Print

Panera Autumn Squash Soup Recipe: Homemade Fall Favorite

Panera Autumn Squash Soup Recipe in a cozy fall setting
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Panera Autumn Squash Soup is a creamy, velvety blend of butternut squash, carrots, pumpkin, and warm spices, balanced with apple cider and coconut milk for a cozy fall-inspired dish.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 3/4 cup onion, chopped
  • 6 cups chopped butternut squash (about 2 pounds), in 1-2 inch cubes
  • 1 cup carrots, chopped (about 3 small carrots)
  • 3-4 cups vegetable broth
  • 1 ½ cups apple cider or 100% apple juice
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground cinnamon
  • pinch nutmeg
  • 1/2 cup pumpkin puree
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • salt and pepper to taste
  • 1/2 cup unsweetened coconut milk

Instructions

1. In a large soup pot or Dutch oven, heat oil over medium-high heat. Add onions and sauté until softened.

2. Stir in the squash, carrots, curry, cinnamon, and nutmeg, and sauté until fragrant, 1-2 minutes. Then stir in the broth and apple cider.

3. Bring to a boil, reduce the heat, and simmer for 10-15 minutes or until the squash and carrots are soft. Remove from the heat and stir in pumpkin puree, butter, and brown sugar.

4. Using an immersion blender or a standard blender (in batches if needed), puree the soup until very smooth. Taste and season as needed with salt and pepper, and additional sugar if desired.

5. To serve, stir in the coconut milk and warm the soup until heated through. Garnish with pumpkin seeds, cracked black pepper, and a sprinkle of coconut sugar if desired.

Notes

Slow Cooker Method: Add all of the ingredients (except the coconut milk) into a slow cooker and cook for 5 hours on LOW, or 3 hours on HIGH. Puree until smooth and stir in the coconut milk before serving.

Butternut Squash: Both fresh and frozen cubed squash work well. Peel and cube fresh squash before cooking.

Pumpkin Puree: Canned pumpkin is reliable and consistent, but fresh roasted pumpkin can be used if pureed well.

Apple Cider: Adds lovely flavor but can be substituted with 100% apple juice.

Blending: A high-speed blender yields the smoothest texture; an immersion blender is convenient but slightly more rustic.

Spices: Adjust curry powder and cinnamon to taste for warmth and depth.

Storing: Refrigerate up to 4 days or freeze up to 3 months. Reheat gently with added broth or cream if needed.

Serving: Garnish with pepitas, cream swirls, or herbs. Serve with crusty bread for a full meal.

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