Panera Autumn Squash Soup Recipe

This Panera Autumn Squash Soup Recipe is inspired by the much-loved soup served at its namesake bakery cafe. Much like the original, with a few healthy twists, it is a delicious bowl of creamy, velvety, pureed squash soup. With all of the season's best flavors.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 160kcal

Author: Stephanie Wilson

Ingredients

1 tablespoon olive oil
3/4 cup onion chopped
6 cups chopped butternut squash chopped in 1-2-inch cubes (about 2 pounds)
1 cup carrots chopped (about 3 small carrots)
3-4 cups vegetable broth
1 ½ cups apple cider or 100% apple juice
1/2 teaspoon curry powder
1/4 teaspoon ground cinnamon
pinch nutmeg
1/2 cup pumpkin puree
2 tablespoons butter
1 tablespoon brown sugar
salt and pepper to taste
1/2 cup unsweetened coconut milk

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Instructions

In a large soup pot or Dutch oven, heat oil over medium high heat. Add onions and saute until softened.
Stir in the squash, carrots, curry, cinnamon, and nutmeg, and sauté until fragrant, 1-2 minutes. Then stir in the broth and apple cider.
Bring to a boil, reduce the heat, and simmer for 10-15 minutes or until the squash and carrots are soft. Remove from the heat and stir in pumpkin puree, butter, and brown sugar.
Using an immersion blender or a standard blender (in batches if needed), puree the soup until very smooth. Taste and season as needed with salt and pepper, and additional sugar if desired.
To serve, stir in the coconut milk and warm the soup until heated through. Garnish with pumpkin seeds, cracked black pepper, and a sprinkle of coconut sugar if desired.

Notes

Slow Cooker Method: If you want to make this soup in a crockpot, add all of the ingredients (except the coconut milk) into the slow cooker and cook for 5 hours on LOW, or 3 hours on HIGH. Puree the soup until creamy and smooth, and season as necessary. Just before serving, stir in the coconut milk.
Butternut Squash: Fresh or frozen cubed squash both work well. If using fresh, peel and cube before cooking. Frozen is a great shortcut and blends just as smoothly.
Pumpkin Puree: Canned pumpkin is the easiest choice and gives consistent results. If using fresh, roast until tender and puree until smooth.
Apple Cider: I love the added flavor in apple cider, but you can also use 100% pure apple juice with no added sugar. It balances the savory spices and enhances the natural sweetness of the squash.
Blending: For the smoothest, café-style texture, use a high-speed blender. An immersion blender works too and saves dishes, though the soup may be slightly more rustic.
Spices: Curry powder and cinnamon add warmth and depth. Start with the suggested amounts, then adjust to taste.
Storing: Refrigerate leftovers in an airtight container for up to 4 days. The soup also freezes well for up to 3 months. Reheat gently on the stove and thin with a splash of broth or cream if needed.
Serving: Garnish with roasted pepitas, a swirl of cream, or fresh herbs. Pair with crusty bread for a complete meal.

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