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–+ servings
Autumn Squash Soup in a bowl garnished with pumpkin seeds.

Creamy One-Pot Autumn Squash Soup

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This Autumn Squash Soup is creamy and velvety, perfectly balanced between savory, and sweet, and incorporates tons of real veggies for depth of flavor. Only one pot required!
Course Appetizers, Dinner, Lunch
Cuisine American
Diet Vegetarian
Keyword Autumn Squash Soup, Pumpkin, Soup, Soup with Seasonal Vegetables, Vegetarian Soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings
Author Marley Goldin

Equipment

Ingredients

  • 1 medium yellow onion
  • 2 cloves garlic
  • 2 large carrots
  • 1 stalk celery
  • 30 ounces cubed butternut squash I use frozen
  • 2 tablespoons unsalted butter
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups vegetable broth
  • 2 cups apple juice
  • ½ teaspoon pumpkin pie spice
  • ½ cup pumpkin puree
  • 2 ounces cream cheese
  • 2 tablespoons honey optional—see instructions
US - Metric

Instructions

  • Peel and chop your onion, peel your garlic, and roughly chop your carrots and celery. If need be, peel and cube butternut squash.
    1 medium yellow onion, 2 cloves garlic, 2 large carrots, 1 stalk celery, 30 ounces cubed butternut squash
    Prepped vegetables for Autumn Squash Soup on a chopping board.
  • To a large pot over medium heat add the butter, onion, garlic, carrots, celery, butternut squash, salt, and pepper. Cook for about 8-10 minutes until the onions are translucent.
    2 tablespoons unsalted butter, ½ teaspoon salt, ¼ teaspoon black pepper
    Cooking Vegetables for Autumn Squash Soup
  • Add the vegetable broth and apple juice and stir. Cover and cook for about 20-30 minutes, stirring occasionally so that nothing sticks to the bottom of the pot and burns.
    2 cups vegetable broth, 2 cups apple juice
    Vegetables simmering in a combination of vegetable broth and apple juice.
  • Once your carrots and squash are fork-tender, turn the heat off. Use an immersion blender to blend until the vegetables are completely smooth. If you don't have an immersion blender, you can transfer the soup to a blender, blend, and then pour it back into the pot.
    Blending Autumn Squash Soup with an immersion blender so that it is creamy and smooth.
  • Add the pumpkin pie spice, pumpkin puree, and cream cheese and turn the heat back on to medium. Heat and stir to integrate.
    ½ cup pumpkin puree, 2 ounces cream cheese, ½ teaspoon pumpkin pie spice
    Butternut squash soup with cream cheese, pumpkin puree, and pumpkin pie spice added.
  • Taste the soup to test the sweetness level. Add as much or little honey as you want to taste. To achieve the same sweetness level as Panera Autumn Squash Soup, add all 2 tablespoons of honey. Enjoy hot.
    2 tablespoons honey

Notes

  • This soup will last in an airtight container in the refrigerator for about 5-7 days.
  • For more easy and low clean-up recipes, check out this awesome list of my best One-Pot meals.
  • It’s hard to beat a good bowl of soup! Check out my most delicious selection of hearty soup recipes.
  • And if you’re craving more pumpkin, you gotta carve your way across to my Favorite Pumpkin Recipes!