Harvest Squash Soup

Harvest squash Soup

How can anyone get through winter without soup?  I love making soup in the crock pot so after all of us get done with our busy day, we can sit down as a family and enjoy a healthy and hot meal together.

I have several soups that are my family’s favorites, but sometimes you just gotta mix it up!  My family gets stuck in their ways and I like to introduce new foods to them. Maybe what they did not like yesterday will change in a couple of months.  I try.  😉

Well, I was looking at Walmart for veggies and saw they carry veggies cut up and cleaned in little bags in the produce section. Talk about handy and fast. I try to stick with organic but that doesn’t always happen.  They have squash, sugar snaps, broccli slaw, etc.  When I saw the squash, I knew I had to buy it,  as I love Panera’s squash soup.  I bought 2 bags of squash and started scouring the internet.

I found quiet a few recipes for Panera’s soup.  Most of them were the same with the exception of apple cider or cider vinegar.  I tried the vinegar recipe and it was not for us.  I followed the recipe exactly and for some reason, it was too tart.  It gave me instant heart burn. My husband said something about the paint on the walls…

So, I then tried the apple cider recipe. I think the cider will add a bit of tart without being too tart or too sweet.  It was much more palatable.  So this is the one I am going to share with you along with some of my tweaks to the recipe!  I hope your family enjoys this as much as we did.


Harvest Squash Soup
Prep time
Cook time
Total time
Are you looking for a comforting winter soup you can make in the crock pot? Try this adaption of Panera's Squash Soup for something different and easy.
Recipe type: Appetizer
Cuisine: American
Serves: 8 servings
  • 2 bags of cubed squash or 1 whole squash
  • 1 medium onion chopped same size as squash
  • 2-3 tbsp canola oil
  • salt and pepper, to taste
  • 1 15 oz. can pumpkin
  • 1 ½ cups apple cider (or juice)
  • 1 ½ cups vegetable broth
  • ½ cups half-and-half, (optional fat free)
  • 1 ½ tbsp. honey
  • ¼ tsp. curry powder
  • ½ tsp. cinnamon
  • 1 ½ tsp. kosher salt
  • ¼ tsp. black pepper
  • roasted pumpkin seeds for garnish (papitas)
  1. Preheat oven to 450°.
  2. Place squash and onion in baking dish and drizzle with oil
  3. Sprinkle with salt and pepper
  4. Bake at 450° for 25-30 minutes or fork tender
  5. Mash squash and onion with a potato masher and place in a large crock pot
  6. Add pumpkin, apple juice, half-and-half and vegetable broth
  7. Puree with an immersion blender until smooth ( small batches in a blender)
  8. Add honey, curry, cinnamon, salt and pepper and heat on low 4-6 hours
  9. To serve: garnish bowls of soup with roasted pumpkin seeds and sprinkle of parmasaen cheese
  10. TIP: When using a blender with hot liquids, make sure to do small amounts at a time and cover lid with a towel. Hot liquids can cause the lid to pop off.