Soups & Stewscopykat4.9
Panera Autumn Squash Soup - Easy Copycat Recipe
Creamy butternut squash soup with pumpkin, warm spices, and pepita garnish. Gluten-free, vegetarian comfort food perfect for fall weather.
👥 10 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pot
- ●blender
- ●skillet
📝 Preparation Steps
1
Preheat the oven to 350°F.
2
Drizzle 1 tablespoon of vegetable oil over the butternut squash and stir to coat it well. Bake until the squash is fork tender, about ⏱️ 30 minutes. Do not let the squash brown.
vegetable oil (divided use)2 tablespoonbutternut squash (peeled and chopped into 1-inch cubes)2 pounds
3
Place 1 tablespoon of vegetable oil in a large pot over medium heat. Add the onions and a bit of salt and sauté until the onions are translucent. Then add the curry powder, cinnamon, honey, pumpkin, butternut squash, apple juice, and vegetable stock and cook until heated through.
vegetable oil (divided use)2 tablespoonsalt (to taste)curry powder2 teaspoonshoney1 tablespoonpumpkin15 ouncespumpkin seed kernels (pepitas) (to garnish)1 tablespoonbutternut squash (peeled and chopped into 1-inch cubes)2 poundsapple juice1 cupvegetable stock2 cups
4
Use an immersion blender or a regular blender to puree the soup until smooth. Add the heavy cream and stir.
5
Toast the pumpkin seeds in a small skillet until they become fragrant. Immediately remove from heat.
pumpkin15 ouncespumpkin seed kernels (pepitas) (to garnish)1 tablespoon
6
Serve the soup with pumpkin seeds sprinkled on top.
pumpkin15 ouncespumpkin seed kernels (pepitas) (to garnish)1 tablespoon
Nutrition Facts
calories
150 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
2 g
sugar Content
8 g
sodium Content
198 mg
protein Content
2 g
cholesterol Content
16 mg
carbohydrate Content
20 g
saturated Fat Content
5 g
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