Copycat Panera Autumn Squash Soup
This copycat Panera autumn squash soup blends roasted butternut squash, carrots, warm curry and cinnamon, and a splash of cream into a silky, gently sweet fall soup. Top each bowl with buttery spiced pumpkin seeds for crunch.
Ingredients
Soup
- 1 large butternut squash about 3 pounds, halved lengthwise and seeded
- 2 tablespoons olive oil divided
- 1 onion chopped
- 1 large carrot peeled and diced
- 1 shallot chopped
- 1 tablespoon garlic minced
- 2 teaspoons curry powder
- ½ teaspoon cinnamon
- 4 cups vegetable broth low-sodium recommended
- ½ cup Cranberry Peach Juice or apple cider
- ½ cup heavy cream
- salt and pepper to taste
Spiced Pumpkin Seeds
- 2 tablespoons butter
- ¼ cup pumpkin seeds hulled pepitas
- ½ teaspoon curry powder
- ½ teaspoon cinnamon
- ½ teaspoon paprika
- fresh parsley for garnish
Instructions
- Preheat the oven to 400°F. Line a large rimmed baking sheet with foil and drizzle the foil with 1 tablespoon of the olive oil.
- Slice the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut side down on the prepared baking sheet.
- Roast for 40 to 45 minutes, until a fork slides easily into the thickest part of the squash.
- While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrot, shallot, and garlic and cook, stirring often, for about 5 minutes, until softened.
- Stir in 2 teaspoons of curry powder and ½ teaspoon of cinnamon and cook for about 1 minute, until fragrant.
- Add the vegetable broth, juice, and ½ teaspoon of salt. Bring to a boil over high heat, then reduce the heat to low, partially cover, and simmer for about 30 minutes, until the carrots are very tender.
- Remove the squash from the oven and let it cool for about 10 minutes, until cool enough to handle. Scoop the flesh from the skin into the pot (discard the skin), then stir in the heavy cream.
- Blend the soup with an immersion blender until completely smooth. (Or blend in batches in a countertop blender, filling it no more than halfway and venting the lid so steam can escape.) Season to taste with salt and pepper.
- Let the soup simmer uncovered over low heat for about 10 minutes, stirring occasionally, until slightly thickened.
- Meanwhile, make the pumpkin seeds: melt the butter in a small skillet over medium heat. Add the pumpkin seeds and stir to coat them in the butter.
- Sprinkle in ½ teaspoon each of curry powder, cinnamon, and paprika. Toast, stirring often, for 4 to 5 minutes, until the seeds are golden and fragrant. Transfer to a plate.
- Ladle the soup into bowls and top with the spiced pumpkin seeds and fresh parsley. Serve warm.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Keep the toasted pumpkin seeds in a separate container at room temperature so they stay crunchy.
Nutrition is an estimate based on a 3-pound squash, salted butter, and regular vegetable broth; using low-sodium broth will lower the sodium considerably.
Nutrition
Calories: 288kcalCarbohydrates: 30gProtein: 5gFat: 18gSaturated Fat: 8gTrans Fat: 1gCholesterol: 33mgSodium: 673mgPotassium: 818mgFiber: 5gSugar: 9gVitamin A: 20217IUVitamin C: 44mgCalcium: 119mgIron: 2.2mg
Nutrition details are an estimate, per serving.
