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Panera Autumn Squash Soup Recipe

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A rich and creamy copycat Panera Autumn Squash Soup made with roasted butternut squash, pumpkin puree, apple juice, and warm fall spices. This comforting soup is perfect for cozy lunches, dinners, and holiday gatherings.

Ingredients

  • 1 butternut squash, peeled and cubed
  • 2 tablespoons olive oil, divided
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 cup pumpkin puree
  • 2 cups apple juice or apple cider
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons honey
  • 1 tablespoon curry powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt, to taste
  • Black pepper, to taste
  • Roasted pumpkin seeds, for garnish (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the butternut squash with 1 tablespoon olive oil and roast for about 30 minutes, or until tender.
  3. Heat the remaining olive oil in a large pot over medium heat. Cook the diced onion until softened, about 5 minutes.
  4. Add the minced garlic and cook for 1 minute.
  5. Stir in the roasted squash, pumpkin puree, apple juice, vegetable broth, honey, curry powder, cinnamon, nutmeg, salt, and black pepper.
  6. Bring to a simmer and cook for about 15 minutes to blend the flavors.
  7. Blend the soup until completely smooth using an immersion blender or carefully transfer to a countertop blender.
  8. Stir in the heavy cream and heat gently without allowing the soup to boil.
  9. Taste and adjust the seasoning as needed.
  10. Serve garnished with roasted pumpkin seeds, if desired.

Notes

  • Substitute full-fat coconut milk for the heavy cream to make the soup dairy-free.
  • Add a pinch of ground ginger for extra warmth and spice.
  • Maple syrup can be used instead of honey for a deeper fall flavor.
  • Chicken broth may be substituted for vegetable broth for a richer taste.
  • Top with homemade croutons or crispy bacon for extra texture.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze for up to 3 months and thaw overnight before reheating.
  • If the soup thickens during storage, add a splash of broth or water while reheating.

Nutrition

Find it online: https://thefamilycooking.com/panera-autumn-squash-soup-recipe/