Description

This Panera Autumn Squash Soup copycat is a creamy, slightly sweet, and perfectly spiced fall soup made with roasted butternut squash, pumpkin puree, apple juice, warming spices, and a touch of cream.

Ingredients

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

2 Tbsp honey

2 Tbsp melted unsalted butter

Pinch of salt

Pinch of cinnamon

1 Tbsp olive oil

1 small yellow onion, diced

2 large carrots, chopped

3 cloves garlic, minced

1 Tbsp ginger, minced

4 cups vegetable broth

2 cups apple juice or apple cider

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

4 oz cream cheese (room temperature)

1/4 cup packed brown sugar

1/2 cup heavy cream

Optional garnish: pepitas, cream, paprika

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Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper.
Toss butternut squash with honey, melted butter, salt, and cinnamon. Spread on the sheet and roast for 25 minutes, until tender and caramelized.
In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 5 minutes.
Add carrots, garlic, and ginger. Cook for 1–2 minutes until fragrant.
Add roasted squash, broth, apple juice, lemon juice, honey, salt, curry powder, coriander, cinnamon, nutmeg, and turmeric. Stir well.
Bring to a boil, then reduce heat and simmer for 10 minutes, or until carrots are tender.
Blend the soup using an immersion blender or in batches with a countertop blender until smooth.
Stir in pumpkin puree, cream cheese, brown sugar, and heavy cream. Simmer until cream cheese is fully melted and incorporated.
Serve hot, garnished with pepitas, a swirl of cream, or a sprinkle of paprika if desired.

Notes

Make it vegan by using plant-based cream and cream cheese, and swapping honey for maple syrup.

To reduce sweetness, omit added brown sugar and honey in the soup.

For added protein, stir in cooked lentils or white beans.

Add roasted apple with the squash for extra flavor depth.

Store in the fridge up to 4 days or freeze for up to 3 months.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 14g
Sodium: 520mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 3g
Cholesterol: 30mg