Copycat Panera Autumn Squash Soup

Savor the warmth of autumn with this homemade version of Panera’s beloved Autumn Squash Soup. This recipe captures the essence of fall in every spoonful, combining the sweetness of butternut squash with the earthy richness of pumpkin.

Infused with aromatic spices and a hint of apple cider, this soup offers a perfect balance of flavors that will comfort and delight your taste buds.

Whether you’re looking to recreate a restaurant favorite or simply craving a cozy meal, this copycat recipe delivers restaurant-quality taste in the comfort of your own home.

Ingredients

• 1 large butternut squash, peeled, seeded, and cubed (about 5-6 cups)
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 large carrot, peeled and chopped
• 3 cloves garlic, minced
• 1 inch piece ginger, minced
• 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, to taste
• Salt and pepper, to taste
• Pumpkin seeds or pepitas, for garnish

Instructions

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

2. In a large pot, warm olive oil over medium heat. Add onion and carrot, sautéing until softened, about 5-7 minutes.

3. Add garlic, ginger, and spices. Cook for 1-2 minutes, stirring constantly, until fragrant.

4. Stir in roasted squash, vegetable broth, and apple cider. Bring to a boil, then reduce heat and simmer for 15-20 minutes.

5. Remove from heat and mix in pumpkin puree. Blend the soup until smooth using an immersion blender or regular blender.

6. Stir in heavy cream and 1 tablespoon of honey. Season with salt and pepper to taste.

7. Return to low heat and cook for 5 minutes to meld flavors. Serve garnished with cream and pumpkin seeds.

Possible Substitutes and Variations

– Use sweet potato instead of butternut squash for a different flavor profile

– Substitute coconut milk for heavy cream to make the soup vegan

– Add a diced apple for extra sweetness and texture

– Use pumpkin pie spice instead of individual spices for convenience

– Experiment with different types of squash like acorn or kabocha

Serving Suggestions

– Pair with a crisp green salad and crusty bread for a complete meal

– Serve in hollowed-out mini pumpkins for a festive presentation

– Top with a dollop of Greek yogurt for added creaminess

– Sprinkle with crumbled bacon for a savory twist

– Enjoy alongside a grilled cheese sandwich for the ultimate comfort food combo