This Roasted Butternut Squash Soup recipe is one of my favorite soups to eat on a cold winter day. This easy recipe uses apples and curry for a deliciously healthy meal that tastes so much like Panera!
The days are cooling off fast and I’m craving warm comfort foods more often. I have often thought of soup as a comfort food for cold winter days and nights. I have been making this healthy butternut squash soup for years. It’s such a delicious treat!
I recently discovered that you can add a secret ingredient to make the best butternut squash soup recipe I’ve tried. Can you guess what that secret ingredient is? Hint, it’s a fruit that we all enjoy every fall. Give up?
Yes, adding apple to your easy butternut squash soup recipe gives it a touch of sweetness and a little extra fall flavor. Butternut squash soup with apple is so tasty!
And the curry gives it a little kick. You might be thinking, curried butternut squash soup? Yep, just a small amount paired with the apples gives us just the right fall flavor.
If you make this nourishing recipe, you may be thinking it tastes familiar. If you’ve ever tasted Panera butternut squash soup, that’s what this recipe is modeled after.
Learn how to make butternut squash soup recipe for the next time you want to make a delicious soup to warm you up.
Panera Butternut Squash and Apple Soup
- Preheat your oven to 425° F.
- Season the cubed squash with the cinnamon and sea salt, then roast for 30 minutes.
- While roasting the squash, saute diced the apple and onion in avocado oil over medium heat. Season with a few dashes of sea salt, cooking for about 10 minutes, or until soft.
- Once the squash is done roasting, add it to the saucepan with the cooked apple mixture and remaining ingredients, then bring to a boil.
- Reduce the heat to low and simmer uncovered for 20 minutes.
- Add more sea salt (if needed) to taste.
- Use a food processor, powerful blender or immersion blender to blend the soup until it's creamy and smooth.