Panera Autumn Squash Soup

Name: Panera Autumn Squash Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 large butternut squash, peeled, seeded, and cubed (about 5-6 cups); 2 tablespoons olive oil; 1 medium yellow onion, diced; 1 large carrot, peeled and chopped; 3 cloves garlic, minced; 1 inch piece ginger, minced; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon curry powder; 1/8 teaspoon ground turmeric; 4 cups vegetable broth (or chicken broth); 1 cup apple cider; 1 (15 ounce) can 100% pumpkin puree; 1 cup heavy cream or coconut milk; 1-2 tablespoons honey or maple syrup, to taste; salt and pepper, to taste; pumpkin seeds or pepitas, for garnish

8 servings

Creamy and cozy, this copycat Panera autumn squash soup has roasted butternut squash, earthy pumpkin, and warm spices. It’s hearty and totally comforting!

Ingredients

1 large butternut squash
peeled, seeded, and cubed, about 5-6 cups
2 tablespoons olive oil
1 medium yellow onion
diced
1 large carrot
peeled and chopped
3 cloves garlic
minced
1 inch piece ginger
minced
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon curry powder
1/8 teaspoon ground turmeric
4 cups vegetable broth
or chicken broth
1 cup apple cider
1 can 100% pumpkin puree
15 ounce
1 cup heavy cream or coconut milk
1-2 tablespoons honey or maple syrup
to taste
salt and pepper
to taste
pumpkin seeds or pepitas
for garnish

Directions

1
Optional: Preheat the oven to 400°F. Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.
2
In a large pot or Dutch oven, warm olive oil over medium heat. Add the diced onion and carrot and sauté until softened, about 5-7 minutes. Add the garlic, ginger, cinnamon, nutmeg, curry powder, and turmeric, and cook for another 1-2 minutes, stirring constantly, until fragrant.
3
Stir in the squash, vegetable broth, and apple cider. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, until all vegetables are tender.
4
Remove the pot from the heat and mix in the pumpkin puree. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender, blending until smooth. Return to the pot.
5
Stir in the heavy cream and 1 tablespoon of honey. Taste and season with salt and pepper. Add more honey as needed.
6
Return the pot to low heat and cook for another 5 minutes, allowing the flavors to meld.
7
Ladle the soup into bowls and garnish with a drizzle of extra cream and a handful of pumpkin seeds. Enjoy!