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.
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
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
- 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
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
This Butternut Squash Soup yields about 4 bowls.
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.
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
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
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!
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Autumn Squash Soup
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
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Carol at Wild Goose Tea
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.
Katie
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.
Sonja Loyd
Thank you for sharing this recipe! I planted Butternut this year and have a abundance of them!
Taylor @ Food Faith Fitness
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!