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bowl of autumn squash soup with a pumpkin
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5 from 2 votes

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.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Soups
Cuisine: American
Keyword: copycat recipe, Panera Autumn Squash Soup calories, slow cooker, slow cooker soup, vegan
Servings: 9 cups
Calories: 279kcal
Author: Brooke

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
  • 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