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A white soup bowl filled with creamy soup, topped with croutons, sunflower seeds, and herbs. The bowl is placed on a black cloth with fresh rosemary, parsley, sage, and toasted bread slices in the background.

Brown Sugar Roasted Butternut Squash Soup Recipe

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  • Author: Lisa
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings
  • Diet: Vegan

Description

Ditch the takeout menu and make your own copycat Panera autumn squash soup anytime you want! This brown sugar roasted butternut squash soup recipe tastes just like the real thing and is a favorite recipe in my house. Nothing says comfort food better than a bowl of creamy hot soup on a chilly fall or winter day. So snuggle up and enjoy the rich flavor of fall in this tasty butternut squash soup recipe.

Ingredients

Units Scale
Roasted Butternut Squash and Carrots
  • 1 Butternut Squash (about 3 lbs)
  • 2 tbsp Margarine
  • 5 tbsp Brown Sugar
  • 2 Whole Carrots Peeled
Soup and Veggie Mixture 
  • 1 Yellow Onion Diced
  • 2 tbsp Margarine
  • 3 tsp Minced Garlic
  • 2 cup Vegetable Broth
  • 1 can Coconut Milk (13.5oz)
  • 1 tbsp Maple Syrup
  • 1/4 tsp Cinnamon
  • 1 1/4 tsp Salt
  • 3/4 tsp Black Pepper
  • Croutons for Garnish
  • Thyme for Garnish
  • Sunflower Seeds for Garnish

Instructions

  1. Pre-heat your oven to 400 degrees.
  2. Cut the butternut squash in half length wise and clean out the seeds from the inner cavity.
  3. On a cookie sheet covered with aluminum foil and sprayed with cooking spray, place the butternut squash halves with the cavity side up.
  4. Add one tablespoon of margarine to each of the squash halves. Sprinkle each half with with two tablespoons of brown sugar.
  5. Bake in the oven for 1 hour or until the squash is cooked through.
  6. In the last 15 minutes of baking, add the carrots to the same baking sheet and add one tablespoon of brown sugar to them. The carrots cook much faster so do not put them in for the whole time or they will be burnt.
  7. Once the squash is done cooking in the oven cool for 15 minutes.
  8. While the squash cools, melt margarine in a large soup pot over medium heat.
  9. Reduce to medium low heat and add diced onion, garlic, salt, and pepper to the pot. Sauté until the onions are cooked through, about 5-7 minutes, then remove from heat. Be careful not to burn the garlic or it will taste bitter.
  10. Once the butternut squash is cooled use a spoon to scoop all the squash off the skin and put it in the blender. This part will be a little messy.
  11. Add the full can of coconut milk to the blender and blend until smooth.
  12. Transfer the blended mixture to the pot with the onions and garlic. Tip: To get all the squash residue out of the blender, add half of the vegetable broth to the blender and shake with the lid on. Then pour into the pot with the rest of the mixture. 
  13. Add remaining vegetable broth, cinnamon, and maple syrup to the pot and simmer over medium low heat and cook for about 10 minutes or until soup is hot. Do not boil.
  14. Serve hot and garnish with croutons, sunflower seeds, and thyme.
  15. Store leftovers in an airtight container in the fridge for up to 4 days.
  • Prep Time: 10
  • Cook Time: 1 hour 10 minutes
  • Category: Soup, Entree
  • Method: Bake, Stove Top
  • Cuisine: American

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Find it online: https://garrisonstreeteats.com/brown-sugar-roasted-butternut-squash-soup-recipe/