Panera Autumn Squash Soup Copycat 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 Olive Oil
- 1 small Onion Yellow, diced
- 2 pounds butternut squash Chopped, about 6 heaping cups
- 1 Cup Carrots Baby
- ½ Teaspoon curry powder
- ¼ Teaspoon cinnamon
- 3-4 Cups vegetable broth
- 2 Cups apple juice
- 15 oz. 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 emersion blender to puree the soup.
- If you don't have an immersions blender, blend the soup in a blender in small batches.
- Stir in the heavy cream.
- Serve, garnished with pepitas
Nutrition
Serving: 1 | Calories: 243kcal | Carbohydrates: 31g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 34mg | Sodium: 1102mg | Fiber: 6g | Sugar: 14g
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.
CourseSoup
CuisineAmerican
