Easy Panera Autumn Squash Soup Recipe (Copycat)
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5.0
45 reviews
Excellent
Easy Panera Autumn Squash Soup Recipe (Copycat)
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A healthier Panera Autumn Squash Soup, a copycat recipe the whole family will love. This easy copycat autumn squash soup recipe is silky smooth and delicious. A healthier copycat recipe the whole family will love.
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Ingredients
- 1 tablespoon extra virgin olive oil
- 2 large shallots diced or 1 small onion, diced
- 2 cloves garlic minced
- 2-3 medium carrots chopped (medium carrots)
- 2 pounds butternut squash about 6 heaping cups (peeled, seeded and cubed)
- ½ - 1 teaspoon kosher salt to taste
- fresh ground black pepper
- 1 tablespoon fresh ginger fresh grated, or or 2 teaspoons ground ginger
- ½ - 1 teaspoon curry powder
- 3-4 cups vegetable broth
- 1-2 cups apple cider or 100% apple juice, NOT apple cider vinegar
- ½ - 1 cup water if sweeter soup desired, replace some water with apple juice
- 1/2 cup pumpkin puree not pumpkin pie filling (optional, use less vegetable broth or water if not using)
- 2 tablespoons cream cheese softened (neufchâtel works great here)
- 2 tablespoons butter replace with olive oil or plant-based butter
- 1 tablespoon brown sugar may omit if desired
- ¼ teaspoon cinnamon
- Dash of nutmeg
- heavy cream optional I added about ¼ cup to the entire batch for a more silky soup
- fresh grated nutmeg for serving, optional
Chili Pepitas
- 1 teaspoon olive oil or butter
- dash kosher salt
- dash cayenne pepper or chili powder
- 1/3 cup raw pepitas pumpkin seeds
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Instructions
How to Cut Butternut Squash
- Wash squash and dry, using a sharp knife on a sturdy cutting board, slice off the ends of the squash. Using a Y Peeler or regular vegetable peeler, peel away the tough skin of the squash.
- Cut the squash in half, then again in quarters to reveal the seeds and "guts" of the squash. Using a grapefruit spoon or regular sharper spoon, scoop out the seeds.
- Using a large sharp knife, chop the butternut squash into 1 inch cubes.
Panera Autumn Squash Soup
- In a large pot, heat the oil and add the shallots and saute for a few minutes.
- Add the squash, carrots, salt, and pepper, cooking and stirring until the veggies soften 5-7 minutes. Stir occasionally to prevent sticking.
- Mix in the garlic, brown sugar, ginger, curry powder, cinnamon and nutmeg, cooking until the veggies begin to caramelize, 2 minutes.
- Add the water, broth, and apple juice to the pan and bring to a boil, stirring occasionally.
- Simmer the soup until the squash can easily be pierced with a fork, about 10-15 minutes
- Remove from the heat. Stir in butter, cream cheese, and pumpkin puree.
- Meanwhile, if desired, make Chili Pepitas. Melt butter or oil in a small saute pan, add pepitas, stirring to coat, toss in a little kosher salt (a few pinches) and sprinkle with chili powder (add a shake or two of cayenne pepper for a kick). Stir until they start “popping” then remove from heat.
- Using an immersion blender (stick blender) puree until smooth, or puree in small batches in a regular blender. Blend until very smooth. If you have a larger Vitamix or high speed blender, puree on Soup function until smooth and silky.
- Taste soup, adding more salt and pepper if needed. If you want it sweeter you can add a little additional brown sugar, maple syrup, apple juice or honey.
- If desired, stir in a little heavy cream (optional) and add a bit more broth or water or apple juice if soup is too thick for your liking. Adding additional apple juice, water or broth to taste.
- Serve soup immediately, or may be kept on stove and rewarmed over low heat until warm. Serve with a few drops of heavy cream swirled in and top with chili pepitas.
Equipments used:
Notes
- For thicker soup use less, water and broth, for thinner soup, add additional broth, water or apple juice.
- To make ahead or for leftovers, allow soup to cool completely, then store in fridge for up to 5 days. If possible wait to add cream until right before serving.
- To make ahead or for leftovers, allow soup to cool completely, then store in fridge for up to 5 days. If possible wait to add cream until right before serving.
- Variations & Substitutions
- A silkier, smoother butternut squash soup using a Vitamix. A high speed blender such as a Vitamix or Blendtec have better motors and blades than your average blender, worth the investment. Try this Potato Leek Soup too!
- You can garnish the soup with freshly grated nutmeg. If you love creamy textures, try a dollop of sour cream or creme fraiche before serving and some toasted Chile Pepitas!
- Panera Autumn Squash Soup can be frozen for up to 3 months! This silicone freezer tray is a great way to keep your soup for later. It’s best to leave the cream out if you plan on freezing.
- Vegan or Dairy-Free Autumn Squash Soup | Easily make this recipe vegan or dairy free by substituting the cream cheese with plant-based cream cheese or coconut cream, and use plant-based butter or replace with a little olive oil.
- Use heavy cream in place of cream cheese for a silky, hot soup.
- Slow Cooker Butternut Squash Soup | I still recommend that you saute your veggies in a pan to get the most flavor, but if you are rushed, you can toss it all in a slow cooker/crock pot (except butter and cream cheese). Cook for 4-6 hours on low, or 2-3 hours on high, until soft and tender, stir in butter and cream cheese, then proceed with immersion blender or high speed blender until smooth.
- Replace shallots with one small diced onion.
Nutrition Information
Show Details
Serving
1serving
Calories
146kcal
(7%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
11mg
(4%)
Sodium
551mg
(23%)
Potassium
547mg
(16%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
17311IU
(346%)
Vitamin C
26mg
(29%)
Calcium
77mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 146kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 551mg | 23% |
| Potassium | 547mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 17311IU | 346% |
| Vitamin C | 26mg | 29% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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