Print

Panera’s Autumn Squash Soup

Print Recipe

A heartwarming blend of sweet roasted butternut squash and creamy pumpkin, spiced just right with cinnamon, perfect for cozy fall days.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 1 cup pumpkin puree
  • 2 carrots, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste
  • Olive oil

Instructions

  1. Prep Your Ingredients: Start by peeling and cubing your butternut squash. Chop your carrots and onion, and mince the garlic so everything is ready to go.
  2. Sauté Aromatics: In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onions and sauté until they become translucent and fragrant, about 5 minutes. Then, toss in the garlic, stirring until it’s just fragrant—this should take about 30 seconds.
  3. Add the Squash and Carrots: Add the cubed butternut squash and chopped carrots to the pot. Stir them around to coat with the garlicky goodness and allow them to sauté for about 5–7 minutes.
  4. Pour in the Broth: Once the veggies are lovely and golden, pour in the vegetable broth. Bring the mixture to a boil, then reduce to a simmer and let it simmer for about 20-25 minutes.
  5. Add the Pumpkin Puree and Cream: Stir in the pumpkin puree and heavy cream. Let it simmer for another 5 minutes.
  6. Blend to Perfection: Use an immersion blender or a traditional blender to blend until velvety smooth.
  7. Finish with Cinnamon: Stir in the ground cinnamon. Taste and add any additional spices if desired.

Notes

This soup can be made ahead of time and keeps well in the fridge for up to 4 days. It can also be frozen for up to 3 months.

Nutrition

Keywords: squash soup, autumn soup, pumpkin soup, vegetarian soup

Find it online: https://thecomfortspoon.com/cozy-30-minute-autumn-squash-soup-copycat-recipe/