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Autumn Sqaush Soup | Dairy free squash soup, Panera copycat soup, fall soup recipes, creamy soup recipe, squash soup recipe | @simplywhisked

Autumn Squash Soup

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3 from 1 review

Enjoy the flavors of fall with this creamy, autumn squash soup, made with simple, dairy-free ingredients in just under 30 minutes.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large sweet onion, chopped
  • Pinch of coarse salt
  • 1 1/2 teaspoons minced garlic (about 2 cloves)
  • 2 12-ounce bag frozen squash
  • 1 15-ounce can pumpkin puree
  • 3 cups chicken or vegetable broth
  • 1 cup apple juice
  • 2 tablespoons brown sugar or honey
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon cinnamon
  • 1 1/2 teaspoon coarse salt
  • 1/4 teaspoon black pepper
  • Roasted, salted pepitas (optional, for serving)

Instructions

  1. In a large stockpot or Dutch oven, heat olive oil to medium-high. Add onions, garlic, and pinch of salt.
  2. Sauté, stirring occasionally, until onions are translucent, about 5 minutes.
  3. Add remaining ingredients. Cover pot and bring to a boil.
  4. Reduce heat to medium-low and simmer for about 15 minutes.
  5. Remove from heat and blend with an immersion blender (or transfer soup to a blender and blend in batches) until smooth.
  6. Garnish with pepitas before serving.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 80
  • Sugar: 8.3 g
  • Sodium: 1080.9 mg
  • Fat: 2.4 g
  • Saturated Fat: 0.4 g
  • Carbohydrates: 13.8 g
  • Fiber: 2.5 g
  • Protein: 2.7 g
  • Cholesterol: 1.9 mg