Easy Panera Autumn Squash Soup Recipe (Copycat)
User Reviews
5
45 reviews
Excellent
Easy Panera Autumn Squash Soup Recipe (Copycat)
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This copycat Autumn Squash Soup features butternut squash, carrots, and shallots blended into a creamy, spiced soup with cinnamon, ginger, and curry powder. A touch of apple cider adds sweetness, and cream cheese and butter enrich the texture. Toasted chili pepitas add a spicy crunch as garnish. It can be served warm for cozy meals and is adjustable in thickness and creaminess to taste.
Description
The Easy Panera Autumn Squash Soup replicates the cozy flavors of roasted butternut squash combined with carrots, shallots, and aromatic spices including cinnamon, ginger, nutmeg, and curry powder. Vegetables are sautéed to soften and develop flavor before simmering with vegetable broth, apple cider, and optional pumpkin puree. Cream cheese and butter enrich the soup, creating a smooth, creamy consistency. The addition of toasted chili pepitas as a garnish provides a contrasting texture and subtle heat. The soup's thickness can be adjusted by varying the amounts of broth, water, and apple juice. It is suitable to serve warm as a comforting starter or light meal during cooler seasons.
This soup keeps well refrigerated for up to five days, and cream is best added just before serving. It can be adapted for vegan diets by substituting plant-based cream cheese and butter alternatives. The recipe also works in a slow cooker if the vegetables are sautéed first. For garnish, freshly grated nutmeg or a dollop of sour cream or crème fraîche can be used as preferred.
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Ingredients
- 1 tablespoon extra virgin olive oil
- 2 large shallot diced or 1 small onion, diced
- 2 cloves garlic minced
- 2-3 medium carrot chopped (medium carrots
- 2 pounds butternut squash about 6 heaping cups (peeled, seeded and cubed)
- ½ - 1 teaspoon kosher salt to taste
- black pepper fresh ground
- 1 tablespoon ginger fresh grated, or or 2 teaspoons ground ginger, fresh
- 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 not pumpkin pie filling (optional, use less vegetable broth or water if not using, puree
- 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
- nutmeg dash
- heavy cream optional I added about ¼ cup to the entire batch for a more silky soup
- nutmeg for serving, optional, fresh grated
Chili Pepitas
- 1 teaspoon olive oil or butter
- dash kosher salt
- dash cayenne pepper or chili powder
- 1/3 cup Pepitas pumpkin seeds, raw
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
- Adjust the soup’s thickness by using less or more broth, water, or apple juice to suit your preference.
- Store cooled soup in the refrigerator for up to five days; add cream just before serving for best texture.
- This recipe is adaptable for vegan diets by substituting cream cheese and butter with plant-based alternatives.
- For a smoother texture, use a high-speed blender such as a Vitamix when pureeing.
- The soup can be frozen for up to three months if cream is omitted before freezing.
- Consider garnishing with freshly grated nutmeg, sour cream, or toasted chili pepitas for added flavor and texture.
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
(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%)
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
45 reviews
Excellent
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