Autumn Squash Soup Recipe (Panera Copycat)
Copycat Panera Autumn Squash Soup Recipe (Easy)- is a delicious blend of butternut squash, and pumpkin simmered in a savory broth with coconut cream and warm spices. A cozy roasted butternut squash soup for the fall season.
Servings: 6 -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
- Choose High-Quality Ingredients: Start with fresh, high-quality butternut squash, carrots, and other ingredients. Fresh produce will enhance the flavor of your soup.
- Roast the Vegetables: Roasting the butternut squash and carrots before adding them to the soup deepens their flavor. This step is essential for achieving that signature caramelized taste.
- Use a Good Blender: Invest in a good-quality or immersion blender to achieve a silky-smooth texture. This ensures there are no lumps in your soup.
- Balanced Seasonings: Adjust the seasonings, including salt, pepper, cinnamon, nutmeg, and honey, to your taste. Balance is key; the sweetness should complement the savory elements.
- Apple Cider Sweetness: Opt for apple cider instead of apple juice for a richer, more intense apple flavor. Adjust the amount to control the level of sweetness in the soup.
- Consistency: Adjust the consistency of the soup by adding more broth or coconut milk if it’s too thick or simmering it longer to thicken if it’s too thin.
- Garnish: Garnish your soup with roasted pumpkin seeds (pepitas) for a satisfying crunch and a drizzle of coconut milk or cream for extra creaminess. Fresh herbs like parsley or chives can also be a nice touch.
- Allow Flavors to Meld: Let the soup simmer for a reasonable time after blending. This allows the flavors to meld together and develop a more complex taste.
Nutrition
Calories: 264kcal | Carbohydrates: 48g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 659mg | Potassium: 1191mg | Fiber: 8g | Sugar: 17g | Vitamin A: 38227IU | Vitamin C: 60mg | Calcium: 158mg | Iron: 3mg
