This Panera autumn squash soup combines butternut squash, carrots, pumpkin, apple and warming spices for a creamy, velvety clean soup that tastes like fall in a bowl! It’s even higher than Panera!
If you happen to haven’t seen by now, I really like recreating recipes from my favourite meals chains! I’ve this Olive Backyard Zuppa Toscana soup, Starbucks wholesome lemon loaf, Chick-Fil-A baked hen nuggets and at the moment I’m sharing this Panera autumn squash soup!
It’s arms down one among my favourite fall soups to make after I’m craving one thing cozy, creamy and stuffed with autumn flavors. It’s impressed by Panera’s autumn squash soup, however with my very own wholesome spin utilizing better-for-you elements and fewer sugar. I’ll say, the Panera model is way sweeter than my recipe, so in the event you’re a fan of the sweetness you may need to add a bit extra honey or brown sugar to the soup.
That is the proper soup to serve alongside a protein like this maple turmeric hen or air fryer date glazed salmon for a full meal. It could even be scrumptious served alongside my fuji apple salad, which is one other Panera copycat!
Why You’ll Love This Recipe
- Cozy – With elements like butternut squash, pumpkin, cinnamon, and ginger, this soup brings all the nice and cozy, comforting fall flavors in a single bowl.
- Creamy – The coconut milk and cream cheese create a brilliant creamy texture with out making it too heavy. Good for these chilly autumn days.
- Wholesome – This soup just isn’t solely scrumptious however loaded with nutrient-dense veggies like carrots, butternut squash and pumpkin!
Components Wanted
- butternut squash – you’ll want 1 medium-sized entire butternut squash for this soup. Search for a squash that’s heavy for its measurement, has clean, agency pores and skin with out many cuts or bruising. The larger the bottom of the squash, the extra seeds there shall be.
- pumpkin puree – provides further creaminess and that signature fall pumpkin taste. Be sure to’re utilizing 100% pumpkin and never pumpkin pie filling! You need to use store-bought or make do-it-yourself pumpkin puree.
- carrots, yellow onion and garlic cloves – the extra veggies on this soup that add vitamins and taste!
- contemporary ginger – love including ginger for that heat, barely spicy taste. It actually enhances the sweetness of the veggies.
- honey and coconut sugar – only a contact of sweetness to steadiness out the savory elements.
- cinnamon and nutmeg – these heat, cozy spices are what give the soup that good fall taste.
- apple juice – provides a little bit further sweetness and pairs so nicely with the squash and pumpkin.
- vegetable broth – brings loads of taste and acts as the bottom for the soup. I sometimes go for low-sodium vegetable broth so I can management the quantity of sodium in my soup.
- coconut milk – this contributes to the creamy texture of the soup and the flavour pairs completely with the pure sweetness of the butternut squash and pumpkin. I used full-fat coconut milk, however be happy to make use of gentle coconut milk in the event you desire.
- cream cheese – Panera’s model has cream cheese, which provides a little bit of tang and extra creaminess.
Discover the complete ingredient record with measurements within the recipe card under.
Recipe Substitutions
- Coconut milk: If you happen to’re not a fan of coconut milk or don’t have any available, you may swap it out with heavy cream for an additional wealthy and creamy soup. If you happen to’re on the lookout for a lighter choice, almond or cashew milk may work, although the feel received’t be fairly as thick.
- Make it dairy-free: For a dairy-free choice, you may omit the cream cheese or use a dairy-free cream cheese various.
- Don’t have pumpkin? Make this butternut squash soup or candy potato soup as an alternative!
Methods to Make Autumn Squash Soup
Step 1: Add oil to a big pot or dutch oven and warmth on medium. Sauté for a couple of minutes till they develop into translucent.
Step 2: Add the minced garlic and ginger to the cooked onion and sauté for an extra minute.
Step 3: Add the carrots, butternut squash, honey, brown sugar, salt, cinnamon, and nutmeg to the pot. Stir to mix.
Step 4: Pour within the broth and apple juice to the pot of veggies.
Step 5: Add the coconut milk and pumpkin puree. Carry the combination to a boil then scale back warmth to a simmer and cook dinner for 40-45 minutes, till the veggies are tender. Stir within the cream cheese.
Step 6: Use an immersion blender (or common blender) to mix the soup till it turns into clean and creamy.
Brittany’s Ideas!
- Roast your veggies: When you’ve got a little bit further time, attempt roasting the butternut squash and carrots earlier than including them to the soup. It brings out their pure sweetness. I really like the caramelization you get from roasting!
- Mix in batches: If you happen to’re utilizing a blender, be sure you mix in batches, ensuring to not fill your blender previous the utmost fill line and be further cautious as a result of the soup shall be scorching!
Methods to Serve
I really like serving this soup for gentle lunch with a crusty whole-grain or sourdough bread or crackers (these almond flour crackers are nice). It could even be scrumptious with this vegan cornbread or pumpkin cornbread muffins!
This squash soup additionally makes for an excellent starter or appetizer to dinner. Listed below are some pairing concepts: fuji apple salad, hen protein bowl and roasted harvest bowls.
Methods to Retailer
I really like making soup for meal prep as a result of you may make one pot and luxuriate in it for just a few days. Right here’s methods to retailer this squash soup:
- Within the fridge: This soup retains nicely within the fridge for 4-5 days. Guarantee it’s cooled down earlier than transferring to an hermetic container and inserting it within the fridge.
- Within the freezer: For longer storage, pour the cooled soup into freezer-safe baggage or containers and freeze for as much as 3 months. Bear in mind to depart some house on the high because the soup will broaden when frozen.
- Reheating: When able to get pleasure from, thaw the soup in a single day within the fridge (if frozen), then reheat in a saucepan over medium warmth, stirring sometimes. You too can reheat it within the microwave in a microwave-safe container, stirring each 2 minutes to make sure even warming.
Often Requested Questions
I really like utilizing an immersion blender as a result of it’s fast and straightforward, plus there’s no have to switch scorching soup in batches. However in the event you don’t have one, an everyday blender works simply as nicely — simply watch out when mixing scorching liquids.
This recipe is a more healthy, do-it-yourself model of Panera’s autumn squash soup. Whereas Panera’s is scrumptious, it’s made with extra cream and sugar. My model makes use of pure sweeteners like honey and coconut sugar, and it consists of each coconut milk and cream cheese for creaminess.
I like to recommend utilizing butternut squash for its candy, nutty taste, however in the event you can’t discover it, you may substitute with kabocha squash and even acorn squash. Simply be certain that it’s a squash that softens nicely when roasted.
Well-liked Soup Recipes to Attempt
Make sure you take a look at my full assortment of wholesome soup recipes.
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