Can I make this soup ahead of time?

Absolutely! This soup tastes better after the flavors have had time to meld. You can make it a day or two in advance and reheat it when needed.

Can I use frozen butternut squash or pre-cut squash to save time?

Yes, you can use frozen or pre-cut butternut squash to save time. Ensure it's properly thawed or cooked before adding it to the soup.

To prevent curdling, add the coconut milk or cream slowly and stir continuously over low heat. Avoid boiling the soup once the coconut milk is added.

Units Scale

For the Soup:

1 medium (3-4 lb) butternut squash, peeled and cut into cubes, or use 7-8 cups pre-cut butternut squash
2 carrots, peeled and roughly chopped
1 cup canned pumpkin puree (not pumpkin pie filling)
2 tablespoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
4 cups vegetable broth
1 cup apple cider
1/2 cup coconut milk or coconut cream (or heavy cream)
1 tablespoon honey or maple syrup
1/2 teaspoon curry powder
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon chili powder (optional for heat)
Salt and pepper to taste

For Garnish:

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Preheat your oven to 400°F (200°C).
Add the butternut squash and chopped carrots to a baking sheet lined with parchment paper and toss with one tablespoon of olive oil. Roast for about 25-30 minutes or until the squash and carrots are tender and easily pierced with a fork. Once the squash and carrots are roasted, allow them to cool slightly.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and fragrant for about 3-4 minutes.
Add the roasted butternut squash and carrots, canned pumpkin puree, vegetable broth, apple cider, coconut milk or cream, honey, curry powder, cinnamon, and nutmeg to the pot. Stir everything together.
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 20-25 minutes, allowing the flavors to meld together.
Use a hand-held immersion or regular blender (in batches, if necessary) to puree the soup until it’s smooth and creamy. If you use a regular blender, allow the soup to cool slightly before blending and reheat it afterward. Be careful when dealing with the hot soup.
Season the soup with salt and pepper to taste, adjusting the seasonings as needed.
To serve, ladle the soup into bowls and garnish with a drizzle of coconut milk or cream and a sprinkle of roasted pumpkin seeds.

Enjoy your homemade copycat Panera Autumn Squash Soup with a delightful twist!