Panera Autumn Squash Soup (Copycat)

Name: Panera Autumn Squash Soup (Copycat)
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 8 servings
Ingredients: 1 large butternut squash, peeled, seeded and cut into cubes (about 6 cups squash or 2 lbs.); 2 Tbsp. honey; 2 Tbsp. melted unsalted butter; pinch of salt and cinnamon; 1 Tbsp. olive oil; 1 small yellow onion, diced; 2 large carrots, chopped into thin rounds or diced; 3 cloves garlic, minced; 1 Tbsp. ginger, minced; 4 cups vegetable broth; 2 cups apple juice or apple cider (NOT apple cider vinegar); 2 Tbsp. lemon juice; 1 Tbsp. honey; 1 tsp. kosher salt; 1/2 tsp. curry powder; 1/2 tsp. ground coriander; 1/2 tsp. ground cinnamon; 1/4 tsp. fresh ground nutmeg; 1/8 tsp. ground turmeric; 1, 15 oz. can 100% pumpkin puree (not pumpkin pie mix); 4 oz. room temperature cream cheese; 1/4 cup brown sugar, packed; 1/2 cup heavy cream; garnish: pepitas, cream, paprika

8 servings

servings

35 minutes

active time

1 hour 25 minutes

total time

Start Cooking

Ingredients

1 large butternut squash, peeled, seeded and cut into cubes (about 6 cups squash or 2 lbs.)

2 Tbsp. honey

2 Tbsp. melted unsalted butter

pinch of salt and cinnamon

1 Tbsp. olive oil

1 small yellow onion, diced

2 large carrots, chopped into thin rounds or diced

3 cloves garlic, minced

1 Tbsp. ginger, minced

4 cups vegetable broth

2 cups apple juice or apple cider (NOT apple cider vinegar)

2 Tbsp. lemon juice

1 Tbsp. honey

1 tsp. kosher salt

1/2 tsp. curry powder

1/2 tsp. ground coriander

1/2 tsp. ground cinnamon

1/4 tsp. fresh ground nutmeg

1/8 tsp. ground turmeric

1, 15 oz. can 100% pumpkin puree (not pumpkin pie mix)

4 oz. room temperature cream cheese

1/4 cup brown sugar, packed

1/2 cup heavy cream

garnish: pepitas, cream, paprika

Directions

Note: this soup is on the sweeter side (which I love) just like the Panera soup! But, if you'd prefer a less sweet soup, omit the additional brown sugar and honey added into the soup.

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper for easy cleanup, if desired.

Place the butternut squash cubes on the baking sheet. Add the honey, butter, salt and cinnamon on top and toss until coated and arrange them in a single, even layer. Roast the butternut squash until they're caramelized and tender, ~25 minutes.

When the butternut squash is almost done, heat the olive oil over medium heat in a large soup pot or Dutch oven. Add the onions and sauté for 5 minutes or until onions are soft, being sure to stir occasionally.

Add the carrots, garlic, and ginger and stir to combine. Cook for another 1-2 minutes, until fragrant.

Add the roasted butternut squash, followed by the broth, apple juice, lemon juice, honey, and all the seasonings. Bring the soup to a boil, then down to medium-low and simmer until carrots are tender, ~10 minutes.

Once the carrots are done, add in the pumpkin, cream cheese and brown sugar. The cream cheese will be a little clumpy but it's OK.

Remove from heat and allow to cool for a few minutes before transferring to a blender. Puree the soup, working in batches, until the soup is smooth.

Stir in the heavy cream. Season with salt and pepper to taste.

Serve with pepitas, a drizzle of cream and paprika. Enjoy!

Nutrition

Serving Size

1 bowl

Calories

254 kcal

Total Fat

11 g

Saturated Fat

6 g

Unsaturated Fat

5 g

Trans Fat

0.1 g

Cholesterol

26 mg

Sodium

537 mg

Total Carbohydrate

38 g

Dietary Fiber

3 g

Total Sugars

25 g

Protein

4 g