Panera Autumn Squash Soup (Copycat)
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4.7
468 reviews
Excellent
Panera Autumn Squash Soup (Copycat)
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This silky-smooth and creamy Panera Autumn Squash Soup is made with roasted honey-cinnamon butternut squash, pumpkin, carrots, warming spices and a bit of cream. It's Fall in a bowl and you won't believe how much it tastes like the real deal from Panera!
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Ingredients
For the roasted butternut squash
- 1 large butternut squash, peeled, seeded and cut into cubes about 6 cups squash or 2 lbs.
- 2 Tbsp. honey
- 2 Tbsp. melted unsalted butter
- pinch of salt and cinnamon
For the soup
- 1 Tbsp. olive oil
- 1 small yellow onion, diced
- 2 large carrots, chopped into thin rounds or diced
- 3 cloves garlic, minced
- 1 Tbsp. ginger, minced
- 4 cups vegetable broth
- 2 cups apple juice or apple cider (NOT apple cider vinegar)
- 2 Tbsp. lemon juice
- 1 Tbsp. honey
- 1 tsp. kosher salt
- 1/2 tsp. curry powder
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cinnamon
- 1/4 tsp. fresh ground nutmeg
- 1/8 tsp. ground turmeric
- 1, oz. can 100% pumpkin puree (not pumpkin pie mix)
- 4 oz. room temperature cream cheese
- 1/4 cup brown sugar, packed
- 1/2 cup heavy cream
- garnish: pepitas, cream, paprika
Instructions
- Note: this soup is on the sweeter side (which I love) just like the Panera soup! But, if you'd prefer a less sweet soup, omit the additional brown sugar and honey added into the soup.
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper for easy cleanup, if desired.
- Place the butternut squash cubes on the baking sheet. Add the honey, butter, salt and cinnamon on top and toss until coated and arrange them in a single, even layer. Roast the butternut squash until they're caramelized and tender, ~25 minutes.
- When the butternut squash is almost done, heat the olive oil over medium heat in a large soup pot or Dutch oven. Add the onions and sauté for 5 minutes or until onions are soft, being sure to stir occasionally.
- Add the carrots, garlic, and ginger and stir to combine. Cook for another 1-2 minutes, until fragrant.
- Add the roasted butternut squash, followed by the broth, apple juice, lemon juice, honey, and all the seasonings. Bring the soup to a boil, then down to medium-low and simmer until carrots are tender, ~10 minutes.
- Once the carrots are done, add in the pumpkin, cream cheese and brown sugar. The cream cheese will be a little clumpy but it's OK.
- Remove from heat and allow to cool for a few minutes before transferring to a blender. Puree the soup, working in batches, until the soup is smooth.
- Stir in the heavy cream. Season with salt and pepper to taste.
- Serve with pepitas, a drizzle of cream and paprika. Enjoy!
Notes
- Storage: It will last up to 5 days in the fridge, properly stored.
Nutrition Information
Show Details
Serving
1bowl
Calories
254kcal
(13%)
Carbohydrates
38g
(13%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
26mg
(9%)
Sodium
537mg
(22%)
Potassium
585mg
(17%)
Fiber
3g
(12%)
Sugar
25g
(50%)
Vitamin C
25mg
(28%)
Calcium
140mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 254kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 26mg | 9% |
| Sodium | 537mg | 22% |
| Potassium | 585mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 25g | 50% |
| Vitamin C | 25mg | 28% |
| Calcium | 140mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
468 reviews
Excellent
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