A lightened up version of Panera’s infamous Autumn Squash Soup that’s loaded with vegetables, fruit, and NO heavy cream!
Alright, fine.. I guess there’s probably worse things in this world that I could be addicted to. But tell that to my wallet.
For real though, have you tasted this soup? It’s warm, creamy, and loaded with two of my favorite fall veggies: butternut squash and pumpkin. Eating this soup is the equivalent of wrapping your taste buds in a big, cozy, oversized sweater.
Utter fall perfection.
What’s not quite so perfect? The amount of unnecessary ingredients hiding in that pool of orangey goodness. A combination of heavy cream, butter, cream cheese, and sugar makes for some less-than-stellar nutritional stats. I’m talking 8 grams of saturated fat, 1280 mg of sodium, and 34 grams of sugar per bowl. (For those of you keeping score at home, that’s 40% of the recommended daily intake of saturated fat, 55% of your recommended daily sodium intake, and a whopping 8.5 teaspoons of sugar!) All from a bowl of soup!
Now don’t get me wrong, I love that this soup is made with real ingredients and no artificial preservatives. I just think it could be made with a few less ingredients. After all, shouldn’t the vegetables be the star of the show?
This “copycat” version of the fall favorite features all of the flavors you’ve come to love and expect from the original, but for a fraction of the calories and fat! The secret ingredient that makes this all possible? Plain Greek yogurt. This protein-packed ingredient makes for the perfect creamy alternative to heavy cream, butter and cream cheese. Trust me, you won’t even miss the extra calories or fat!
Oh, and not to mention, you can probably make this entire recipe for the same amount of money that you would spend on a cup of soup at Panera.
- 1 medium butternut squash, cubed (approx. 5 cups)
- 2 medium apples, cubed
- 1 small onion, quartered
- 2 tbsp olive oil
- garlic powder
- 1-15oz can pumpkin puree (NOT pumpkin pie filling!)
- 1 cup apple cider
- 2 1/2 cups vegetable broth
- 2 tbsp honey
- 1/2 tsp curry powder
- 3/4 tsp ground cinnamon
- 1/8 tsp ground ginger
- 3/4 tsp salt
- 1/2 tsp pepper
- 2/3 cup plain Greek yogurt
- Pumpkin seeds, for garnish (optional)
- Preheat oven to 450 degrees.
- Add butternut squash, apple and onion to a large bowl with olive oil and toss to coat. Sprinkle lightly with garlic powder and season with salt and pepper to taste.
- Arrange mixture in a single layer on a baking sheet and roast for 20 minutes. Remove from oven and allow to cool at least 10 minutes.
- Add the roasted vegetables to a high speed blender along with the pumpkin puree and apple cider. Blend until smooth and creamy. (Depending on the size of your blender, you may have to work in batches)
- Transfer the puree to a large saucepan and add vegetable broth. Bring to a boil over medium-high heat.
- Reduce heat to low, add remaining spices, seasonings and honey and simmer for 10 minutes, stirring occasionally.
- Stir in the yogurt until well combined. Garnish with pumpkin seeds and serve warm.
- Store leftovers in the refrigerator for up to 4 days or freeze up to 3 months.
- Makes 6 cups.
- To make this vegan, simply substitute dairy-free yogurt or leave it out altogether.