Panera Autumn Squash Soup Recipe
User Reviews
5
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Prep Time
1 hr 10 mins
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Cook Time
10 mins
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Total Time
1 hr 20 mins
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Servings
6 people
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Calories
271 kcal
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Course
Main Course
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Cuisine
American
Panera Autumn Squash Soup Recipe
Description
This soup blends roasted butternut squash cubes and pumpkin puree with sautéed diced onion and apple, infusing warmth with cinnamon and curry powder for subtle spice complexity. Vegetable broth adds depth while olive oil is used for sautéing. Heavy cream enriches the final soup, creating a smooth, velvety texture. Roasted and salted pepitas used as a topping contribute a crunchy contrast.
The flavor profile balances sweetness from the apple and honey with the earthiness of squash and pumpkin and the aromatic spices. Roasting the squash before blending enhances its natural sweetness and adds depth. The preparation can be adapted for pressure cooking or stovetop methods.
Serve the soup warm as a starter or light main during colder months. The toasted pepitas add texture and a nutty finish. Because of the dairy content, freezing is not recommended; however, the soup can be refrigerated for up to three days. For freezing, omit cream and add it freshly when reheating to avoid graininess. A vegan adaptation is possible by substituting dairy cream with plant-based alternatives and honey with maple syrup.
Ingredients
- 2 tablespoon olive oil
- ½ white onion diced
- 1 apple peeled, cored, and diced, Granny Smith
- 4 cups butternut squash preferably roasted, cubed
- 2 cups pumpkin canned, puree
- ½ teaspoon cinnamon
- 1 teaspoon curry powder
- 3 ½ cups vegetable broth
- 1 tablespoon honey
- ¾ cup heavy cream
- ½ teaspoon salt each
- ½ teaspoon black pepper each
- 2 tablespoon Pepitas roasted and salted
Instructions
- Peel butternut squash with a sharp knife or vegetable peeler, remove seeds and strings using a spoon or ice cream scoop and cut into ¾ to 1-inch cubes or chunks.
- (OPTIONAL) Roast squash: Place squash into a large baking sheet lined with foil for easy cleaning. Toss them with olive oil and a pinch of salt and pepper until coated. Bake in a 400 F (200 C) preheated oven for about 30 minutes or until almost tender. Reserve! For further instructions on how to prepare and roast butternut squash, check out our tutorial on how to cut and cook butternut squash.
- If making this autumn squash soup in the Instant Pot or pressure cooker, press the sauté button and let it heat for about 4 minutes. Add oil and sauté the onion and the apple for about 3 minutes, stirring every once in a while. Add the (roasted) squash, pumpkin purée, cinnamon, curry, and broth. Stir to combine. Cancel the sauté function, lock the lid, secure the valve, and set to manual high pressure for 10 minutes. Depending on your pressure cooker, you may have to press the soup button and manually set it to 10 minutes. Once cooked, do a quick release.
- Purée the soup with an immersion blender or a kitchen blender until creamy and smooth. If you intend to freeze part of the soup for later use, separate the portion you want to freeze and only add cream once the soup is thawed and reheated. This will avoid developing an unpleasant texture. But if you intend to consume the soup within the next 3 days, stir in honey, heavy cream, and salt and pepper to taste. Serve with pepitas on top.
- If making it on the stovetop, follow steps 1 and 2 (optional). Then, heat a pot over medium heat. Add oil and sauté the onion and the apple for about 3 minutes, stirring every once in a while. Add the (roasted) squash, pumpkin purée, cinnamon, curry, and broth. Stir to combine. Cover the pot and let it cook for about 15-18 minutes or until squash is tender. Then follow step 4.
- If making in the slow cooker, follow steps 1 and 2 (optional). Then, heat a no-stick skillet over medium heat. Add oil and sauté the onion and the apple for about 3 minutes, stirring every once in a while. Add them to the crockpot as well as the (roasted) squash, pumpkin purée, cinnamon, curry, and broth. Stir to combine. Cover and set to high for 3-4 hours. Then follow step 4.
Notes
- Store the soup in an airtight container in the fridge for up to 3 days.
- Freeze without cream if desired and add cream after thawing to prevent texture changes.
- Reheat gently on low heat to preserve creaminess.
- For a vegan version, swap heavy cream with dairy-free yogurt and honey with maple syrup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 41mg | 14% |
| Sodium | 763mg | 32% |
| Potassium | 592mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 23377IU | 468% |
| Vitamin C | 25mg | 28% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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