As the name of my blog indicates, I spend a lot of time thinking about home. Of course, my Heavenly Home is the one that is eternal, so that’s where I need to lay up my treasures, and that’s the one I’m striving for. But in the meantime, I have been given this tiny piece of the here-and-now—this home on the edge of town, this family, this neighborhood—in which to serve Him. And, though this is in the earthly realm, I want the things that happen here to be investments in the Heavenly realm.

Wednesday, October 22, 2014

gather. {copycat autumn squash soup}

Don't forget to put your name in the hat to receive a little happy package in your mailbox!

My friend Jill shared the recipe for Panera's butternut squash soup and, knowing my love of pumpkin, she suggested that I substitute pumpkin for the butternut. But before I had a chance to make it, we went to Panera, three of us ordered their Autumn Squash Soup, and I knew I'd be trying to copy this one. 

Yesterday, I sort of combined elements from Jill's recipe as well as several online and came up with my own version of Autumn Squash Soup. I made a loaf of whole wheat French bread in the afternoon and we enjoyed a simple supper that tasted of autumn through and through!

serves 6-8

1 butternut squash
1/2 medium onion, sliced
1 15-oz. can pumpkin
1 cup chicken broth
1 cup apple cider
1 cup heavy cream
2 tablespoons honey
1/4 teaspoon curry
1/2 teaspoon cinnamon
1 1/2 teaspoons salt
1/4 teaspoons black pepper
roasted pumpkin seeds (opt.)

* * *

1) Preheat oven to 400 degrees.Cut butternut squash in half lengthwise, place cut side down on greased baking sheet, and roast for 45 minutes.

2) Saute onion in a little canola oil. (I intended to roast the onion along with the butternut squash, but I forgot. We were reading a chapter of The Golden Goblet and I was distracted. True story.)

3) Scoop out roasted butternut squash.

4) In blender or food processor, puree squash, onion, and pumpkin with broth, cider and cream. (Unless you have a large capacity food processor, you will probably need to do this in parts. It's okay; it will all blend together later.)

5) Pour pureed mixture into a heavy-bottomed pot and stir until blended. (If necessary, thin mixture with a little more broth or cider.) Bring to a slow boil over medium heat.

6) Stir in honey and spices. Simmer for 10 minutes.

7) Drizzle heavy cream and/or garnish with roasted pumpkin seeds, if desired.

* * *

If I make this again, I will omit the onion. The flavor competed with that of the squash.

I didn't have any pumpkin seeds, so I substituted sunflower seeds. I liked the texture, but we all agreed that the pumpkin seeds were better in this soup.

Panera's Autumn Squash Soup is vegetarian. You could make this one vegetarian by substituting vegetable broth for the chicken broth. (I think I'll try that next time too.)

Are you ready to gather ingredients for soup as the cooler days of autumn arrive? Do you have a favorite?

This is day 22 in the series gather.  Click ~here~ to see more.


  1. I've been making a grocery list and now I had to add a couple of squashes to that list. My daughter and I would love that soup. I'm going to surprise her with some to take home on Thanksgiving.

  2. Oh, I LOVE butternut squash soup and haven't made it yet this year. That's partly because I have a hard time having just a little - or just enough. Love that stuff! And I like to bake a rough wheat bread to go with it. That's all the gluten I need for about a year, but so delicious!

  3. The cool weather Autumn days are here for us. I think this looks really good. I may modify the Pumpkin soup recipe that I use, I like the idea of adding cider, and I may try leaving out the onions too. Very interesting.

    Thanks for sharing this recipe!


  4. Soup is a perfect meal for this time of year. Yum, yum to this one!

  5. Looks delish. I love making soup this time of year. I'm ready to explore and find a new one to try...

  6. This recipe sounds and looks delicious! Very fallish! Thanks for sharing ~ FlowerLady


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