Vegan Butternut Squash and Pumpkin Soup

29 Oct

The weather is slowly getting colder and closer to winter, making me crave warm, comforting food. I had plenty of leftover squash from my butternut squash ravioli and I wanted to make something with a twist. I found a few copycat recipes of Panera’s autumn squash soup, which seemed like a delicious, rich, savory-sweet combination. This recipe is very easy, especially if you’ve made the squash beforehand, and only really requires a quick blend to make it come together. If you want something a little more savory, just add more curry powder and vegetable broth, but I think it’s perfect just the way it is.


  • 3 cups roasted butternut squash
  • 1 15 oz can pumpkin
  • 1 Granny Smith apple, peeled, cored, and diced
  • 1/2 medium onion, diced
  • 4 cups vegetable broth
  • 1 cup cashew cream, soymilk, or Tofutti sour cream
  • 3 tablespoons brown sugar
  • 2 tablespoons olive oil
  • 1 teaspoon curry powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon allspice


  1. Heat olive oil over medium heat in a large pan, like a Dutch oven. Add onions and cook a few minutes, then add apples and vegetable broth. Cook for about 20 minutes, until apples are soft.
  2. Add butternut squash and pumpkin and heat thoroughly. Use an immersion blender to completely blend soup until smooth, or work in batches blending in a blender.
  3. Season with curry, garlic, cinnamon, ginger, and allspice. Add sugar and slowly stir in cashew cream. Blend again if necessary.
  4. Serve with a dollop of cashew cream or sour cream, pumpkin seeds, or pomegranate seeds.DSC_0526

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