Copycat Panera Autumn Squash Soup

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Craving Panera’s famous autumn squash soup? You can make it at home! This copycat recipe lets you enjoy the creamy, cozy flavors of roasted butternut squash, pumpkin, and warm spices any time you want. It’s perfect for chilly days when you need a comforting bowl of soup.

With just 20 minutes of prep and 45 minutes of cooking time, you can whip up 8 servings of this tasty soup. The ingredients list may look long, but don’t worry – it’s mostly spices that give the soup its signature flavor. Grab some butternut squash, pumpkin puree, and a few other simple ingredients to get started on this delicious fall treat.

Exact Ingredients List

Here’s everything you need to make this tasty autumn squash soup:

• 1 large butternut squash (about 5-6 cups when cubed)
• 2 tablespoons olive oil
• 1 medium yellow onion
• 1 large carrot
• 3 cloves garlic
• 1 inch piece of ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon curry powder
• 1/8 teaspoon ground turmeric
• 4 cups vegetable broth (or chicken broth)
• 1 cup apple cider
• 1 (15 ounce) can 100% pumpkin puree
• 1 cup heavy cream or coconut milk
• 1-2 tablespoons honey or maple syrup
• Salt and pepper to taste
• Pumpkin seeds or pepitas for garnish

Make sure you have all these ingredients ready before you start cooking. This will make the process much smoother and more fun!

Don’t forget to peel, seed, and cube your butternut squash. It’s a bit of work, but it’s worth it for the yummy flavor it adds to your soup.

Instructions

Preheat your oven to 400°F. Toss cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes until tender.

Warm olive oil in a large pot over medium heat. Add diced onion and carrot, cooking for 5-7 minutes until soft. Toss in garlic, ginger, and spices. Cook for 1-2 minutes, stirring often.

Add squash, broth, and apple cider to the pot. Bring to a boil, then simmer for 15-20 minutes until veggies are tender.

Take the pot off the heat and mix in pumpkin puree. Blend everything until smooth using an immersion blender or regular blender.

Stir in cream and honey. Add salt and pepper to taste. Cook on low for 5 more minutes to blend flavors.

Serve your soup hot in bowls. Top with a swirl of cream and some pumpkin seeds for crunch. Enjoy your cozy autumn meal!

Possible Substitutes List

You can easily change up this soup to fit your tastes or needs. Here are some swaps you can try:

• Instead of butternut squash, use pumpkin or acorn squash
• Swap apple juice for the apple cider
• Try coconut milk instead of heavy cream for a dairy-free version
• Use maple syrup in place of honey for a different sweetness
• Switch vegetable broth for chicken broth if you’re not vegetarian

Don’t have all the spices? No problem! You can use pumpkin pie spice instead of the cinnamon, nutmeg, and curry powder. Just add 2 teaspoons.

For the garnish, try these options:

• Croutons
• Roasted pumpkin seeds
• A dollop of Greek yogurt
• Crispy bacon bits

Remember, cooking is all about making the recipe your own. Feel free to play around with the ingredients to create a soup you love!

How To Make It Diabetes-Friendly

To make this soup diabetes-friendly, you can try a few simple swaps. Use unsweetened almond milk instead of heavy cream to cut down on saturated fat and calories. Replace the apple cider with extra vegetable broth to lower the sugar content.

Skip the honey or maple syrup altogether. The natural sweetness from the squash and pumpkin should be enough. If you need more flavor, add extra spices like cinnamon or nutmeg.

Try these portion tips:

• Stick to 1 cup servings
• Pair with a side salad for added fiber
• Add some lean protein like grilled chicken

For toppings, use just a sprinkle of pumpkin seeds. They add crunch and healthy fats without many carbs. You can also try a dollop of plain Greek yogurt for extra protein.

Remember to check your blood sugar after eating this soup. Everyone responds differently to foods, so monitor how it affects you. With these tweaks, you can enjoy a cozy bowl while keeping your blood sugar in check.

Tips, Tricks & Storing

For the best flavor, roast your butternut squash before adding it to the soup. This brings out its natural sweetness and adds depth to the dish.

You can make this soup vegan by using coconut milk instead of heavy cream. It’ll still be creamy and delicious!

Don’t have an immersion blender? No problem! Let the soup cool slightly, then carefully transfer it to a regular blender in batches.

Got leftovers? This soup stores well in the fridge for up to 5 days. Keep it in an airtight container to maintain freshness.

Freezing is a great option too. Let the soup cool completely, then pour it into freezer-safe containers. It’ll keep for up to 3 months.

When reheating, add a splash of broth or water if the soup seems too thick. Warm it gently on the stove, stirring often.

For extra flavor, try toasting your pumpkin seeds before using them as a garnish. A quick toss in a dry pan will do the trick!