Home Kitchen Kitchen-made Autumn Squash Soup

I’ve loved this soup since 2017.

The first time I had it was when I picked up Malloree after a half-day of school, took her out to lunch and to do a little shopping. I told her she could pick the place for us to eat at and without hesitating, she picked Panera Bread. I haven’t been there in a few years, but if my girl was in the mood for a soup and sandwich then so was I. That day, I got the ancient grain & arugula salad with the autumn squash soup. At the time I never had either but it sounded healthy and flavor-packed and I was SO hungry.

Now it’s my regular thing to order. If I’m not making it at home that is.

For this Autumn Squash Soup Set out:

• butternut squash – Use a Y-peeler to help make peeling a butternut squash easier.
• honeycrisp apple – Adds savory flavor and subtle sweetness.
• olive oil – Or avocado oil, making sure it’s safe for high heat cooking.
• kosher salt – Enhances the flavor of the recipe.
• rosemary (fresh) – Lends a subtle fresh pine-like or woodsy flavor with notes of lemon, pepper and sage.
• thyme – Adds a subtle earthy, slightly minty and lemony flavor.
• unsalted butter – Lends fat and flavor when sautéing.
• shallot – For delicate and sweet onion flavor.
• garlic – Adds distinct punchy flavor.
• pumpkin puree – Use from-scratch or store-bought.
• maple syrup – Lends sweetness and flavor.
• cinnamon – Lends distinct warm and woodsy flavor.
• nutmeg – Warm, aromatic with subtle hints of clove.
• low-sodium chicken broth – From-scratch or good quality store-bought. Vegetable broth may also be used.
• full fat coconut milk (canned) – Lends creaminess and subtle flavor. Blend well before using.
• roasted and salted pepitas (shelled pumpkin seeds) – For garnish.

Roast the Squash and Apples:

Preheat your oven to 400°F (or 200°C).

Line a large rimmed baking sheet with parchment paper and add 2 lbs. diced butternut squash and 1 large honeycrisp apple that has been cored and diced into 1-inch pieces. Toss in 1 tablespoon olive oil and 1 teaspoon kosher salt. Lay 2 to 4 spring of fresh rosemary and 4 to 5 sprigs fresh time on top.

Roast on the middle rack of your preheated oven for 30 to 35 minutes. Discard the herbs once roasted.

Saute Shallots and Garlic:

In the meantime, add 1 tablespoon unsalted butter, 1 medium shallot and 2 cloves minced garlic with a pinch of salt.

Cook over medium to medium-low heat, stirring occasionally until softened. About 8 minutes.

Make The Soup:

To the sautéed shallots and garlic, add the roasted squash and apples, 1-3/4 cups pumpkin puree or 1 (15 ounce) can, 2 tablespoons maple syrup, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 4 cups low-sodium chicken broth.

Stir well to combine.

Cover and bring to a simmer, reduce heat to low and simmer for 30 minutes.

Once it has simmered, uncover.

Using an immersion blender, puree soup until smooth. Alternatively, transfer soup to a blender, remove the center plug out of the center of the lid and cover with a kitchen towel while pureeing until smooth.

Once pureed, add 1 to 2 cups more of low-sodium chicken broth until it is a desired consistency.

Pour in 1/2 cup full fat coconut milk.

Stir well to combine.

Season with kosher salt and freshly ground pepper, for me it was 2 teaspoons salt and about 1/2 teaspoon pepper.

Heat back up until piping hot.

Ladle soup into bowls, drizzle with coconut milk, freshly ground black pepper and top with salted pepitas.

How to store Squash Soup:

Allow the soup to cool completely before storing in an air-tight container or containers.

How long will Squash Soup Last?

If stored properly, this soup will last 3 to 5 days.

Can this Soup Be Frozen?

Yes! Allow the soup to cool completely and store in freezer safe container. Thaw and then reheat low and slowly on the stovetop.

Make It a Meal:

I like to serve it with grilled cheese and/or this ancient grain and arugula salad.

Enjoy! And if you give this Kitchen-made Autumn Squash Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!