Autumn Squash Soup Recipe (Copycat Panera )

This is a copycat Panera autumn squash soup 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.

Make this recipe dairy-free and vegan by omitting the heavy cream. Be sure to try my copycat chipotle carnitas recipe, Trader Joe’s everything but the bagel seasoning and the almondina cookie recipe. Everyone loves a copycat recipe!

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Restaurant Autumn Squash Soup

Autumn squash soup is one of my favorite soups at Panera bread. When your friends ask where you got the recipe be sure to share this post.

Panera Autumn Squash Soup Recipe Ingredients:

• extra virgin olive oil
• yellow onion, diced
• butternut squash (about 6 heaping cups)
• baby carrots
• curry powder
• cinnamon
• vegetable broth
• apple juice or cider
• pumpkin puree (NOT pumpkin pie filling)
• salt to taste
• heavy cream, optional but encouraged
• Pumpkin seeds (pepitas) for garnish

How to make Autumn Squash Soup:

1. Saute the onion. Allow the onions to take on a little color. Remember, color equals flavor.
2. Add the spices and allow them to get fragrant.
3. Add the butternut squash, baby carrots, stock, apple juice and spices.
4. Cover and bring to a simmer.
5. Simmer until the carrots and the squash is very tender.
6. Use a fork to test to be sure the vegetables fall apart easily.
7. Add the canned pumpkin to the soup.
8. Use a stick or emersion blender to puree the soup. If you don’t have an emersion blender, you can blend small batches in your food processor or blender.
9. I suggest adding the cream at the end and stir until it is incorporated.
10. Garnish with the pumpkin seeds, serve and enjoy! I also love to have a small loaf of warm, crusty bread.

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Yield: 8 servings

Copycat Panera Autumn Squash Soup Recipe

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This is a copycat Panera autumn squash soup recipe and while it is not exact (who can replicate Panera anyway?) it is delicious, creamy and full of fall flavors.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 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

Instructions

1. 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.
2. Add the spices and allow them to get fragrant. About 30 seconds to a minute.
3. Add the butternut squash, baby carrots, broth, apple juice and spices.
4. Cover and bring to a simmer.
5. 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.
6. Add the canned pumpkin to the soup.
7. Use a stick or emersion blender to puree the soup.
8. If you don't have an emersion blender, you can blend small batches in your food processor or blender.
9. Stir in the heavy cream.
10. Serve, garnished with pepitas

Notes

• I suggest adding the cream at the end and stir until it is incorporated.
• Make this recipe dairy free and vegan by omitting the heavy cream.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 243Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 1102mgCarbohydrates: 31gFiber: 6gSugar: 14gProtein: 4g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

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Jan 2, 2017

Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 11 years Sarah helps the home cook prepare her recipes with professional results.