Panera Autumn Squash Soup
Immerse yourself in the rich, velvety flavors of Panera Autumn Squash Soup, a comforting seasonal favorite that brings the taste of fall straight to your table. Featuring roasted butternut squash and tender carrots blended with canned pumpkin, apple juice, and a touch of cream, this luscious soup is infused with warm spices like cinnamon, curry powder, and nutmeg for an irresistibly fragrant finish. A hint of honey adds natural sweetness, while sautéed shallots elevate the depth of flavor. Perfect for cozy nights, this easy-to-make recipe is ready in under an hour and serves six hearty portions. Serve it with a sprinkle of roasted pumpkin seeds or a dollop of crème fraîche for a restaurant-quality touch that will delight your family or guests.
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Recipe Information
Ingredients
- 4 cups butternut squash, peeled and cubed
- 1 cup carrots, peeled and chopped
- 2 cups vegetable broth
- 2 cups water
- 1 cup canned pumpkin
- 1 cup apple juice
- 0.5 cup heavy cream
- 1 tablespoon honey
- 1 teaspoon salt
- 0.5 teaspoon curry powder
- 0.25 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 2 shallots, minced
- 2 tablespoons olive oil
Instructions
Preheat the oven to 425°F (220°C).
Spread the butternut squash cubes on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
In a large pot over medium heat, add the remaining 1 tablespoon of olive oil. Once hot, add the minced shallots and sauté for about 3-4 minutes until soft and translucent.
Add the chopped carrots to the pot and cook for another 3 minutes.
Add the roasted butternut squash, vegetable broth, and water to the pot. Stir to combine, and then bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for 15 minutes, or until the carrots are tender.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree, then return to the pot.
Add the canned pumpkin, apple juice, heavy cream, honey, salt, curry powder, cinnamon, and nutmeg to the pot. Stir well to combine.
Return the pot to low heat and let the soup warm through for 5 additional minutes, stirring occasionally.
Taste the soup and adjust the seasoning with more salt or spices as desired.
Ladle the soup into bowls and serve hot. Optionally, garnish with a dollop of crème fraîche or a sprinkle of roasted pumpkin seeds.
Nutrition Facts
Calories |
1460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 4103 mg | 178% | |
| Total Carbohydrate | 175.6 g | 64% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 80.8 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3582 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
