Make this vegetarian Panera Copycat Autumn Squash Soup Recipe with butternut squash and pumpkin purée cooked in the Instant Pot, crockpot, or stovetop.
Olive OilOnionGranny Smith AppleButternut SquashPumpkin PureeCinnamonCurry PowderVegetable BrothHoneyHeavy CreamSalt And PepperPepitas Roasted And Salted
Peel butternut squash with a sharp knife or vegetable peeler, remove seeds and strings using a spoon or ice cream scoop and cut into ¾ to 1-inch cubes or chunks.
(OPTIONAL) Roast squash: Place squash into a large baking sheet lined with foil for easy cleaning. Toss them with olive oil and a pinch of salt and pepper until coated.