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Panera Autumn Squash Soup (Copycat) Recipe

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A creamy, cozy copycat of Panera’s Autumn Squash Soup—sweet, velvety, and perfectly spiced with cinnamon and curry. Made with butternut squash, pumpkin, and apple for rich fall flavor.

Ingredients

Scale
  • 3 cups butternut squash, peeled and cubed
  • 1 cup pumpkin puree
  • 1 medium carrot, sliced
  • 1 small onion, diced
  • 1 apple, peeled and chopped
  • 2 garlic cloves, minced
  • 3 cups vegetable broth
  • 1/2 cup heavy cream (or coconut milk)
  • 2 tbsp maple syrup
  • 1/2 tsp cinnamon
  • 1/2 tsp curry powder
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil

Instructions

  • 1. Heat olive oil in a large pot and sauté onion, carrot, apple, and garlic until soft.
  • 2. Add butternut squash, pumpkin puree, vegetable broth, cinnamon, curry powder, nutmeg, salt, and pepper.
  • 3. Bring to a boil, then reduce heat and simmer 20–25 minutes or until squash is tender.
  • 4. Use an immersion blender (or standard blender in batches) to blend until perfectly smooth.
  • 5. Stir in heavy cream and maple syrup.
  • 6. Simmer for 3–5 more minutes to warm through.
  • 7. Adjust seasoning to taste and serve warm.

Notes

  • Use coconut milk for a dairy-free version.
  • Add a pinch of cayenne for heat.
  • Delicious topped with roasted pumpkin seeds or a swirl of cream.

Nutrition

Keywords: Panera Autumn Squash Soup, autumn squash soup, butternut squash soup

Find it online: https://dishfoody.com/panera-autumn-squash-soup-copycat-recipe/