Autumn Squash Soup Recipe (Panera Copycat)
This Copycat Panera Autumn Squash Soup blends roasted butternut squash, carrots, pumpkin, apple cider, and warm spices into a creamy, lightly sweet soup inspired by Panera’s fall favorite. Made with coconut milk or cream and finished with a touch of honey or maple syrup, it’s easy to make at home.
Servings: 8 servings
Ingredients
For the Soup:
- 1 3-4 pound medium butternut squash peeled and cut into cubes, or use 7-8 cups pre-cut butternut squash
- 2 carrots peeled and roughly chopped
- 1 cup canned pumpkin puree not pumpkin pie filling
- 2 tablespoons olive oil
- ½ cup chopped onion
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup apple cider
- ½ cup coconut milk or coconut cream or heavy cream
- 1 tablespoon honey or maple syrup
- ½ teaspoon curry powder
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon chili powder optional for heat
- Salt and pepper to taste
For Garnish:
- Roasted pumpkin seeds pepitas
- A drizzle of coconut milk or cream
Instructions
- Preheat your oven to 400°F (200°C).
- Add the butternut squash and chopped carrots to a baking sheet lined with parchment paper and toss with one tablespoon of olive oil. Roast for about 25-30 minutes or until the squash and carrots are tender and easily pierced with a fork. Once the squash and carrots are roasted, allow them to cool slightly.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and fragrant for about 3-4 minutes.
- Add the roasted butternut squash and carrots, canned pumpkin puree, vegetable broth, apple cider, coconut milk or cream, honey, curry powder, cinnamon, and nutmeg to the pot. Stir everything together.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 20-25 minutes, allowing the flavors to meld together.
- Use a hand-held immersion or regular blender (in batches, if necessary) to puree the soup until it's smooth and creamy. If you use a regular blender, allow the soup to cool slightly before blending and reheat it afterward. Be careful when dealing with the hot soup.
- Season the soup with salt and pepper to taste, adjusting the seasonings as needed.
- To serve, ladle the soup into bowls and garnish with a drizzle of coconut milk or cream and a sprinkle of roasted pumpkin seeds.
- Enjoy your homemade copycat Panera Autumn Squash Soup with a delightful twist!
Notes
- Pair with homemade Ciabatta Bread or Focaccia Bread.
- Roast the squash and carrots until fork-tender and lightly caramelized to bring out their natural sweetness.
- Use plain pumpkin puree rather than pumpkin pie filling, which contains added sugar and spices.
- Blend the soup until completely smooth, working in batches if needed. Let it cool slightly before using a regular blender, and be careful when blending hot liquids.
- Taste before serving and adjust the salt, pepper, and spices to your liking.
- Finish each bowl with roasted pumpkin seeds and a drizzle of coconut milk or cream for a creamy finish and a little crunch.
Nutrition
Calories: 198kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 494mg | Potassium: 893mg | Fiber: 6g | Sugar: 13g | Vitamin A: 28670IU | Vitamin C: 45mg | Calcium: 118mg | Iron: 2mg
