autumn squash soup
Food,  Recipes

Autumn Squash Soup

Autumn Squash Soup is a delicious way to warm up and get cozy while using ingredients that are in season. This recipe is a vegan inspired version of Panera’s Autumn Squash Soup.

The soup itself is very easy to make, but it can involve a bit of time. You can save time by buying the shortcut version of the ingredients (pre-cubed butternut squash and a can of pumpkin puree). I usually do the squash prep the night before I want to have the soup. That way, it all comes together in a flash the night I want to make it.

Autumn Squash Soup

A warm and cozy soup perfect for fall! Homemade vegan version of Panera's soup.
Course: Soup
Servings: 6


Squash Preparation

  • 1 tablespoons olive oil
  • 1 large butternut squash (or to save time, use 3 lbs of pre-cut squash)
  • 1/2 small sugar pumpkin (or to save time, use a 15oz can of pumpkin)

The Rest of the Soup

  • 1 tablespoon coconut oil
  • 1 medium onion diced
  • 2 medium carrots chopped
  • 3 cloves garlic minced
  • 1 teaspoon curry powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • 2 cups vegetable broth
  • 2 cups apple cider
  • 2 tablespoons maple syrup
  • salt to taste
  • pepper to taste
  • coconut milk as much as you'd like
  • water as much as you'd like
  • pumpkin/squash seeds optional for garnish


Squash Preparation

  • Preheat your oven to 425F.
  • Cut the butternut squash and pumpkin in half lengthwise.
  • Scoop out the seeds and guts, reserving the seeds for roasting later.
  • Lightly rub olive oil onto the cut sides of the squashes.
  • Sprinkle a little bit of salt and pepper if desired onto the cut sides.
  • Place the squash cut down down on a baking sheet lined with either a silicone mat, parchment paper, or aluminum foil.
  • Bake the squash and pumpkin for about 40 minutes. At that time, check to see if the flesh is easily pierced by a fork. If not, cook for another 10 minutes and checking with the same method until ready.
  • Once cooked through, take the squash out of the oven and let cool, about 15 minutes.
  • With your bare hands or a fork, peel the skin off the squashes. It should slip off very easily, but can be very messy. Place skins in the compost.
  • Now your squashes are ready to be used in the soup!

Cooking Instructions

  • Heat a large soup pot over medium heat and add the coconut oil.
  • Add the onion and carrots, cooking until soft, about 5 minutes.
  • Add the garlic and spices, cooking for about 30 seconds.
  • Add the squashes, vegetable broth, apple cider, and maple syrup.
  • At this point either use an immersion blender or stand blender and process until smooth.
  • The soup will be very thick at this point. Add about a half a cup (or more) of coconut milk to give the soup a rich, creaminess and to thin it out at the same time. To keep this low fat, just add more vegetable broth or water until you reach the consistency that you like.
  • Add salt and pepper, and adjust all seasonings as needed.
  • Serve hot, and add pumpkin seeds on top for garnish.

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