Panera Bread Autumn Squash Soup

Panera Bread Autumn Squash Soup is a delicious soup that you don’t want to miss. Now you can make this classic fall soup anytime with this copycat recipe.

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Panera Bread is known for a menu that changes seasonally. During the fall their Autumn Squash Soup can’t be missed. This unique soup is a cornucopia of flavors.

This soup combines butternut squash, pumpkin, vegetable broth, apple juice, cinnamon, and curry powder. You will love this combination of flavors.

Ingredients

Here’s a list of what you need:

• Butternut squash
• Vegetable oil
• White onion
• Pumpkin puree
• Vegetable stock
• Curry powder
• Cinnamon
• Apple juice
• Honey
• Heavy cream
• Pumpkin seed kernels

Ingredient Notes

I use fresh butternut squash for this recipe and canned pumpkin.

Canned pumpkin is my personal choice for soups. I think canned pumpkin is good tasting and can be used for recipes quickly.

I roast fresh butternut squash. If you are lucky, your store may have some on hand already cut and ready to be roasted.

When I roast butternut squash for soup, I try not to let it get too brown. I don’t want the soup to have a brown color.

Panera Bread uses vegetable broth for their recipe. So this recipe is vegetarian. For a change, you could use chicken broth. It is up to you what type of broth you use.

This soup uses a couple of different spices; curry powder and cinnamon. The curry powder is going to add just the right amount of heat. The cinnamon adds the familiar fall flavor that we all love.

For this recipe, we also use pumpkin seeds. So we are using only the inner portion of the seeds. Pumpkin seeds can come with an outer shell that is white.

The meat of the seed is green and also called pepitas. I like to toast these in the oven because I think it adds just the right flavor.

How to Make Panera Autumn Squash Soup

1. Peel and cut the butternut squash into 1-inch cubes.
2. Place squash cubes on a baking sheet.
3. Drizzle vegetable oil over the butternut squash and toss to coat well.
4. Bake at 350 degrees for about 30 minutes or until the butternut squash is fork-tender but not browned.
5. In a large stockpot, add vegetable oil and onions. Sauté onions until they are translucent. Sprinkle a little salt over the onions as you sauté them.
6. Add pumpkin, butternut squash, vegetable stock, curry powder, cinnamon, apple juice, and honey. Heat through.
7. When the soup is hot, use an immersion blender to make the soup smooth.
8. Add cream and stir.
9. Toast the pumpkin seeds in a small skillet until they become fragrant.
10. Serve soup topped with pumpkin seeds.

I hope you enjoy my copycat version of Panera Bread Autumn Squash soup.

More Panera Bread Copycat Recipes

• Panera Mac and Cheese
• Panera French Onion Soup
• Panera Broccoli Soup
• Panera Bread Muffins
• Panera Creamy Tomato Soup
• Green Goddess Salad
• Panera Steak Sandwich
• Warm Grain Bowl

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Be sure to check out more of my easy soup recipes and the best Panera Bread copycat recipes here on CopyKat.com!