Autumn Squash Soup

Throughout my teens, I recall going to Panera Bread every weekend during the fall with my parents. It was usually after a chilly, long day working with my dad at the flea market (I honestly despised it). But, the highlight after each long work day was the warm, cinnamon-y, soothing autumn squash soup that begged for a piece of a french baguette to be dipped into.

This autumn, I was determined to perfect my own recipe. Especially since there are no Panera Bread’s within close proximity to me. This version is sweet, not too spiced, and has the notes of a perfect fall day. Enjoy!

Autumn Squash Soup

INGREDIENTS

{Roasted Squash}

• 5 cup butternut squash, peeled & cubed

• 1 tbsp olive oil

• 1/2 tsp salt

• 1/2 tsp cinnamon

{Soup}

• 1/2 yellow onion, diced

• 1 carrot, diced

• 2 garlic cloves, minced

• 1 gala apple, peeled and chopped

• 2 1/2 cups vegetable broth

• 1/2 cup milk of choice (oat milk or heavy cream preferred)

• 1 cup pumpkin puree

• 1 tbsp olive oil

• 1 tbsp brown sugar

• 1/2 tbsp sea salt

• 1 tsp curry powder

• 1 tsp cinnamon

• 1/8 tsp nutmeg

• 1/4 tsp ground ginger

• 1/4 tsp cayenne pepper

DIRECTIONS

1. Preheat oven to 400F; peel and cube butternut squash

2. Coat butternut squash with olive oil, salt, and cinnamon; roast for 20-25 minutes; set aside

3. In a small bowl, mix together curry powder, cinnamon, nutmeg, ground ginger, and cayenne pepper to create the “spice mix”

4. Heat 1 tbsp olive oil in a pot, saute onion, carrot, apple, and garlic until softened

5. Add “spice mix” and cook until fragrant

6. Stir in vegetable broth, milk, pumpkin, roasted squash, salt, and brown sugar

7. Simmer for 10-15 minutes

8. Using an immersion blender (or food processor), blend everything until thick and smooth

9. Serve with roasted butternut squash seeds (see notes), a drizzle of heavy cream, and crusty bread

10. Dive in!

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