There’s no better way to ring-in fall weather than to make a big pot of Pumpkin Squash Soup! It’s really the highlight of fall for me…well, that and football, boots, and cozy sweaters. But really, this soup is pretty amazing and I am excited to share it with you all! 🙂
It will leave your home smelling wonderful, no need for fall-scented candles. I have found my kids love it too, which is always a bonus. It’s very similar to Panera’s autumn squash soup, yum. The secret? Apple cider for sweetness! And, adding enough seasonings and liquid so it doesn’t have a “baby food” taste or consistency. 🙂
I like to make it in the blender (the easiest way to get the squash super smooth), and then pour everything in the crock-pot so it’s nice and hot when you’re ready to eat. Depending on how large your blender (and your squash) is, you may need to make this in two batches (picture taken from my Instagram feed).
Autumn Squash Pumpkin Soup
1 large butternut squash (don’t cut it yet…see note below for a short-cut!)
1 16oz can pumpkin puree
2 cups apple cider
1 c chicken broth
2 T honey
1/2 t curry powder
1 t ground cinnamon
1 1/2 t salt
1 1/2 c half-and-half
Preheat oven to 375. Cook (whole/uncut) squash on baking sheet for one hour, then let cool completely.
Once the squash is cool, cut in half to scoop out seeds and peel off skin (it should come right off). Add squash pieces to blender with all remaining ingredients except for half-and-half. Blend until very smooth – about 2 minutes. Add the soup to the crock-pot with the half-and-half, and let it cook on low about 3-4 hours or until nice and hot.
Top with pepitas (hulled pumpkin seeds) and enjoy.