Autumn Squash Soup

If you’ve ever visited Panera’s in the Fall, perhaps you’ve tried one of my favorites  ~ ~ ~their Autumn Squash Soup.  After doing some searching and some tweaking, here’s a healthy version that you can make at home. Bon Appetit!





  • 1 large butternut squash, peeled, seeded and chopped (or 20 oz package precut)
  • 1 tablespoon grapeseed oil
  • salt and pepper to taste
  • 1 15 oz can pumpkin
  • 1 cup vegetable broth (I like McKay’s vegan chicken seasoning)
  • 1 cup apple cider
  • 1 cup soy milk or almond milk
  • 1 1/2 tablespoon honey
  • 1/4 teaspoon curry
  • 1/2 teaspoon cinnamon
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper


  1. Heat oven to 450. Toss chopped butternut squash with canola oil and salt and pepper.
  2. Roast for 25 minutes. Let cool 5 minutes.
  3. Using a potato ricer, press squash through ricer. (Or puree in blender or VitaMix if you don’t have a ricer)
  4. In a large food processor, blend pureed squash and pumpkin, pouring vegetable broth, apple cider and milk through the top while blending. (You can also use an immersion blender).
  5. Pour into sauce pan and heat over medium to a gentle boil. Add honey and spices.
  6. Simmer on low for 10 minutes and serve with roasted pumpkin seeds.



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