How To Make Panera's Autumn Squash Soup At Home
There are just a few things that feel more comforting than a warm bowl of soup. This copycat panera autumn squash soup recipe offers a delicious twist on the traditional winter warmer and is perfect for chilly days.
If you are looking for a tasty and seasonal easy recipe to add to your rotation, look no further than the Panera Autumn Squash Soup! Plus, it tastes just like the Panera version – so you can get that restaurant-quality taste at home!
This delicious soup uses a few simple ingredients that will add incredible depth of flavor. Packed with a creamy combination of pumpkin, butternut squash, warm spices, and more, this Panera squash soup recipe will warm your soul.
Not only is Panera’s soup a perfectly balanced blend of sweet, savory and creamy flavors tantalize your taste buds, but it’s simple cooking process won’t take long out of your day either.
Plus, you’ll have enough leftovers of this Panera soup so you can enjoy some throughout the week too for a quick lunch!
Panera Squash Soup Ingredients
- 1 tablespoon olive oil
- ⅓ cup yellow onion, chopped
- 1 tablespoon unsalted butter
- 1 tablespoon tomato paste
- 2 cups vegetable broth
- 1 cup apple juice or apple cider vinegar
- 3 cups squash, chopped
- ½ cup carrot, chopped
- ¼ cup celery, chopped
- ¼ teaspoon cinnamon
- ¼ teaspoon curry powder
- 1 tablespoon lemon juice
- 1 teaspoon honey
- ¼ cup pumpkin purée
- ½ cup salted roasted pumpkin seeds
How do I make Panera’s Autumn Squash Soup?
In a large pot or dutch oven, heat oil and chopped onions at medium heat until the onions become translucent
After, add the butter and tomato paste and cook for another minute until the tomato paste is fully dispersed and cover the onions fully.
Add the apple juice, vegetable broth, squash, carrots, celery and mix together.
Add the seasonings; cornstarch, cinnamon, curry powder and lemon juice and stir again.
Turn the heat up to medium high and bring the pot to a boil. Turn the heat down to medium low and let the pot simmer for 15 minutes or until the squash is softened.
While the pot is simmering, place pumpkin seeds in a pan and bake for 10 minutes at 350 degrees fahrenheit.
Add the pumpkin puree and honey to the pot and mix together.
Blend the soup with a hand-held immersion blender or pour small batches of the hot soup into a regular blender and puree soup until smooth.
Add any other extra desired seasoning such as salt or honey to taste before serving.
Top with the toasted pumpkin seeds and enjoy!
Serve hot with crusty bread or crackers on the side!
Store soup in an airtight container.
Soup is a great meal on its own, but it can also be paired with a number of side dishes. Some popular options include a salad, grilled cheese sandwiches, fresh bread or biscuits.
Since this creamy soup is made with dairy products, it’s best to reheat it in a pot on the stove. Slowly heat it up, stirring occasionally, until it’s hot.
Yes, you can make a stove top soup recipe in the crock pot. Just follow these simple steps:
Unfortunately, the Panera Autumn Squash Soup is not vegan due to the addition of butter.
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How To Make Panera's Autumn Squash Soup At Home
Recipe details
Ingredients
- 1 tablespoon olive oil
- ⅓ cup yellow onion, chopped
- 1 tablespoon unsalted butter
- 1 tablespoon tomato paste
- 2 cups vegetable broth
- 1 cup apple juice or apple cider vinegar
- 3 cups squash, chopped
- ½ cup carrot, chopped
- ¼ cup celery, chopped
- ¼ teaspoon cinnamon
- ¼ teaspoon curry powder
- 1 tablespoon lemon juice
- 1 teaspoon honey
- ¼ cup pumpkin purée
- ½ cup salted roasted pumpkin seeds
Instructions
- In a large pot or dutch oven, heat oil and chopped onions at medium heat until the onions become translucent
- After, add the butter and tomato paste and cook for another minute until the tomato paste is fully dispersed and cover the onions fully.
- Add the apple juice, vegetable broth, squash, carrots, celery and mix together.
- Add the seasonings; cornstarch, cinnamon, curry powder and lemon juice and stir again.
- Turn the heat up to medium high and bring the pot to a boil. Turn the heat down to medium low and let the pot simmer for 15 minutes or until the squash is softened.
- While the pot is simmering, place pumpkin seeds in a pan and bake for 10 minutes at 350 degrees fahrenheit.
- Add the pumpkin puree and honey to the pot and mix together.
- Blend the soup with a hand-held immersion blender or pour small batches of the hot soup into a regular blender and puree soup until smooth.
- Add any other extra desired seasoning such as salt or honey to taste before serving.
- Top with the toasted pumpkin seeds and enjoy!
- Serve hot with crusty bread or crackers on the side!
- Store soup in an airtight container.
Tips
- Since this creamy soup is made with dairy products, it's best to reheat it in a pot on the stove. Slowly heat it up, stirring occasionally, until it's hot.
- Yes, you can make a stove top soup recipe in the crock pot. Just follow these simple steps:
- Place all of the ingredients for your soup into the slow cooker and cook on low heat for 6-8 hours, or on high heat for 3-4 hours.
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