The Fantabulous Chronicles

Autumn has arrived in full force, and it seems like squash is descending from the heavens! We’re such die-hard fans of butternut and spaghetti squash that they’re practically our autumn celebrities. And don’t get us started on our pumpkin enthusiasts!

Every year, I’d eagerly await Panera’s fall season just to sip on their Autumn Squash Soup. It was like a squash superstar with a dash of cozy spices and a hint of sweetness – basically, fall in a bowl!

This week, I felt like I could conquer the chilly air, so I rolled up my sleeves and decided to embark on a journey to recreate that delightful soup. Sure, it was a bit of an adventure (especially with a baby “assisting”), but guess what? The soup turned out to be a smashing success!

Ingredients

Roasted Butternut Squash (Preparations)

• 1 large butternut squash, peeled, seeded and cut into cubes about 6 cups squash or 2 lbs.
• 2 Tbsp. honey
• 2 Tbsp. melted unsalted butter
• pinch of salt and cinnamon

Soup

• 1 Tbsp. olive oil
• 1 small yellow onion, coarsely chopped 
• 2 large carrots, chopped into thin rounds or finely chopped
• 3 cloves garlic, minced
• 1 Tbsp. ginger, chopped
• 4 cups broth ( I used chicken)
• 2 cups apple juice or apple cider (NOT apple cider vinegar)
• 2 Tbsp. Citrus juice ( I used orange)
• 1 Tbsp. honey
• 1 tsp. kosher salt
• 1/2 tsp. cardamom
• 1/2 tsp. thyme
• 1/2 tsp. ground cinnamon
• 1/4 tsp. fresh ground nutmeg
• 1/8 tsp. chili powder
• 1, 15 oz. can pumpkin puree (not pumpkin pie mix)
• 4 oz. room temperature cream cheese
• 1/4 cup brown sugar, packed
• 1/2 cup heavy cream ( optional)
• garnish: pepitas, cream, paprika 

Instructions

1. Preheat the oven to a scorching 425 degrees Fahrenheit. Think of it as your oven’s way of doing a warm-up before the big performance. If you’re feeling fancy (and lazy cleanup is your jam), line a baking sheet with parchment paper. Because who has time for post-cooking cleanup drama, right?
2. Now, picture yourself delicately placing those butternut squash cubes on the baking sheet. Next, get ready to bring out the circus act – drizzle some honey, add a dollop of butter, sprinkle with salt and cinnamon, and then toss them like you’re in a gourmet salad toss-off. Arrange those squashies into a single, peaceful layer, like they’re having a cozy squash sleepover. It’s like a game of culinary Tetris. Pop them into the oven and wait with bated breath for the caramelization extravaganza – approximately 25 minutes, or the duration of a hilarious sitcom episode.
3. While your squash squad is getting toasty, head over to the stovetop. Heat up the olive oil, medium heat, in a large soup pot. Add some onions and sauté them until they’re as soft as a puppy’s belly. Stir occasionally because, well, no one likes a stuck onion situation.
4. Enter the supporting cast – carrots, garlic, and ginger – because what’s a great soup without a little drama? They’ll sizzle and swirl for another 1-2 minutes, encapsulating the kitchen with a thrilling aroma.
5. Now, it’s time for the grand juncture! Add the roasted butternut squash, broth, apple juice, lemon juice, honey, and all the seasonings. Things will get heated as you bring the pot to a boil. Then, take it down a notch, to medium-low, and let it simmer for a drama-filled 10 minutes, or the time it takes to binge-watch your favorite guilty pleasure show.
6. When the carrots are tender (they’ll be the stars of this act), invite pumpkin, cream cheese, and a bit of brown sugar to join the party. Don’t worry if the cream cheese looks a bit clumpy – it’s just being its quirky self.
7. Exit stage left, let it cool off a bit, and then transfer the soup to a blender, if you don’t have an immersion blender. Puree it like you’re creating a masterpiece, working in batches until the soup is smoother than a James Bond tuxedo.
8. The grand finale! Stir in the heavy cream and season it with salt and pepper. Serve with pepitas, a drizzle of cream, and a dash of paprika. Voilà! You’ve just prepared a culinary symphony, and it’s time for a standing ovation (and a hearty chuckle) from your taste buds. Enjoy the show!

Do you have any soup recipes that are absolute must-tries? Feel free to share them in the comments down below!