Panera Autumn Squash Soup Copycat Recipes

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PANERA BREAD AUTUMN SQUASH SOUP



Panera Bread Autumn Squash Soup image

Panera Bread Autumn Squash soup is a seasonal offering, you can make it all year long.

Provided by Stephanie Manley

Categories     Soup

Time 1h

Number Of Ingredients 11

2 pounds butternut squash
2 tablespoon vegetable oil (divided use)
1 cup chopped white onion
15 ounces pumpkin
2 cups vegetable stock
2 teaspoons curry powder
1/2 teaspoon cinnamon
1 cup apple juice
1 tablespoon honey
1/2 cup heavy cream
1 tablespoon pumpkin seed kernels

Steps:

  • Preheat oven to 350 degrees. Peel and cut butternut squash into 1-inch cubes. Drizzle 1 tablespoon vegetable oil over the butternut squash and stir to coat it well. Bake for about 30 minutes or until the butternut squash is fork-tender. Do not let the squash brown.
  • In a large stockpot, add 1 tablespoon vegetable oil and saute onions until they are translucent. Sprinkle a little salt over the onions as you saute them. By salting the onions you will pull moisture out of the onions and the onions will cook more quickly.
  • When the onions are translucent add pumpkin, butternut squash, vegetable stock, curry powder, and cinnamon, apple juice, and honey. Heat through. When the soup is hot, use an immersion blender to make the soup smooth. You can use a blender to make the soup if desired. Add cream to the soup, and stir the cream.
  • Toast the pumpkin seeds in a small skillet. Heat through until they become fragrant. Remove from heat immediately.

Nutrition Facts : Calories 150 kcal, Carbohydrate 20 g, Protein 2 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 198 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

PANERA BREAD AUTUMN SQUASH SOUP COPYCAT RECIPE



Panera Bread Autumn Squash Soup Copycat Recipe image

There's no need to wait until fall or head to Panera to enjoy their Autumn Squash Soup. Making this butternut squash soup at home couldn't be any easier.

Provided by Kristen Carli,Mashed Staff

Categories     soup, side

Time 1h10m

Number Of Ingredients 11

32 oz cubed butternut squash
2 tablespoons olive oil, divided
1/4 teaspoon ground cinnamon
1 honey crisp apple, cubed
1/2 yellow onion, diced
1/2 cup heavy cream
32 oz vegetable broth
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425º Fahrenheit, then place the cubed butternut squash on a large baking sheet.
  • Drizzle squash with 1 tablespoon of olive oil and sprinkle over cinnamon, then roast for 30 minutes.
  • In a medium stockpot, add the remaining 1 tablespoon olive oil and turn heat to medium, then add onion and apple and sauté for about 10 minutes, until onion is soft, translucent, and fragrant.
  • Once squash has been roasting for 30 minutes, remove from oven and add it to the apple and onion.
  • Add broth and cream to the stockpot, then add turmeric, curry powder, salt, and pepper.
  • Bring to a boil then reduce to a simmer for about 20 minutes.
  • Using an immersion blender or stand blender (blend in batches), blend the soup until smooth.
  • Serve, and garnish bowls with thyme leaves and pepper if desired.

Nutrition Facts : Calories 200 calories, Carbohydrate 24 g carbohydrates, Cholesterol 27 mg cholesterol, Fat 12 g fat, Fiber 4 g fiber, Protein 2 g protein, SaturatedFat 5 g saturated fat, ServingSize 0 g, Sodium 426 mg, Sugar 8 g, TransFat 0 g

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