Panera Autumn Squash Soup (Copycat)
User Reviews
4.7
Panera Autumn Squash Soup (Copycat)
Description
The soup begins by roasting cubed butternut squash coated in honey, butter, salt, and cinnamon to caramelize and soften it, enhancing the natural sweetness. Separately, aromatics like onion, carrot, garlic, and ginger are sautéed to build flavor. Combined with the roasted squash, vegetable broth, apple juice, lemon juice, honey, and spices such as curry powder, coriander, cinnamon, nutmeg, and turmeric, the soup is simmered together to meld flavors.
Pumpkin puree enriches the soup's texture, while cream cheese and heavy cream contribute smoothness and creaminess. The result is a lightly spiced, sweet, and rich soup that captures the essence of fall vegetables and spices, reminiscent of Panera's version.
This soup suits cool weather and can be served as an appetizer or light meal. The sweetness level can be adjusted by omitting some of the added sugars if desired.
It stores well in the refrigerator for up to five days, retaining its flavor and texture, not requiring special reheating precautions.
Ingredients
For the roasted butternut squash
- 1 large butternut squash about 6 cups squash or 2 lbs, peeled, seeded and cut into cubes
- 2 Tbsp. honey
- 2 Tbsp. unsalted butter melted
- salt pinch of
- cinnamon pinch of
For the soup
- 1 Tbsp. olive oil
- 1 small yellow onion diced
- 2 large carrot 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. nutmeg fresh ground
- 1/8 tsp. Turmeric ground
- 1, oz. can pumpkin puree 100%, not pumpkin pie mix
- 4 oz. cream cheese room temperature
- 1/4 cup brown sugar packed
- 1/2 cup heavy cream
- Pepitas garnish
- 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
- Properly stored, the soup keeps in the refrigerator for up to five days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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