Panera Copycat Autumn Squash Soup
This Autumn Squash Soup is the ultimate cozy bowl for cooler days. A blend of butternut squash, carrots, cinnamon applesauce, pumpkin, and warming spices makes it a new favorite - think butternut squash soup with hints of apple, pumpkin, and just a touch of heat for extra comfort!
Servings 5 servings
Calories 393kcal
Ingredients
- 3 Tablespoons olive oil
- 2 large carrots - chopped
- 1 medium yellow onion - chopped
- 3 cloves garlic - minced
- kosher salt and freshly ground black pepper - to taste
- 1 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper - for heat (optional)
- 1 large butternut squash (about 8 cups chopped)
- 3 - 3½ cups broth - vegetable or chicken
- 1 cup pumpkin puree
- 1 cup cinnamon applesauce
- 2 Tablespoons brown sugar - or more for added sweetness
- 1/2 teaspoon nutmeg
- 1 cup heavy cream
- roasted pepitas and crusty bread/grilled cheese - to serve
Instructions
- Peel and cube the squash. I use a potato peeler and then start chopping, discarding the seeds and pulp as I go.
- Sauté veggies. Heat olive oil in a large pot over medium heat. Add carrots, onion, and a pinch of salt. Cook 4-5 minutes, until slightly softened. Add garlic and seasonings (salt, pepper, ground ginger and cayenne pepper) and stir for 30 seconds.3 Tablespoons olive oil, 2 large carrots, 1 medium yellow onion, 3 cloves garlic, kosher salt and freshly ground black pepper, 1 teaspoon ground ginger, 1/4 teaspoon cayenne pepper
- Add squash and broth. Stir in the chopped butternut squash and pour in enough broth (3 – 3.5 cups) to cover. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until the squash is very tender. The squash should start to fall apart.1 large butternut squash (about 8 cups chopped), 3 - 3½ cups broth
- Add remaining ingredients. Add the pumpkin puree, cinnamon applesauce, brown sugar, nutmeg, and heavy cream and stir well. Simmer for five minutes or so.1 cup pumpkin puree, 1 cup cinnamon applesauce, 2 Tablespoons brown sugar, 1/2 teaspoon nutmeg, 1 cup heavy cream
- Puree. Use an immersion blender to purée soup until completely smooth. Add more broth if it’s thicker than you like. Test to see if additional applesauce or seasoning is needed for more sweetness or spiciness – all depending on your taste preference!NOTE: You can also add mixture to a large blender. If so, you’ll need to work in two batches.
- Heat through. Cook the soup on medium-low heat until heated through. You’ll need to stir frequently to avoid the sputtering all over the place. (Pureed soup can make a mess of things quickly!) Add additional salt and pepper as needed.
- Serve. Ladle into bowls, top with roasted pepitas, and serve with crusty bread or grilled cheese sandwiches.roasted pepitas and crusty bread/grilled cheese
Notes
- Store leftover soup in an airtight container in your refrigerator for 3-4 days.
- Freeze soup after letting completely cool. I like to add the soup to a freezer bag and lay flat in the freezer.
- Blend well. You can either use an immersion blender or regular blender to puree the soup.
- Warm up slowly. Pureed soups can be difficult to warm up on the stove (because they sputter!). So make sure you do it slowly and stir often!
- Taste test and adjust. When adding in the sugar and seasonings, taste as you go. Then you’ll know if you want to add more sweet or spicy. All of the seasonings together are a great balance in flavor!
Nutrition
Calories: 393kcal | Carbohydrates: 41g | Protein: 4g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 54mg | Sodium: 703mg | Potassium: 856mg | Fiber: 6g | Sugar: 19g | Vitamin A: 29489IU | Vitamin C: 38mg | Calcium: 141mg | Iron: 2mg