Panera Autumn Squash Soup (Copycat)
Velvety roasted butternut squash meets pumpkin, cozy spices, and a splash of apple cider in this Panera Autumn Squash Soup copycat, made with squash, carrot, onion, garlic, and cream. Pure fall in a bowl!
6
bowls
Ingredients
Soup Base
- 1 large (1100 g) butternut squash peeled, seeded, and cubed (about 2.5–3 lbs or 6 cups cubed)
- 3 tbsp (45 ml) olive oil divided, for roasting and sautéing
- 1 medium (150 g) yellow onion chopped
- 2 (120 g) carrots peeled and chopped
- 3 cloves garlic minced (or 4 if extra garlicky)
- 1 tbsp (15 g) fresh ginger peeled and minced (or 1 tsp ground ginger)
Spices
- 1 tsp ground cinnamon
- 1/4 tsp (0.25 tsp) ground nutmeg
- 1/2 tsp (0.5 tsp) curry powder
- 1/2 tsp (0.5 tsp) ground turmeric
Liquids & More
- 3 cups (710 ml) vegetable broth or chicken broth, low sodium preferred
- 1/2 cup (120 ml) apple cider cloudy, not apple juice
- 1 cup (230 g) pumpkin puree not pumpkin pie filling
- 3/4 cup (180 ml) heavy cream or full-fat coconut milk plus more for drizzling, see notes
- 1-2 tbsp (15-30 ml) honey or maple syrup to taste
Seasonings & Garnish
- 1 tsp salt to taste
- 1/2 tsp (0.5 tsp) black pepper to taste
- pumpkin seeds (pepitas) for garnish
Equipment
- Baking sheet
- Large Dutch Oven or Soup Pot
- Immersion Blender or Regular Blender
- Knife and cutting board
Instructions
- Roast the squash (optional, but recommended): Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway, until tender and lightly browned. Set aside.
- Sauté the aromatics: In a large pot or Dutch oven, heat remaining olive oil over medium heat. Add chopped onion and carrot. Sauté until softened and partly translucent, about 5–7 minutes. Stir in minced garlic, ginger, cinnamon, nutmeg, curry powder, and turmeric. Cook, stirring, for 1–2 minutes until fragrant.
- Simmer the soup: Add roasted (or raw) squash, vegetable broth, and apple cider. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes or until all vegetables are very soft.
- Blend until smooth: Stir in pumpkin puree. Use an immersion blender to blend the soup directly in the pot until silky smooth, or very carefully transfer to a blender in batches.
- Add cream and sweetener: Stir in heavy cream or coconut milk and 1 tablespoon honey or maple syrup. Taste and add a second tablespoon of sweetener if you like. Season with more salt and black pepper as needed.
- Final simmer and serve: Simmer on low 5 more minutes until hot and homogenous. Ladle into bowls. Drizzle with extra cream and sprinkle with pumpkin seeds. Enjoy!
Notes
For a dairy-free version, use full-fat coconut milk instead of cream. Roasting the squash adds extra flavor and depth, but if short on time, add the raw squash directly to the simmering soup. Soup can be made ahead and stored in the refrigerator for 4–5 days or frozen up to 3 months (add cream after thawing for best texture). Adjust spices and sweetness to taste, and see the blog post for plenty of substitute ideas!
Nutrition
Calories: 240kcal | Carbohydrates: 37g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 700mg | Potassium: 900mg | Fiber: 5g | Sugar: 11g | Vitamin A: 15500IU | Vitamin C: 38mg | Calcium: 100mg | Iron: 2.4mg