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Copycat Panera Autumn Squash Soup Exps Tohcom23 273128 Dr 05 02 13bCopycat Panera Autumn Squash Soup Recipe photo by Taste of Home

Copycat Panera Autumn Squash Soup

TOTAL TIME: Prep: 35 min. Cook: 30 min. YIELD: 12 servings (3-1/4 quarts.)
Warm yourself on a chilly day with a bowl of this creamy, savory squash soup, a perfect match to the restaurant version. —Taste of Home Test Kitchen

Ingredients

  • 1 medium butternut squash (3 pounds), peeled and cubed
  • 2 tablespoons butter
  • 2 large carrots, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 5 cups vegetable broth
  • 1 can (15 ounces) pumpkin
  • 1/2 cup canned coconut milk
  • 1 cup apple cider or juice
  • 1/4 cup packed brown sugar
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup heavy whipping cream
  • Salted roasted pumpkin seeds or pepitas

Directions

  • 1. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, until very tender, 20-25 minutes.
  • 2. Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add carrots and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in broth, pumpkin, coconut milk, apple cider, brown sugar and seasonings. Drain squash; add to broth mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 20 minutes. Cool slightly. In a blender, cover and process soup in batches until smooth.
  • 3. Return to Dutch oven; add heavy cream. Cook and stir until heated through. If desired, garnish with pumpkin seeds and a drizzle of additional heavy cream.

Nutrition Facts

1 cup: 207 calories, 11g fat (7g saturated fat), 28mg cholesterol, 516mg sodium, 27g carbohydrate (13g sugars, 6g fiber), 3g protein.

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