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
- 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.
- 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.
- Season with curry, garlic, cinnamon, ginger, and allspice. Add sugar and slowly stir in cashew cream. Blend again if necessary.
- Serve with a dollop of cashew cream or sour cream, pumpkin seeds, or pomegranate seeds.