Panera Autumn Squash Soup (Copycat)
This copycat recipe captures the cozy flavors of Panera's Autumn Squash Soup, featuring a delightful blend of butternut squash, apples, and warm spices. Perfect for a chilly day, this creamy soup can easily be made at home.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 blender or immersion blender
- 1 measuring cups and spoons
- 1 wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound butternut squash, peeled and cubed (about 4 cups)
- 1 medium apple, peeled, cored, and chopped (about 1 cup)
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 cup coconut milk (or heavy cream for a richer texture)
- to taste salt
- to taste pepper
- for garnish pumpkin seeds (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the cubed butternut squash and chopped apple to the pot. Stir to combine, and cook for about 5 minutes.
- Pour in the vegetable broth, then add cinnamon, nutmeg, cayenne pepper, and a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the squash is tender.
- Use a blender or immersion blender to puree the soup until smooth. If needed, do this in batches. Add the coconut milk and blend until fully incorporated.
- Taste and adjust seasoning with more salt, pepper, or spices as desired. Reheat gently if necessary.
Notes
For a thicker soup, you can use less vegetable broth.
Serve garnished with a sprinkle of pumpkin seeds for added texture and nutrition.
This soup can be stored in the refrigerator for up to 5 days and also freezes well for longer storage.