Name: Copycat Panera Autumn Squash Soup
Prep time: 35 min
Cook time: 20 min
Ingredients: 1 butternut squash; 1 yellow onion; 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; 1/2 teaspoon ground cinnamon; salt and pepper, to taste; pumpkin seeds, for garnish

Copycat Panera Autumn Squash Soup

By: Arielle Matlin, AllFreeCopycatRecipes Original Recipe

3 Comments

Copycat Panera Autumn Squash Soup

By: Arielle Matlin, AllFreeCopycatRecipes Original Recipe

If you've ever tried the Autumn Squash Soup at Panera Bread, you know how delicious and flavorful it is. This Copycat Panera Autumn Squash Soup might be one of the best butternut squash soup recipes you'll ever make. It includes pumpkin for extra flavor, and just a few more simple ingredients that come together to make an amazingly delicious and easy soup. This is the perfect recipe for fall and winter because it's warm, comforting and good for you, too! Give this copycat Panera soup recipe today ... you won't be disappointed.

Preparation Time35 min

Cooking Time20 min

Ingredients

1 butternut squash
1 yellow onion
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
1/2 teaspoon ground cinnamon
salt and pepper, to taste
pumpkin seeds, for garnish

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 2 tablespoons of olive oil. Sprinkle with salt and pepper. Stir the vegetables to coat completely.
Cook in the preheated oven 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 accordingly.
Garnish with pumpkin seeds.

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Lynn K

Oct 25, 2017

Panera Bread is not really a thing outside of North America but this recipe looked great anyhow. And I was right cos it was very tasty, filling and a really comforting meal. Butternuts are really inexpensive too here in Africa so it is a great meal for a large family such as ours.

shilohdana

Jan 24, 2017

I am a big fan of this soup at Panera, so it is nice to have a copycat recipe. I would probably switch half and half for the heavy cream and add just a tiny sprinkle of cayenne pepper for that little kick. My hubby would be happy to have this soup with a half sandwich for dinner. I would just be fine to eat the soup! This one goes into my collection of fall and winter soups!

dotrivett 6799762

Oct 12, 2016

Love it! We live way too far from a Panera's so a perfect substitution. I did change a bit because I hate trying to peel fresh squash I cut the squash i roasted it (split in half, removed seeds, cut side down and skin drizzled with olive oil) in 400 degree oven for 30 min. Cooled, peeled and cut up.