Description
This Panera Autumn Squash Soup copycat is a creamy, slightly sweet, and perfectly spiced fall soup made with roasted butternut squash, pumpkin puree, apple juice, warming spices, and a touch of cream.
Ingredients
- 1 large butternut squash, peeled, seeded, and cubed (about 6 cups or 2 lbs)
- 2 tablespoons honey
- 2 tablespoons melted unsalted butter
- Pinch of salt
- Pinch of cinnamon
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 large carrots, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 4 cups vegetable broth
- 2 cups apple juice or apple cider
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground turmeric
- 1 (15 oz) can 100% pumpkin puree
- 4 ounces cream cheese (room temperature)
- 1/4 cup packed brown sugar
- 1/2 cup heavy cream
- Optional garnish: pepitas, cream, paprika
Instructions
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss butternut squash with honey, melted butter, salt, and cinnamon. Spread on the sheet and roast for 25 minutes, until tender and caramelized.
3. In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 5 minutes until translucent.
4. Add carrots, garlic, and ginger. Cook for 1–2 minutes until fragrant.
5. Add roasted squash, vegetable broth, apple juice, lemon juice, honey, salt, curry powder, coriander, cinnamon, nutmeg, and turmeric. Stir to combine.
6. Bring to a boil, then reduce heat and simmer for 10 minutes or until carrots are soft.
7. Blend the soup using an immersion blender or transfer in batches to a countertop blender until smooth.
8. Stir in pumpkin puree, cream cheese, brown sugar, and heavy cream. Simmer until the cream cheese is fully melted and the soup is creamy and smooth.
9. Serve hot, garnished with pepitas, a drizzle of cream, or a sprinkle of paprika if desired.
Notes
Make it vegan by using plant-based cream and cream cheese, and swapping honey for maple syrup.
To reduce sweetness, omit the added brown sugar and honey in the soup.
For extra protein, stir in cooked lentils or white beans.
Add roasted apple along with the squash for more depth of flavor.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop, Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 14g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg