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!
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.
More soup recipes:
- Maryland Crab Soup (vegetable based soup)
- Beanless Chili Recipe
- Cream of asparagus soup
- Stuffed Pepper Soup
- Stuffed Cabbage Soup Recipe
- Corn chowder (with bacon!)
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:
- 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.
- Add the butternut squash, baby carrots, stock, apple juice and spices.
- Cover and bring to a simmer.
- Simmer 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.
- 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.
- 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.
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Copycat Panera Autumn Squash Soup Recipe
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.
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
- 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, broth, 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.
- 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.
- Stir in the heavy cream.
- 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:
8Serving Size:
1Amount Per Serving:Calories: 243Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 1102mgCarbohydrates: 31gFiber: 6gSugar: 14gProtein: 4g
Christine says
Recipe instruction do not inlude the vegetable stock and where/when to add.
Sarah says
ooh! Thanks for pointing that out Christine. I will update the recipe card now.