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.
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.