Menu Enter a recipe name, ingredient, keyword...

Panera Bread’s Autumn Squash Soup

By

You can now have Panera's Autumn Squash Soup year-round with this copycat recipe that tastes just as good as the original. From squash to pumpkin to cinnamon to curry, this soup is an explosion of flavor.

Google Ads
Rate this recipe 4.2/5 (33 Votes)

Ingredients

  • 1 extra large butternut squash
  • 2 to 3 tablespoons extra virgin coconut oil
  • Salt and pepper, to taste
  • 1 (15-ounce) can Libby’s Pumpkin
  • 1 1/2 cups apple juice
  • 1 1/2 cups vegetable broth
  • 1 1/2 cups half-and-half
  • 1 1/2 tablespoon honey
  • 1/4 teaspoon curry powder
  • 1/2 teaspoon cinnamon
  • 1 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Roasted pumpkin seeds for garnish

Details

Servings 8
Preparation time 20mins
Cooking time 65mins

Preparation

Step 1

Preheat oven to 450°F.

Peel squash. Remove seeds and cut in chunks.

Place in baking dish or on cookie sheet and drizzle with oil. Sprinkle generously with salt and pepper. Bake at 450°F for 25 to 30 minutes or until fork tender.

Mash squash with a potato masher and place in a large stock pot. Add pumpkin, apple juice, half-and-half and vegetable broth.
Puree ingredients with an immersion blender until well mixed.
Add honey, curry, cinnamon, salt and pepper and heat through about 10 to 15 minutes at a low simmer.
To serve, garnish bowls of soup with roasted pumpkin seeds.

You'll also love

Review this recipe

Squash Croquettes Potato Salad with Herbs & Grilled Summer Squash