Autumn Squash Soup Recipe (Panera Copycat)
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5.0
9 reviews
Excellent
Autumn Squash Soup Recipe (Panera Copycat)
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Copycat Panera Autumn Squash Soup Recipe (Easy)- is a delicious blend of butternut squash, and pumpkin simmered in a savory broth with coconut cream and warm spices. A cozy roasted butternut squash soup for the fall season.
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Ingredients
For the Soup:
- 1 pound medium butternut squash peeled and cut into cubes, or use 7-8 cups pre-cut butternut squash
- 2 carrots peeled and roughly chopped
- 1 cup canned pumpkin puree not pumpkin pie filling
- 2 tablespoons olive oil
- ½ cup chopped onion
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup apple cider
- ½ cup coconut milk or coconut cream or heavy cream
- 1 tablespoon honey or maple syrup
- ½ teaspoon curry powder
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon chili powder optional for heat
- salt and pepper to taste
For Garnish:
- roasted pumpkin seeds pepitas
- A drizzle of coconut milk or cream
Instructions
- Preheat your oven to 400°F (200°C).
- Add the butternut squash and chopped carrots to a baking sheet lined with parchment paper and toss with one tablespoon of olive oil. Roast for about 25-30 minutes or until the squash and carrots are tender and easily pierced with a fork. Once the squash and carrots are roasted, allow them to cool slightly.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and fragrant for about 3-4 minutes.
- Add the roasted butternut squash and carrots, canned pumpkin puree, vegetable broth, apple cider, coconut milk or cream, honey, curry powder, cinnamon, and nutmeg to the pot. Stir everything together.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 20-25 minutes, allowing the flavors to meld together.
- Use a hand-held immersion or regular blender (in batches, if necessary) to puree the soup until it's smooth and creamy. If you use a regular blender, allow the soup to cool slightly before blending and reheat it afterward. Be careful when dealing with the hot soup.
- Season the soup with salt and pepper to taste, adjusting the seasonings as needed.
- To serve, ladle the soup into bowls and garnish with a drizzle of coconut milk or cream and a sprinkle of roasted pumpkin seeds.
- Enjoy your homemade copycat Panera Autumn Squash Soup with a delightful twist!
Notes
- Choose High-Quality Ingredients: Start with fresh, high-quality butternut squash, carrots, and other ingredients. Fresh produce will enhance the flavor of your soup.
- Roast the Vegetables: Roasting the butternut squash and carrots before adding them to the soup deepens their flavor. This step is essential for achieving that signature caramelized taste.
- Use a Good Blender: Invest in a good-quality or immersion blender to achieve a silky-smooth texture. This ensures there are no lumps in your soup.
- Balanced Seasonings: Adjust the seasonings, including salt, pepper, cinnamon, nutmeg, and honey, to your taste. Balance is key; the sweetness should complement the savory elements.
- Apple Cider Sweetness: Opt for apple cider instead of apple juice for a richer, more intense apple flavor. Adjust the amount to control the level of sweetness in the soup.
- Consistency: Adjust the consistency of the soup by adding more broth or coconut milk if it’s too thick or simmering it longer to thicken if it’s too thin.
- Garnish: Garnish your soup with roasted pumpkin seeds (pepitas) for a satisfying crunch and a drizzle of coconut milk or cream for extra creaminess. Fresh herbs like parsley or chives can also be a nice touch.
- Allow Flavors to Meld: Let the soup simmer for a reasonable time after blending. This allows the flavors to meld together and develop a more complex taste.
Nutrition Information
Show Details
Calories
264kcal
(13%)
Carbohydrates
48g
(16%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
659mg
(27%)
Potassium
1191mg
(34%)
Fiber
8g
(32%)
Sugar
17g
(34%)
Vitamin A
38227IU
(765%)
Vitamin C
60mg
(67%)
Calcium
158mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 659mg | 27% |
| Potassium | 1191mg | 25% |
| Fiber | 8g | 32% |
| Sugar | 17g | 34% |
| Vitamin A | 38227IU | 765% |
| Vitamin C | 60mg | 67% |
| Calcium | 158mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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