Name: Better Than Panera Autumn Squash Soup
Prep time: 35 min
Cook time: 20 min
Ingredients: 1 butternut squash; 1 yellow onion, chopped; 2 tablespoon olive oil; 1 (15-ounce) can pumpkin puree; 4 cup vegetable broth; 1 cup heavy cream; 1/4 teaspoon curry powder; 1/4 teaspoon cumin; 1/4 teaspoon paprika; 1/2 teaspoon ground cinnamon; salt and pepper, to taste; maple syrup, pecans and dried cranberries to garnish

Better Than Panera Autumn Squash Soup

If you love Panera, this cozy fall soup is here to warm your bones from the comfort of your kitchen.

By: Addie Gundry, Cookbook Author and Food Network Star

3 Comments

Better Than Panera Autumn Squash Soup

By: Addie Gundry, Cookbook Author and Food Network Star

If you're a fan of heading to Panera for soup once the cold months hit, you're not alone! That's why we just had to come up with a recipe we could make at home, and thus, Better Than Panera Autumn Squash Soup was born. This delicious copycat soup recipe is even better than the real deal in our opinion, and we'll tell you why -- because it's made in the comfort of your own home any time you want! Don't make the extra trip on the way home. You can make this fan favorite for your family in no time at all any night of the week. Fall just got a little sweeter with this amazing and comforting recipe.

Preparation Time35 min

Cooking Time20 min

Ingredients

1 butternut squash
1 yellow onion, chopped
2 tablespoons olive oil
1 (15-ounce) can pumpkin puree
4 cups vegetable broth
1 cup heavy cream
1/4 teaspoon curry powder
1/4 teaspoon cumin
1/4 teaspoon paprika
1/2 teaspoon ground cinnamon
salt and pepper, to taste
maple syrup, pecans and dried cranberries to garnish

Love Panera? Try 7 of our Favorite Copycat Panera Soup Recipes

Instructions

Preheat the oven to 400 degrees F.
Peel and dice the butternut squash into 1-inch cubes.
Peel the onion and cut into quarters.
Place the chopped squash and onion on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Stir the vegetables a bit to coat completely.
Cook for 20 minutes. After removing from the oven, let the vegetables cool for 10 minutes.
Puree the roasted squash and onion in a blender until smooth.
In a large stockpot, add the squash puree, pumpkin, vegetable broth, heavy cream, curry powder, cumin, and cinnamon. Bring to a low boil and then put on a low simmer for 20 minutes. Stir occasionally.
Taste and season with more salt and pepper per your taste preferences.
Drizzle with maple syrup and garnish with pecans and dried cranberries

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Lynn K

Aug 25, 2017

This is an extremely good soup and it is budget friendly too because, here in South Africa, butternuts are very inexpensive. We loved the flavors of the curry powder, cumin, paprika and cinnamon in the background. It is filling, good for the entire family and with fresh, crusty Italian bread it was SO delicious!

Rnbowgrl

Apr 07, 2017

Panera soup is something I've heard rave reviews about many times but, I have yet to go. Perhaps now, maybe I won't have to. lol I'm generally a huge fan of all soups, but I think I'll leave out the maple syrup and pecans in this one. If you're looking for a little texture though...gnocchi or your favorite tortellini would probably benefit greatly from this deliciousness.

Ruthep

Dec 06, 2016

This is a keeper. Squash soup is great. What is different about this recipe is that it doesn't start with a roux. There is no flour at all. Which is great if you are watching carbs or are on a low starch diet. I never would have guessed curry was one of the spices.