Panera Creamy Autumn Squash Soup Copycat Recipe
Panera Autumn Squash Soup serves spoonfuls of sweet, savory, seasonal flavors! Create my creamy autumn squash soup recipe in 40 minutes!
Ingredients
- 1 large butternut squash peeled, seeded, cut into 1" cubes, and roasted (see notes)
- 2 tablespoons unsalted butter
- 2 large carrots peeled and chopped
- 1 medium yellow onion diced
- 1 tablespoon ginger paste or grated ginger
- 4 cups vegetable broth 32 ounces
- 2 cups apple cider 16 ounces
- 1 teaspoon kosher salt
- 1 tablespoon curry powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried rosemary
- 15 ounce can pumpkin puree (not pumpkin pie filling)
- 1/4 cup packed brown sugar
- 1/2 cup heavy cream
- pumpkin seeds pepitas, cream, and/or paprika for garnish
Instructions
- Saute Vegetables: Melt the butter over medium heat in a dutch oven or heavy-bottom pot. Add the diced onion, peeled and chopped carrots, and ginger paste. Sauté until the onions have softened, about 5 minutes.
- Combine Ingredients: Add the roasted butternut squash, vegetable broth, curry powder, garlic powder, kosher salt, onion powder, dried rosemary, and apple cider. Bring the soup to a boil, then reduce the heat to a simmer on medium-low. Simmer until the carrots are tender, about 10 minutes.
- Add Pumpkin and Sugar: Once the carrots are tender, stir in the pumpkin puree and packed brown sugar. Remove the soup from the heat.
- Puree the Soup: Using an immersion blender or a regular blender (in batches), puree the soup until it's smooth.
- Stir in Cream: Stir in the heavy cream and serve the soup hot. Garnish each serving with pumpkin seeds, cream, and paprika if desired. Enjoy!
Notes
To roast butternut squash: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes or until tender and lightly browned.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave before serving.
For a vegan option, you can substitute the butter with oil and use coconut milk in place of heavy cream.
If you don't have ginger paste, you can grate fresh ginger or even use ginger powder. If using ginger powder, add it when adding the other seasonings.
Adjust the seasonings to your taste preference. Feel free to add more curry or other spices to enhance the flavors.
Nutrition
Serving: 1 | Calories: 285cal | Carbohydrates: 46g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 1054mg | Sugar: 25g | Fiber: 6g | Calcium: 125mg | Iron: 2mg