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Katie's Cucina » Recipes » Soups and Stews

Autumn Squash Soup

Published: Dec 5, 2021 · Modified: Oct 4, 2022 by Katie · This post may contain affiliate links

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Five photos of how to make squash soup and final photo on making squash soup divided by recipe title text.
Five photos of squash soup divided by text on image for Pinterest.
Top view of a white bowl filled with an orange soup with seeds and recipe title on image.
Top view of a white bowl filled with an orange soup with leaves and pumpkins near it with logo on bottom right corner.
White bowl filled with squash soup with recipe title text on image.
Top view of a white bowl filled with squash soup with peptias with recipe title on text for Pinterest.

Creamy homemade Autumn Squash Soup is made in just 20 minutes time without the need to have to roast butternut squash. Best of all it tastes similar to the seasonal Panera squash soup. Each bowl of butternut squash soup is gluten free and is just under 100 calories per servings.

Top view of a white bowl filled with butternut squash soup with pine nuts and fall leaves around it.

Do you love butternut squash? If you do, you’ll love this Autumn Squash Soup. It has a mix of both butternut squash and pumpkin and tastes very similar to the seasonal Panera squash soup favorite. Butternut squash soup or autumn squash soup can sometimes also be called Kabocha soup. It’s also in the squash family and tastes very similar.

For the past few years I have served soup, salad, and appetizers for lunch on Thanksgiving day and then enjoyed our Thanksgiving feast for dinner. This Butternut Squash Soup has been a staple at our appetizer lunch year after year. It’s so easy to make, and best of all its gluten free.

Table of contents

  • Why this Recipe Works
  • Ingredients
  • Directions
  • FAQs
  • Tips & Tricks
  • Butternut Squash Recipes

Why this Recipe Works

This soup is light, flavorful, and perfect on a crisp fall day.

Butternut Squash Soup cooks in just 20 minutes from start to finish.

This recipe requires no heavy cream, does not lack flavor, and has less calories.

Ingredients

Ingredients on counter; chicken broth, garlic, onion, rosemary, thyme, butter, ground sage, pumpkin, butternut squash.
  • Broth – I like to use chicken broth for this soup.
  • Butternut Squash – I use a frozen puree which speeds up the cooking process.
  • Onion – Minced white onion adds an extra layer to the recipe.
  • Garlic – One clove is all youneed.
  • Pumpkin – This is the key to creamy soup without additional cream.
  • Seasonings – Rosemary, thyme, ground sage, salt, and pepper.
  • Butter – A single pat of butter to cook the onions and garlic.

Directions

Four photos showing how to cook a quick butternut squash soup on the stovetop.

First, In a large soup pot, melt the butter on medium heat. Then add in the onion and garlic and cook for 1 minutes.

Add in the pumpkin, butternut squash, and spices. Mix well and then add in the chicken broth. Mix well and cook for 10 minutes.

Ladle into bowls and enjoy.

FAQs

Top view of a white bowl with squash soup and pepitas.
How many people can this soup feed?

This Butternut Squash Soup yields about 4 bowls.

How many calories in butternut squash soup?

For my recipe, about one cup of butternut squash soup has 79 calories per bowl. Carbohydrates: 14g | Protein: 2g | Fat: 2g *These are estimated calories and should be recalculated with the exact ingredients you use.

Do you have to roast butternut squash to make Butternut Squash Soup?

For this recipe you do not have to roast the butternut squash; however, if you have the time you can roast the butternut squash to have even more flavor.

Tips & Tricks

Top view of a close up of a white bowl filled with orange squash soup with nuts.

Here are a few of my favorite tips and tricks whenever I make my Panera butternut squash soup.

  • Frozen Butternut Squash – I use frozen butternut squash so I can make this soup super quick.
  • Dairy Free – You can make this soup dairy free by using olive oil instead of butter.
  • For Added Spice – You can add in ¼ teaspoon of ground ginger or even yellow curry for additional flavor.
  • Richness – To amp up the richness (and a few calories more) you can add in 2 ounces of softened cream cheese to the soup for an extra layer of creamy flavor.

Butternut Squash Recipes

Close up of a white china plate filled with an orange squash soup with seeds and thyme sprigs.
  • Ginger Butternut Squash Mashed Potatoes
  • Butternut Squash Chicken Chili
  • Sheet Pan Chicken and Squash Dinner
  • Turkey Butternut Squash and Lentil Soup
  • Butternut Squash Beef Stew

If you make this Panera butternut squash soup recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Autumn Squash Soup

Creamy homemade Autumn Squash Soup is made in just 20 minutes time without the need to have to roast butternut squash. Best of all it tastes similar to the seasonal Panera squash soup. Each bowl of butternut squash soup is gluten free and is just under 100 calories per servings.
5 from 1 vote
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Course: Main Course, Soup
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 17 minutes minutes
Servings: 6
Calories: 78kcal
Author: Katie

Equipment

  • Stove Top

Ingredients

  • 1 tablespoon unsalted butter
  • 2 tablespoons onion minced
  • 1 tablespoon garlic minced
  • 15 ounces pumpkin puree
  • 12 ounces cooked butternut squash frozen and thawed
  • 2 teaspoons ground sage
  • ¼ teaspoon crushed rosemary
  • ¼ teaspoon thyme leaves
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • dash of nutmeg
  • 32 ounces chicken broth

Instructions

  • In a large soup pot, melt the butter on medium heat. Then add in the onion and garlic and cook for 1 minutes.
  • Add in the pumpkin, butternut squash, and spices. Mix well and then add in the chicken broth. Mix well and cook for 10 minutes.
  • Ladle into bowls and enjoy.

Notes

  • Dairy Free – You can make this soup dairy free by using olive oil instead of butter.
  • Frozen Butternut Squash – I use frozen butternut squash so I can make this soup super quick.
  • For Added Spice – You can add in ¼ teaspoon of ground ginger or even yellow curry for additional flavor.
  • Richness – To amp up the richness (and a few calories more) you can add in 2 ounces of softened cream cheese to the soup for an extra layer of creamy flavor.

Nutrition

Serving: 1cup | Calories: 78kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 657mg | Potassium: 479mg | Fiber: 3g | Sugar: 4g | Vitamin A: 17125IU | Vitamin C: 26mg | Calcium: 60mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

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Peppermint Bark »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Carol at Wild Goose Tea

    November 06, 2014 at 11:18 am

    I like the use of butternut squash and the pumpkin. Curious if I would notice any difference in the taste. Looks like a splendid selection of spices. That makes the obvious difference. So far I haven’t made a combo that I like as well as a restaurant that closed.

    Reply
    • Katie

      November 06, 2014 at 4:41 pm

      Carol to me all I taste is fall in a bowl. With the spices and the combo of butternut squash and pumpkin it’s hard to tell which is which. You could easily use all of one or the other if you wanted too.

  2. Sonja Loyd

    November 06, 2014 at 7:44 am

    Thank you for sharing this recipe! I planted Butternut this year and have a abundance of them!

    Reply
  3. Taylor @ Food Faith Fitness

    November 05, 2014 at 7:58 am

    Haha, I definitely agree to wanting comfort food that won’t make me LOOK like I have been eating said comfort food! Love butternut soup, but have never added pumpkin. This sounds incr-EDIBLE! Pinned!

    Reply
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