Restaurant Style Autumn Squash Soup
Autumn squash soup is one of my favorite soups at Panera bread. This is a copycat recipe and while it is not exact (who can replicate Panera anyway?) it is delicious, creamy and full of fall flavors. You will be surprised how easy it is make at home. When your friends ask where you got the recipe be sure to share this post.
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 2 pounds chopped butternut squash (about 6 heaping cups)
- 1 cup baby carrots
- 1/2 teaspoon curry powder
- 1/4 teaspoon cinnamon
- 3-4 cups vegetable broth
- 2 cups apple juice
- 15 oz. can pumpkin puree (NOT pumpkin pie filling)
- salt to taste
- 1 cup heavy cream, optional but encouraged
- Pumpkin seeds (pepitas) for garnish
In a heavy bottom pot, over medium high heat, heat the oil and saute the onion.
Allow the onions to take on a little color. Remember, color equals flavor.
Add the spices and allow them to get fragrant. About 30 seconds to a minute.
Add the butternut squash, baby carrots, apple juice and spices.
Cover and bring to a simmer.
Simmer for 15 minutes or until the carrots and the squash is very tender.
Use a fork to test to be sure the vegetables fall apart easily.
Add the canned pumpkin to the soup.
I suggest adding the cream at the end and stir until it is incorporated.
Garnish with the pumpkin seeds, serve and enjoy!
I also love to have a small loaf of warm, crusty bread.