Copycat Panera Autumn Squash Soup

Total Time

Prep: 35 min. Cook: 30 min.

Makes

12 servings (3-1/4 quarts.)

Updated: Nov. 08, 2023

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.

source https://www.tasteofhome.com/recipes/copycat-panera-autumn-squash-soup/

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