Autumn Squash Soup (Panera Copycat)

Richly blended, this Panera’s autumnal soup unites the sweetness of butternut squash, carrots, and pumpkin with the crispness of apple, all harmoniously infused with the warmth of aromatic spices to create a luxuriantly creamy and velvety-smooth culinary experience that embodies the essence of fall in every spoonful. It’s even better than Panera!
Contents
Why You’ll Love This Recipe Ingredients Needed Recipe Substitutions Crisp air whispers of pumpkin spice, as we embark on a culinary journey to craft a warm and comforting autumn squash soup. What you’ll need: Butternut squash (1 large) Onion (1 medium) Garlic (3 cloves) Stock or broth (4 cups) Cream or coconut cream (optional) Spices: nutmeg, cinnamon, salt Instructions: 1. Preheat oven to 400°F. 2. Cut the butternut squash in half lengthwise and scoop out seeds. Place on a baking sheet lined with parchment paper, cut side up. Roast for 45 minutes or until tender. 3. In a large pot, sauté onion and garlic until translucent. 4. Scoop roasted squash into the pot. Add stock or broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until the soup has reached your desired consistency. 5. Use an immersion blender to puree the soup until smooth. Alternatively, let it cool then blend in a blender. Return to the pot. 6. Season with nutmeg, cinnamon, and salt to taste. 7. If you prefer a creamy soup, stir in cream or coconut cream.Brittany’s Tips!How to Serve How to Store Frequently Asked Questions Popular Soup Recipes to Try

Since you’re a fan of reimagining menu items from your go-to eateries, wouldn’t you know that?

As part of my culinary exploration, I’m excited to share four scrumptious meals: Olive Garden’s creamy Zuppa Toscana soup, Starbucks’ refreshing healthy lemon loaf, Chick-Fil-A’s crispy baked chicken nuggets, and today I’m indulging in Panera’s autumn squash soup – a seasonal delight!

One of my absolute favorite fall soups to prepare on a crisp autumn day is a hearty, comforting blend that embodies the essence of the season. Drawing inspiration from Panera’s renowned autumn squash soup, I’ve crafted a healthier alternative that replaces questionable additives with wholesome ingredients while reducing the natural sweetness. If you’re accustomed to the sugary taste of Panera’s version, consider supplementing your recipe with an extra drizzle of honey or sprinkle of brown sugar to amplify the sweetness in your soup.

For a well-rounded meal, consider serving this savory soup alongside a protein like our popular maple turmeric chicken or air-fryer date glazed salmon. This crispy chicken sandwich would also be a perfect match for my Fuji Apple Salad, just like Panera’s version.

Why You’ll Love This Recipe

This hearty soup combines the rich flavors of autumn, featuring butternut squash, pumpkin, and a blend of spices, including warm cinnamon and invigorating ginger, coming together in a comforting, satisfying bowl that embodies the essence of the season.
The coconut milk and cream cheese combine to produce a rich, velvety texture that’s neither overpowering nor overly dense. A perfect refuge from the crisp autumn air.
This nourishing soup is a true delight, boasting an impressive array of nutrient-rich vegetables including carrots, roasted butternut squash, and tender pumpkin.

Ingredients Needed

For this soup recipe, you’ll require one medium-sized, whole butternut squash. Seek out a squash that feels weighty for its compact dimensions, boasting a surface with an unblemished, taut complexion devoid of conspicuous slashes or discoloration. As a general rule, larger squash varieties tend to produce more seeds than their smaller counterparts.
Adds an indulgent creaminess and a rich, unmistakable pumpkin flavor that embodies the quintessential spirit of autumn. Ensure that your recipes are crafted with 100% pure pumpkin puree, distinct from the pre-mixed pumpkin pie filling. Whether you opt for convenience with store-bought pumpkin puree or take the time to prepare your own from scratch at home, both options yield delicious results.
And then there are the bonus vegetables – a medley of additional delights that bring both essential nutrients and an abundance of flavour to the pot.
I adore incorporating fresh ginger into my recipes for its inviting warmth and subtle spiciness. The tangy flavor of the dressing perfectly balances and elevates the natural sweetness of the vegetables.
And with a hint of sweetness, its subtle nuances expertly balance the rich flavors of the dish.
As the aromatic blend of cinnamon, nutmeg, and ginger infuses into the broth, these warm, cozy spices become the defining essence of the soup, capturing the quintessential spirit of a crisp autumn day.
adds an ideal balance of sweetness, harmoniously complementing the squash and pumpkin in a delightful culinary union.
Provides a rich foundation of flavors and serves as the core component of the soup. To maintain a balanced level of sodium, I prefer using low-sodium vegetable broth, thereby enabling me to regulate the amount entering my soup.
This element combines to create a rich, velvety consistency in the soup, harmonizing seamlessly with the inherent sweetness of the roasted butternut squash and pumpkin. You’re welcome to substitute full-fat coconut milk with a lighter version if that’s your preference.
Panera’s rendition boasts an infusion of cream cheese, lending a subtle tanginess and an additional layer of richness.

Recipe Substitutions

If you’re not fond of coconut milk or lack access to it, substitute heavy cream for an indulgent and velvety soup experience. For a lighter alternative, consider substituting with almond or cashew milk, albeit the consistency may not be as rich.
For a dairy-free variant, consider omitting the traditional cream cheese or substituting it with a suitable dairy-free alternative to accommodate dietary restrictions.
Which one would you prefer? Butternut Squash Soup: What’s your go-to fall ingredient? As the seasons change and the weather cools, it’s time to cozy up with a warm bowl of creamy goodness. Here are some reasons why butternut squash soup is a must-try this autumn.
Or Sweet Potato Soup: Are you ready for a taste adventure? Autumn’s arrival means it’s time to indulge in sweet potatoes’ natural sweetness and comforting warmth. Let’s dive into the world of sweet potato soup!

SKIP

Crisp air whispers of pumpkin spice, as we embark on a culinary journey to craft a warm and comforting autumn squash soup.

What you’ll need:
Butternut squash (1 large)
Onion (1 medium)
Garlic (3 cloves)
Stock or broth (4 cups)
Cream or coconut cream (optional)
Spices: nutmeg, cinnamon, salt

Instructions:
1. Preheat oven to 400°F.
2. Cut the butternut squash in half lengthwise and scoop out seeds. Place on a baking sheet lined with parchment paper, cut side up. Roast for 45 minutes or until tender.

3. In a large pot, sauté onion and garlic until translucent.
4. Scoop roasted squash into the pot. Add stock or broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until the soup has reached your desired consistency.

5. Use an immersion blender to puree the soup until smooth. Alternatively, let it cool then blend in a blender. Return to the pot.
6. Season with nutmeg, cinnamon, and salt to taste.
7. If you prefer a creamy soup, stir in cream or coconut cream.

With a generous amount of oil in a spacious pot or Dutch oven, bring the heat up to a moderate setting over medium. Cook the vegetables in a pan with some oil over medium heat, stirring occasionally, until they are tender and slightly softened, taking about 3-5 minutes to achieve the desired translucency.

With the caramelized onion mixture now infused with the pungency of minced garlic and the subtle warmth of grated ginger, continue to cook for another 60 seconds, allowing the flavors to meld together in harmony.

With a dash of creativity, here is the revised text:

Combine the carrots, butternut squash, sweet indulgence from the honey, rich undertones from the brown sugar, a pinch of salt for depth, warm spices of cinnamon and nutmeg into the pot. Stir to combine.

Combine the broth and apple juice with the vegetables in the pot.

Let’s combine the creamy richness of coconut milk with the warm, comforting sweetness of pumpkin puree in this delightful fall recipe. Allow the mixture to reach a rolling boil before decreasing the heat to a gentle simmer and allowing it to cook undisturbed for approximately 40-45 minutes, or until the vegetables have achieved a tender consistency. Stir in the cream cheese.

Utilize an immersion blender or a conventional blender to purée the soup into a silky, velvety consistency.

Brittany’s Tips!

Consider caramelizing the butternut squash and carrots by roasting them with some olive oil and seasonings for an added depth of flavor in your soup? By allowing them to ripen on the tree, it unlocks and showcases their inherent sweetness. Roasting unlocks a depth of flavor and aroma that’s simply unparalleled – the caramelization is nothing short of magical.
When blending hot soups with a blender, work in small batches to avoid overfilling the device and ensure safe operation. Remember to exercise caution when handling hot liquids, taking care not to exceed the recommended fill level.

How to Serve

Savoring a warm bowl of this comforting soup as a light lunch is always a treat, especially when paired with a crusty slice of whole-grain or sourdough bread or a crunchy handful of crackers – the almond flour variety being a particular favorite. Would you also enjoy this vegan cornbread or pumpkin cornbread muffins to accompany the dish?

This velvety squash soup serves as an excellent precursor to a delightful dinner, making it an ideal choice for both starters and appetizers alike. Here are some pairing ideas: Fuji apple salad, chicken protein bowl, and roasted harvest bowls that combine the freshness of crisp apples with the wholesome goodness of nutritious bowls.

How to Store

Soup is an excellent choice for meal prep, as a single pot can yield multiple servings over the course of several days. To ensure optimal flavor and texture, follow these simple steps for storing your delicious squash soup.

This soup will keep fresh in the refrigerator for approximately 4 to 5 days. Prior to storing the dish in an airtight container and refrigerating it, ensure that it has thoroughly cooled down.
Pour the cooled soup into airtight, freezer-safe containers or zip-top bags and store for up to three months. Please allow sufficient headspace in the container when freezing soups, as they tend to expand during the process.
When you’re ready to serve, simply thaw any frozen soup overnight in the refrigerator, and then reheat it gently in a saucepan set to medium heat, stirring every so often. Can you also reheat it safely in the microwave by stirring the mixture every 2 minutes until warmed evenly through?

Frequently Asked Questions

With its speed and simplicity, I’m a big fan of using an immersion blender – it’s a game-changer when it comes to blending hot soups, as I don’t have to worry about transferring them in small batches. If you lack an immersion blender, a conventional blender is a suitable alternative, albeit requiring caution when processing warm or hot ingredients to avoid splashing and potential burns.

This revised recipe offers a healthier, homemade alternative to Panera’s iconic autumn squash soup. Despite Panera’s reputation for being tasty, its soups often rely on excessive amounts of cream and sugar to enhance their flavors. I craft my dessert recipe to utilize the richness of natural sweeteners such as honey and coconut sugar, while also incorporating the velvety textures that both coconut milk and cream cheese provide.

While butternut squash is prized for its sweet, nutty flavour, kabocha and acorn squash offer suitable alternatives if the former proves elusive; their slightly different profiles will still yield a delicious outcome. Ensure you select a type of squash that yields to gentle heat and becomes tender upon roasting.