Autumn Squash Soup

This Autumn Squash Soup is a creamy yet well-spiced butternut squash soup that just feels like comfort. One of my favorite restaurant items was the Panera autumn squash soup.

5 from 1 vote

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Course: Soup

Cuisine: American

Keyword: vegan autumn squash soup

Prep Time: 10

Cook Time: 20

Servings: servings

Calories: 224kcal

Equipment

1 large pot

Ingredients

1 yellow onion medium
2 lbs butternut squash cubed
2 carrots chopped
1/2 cup pumpkin puree
4 cups vegetable broth
2 cups apple juice
1 tsp curry powder
1/2 tsp ground cinnamon
pinch of cardamom
pinch of nutmeg
2 Tbsp coconut oil (see notes)
1/4 cup vegan cream cheese
1/4 cup non-dairy milk
2 Tbsp organic cane sugar
salt to taste

Instructions

In a large pot over medium low heat, add coconut oil and saute onions until soft.
Add squash, carrots, pumpkin, vegetable broth, apple juice, and spices to pot. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
Add coconut oil, cream cheese, milk, sugar, and salt to taste. Use an immersion blender, or blend in batches until creamy.

Nutrition