Panera Autumn Squash Soup Recipe
This recipe for Panera's Autumn Squash soup is fall personified! You get to enjoy all the flavors you've been dreaming about all year, in a copycat recipe that can be pulled together with a few easy steps, and is beats out it's restaurant counterpart.Serve with bread for dipping, or serve inside of a sourdough bread bowl.
Servings: 6 bowls of soup
Equipment
- Pressure cooker, slow cooker, dutch oven or stock pot
- Blender - immersion or standard
Ingredients
- 1 yellow onion, chopped
- 3 garlic cloves, smashed
- 1 3-4 lbs. butternut squash, peeled, cubed, filling/seeds removed
- 3 carrots, peeled and chopped into 1" pieces
- 1 apple, peeled and cubed sweet variety like honeycrisp
- 2/3 15 oz. canned pumpkin puree 100% pure pumpkin, NOT pie filling
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cinnamon
- pinch nutmeg
- pinch cayenne or more to taste
- 3 cups chicken stock veggie stock/broth can be subbed
- 1/3 - 1/2 cup cream of choice: heavy cream, unsweetened canned coconut milk, half & half
- 2 tablespoons olive oil
Toppings
- pumpkin seeds / pepitas
- brown sugar, splash of cream, pinch of salt
- bread on the side, or sourdough bread bowl to serve in
Instructions
- Prep veggies per the ingredient list above - peeling and chopping and all ingredients.
Instant Pot Cooking Method
- On the saute mode, add two tablespoons of olive oil, then add the onions and cook for 2 minutes to get a little browning. Then add the carrots, apple and squash. Add all the remaining ingredients except the cream.
- Mix well then pressure cook for 10 minutes. Natural steam release once finished cooking.
Slow Cooker / Stove Top Method
- In a crock pot, add all of the ingredients except the cream. Cook on low for 4-6 hours/ 3 hours on high, or until the squash and carrots are tender and falling apart. If using a stock pot or dutch oven on the stove, add all ingredients except cream, bring to a boil, then reduce to simmer, cover and cook on low for 4-6 hours or until the squash and carrots are falling apart.
Puree Soup & Serve
- Use an immersion blender or upright blender to puree until velvety smooth. If using a standard blender, allow mixture to safely cool first so it does not erupt.
- Add cream to the soup base, taste and adjust salt and pepper as needed.
- When serving, to each bowl add pepitas, a small dash more cream, a sprinkle of salt and brown sugar!
Nutrition
Calories: 330kcal