This recipe for Butternut Squash Soup is the third in a series of homemade soup recipes that will be published on Summer Kitchen Creations this month. Here is a link to the first recipe for Lemon Chicken Orzo Soup and the second recipe for Homemade Potato Soup. For this recipe and more soup recipes visit my Pinterest Soup & Stew Board and follow me on Pinterest.
Dan and I don’t eat out at restaurants very often. We prefer to stay home and enjoy home cooked food. I believe home cooked food is usually better for you and less expensive than what you typically get at a sit-down restaurant. When we do venture out it is usually to a quick-serve restaurant. We like to eat at Panera Bread. I absolutely love the flavor and texture of Panera’s Butternut Squash Soup which is available on the fall menu.
Occasionally, I’m inspired to recreate restaurant dishes that I enjoyed. If Dan and I both like the dish, it gets added to my home menu rotation. Since I make soup at least once a week it made perfect sense to recreate the taste and texture of the butternut squash soup that I enjoyed at Panera. I used ingredients I stock regularly in my pantry.
Pumpkin & Squash
This Butternut Squash Soup recipe calls for both canned pumpkin and squash. Many canned pumpkin purees are made from a combination of both pumpkins and squash. Knowing this information, I thought using canned pumpkin would add body and texture to the soup. This time of year is a great time to grab a few extra cans of pureed pumpkin to stock in your pantry in case you want to make this soup recipe in late winter after canned pumpkin isn’t readily available.
These days most grocery stores sell pre-cut butternut squash in the produce section or in the frozen food section. Depending on the time of year and the amount of time I have available to prep the soup, I sometimes grab a bag of frozen squash to use in the recipe.
However, my preference is to use fresh butternut squash whenever possible. Typically, one can find butternut squash available at roadside stands in the fall. Butternut Squash keeps really well throughout the winter in a cold storage area. I usually grab 5 or 6 squash when I see them in the fall and stash them in the garage for use throughout the winter. One small squash gives you enough cubed squash for two batches of the soup. If you have extra squash don’t be afraid to pop the leftovers into the freezer for the next batch of butternut squash.
Yes, you heard that right! Applesauce is a secret ingredient in this recipe. I used my own homemade unsweetened applesauce in this recipe. Why might you ask? Applesauce lends its own sweetness to the soup and provides additional body and texture.
So let’s get started and make a batch of Butternut Squash Soup.Print
Butternut Squash Soup
This thick and creamy Butternut Squash Soup gets it taste and texture from a few key ingredients like pureed pumpkin, applesauce, honey and curry powder.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cups butternut squash, cubed
- 2 (15 oz) cans of pumpkin
- 3 cups vegetable broth
- 3 cups whole milk
- 1 cup unsweetened applesauce
- 2 tbsp honey
- 1/2 tsp curry powder
- 1 tsp cinnamon
- 1tsp salt
- 1/2 tsp black pepper
- pepitas for garnish
- cinnamon for garnish
- Add 1 tablespoon of olive oil to your Dutch oven. Then chop and add 1 medium onion to the Dutch oven and saute on medium heat for 5 minutes.
- Next add the cubed butternut squash, both cans of the pumpkin puree, the vegetable broth and applesauce to the Dutch oven. Stir the ingredients together and turn your burner to high heat.
- Slowly stir into the soup 3 cups of whole milk. Add the honey, curry powder, salt, and pepper to the soup and stir.
- Bring the soup to a boil (this will take about 10 minutes). When the soup starts to boil, reduce the heat to low and simmer for 15 minutes until butternut squash cubes are soft. While the soup simmers stir it frequently.
- After the butternut squash cubes are soft enough to mash turn off the burner. Then carefully use an immersion blender to puree the cubes of squash.
- Garnish each bowl with a few pepitas and a dash of cinnamon. Serve immediately.