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Cozy Butternut Squash Soup: Panera Copycat Fall Favorite

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A creamy, velvety smooth butternut squash soup inspired by Panera’s autumn favorite, featuring roasted butternut squash, pumpkin puree, carrots, warming spices, and a touch of sweetness from apple juice and maple syrup.

Ingredients

Scale
  • 2 pounds butternut squash, peeled and chopped into 1-inch cubes
  • 2 tablespoons vegetable oil, divided
  • 1 cup chopped white onion
  • Salt to taste
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon honey or maple syrup
  • 15 ounces pumpkin puree
  • 1 cup apple juice
  • 2 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 tablespoon pumpkin seed kernels (pepitas) for garnish

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Drizzle 1 tablespoon of vegetable oil over the butternut squash cubes and toss to coat evenly. Spread on a baking sheet and bake until fork-tender, about 30 minutes, avoiding browning.
  3. In a large pot, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and a pinch of salt, sauté until translucent.
  4. Add curry powder, cinnamon, honey (or maple syrup), pumpkin puree, roasted butternut squash, apple juice, and vegetable broth to the pot. Stir and cook until heated through.
  5. Use an immersion blender or transfer to a blender to puree the soup until smooth and creamy.
  6. Stir in the heavy cream until fully incorporated.
  7. Toast the pumpkin seeds in a dry skillet over medium heat until fragrant, then remove from heat.
  8. Serve the soup hot, garnished with toasted pumpkin seeds.

Notes

For a silky-smooth texture, use a high-speed blender or immersion blender. To make this soup dairy-free, substitute butter with vegan butter, heavy cream with full-fat coconut milk, and omit cream cheese. Adjust sweetness by adding more maple syrup or a pinch of salt as needed.

Nutrition

Find it online: https://www.receipster.com/cozy-butternut-squash-soup-panera/

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