Panera's Autumn Squash Soup Recipe
Our Panera vegetarian autumn squash soup recipe is easy and quick to make on a stovetop or in a slow cooker. It is creamy, rich, and velvety smooth, and has a special blend of warm spices to make this your new favorite soup for a chilly autumn day. Gluten free.
Servings: 9 cups
Calories: 279kcal
Ingredients
Aromatics
- 2 tablespoons olive oil
- 1 cup shallots diced
- 1 cup carrots diced
- 1 tablespoon garlic minced
- 2 teaspoons ginger puree
Spices
- 1 teaspoon kosher salt
- 1 teaspoon curry
- 1 teaspoon cinnamon
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon white pepper
- ¼ teaspoon nutmeg
- ⅛ teaspoon coriander
- pinch of turmeric for color
Other Ingredients
- 4 cups vegetable broth
- 6 cups butternut squash cubed
- ¼ cup frozen apple juice concentrate thawed
- 1 cup canned pumpkin puree
- 2 tablespoons butter
- 1 tablespoon honey
- 2 ounces cream cheese softened
- 3 tablespoons brown sugar packed
- 1 cup heavy whipping cream
- 1 tablespoon frozen lemonade concentrate thawed
- 2 tablespoons pepitas
Instructions
- Heat the oil in a Dutch oven over medium high heat until it is shimmering, then saute the shallots and carrots for 5 minutes, stirring frequently with a wooden spoon. Add in the garlic and ginger puree and cook until fragrant, stirring constantly.
- Sprinkle the spices onto the aromatics and let them bloom by stirring for a minute.
- Pour ½ cup of vegetable broth and scrape off the brown fond from the base of the pot with a wooden turner.
- Add the rest of the vegetable broth, cubed butternut squash, and concentrated apple juice. Mix well, then cover and bring to a boil. Reduce heat to medium low and simmer for 15 minutes, stirring occasionally.
- Remove the pot from the heat and add the canned pumpkin puree, butter, honey, cream cheese, and brown sugar. Mix well.
- In small batches, puree the soup until velvety smooth in a blender. Be careful not to burn yourself. Return the pureed mixture back to the pot.
- Stir in the cream and lemonade concentrate, then taste and adjust seasonings, if necessary. (It should taste sweet, and have dominant pumpkin and cinnamon flavors, like Panera's.)
- adle into bowls and garnish with a sprinkle of pepitas on top of each serving.
Notes
- For time saving techniques, use canned pumpkin puree and frozen cubed butternut squash.
- For the creamiest taste, use full fat cream cheese and heavy cream.
- For the best flavor, take the time to saute the aromatics, bloom the spices and deglaze the pot.
- For your safety, let the steam escape from the lid of the blender, by removing the center insert and covering the hole with a folded kitchen towel.
- For the best texture, puree the soup until velvety smooth.
Nutrition
Calories: 279kcal | Carbohydrates: 32g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 734mg | Potassium: 641mg | Fiber: 4g | Sugar: 17g | Vitamin A: 17356IU | Vitamin C: 35mg | Calcium: 106mg | Iron: 2mg