Autumn Squash Soup

Soup is a staple in my house during the winter. This squash soup is a copycat of Panera's autumn squash soup and warms you up from the inside out. It's Paleo, gluten-free, and dairy-free.



  • 1 large butternut squash
  • 1 C pumpkin puree
  • 6 C chicken broth
  • 2 C full fat coconut milk
  • 1 large yellow onion, small dice
  • 2 T avocado oil
  • 4 garlic cloves, minced
  • 2 T ginger root, minced
  • 2 granny smith apples- peeled, cored, and diced
  • 1/4 C honey
  • 1 lemon, juiced
  • 1/4 C coconut sugar
  • 3 tsp sea salt
  • 1/2 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon
  • pepitas


  1. Preheat the oven to 400 degrees. Slice the ends off the butternut squash and then cut it down the middle. Scoop the seeds out of the squash and drizzle the flat side of the squash with a little avocado oil. Place the squash, flat side down, on a parchment lined baking sheet. Roast the squash for about 60 minutes. It should be cooked through and tender.
  2. In a large soup pot on medium heat, add 2 tablespoons avocado oil, onion, garlic, and ginger. Sweat until the onions are translucent and the mixture is very fragrant, about 5-7 minutes.
  3. Add the broth and diced apples. Bring the mixture to a simmer and continue cooking until apples are soft.
  4. Add the cooked butternut squash, pumpkin puree, coconut milk, honey, lemon juice, coconut sugar, sea salt, curry powder, cinnamon, and turmeric. Use an immersion blender to blend everything until it is smooth.
  5. Turn the heat down on the stove to low and simmer the soup for 15-20 minutes.
  6. Serve topped with pepitas.