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Amazing Copycat Panera Autumn Squash Soup in 30 Min: Hannah’s Guide

Copycat Panera Autumn Squash Soup
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This copycat Panera Autumn Squash Soup recipe blends roasted butternut squash and pumpkin with warm spices and a touch of cream. It is a comforting soup perfect for a chilly day.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 1 (15 ounce) can pumpkin puree
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.
  2. In a large pot or Dutch oven, heat remaining 1 tablespoon olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more, until fragrant.
  3. Stir in roasted butternut squash, pumpkin puree, vegetable broth, curry powder, ground ginger, and ground cinnamon. Bring the mixture to a simmer.
  4. Reduce heat to low, cover, and let simmer for 15-20 minutes, allowing the flavors to meld.
  5. Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to blend until smooth and creamy.
  6. Return the soup to the pot. Stir in the heavy cream. Heat through gently, but do not boil.
  7. Taste and adjust seasonings with salt and pepper as needed.
  8. Serve warm and enjoy your homemade Panera Autumn Squash Soup.

Notes

  • For extra flavor, roast a few apple slices with the squash.
  • Garnish with a swirl of cream, toasted pumpkin seeds, or croutons.
  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

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