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Gingered Butternut Squash Soup | Can't Stay Out of the Kitchen | this fantastic #soup will remind you of #PaneraBread's Autumn Squash Chowder! Uses #apples, #pears, fresh #ginger & cinnamon. #glutenfree #vegan

Gingered Butternut Squash Soup

Teresa Ambra
Gingered Butternut Squash Soup is smooth, creamy and absolutely delectable. This amazing soup is made with apples, pears, butternut squash, fresh ginger, cinnamon, nutmeg & thyme. It tastes remarkably like Panera Bread's newest version of Autumn Squash Soup. Gluten free, vegan.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Dish, Soups, Stews and Chowders
Cuisine American
Servings 12
Calories 127 kcal

Equipment

  • 1 roaster pan or large cookie sheet pan (to roast butternut squash)
  • 1 immersion blender preferred (or regular blender)
  • 1 sharp knife to cut vegetables and fruit
  • 1 large crockpot
  • measuring cups
  • measuring spoons
  • 1 wooden spoon
  • 1 soup ladle

Ingredients
  

  • 2 large butternut squashes (2 ½ to 3 lbs. each)
  • 4 gala apples cored, diced, unpeeled
  • 2 D'Anjou pears cored, diced, unpeeled
  • 32 oz. ctn. vegetable broth or more, if needed
  • 3 cloves garlic minced
  • 1 white onion chopped
  • 2 tbsp. fresh ginger peeled and finely grated, or more to taste
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. dried thyme
  • 1 tsp. pink Himalayan sea salt
  • 1 tsp. fresh thyme for garnish
  • 1/4 cup pumpkin seeds for garnish
  • 1 tsp. cinnamon for garnish, if desired

Instructions
 

  • Bake butternut squash in 400° oven for 1 ½ to 2 hours or until soft.
  • Cool, peel and remove seeds.
  • Cut butternut squash in chunks.
  • Set aside.
  • Meanwhile, pour vegetable broth into a crockpot.
  • Add apples, pears, garlic, onion, ginger and spices.
  • Cook over high heat until veggies are tender about 2 hours.
  • Add butternut squash.
  • With an immersion blender, puree soup until smooth.
  • If desired, add additional broth to thin the soup.
  • Ladle soup into bowls.
  • Garnish with fresh thyme, pumpkin seeds and cinnamon, if desired.

Notes

NOTE: I prefer the soup thick, so I did not add any additional broth to thin the soup.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 127kcalCarbohydrates: 31gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gTrans Fat: 0.001gSodium: 166mgPotassium: 585mgFiber: 6gSugar: 13gVitamin A: 13358IUVitamin C: 32mgCalcium: 85mgIron: 2mg
Keyword apples, butternut squash, crockpot, gluten free, main dish, pears, Slow Cooker, soup, vegan
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