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Panera Autumn Squash Soup Copycat Recipe

This classic Panera soup recipe is one of their most beloved dishes. Now you can make it at home!

Panera Autumn Squash Soup Copycat Recipe
Panera Autumn Squash Soup Copycat Recipe
This image courtesy of AllFreeCopycatRecipes.com

Autumn is one of the best seasons to enjoy numerous vegetables and flavors. This Panera Autumn Squash Soup Copycat Recipe will soon become your family's favorite fall recipe. The butternut squash soup has hints of cumin, curry, and cinnamon. Pumpkin is added to the soup to create another depth of flavor. The cream gives the soup extra richness but can be left out for those looking to keep the soup dairy-free.

This is an easy soup recipe that can be made by all cooks, beginner or otherwise. You can find all the ingredients at your local grocer all autumn long. The homemade Panera soup is also completely meat-free, so you can serve it to all your vegetarian friends without worrying about dietary restrictions. Or you could make it for dinner on a meatless Monday! This soup would make a satisfying lunch or a great start to a Thanksgiving meal. Serve this easy soup recipe with pepitas, pumpkin seeds, for a crunchy garnish that makes this soup outrageously good.

Easy

Ingredients

  • 1 butternut squash
  • 1 yellow onion
  • 2 tablespoons olive oil
  • 15 ounces 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

  1. Preheat the oven to 400 degrees F.

  2. Peel and dice the butternut squash into 1-inch cubes.

  3. Peel the onion and cut into quarters.

  4. 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.

  5. Cook in the preheated oven for 20 minutes. After removing from the oven, let the vegetables cool for 10 minutes.

  6. Puree the roasted squash and onion in a blender until smooth.

  7. 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.

  8. Taste and season with more salt and pepper accordingly.

  9. Garnish with pumpkin seeds.

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