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Recipe compliments of www.ITISAKEEPER.com

A bowl of orange soup, reminiscent of Panera Autumn Squash Soup, topped with pumpkin seeds and surrounded by a small bowl of pumpkin seeds, a spoon, and a small dish of light-colored sauce.

Autumn Squash Soup (Panera Copycat)

5 from 1 vote
This creamy Copycat Panera Autumn Squash Soup is your ticket to cozy fall flavor—without leaving the house! Made with simple ingredients and big on comforting taste, this soup is rich, velvety, and perfect for chilly days. Freeze the leftovers or make ahead for the easiest fall meal prep ever.
Prep Time : 15 minutes
Cook Time : 30 minutes
Total Time : 45 minutes
Servings: 4 servings
Course: Main Dish
Calories: 211kcal
Author: Christina Hitchcock

Equipment

Ingredients
 

  • 1 Tablespoon Olive oil
  • ⅓ cup Onions, chopped
  • 1 Tablespoon Butter, unsalted
  • 1 Tablespoon Tomato paste
  • 2 cups Vegetable broth
  • 1 cup Apple juice
  • 3 cups Squash, chopped
  • ½ cup Carrot, chopped
  • ¼ cup Celery, chopped
  • ¼ teaspoon Cinnamon
  • ¼ teaspoon Curry powder
  • 1 Tablespoon Lemon juice
  • 1 teaspoon Honey
  • ¼ cup Pumpkin puree
  • ½ cup Pumpkin seeds, salte, roasted

Instructions
 

  • Preheat the oven to 350℉.
  • Heat the olive oil and onion in a pot over medium heat until the onions turn translucent.
  • Incorporate the butter and tomato paste into the mixture, making sure to fully blend the tomato paste and completely cover the onions. Allow it to cook for one more minute.
  • Add in the apple juice, vegetable broth, squash, carrots, and celery, then thoroughly mix everything.
  • Add the cornstarch, cinnamon, curry powder and lemon juice and stir again to mix everything together.
  • Raise the heat level to medium high and bring the pot to a boil. Then, lower the heat to medium low and allow the pot to simmer for 15 minutes or until the squash has achieved a softened consistency.
  • As the pot simmers, take a pan and place the pumpkin seeds on it, then bake them for 10 minutes in the preheated oven.
  • Mix together the pumpkin puree and honey in the pot, ensuring they are thoroughly incorporated.
  • Use an emulsifier to blend the soup or transfer it to a blender and blend until it reaches a smooth consistency.
  • Top with the toasted pumpkin seeds and serve.

Christina's Notes

  • Roast First: Roasting the squash brings out its natural sweetness and adds depth.
  • Use an Immersion Blender: It saves time and cleanup—no need to transfer hot soup.
  • Customize the Cream: Use coconut milk or dairy-free cream for a vegan twist.
  • Freeze Flat: Store extra portions in zip-top bags and freeze flat for easy storage.

MY NOTES