Autumn Squash Soup
A lightened-up version of Panera's Autumn Squash soup, full of delicious fall flavors like pumpkin, squash, curry, and apple.
Ingredients
- 1 butternut squash (about 2 lbs)
- 4 cloves garlic
- 1 large onion
- 1 15 oz can pumpkin
- 1.5 cup apple juice (or one apple, peeled and cut, but your soup will be more brown)
- 3 cups vegetable broth
- 1.25 tsp cinnamon
- 3/4 tsp curry powder
- 1 tsp ground ginger
- 1 pinch nutmeg
- 3 tbls honey or maple syrup
- 1/2 cup coconut milk
- 1/2 cup pepitas (pumpkin seeds) optional
Instructions
- Place entire butternut squash in a crock pot and let cook on high about 2-3 hours, or until soft when pierced with a fork.
- In a pot on the stove, saute onions and garlic in a small amount of water until soft. Add all the remaining ingredients except the coconut milk, including the butternut squash (scoop seeds out, then scoop squash into your soup pot).
- Once heated through, blend the soup by using an immersion blender, or pour the soup into a blender and blend until smooth. Stir in coconut milk, reserving a small amount as a garnish, if desired. Season with salt and pepper (about 3/4 tsp salt, and 1/2 tsp pepper, to start).
- Top with toasted pepitas (pumpkin seeds), a swirl of coconut milk, and fresh pepper. You can toast pepitas by placing them in a dry skillet and heating them on medium-high heat for a few minutes until they are puffed and make small popping sounds.
