Panera Autumn Squash Soup (copycat)
This rich and creamy autumn squash soup brings the flavors of the season to your table. With hints of spices and a smooth texture, this copycat version of Panera's favorite can be enjoyed as a comforting meal or a delightful appetizer.
Equipment
- 1 large pot
- 1 blender immersion or countertop
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
Ingredients
- 2 pounds medium butternut squash, peeled and cubed
- 1 cup carrots, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk, canned
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- to taste salt
- to taste pepper
- pumpkin seeds Optional, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sauté for another minute until fragrant.
- Stir in the chopped carrots and cubed butternut squash and cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and cover the pot. Cook until the squash and carrots are tender, about 20 minutes.
- Once the vegetables are cooked, remove the pot from heat. Using an immersion blender, blend the soup until smooth.
- Return the blended soup to the pot (if necessary) and stir in the coconut milk, maple syrup, ground cinnamon, and ground nutmeg. Season with salt and pepper to taste.
- Heat the soup gently over low heat until warmed through.
- Serve hot, garnished with pumpkin seeds if desired.
Notes
For a thicker soup, reduce the amount of vegetable broth.
This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Feel free to adjust the spices according to your taste preference.