Autumn Soup (Panera Copycat)
User Reviews
5
Autumn Soup (Panera Copycat)
Description
Autumn Soup (Panera Copycat) combines roasted vegetables like butternut squash and carrots with apple juice and warm spices such as cinnamon and nutmeg. After cooking until tender, the soup is blended smooth and enriched with cream cheese and coconut milk, which lend a creamy consistency and slight tang. The gentle sweetness from honey and brown sugar complements the savory base, creating a rich, balanced flavor profile.
The soup’s velvety texture results from blending the softened vegetables and cream cheese together. It's ideal for serving warm, offering a hearty yet smooth mouthfeel suitable for autumn or winter meals.
For storage, cool the soup before refrigerating in an airtight container for up to 4-5 days. It also freezes well for up to 3 months; thaw overnight in the fridge before reheating gently on the stove or in the microwave, stirring frequently to heat evenly.
Ingredients
- 1 Tablespoon olive oil
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 2 teaspoons ginger minced, fresh
- 1 teaspoon salt divided
- 3 medium carrot 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 vegetable broth low sodium
- 1 oz pumpkin puree canned
- 1 oz coconut milk I used full-fat, can
- 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
- Cool the soup thoroughly before refrigerating to maintain freshness up to 4-5 days.
- For longer storage, freeze in containers leaving space for expansion; keep up to 3 months.
- Reheat gently on the stovetop or microwave, stirring often for even warming.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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