Panera Autumn Squash Soup Copycat Recipe
Makes 8 servings
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
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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