Copycat Panera Autumn Squash Soup

Total Time Prep: 35 min. Cook: 30 min.
Yield 12 servings (3-1/4 quarts.)
Test Kitchen Approved
Why wait for the fall menu to arrive at Panera? With our copycat Panera autumn squash soup recipe, you can enjoy this fan-favorite menu item any day of the year.

Ingredients

  • 1 medium butternut squash (3 pounds), peeled and cubed
  • 2 tablespoons butter
  • 2 large carrots, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 5 cups vegetable broth
  • 1 can (15 ounces) pumpkin
  • 1/2 cup canned coconut milk
  • 1 cup apple cider or juice
  • 1/4 cup packed brown sugar
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup heavy whipping cream
  • Salted roasted pumpkin seeds or pepitas

Directions

  1. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, until very tender, 20-25 minutes.
  2. Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add carrots and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in broth, pumpkin, coconut milk, apple cider, brown sugar and seasonings. Drain squash; add to broth mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 20 minutes. Cool slightly. In a blender, cover and process soup in batches until smooth.
  3. Return to Dutch oven; add heavy cream. Cook and stir until heated through. If desired, garnish with pumpkin seeds and a drizzle of additional heavy cream.

Nutrition Facts

1 cup: 207 calories, 11g fat (7g saturated fat), 28mg cholesterol, 516mg sodium, 27g carbohydrate (13g sugars, 6g fiber), 3g protein.

Warm yourself on a chilly day with a bowl of this creamy, savory squash soup, a perfect match to the restaurant version. —Taste Recipes Test Kitchen
Recipe Creator

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