Autumn Soup (Panera Copycat)
User Reviews
5.0
21 reviews
Excellent
Autumn Soup (Panera Copycat)
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This Panera autumn squash soup combines butternut squash, carrots, pumpkin, apple and warming spices for a creamy, velvety smooth soup that tastes like fall in a bowl! It's even better than Panera!
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Ingredients
- 1 Tablespoon olive oil
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 2 teaspoons fresh ginger minced
- 1 teaspoon salt divided
- 3 medium carrots peeled and chopped
- 1 medium butternut squash peeled and cubed (about 5-6 cups)
- 2 Tablespoons honey
- 2 Tablespoons coconut sugar or brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup apple juice
- 3 cups low sodium vegetable broth
- 1 oz can pumpkin puree
- 1 oz Can coconut milk I used full-fat
- 4 oz cream cheese softened and cut into small chunks
- black pepper to taste
Instructions
- Add oil to a large pot or dutch oven and heat on medium. Once hot add onions and ½ teaspoon salt. Sauté until onions are translucent and fragrant, about 4-5 minutes. Add ginger and garlic and sauté for 1 more minute.
- Add carrots, butternut squash, honey, brown sugar, remaining ½ tsp salt, cinnamon, and nutmeg to the pot. Stir to combine so the seasonings coat the veggies.
- Add broth, apple juice, pumpkin and coconut milk. Bring to a boil, then reduce heat to a simmer, cover and cook until veggies are fork-tender, about 40-50 minutes.
- Once veggies are soft add cream cheese and stir until cream cheese has melted. It’s okay if there are still some cream cheese chunks visible since we’re blending the soup.
- Use an immersion blender to blend soup until smooth Or if you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth.
- Once smooth, taste and add any additional salt or pepper if desired. Serve warm with a sprinkle of cinnamon, crack of fresh black pepper and roasted pepitas.
Notes
- Storing: This soup keeps well in the refrigerator for 4-5 days. Ensure it’s cooled down before transferring to an airtight container and placing it in the fridge. For longer storage, pour the cooled soup into freezer-safe bags or containers and freeze for up to 3 months. Remember to leave some space at the top as the soup will expand when frozen.
- Reheating: When ready to enjoy, thaw the soup overnight in the refrigerator (if frozen), then reheat in a saucepan over medium heat, stirring occasionally. You can also reheat it in the microwave in a microwave-safe container, stirring every 2 minutes to ensure even warming.
Nutrition Information
Show Details
Serving
1/8 of recipe
Calories
241kcal
(12%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
14mg
(5%)
Sodium
337mg
(14%)
Potassium
521mg
(15%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 1/8 of recipe | |
| Calories | 241kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 337mg | 14% |
| Potassium | 521mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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