Go Back
Print
Recipe Image
Instruction Images
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Copycat Panera Autumn Squash Soup
All She Cooks
Warm yourself to the bone with this
Copycat Panera Autumn Squash Soup
. Filled with slow roasted butternut squash, carrots, and flavorful seasonings, this soup will make your tongue sing. Top with pumpkin seeds for the ultimate crunchy finish!
4.4
from
5
votes
Print Recipe
Pin Recipe
Save Recipe
Saved!
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
20
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Course
Copycat Recipes
Servings
6
servings
Calories
180
kcal
Ingredients
US Customary
Metric
1x
2x
3x
1
Butternut Squash
1
Onion
chopped
1
Large Carrot
diced
1
Shallot
chopped
4
Cups
Vegetable Broth
½
Cup
Cranberry Peach Juice
½
Cup
Heavy Cream
¼
Cup
Pumpkin Seeds
2
Tablespoons
Butter
1
Tablespoon
Garlic
minced
2
Teaspoons
+ ½ Teaspoon Curry Powder
1
Teaspoon
Cinnamon
½
Teaspoon
Paprika
Olive Oil
Salt & Pepper
to taste
Instructions
Preheat the oven to 400°F and line a baking sheet with tin foil. Drizzle tin foil with olive oil.
Slice the butternut squash in half, length wise, and scoop out the seeds.
Place the butternut squash, flesh down, on the prepared baking sheet. Bake for about 40–45 minutes, or until the butternut squash is fork tender.
While the squash is roasting, heat a drizzle of olive oil in a dutch oven over medium heat.
Add onions, garlic, carrots, and shallots. Saute for 5 minutes.
Add curry and cinnamon. Cook for about another minute or until fragrant.
Add juice, broth, and salt, then bring to a boil. Reduce heat to a simmer and let cook for about 30 minutes.
Remove squash from the oven and let rest until cool enough to touch.
Once the squash is cool, scoop the flesh from the skin and add it to the Dutch oven, along with the heavy cream.
Using an immersion blender or normal blender, blend the soup until smooth.
Let the soup simmer to thicken while you prepare the pumpkin seeds.
Heat the butter over medium heat, in a skillet. Add the pumpkin seeds and coat well in the melted butter.
Add the spices while stirring the seeds, then let roast for around 5 minutes.
By this time, your soup should be thickened enough for serving.
Top with the prepared pumpkin seeds and a sprig of fresh parsley. Enjoy!
Nutrition
Calories:
180
kcal
Carbohydrates:
23
g
Protein:
4
g
Fat:
9
g
Saturated Fat:
5
g
Trans Fat:
1
g
Cholesterol:
28
mg
Sodium:
601
mg
Potassium:
716
mg
Fiber:
4
g
Sugar:
7
g
Vitamin A:
15320
IU
Vitamin C:
43
mg
Calcium:
109
mg
Iron:
2
mg
Keyword
easy soup recipe, panera autumn squash soup
Grab your Free Meal Planner!
Use our
free printable meal planner
to plan your meals, keep your grocery list, and more.