Copycat Panera Autumn Squash Soup
Copycat Panera Autumn Squash Soup
Table of Contents
Enjoy Copycat Panera Autumn Squash Soup
Craving Panera’s signature autumn squash soup? Now you can savor this seasonal favorite anytime you like. A Fall Favorite all Year as soon as the temperatures drop and the leaves start to change, our minds go straight to one thing: Panera’s autumn squash soup. This smooth and creamy soup, featuring sweet butternut squash and a blend of fall’s finest spices, is the ultimate comfort food.
Copycat Panera Autumn Squash Soup Ingredients
- Butternut squash
- Butter
- Carrots
- Onion
- Garlic
- Vegetable broth
- Pumpkin puree
- Canned coconut milk
- Apple cider or juice
- Packed brown sugar
- Salt
- Curry powder
- Ground cinnamon
- Pepper
- Ground nutmeg
- Heavy whipping cream
- Salted roasted pumpkin seeds or pepitas
How To Make Copycat Panera Autumn Squash Soup Step By Step
Step 1: Steam the squash
In a large saucepan with a lid, combine the butternut squash and enough water to cover it. Bring to a boil, then cover and cook until very tender, about 20 to 25 minutes.
For a deeper squash flavor, consider roasting the squash in the oven instead of steaming it, as this enhances its natural sweetness.
Step 2: Saute the veggies
In the meantime, melt the butter in a Dutch oven or heavy-bottomed stockpot over medium-high heat. Add the carrots and onion, cooking for 6 to 8 minutes while stirring occasionally, until they are tender. Then, add the garlic and cook for about 1 minute, until fragrant.
Step 3: Incorporate liquids and spices.
Stir in vegetable broth, canned pumpkin (not pumpkin pie filling), coconut milk, apple cider, brown sugar, and seasonings with the vegetables. Editor’s Tip: If you’re not keen on coconut, don’t worry—this soup doesn’t taste like coconut. The coconut milk adds a rich creaminess instead. Feel free to try other nondairy milk alternatives if you prefer.
Step 4: Toss in the squash
Next, drain the butternut squash and add it to the broth mixture. Bring the soup to a boil, then reduce the heat to a simmer. Cook uncovered for 20 minutes to allow the flavors to meld. Remove from heat and let it cool slightly.
Step 5: Puree
In batches, add a portion of the soup to a high-powered blender. Cover and blend until silky smooth.
We recommend transferring the pureed soup to a large mixing bowl with a spout as you go, making it easy to return the soup to the Dutch oven.
Step 6: Make it creamy
Pour the soup back into the Dutch oven and add the heavy cream (or a suitable substitute). Cook and stir until it’s warmed through.
Step 7: Serve
Ladle the soup into bowls and garnish with a sprinkle of pumpkin seeds (also known as pepitas) for added texture and flavor. Enjoy your delicious, homemade Copycat Panera Autumn Squash Soup.
How do you store copycat Panera autumn squash soup ?
You can store Panera’s autumn squash soup (and copycat Panera broccoli cheese soup) in an airtight container in the fridge for up to 4 days. To reheat, gently warm it on the stovetop over medium-low heat, stirring occasionally, until heated through.
How do you freeze copycat Panera autumn squash soup ?
To freeze the soup, it’s best to do so before adding the cream. Dairy-based soups typically don’t freeze well, as the proteins can become grainy or curdled when thawed and reheated. For optimal results, prepare the soup up to step 5 and freeze it in an airtight container. When ready to serve, thaw it overnight in the fridge, then gently warm it on the stovetop, stirring occasionally, until steaming. Finally, stir in the cream and serve once heated through.
You may like: Copycat Panera Tomato Soup
Copycat Panera Autumn Squash Soup
Ingredients
- 1 medium butternut squash 3 pounds, peeled and cubed
- 2 tablespoons butter
- 2 large carrots chopped
- 1 medium onion chopped
- 3 garlic cloves minced
- 5 cups vegetable broth
- 1 can 15 ounces pumpkin
- 1/2 cup canned coconut milk
- 1 cup apple cider or juice
- 1/4 cup packed brown sugar
- 1 teaspoon salt
- 1 teaspoon curry powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 1 cup heavy whipping cream
- Salted roasted pumpkin seeds or pepitas
Instructions
- Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, until very tender, 20-25 minutes.
- Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add carrots and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in broth, pumpkin, coconut milk, apple cider, brown sugar and seasonings. Drain squash; add to broth mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 20 minutes. Cool slightly. In a blender, cover and process soup in batches until smooth.
- Return to Dutch oven; add heavy cream. Cook and stir until heated through. If desired, garnish with pumpkin seeds and a drizzle of additional heavy cream.
Notes
1 cup: 207 calories, 11g fat (7g saturated fat), 28mg cholesterol, 516mg sodium, 27g carbohydrate (13g sugars, 6g fiber), 3g protein.
