Creamy Autumn Squash Soup
This Creamy Autumn Squash Soup is like a big, cozy hug in a bowl! It’s packed with roasted butternut squash, creamy pumpkin, and all the warm, comforting spices that make you think of fall—cinnamon, nutmeg, a little hint of curry. The cream cheese adds this velvety richness that balances perfectly with the sweet touch of the apple juice. It’s one of those soups that feels super fancy but is actually really easy to make. Whether it’s for a special occasion or just a weeknight dinner, this soup is a total winner!
8 Servings
Ingredients
For the roasted butternut squash:
- 1 large butternut squash peeled, seeded, and cut into cubes (about 6 c or 2 pounds)
- 2 tablespoons honey
- 2 tablespoons melted unsalted butter
- A pinch of salt and cinnamon
For the soup:
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 large carrots chopped into thin rounds or diced
- 3 cloves garlic minced
- 1 tablespoon minced ginger
- 4 c vegetable broth
- 2 c apple juice or apple cider just make sure it’s not apple cider vinegar!
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/8 teaspoon ground turmeric
- 1 15-ounce can 100% pumpkin puree (not the pumpkin pie mix)
- 4 ounces room temperature cream cheese
- 1/4 c packed brown sugar
- 1/2 c heavy cream
- Garnish: pepitas, a drizzle of cream, and a sprinkle of paprika
Instructions
- Note: This soup has a nice sweetness, just like the one from Panera (which I love!). But if you prefer a more savory vibe, you can skip the extra brown sugar and honey.
- First, preheat your oven to 425°F. If you want to make cleanup easier, line a rimmed baking sheet with parchment paper.
- Spread out the butternut squash cubes on the baking sheet. Drizzle them with honey and melted butter, then sprinkle a pinch of salt and cinnamon on top. Toss everything together to coat the squash evenly, then spread the cubes out in a single layer. Roast for about 25 minutes, or until the squash is caramelized and tender.
- While the squash is roasting, heat up some olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onions and sauté for about 5 minutes, stirring occasionally, until they soften up.
- Next, toss in the carrots, minced garlic, and ginger. Stir everything together and cook for another minute or two, until it starts to smell amazing.
- When the squash is done roasting, add it to the pot along with the vegetable broth, apple juice, lemon juice, honey, and all the spices. Bring the soup to a boil, then lower the heat and let it simmer for about 10 minutes, or until the carrots are tender.
- Once the carrots are nice and soft, stir in the pumpkin puree, cream cheese, and brown sugar. The cream cheese might look a bit lumpy at first, but don’t worry—it’ll all smooth out when you blend the soup.
- Go ahead and take the pot off the heat and let the soup chill out for a few minutes before blending. Then, blend the soup in batches until it’s completely smooth.
- Mix in the heavy cream, then give it a taste and add some salt and pepper if it needs a little extra flavor.
- When you’re ready to serve, garnish with pepitas, a drizzle of cream, and a sprinkle of paprika. Enjoy!
Notes
Good news—this soup is naturally gluten-free with just a small tweak! Make sure you’re using gluten-free vegetable broth (most brands are, but it’s always worth checking the label). Also, double-check that your cream cheese and other dairy products are certified gluten-free. If you want to make it extra safe for someone with gluten sensitivities, be careful about cross-contamination in your kitchen. You won’t have to change anything else, and everyone at the table can enjoy this cozy, comforting soup!