredients but I'm gonna tell my kiddos it's applesauce ;}
    Thanks for sharing love!


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