It’s starting to feel like fall around here – the weather is getting cooler, stores are stocking up for Halloween and the PSL is back at Starbucks! This kind of weather puts me in the mood for a warm cozy soup! One of my favorites is the Autumn Squash Soup from Panera. It is creamy, flavorful and really gets you in the fall spirit. The soup from Panera isn’t totally unhealthy, but at 17g of fat, 8 of those saturated, it’s maybe not the healthiest soup on the menu. I’ve tried it at home, here’s my version of a healthy and cozy autumn squash soup that you can make in a slow cooker! Yes, you read that correctly – this is one of those easy, throw it in a slow cooker and make a batch for the week kinds of soups. YUM!
- Large butternut squash and large acorn squash can result in a large yield of squash for this recipe. I recommend using small squash for this recipe but if you happen to have larger ones on hand, just save the extra in Ziploc bag for later or double the rest of the recipe and make more soup for the whole week!
- Peeling the squash can be a pain. I like to use a large chefs knife to shave off the rind and a peeler to get the little pieces that are left over. Or, to make it even easier, you can bake the squash in the rind until cooked. Then, just scoop the squash out afterwards. This does however, eliminate the slow cooker.
- Vegetarians: swap out the chicken stock for vegetable broth and you’re all set!
- This soup is a great make ahead meal. I like to cook up a huge batch, leaving out the milk. I’ll seal it in mason jars and store in the fridge for up to a week. Add in the milk when you’re ready to eat! It’s an easy-to-grab lunch on those busy mornings!
Autumn Squash Soup
- 1 Small Acorn Squash
- 1 Small Butternut Squash or butternut squash purée
- 1 Medium Yellow Onion
- 1 Medium Apple
- 1 Cup of Chicken Stock
- 1 Tbsp Curry Powder
- 1 Tbsp Olive Oil
- 1/2 Tbsp Butter
- 1/2 Cup of Milk
- Salt and Pepper
- Toasted Pumpkin Seeds garnish - optional
Chop and peel the squash. This process can be a bit time consuming and yield a lot of squash so if you have larger acorn or butternut squash, do this step ahead of time and put the extras in a ziplock bag.
Chop the onion and apple. This will all be puréed in the end so a rough chop is fine. Try to keep the pieces roughly about the same size so they cook through evenly.
Set the crockpot on high. Add the olive oil and butter.
Layer the veggies in the pot from longest cooking time to shortest - so squash on the bottom, then the onions, then the apples and add a third of spice between each layer.
Pour the chicken stock over the veggies.
Cook on high until the vegetables are soft and easily pierced with a fork - about 3-4 hours.
Pour the vegetables into a heat safe blender and purée until smooth.
Return to the crockpot and add the remaining ingredients and add salt and pepper to taste. Let the mixture cook on high in the Crockpot for another 30 minutes - 1 hour.
Serve hot and garnish with parsley or toasted pumpkin seeds as desired.
Tell me – did you try the Cozy Autumn Squash Soup? What did you think? Thoughts on how to make it better? Let me know in the comments below!
Up next week: I’ve got a delicious DIY twist on the Pumpkin Spice Latte (PSL)! It will blow your mind – or at least your tastebuds!