Description
Recreate Panera’s Autumn Squash Soup at home. This copycat recipe delivers a creamy, flavorful soup perfect for fall.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups butternut squash, peeled, seeded, and cubed
- 2 cups pumpkin puree
- 1 apple, peeled, cored, and chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add butternut squash, pumpkin puree, and apple to the pot. Stir to combine.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until squash is tender.
- Carefully transfer the soup to a blender and blend until smooth. Alternatively, use an immersion blender to blend the soup in the pot.
- Return the soup to the pot and stir in heavy cream, cinnamon, and nutmeg. Season with salt and pepper to taste.
- Heat through and serve hot.
Notes
- For a vegan option, substitute the heavy cream with coconut milk.
- Adjust the amount of cinnamon and nutmeg to your preference.
- Garnish with toasted pumpkin seeds or a swirl of cream before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 30mg