Panera Autumn Squash Soup
If you love panera bread, especially in the fall when they release their Autumn Squash Soup, then you're going to love this recipe! This creamy combination of pumpkin, butternut squash, carrots and apple tastes like fall in a bowl.
Servings: 6
Equipment
- Lare pot
- High Speed Blender or Immersion Blender
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion diced
- 1 small butternut squash peeled and diced (6-7 cups)
- 3 carrots peeled and sliced (1 - 1 1/2 cups)
- 4 cups vegetable broth or stock
- 1 cup unsweetened apple juice
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon EACH: cinnamon, curry powder, and onion powder
- 1/8 teaspoon nutmeg
- 1/2 cup pumpkin puree
- 2 tablespoons unsalted butter or vegan butter
- 2 ounces cream cheese or plant-based cream cheese
- 1/4 cup heavy cream or full-fat coconut milk
- 2 tablespoons maple syrup
- Toppings: roasted pumpkin seeds, fresh cracked black pepper, or extra spices
Instructions
- Add the olive oil to a large stock pot over medium-high heat. Once it's hot and shimmering, add the diced onion and saute for 2-3 minutes until transluscent.
- Stir in the squash, carrots, vegetable broth, and apple juice. Bring them all to a boil over high heat then turn the heat down to low and simmer, uncovered, for 15 minutes. The squash and vegetables should be fork-tender.
- Stir in the pumpkin puree, butter, cream cheese, heavy cream, all of the spices, and maple syrup. Stir well until the cream cheese is melted into the soup.
- Carefully transfer the soup to a large, high-speed blender. I like to spoon out the veggies and then carefully pour the broth in next. Blend on high speed until it's smooth and creamy and no chunks remain. Alternately, keep the soup in the pot and use a handheld immersion blender.
- Carefully pour the soup back into the stock pot. Serve immediately with a drizzle of cream, pumpkin seeds, and a dash of cinnamon. Soup stays fresh in an airtight container in the fridge for up to 5 days.
Video
Notes
Freezer Instructions: allow the soup to cool completely. Transfer the soup to a large freezer bag. I recommend double bagging it to prevent any spilling. Lay the bag flat in the freezer until it's solid then stand it upright, if desired, to save space. Thaw overnight in the fridge and reheat on the stove top until warmed all the way through.
Nutrition
Serving: 1g | Calories: 219kcal | Carbohydrates: 36.6g | Protein: 2.6g | Fat: 6.6g | Cholesterol: 10mg | Sodium: 629mg | Fiber: 6g | Sugar: 16.6g