This Autumn Squash Soup is a copycat recipe of Panera’s delicious Fall inspired soup. Made with pumpkin puree, lots of herbs and spices, and a creamy both, this Autumn Squash Soup is warming and filling.
It’s Fall, y’all! Celebrate the first week of fall with me by making a big batch of this amazing soup. If you’ve been to Panera Bread lately, you’ll notice that their Autumn Squash Soup is back on the menu! My mom texted me the other day and told me I just had to go get a bowl. When my mom says that something is so delicious she could eat a gallon of it every day, you know that you have to go try it! Well, I went and got me some and man. It is delicious. Like I want to dive headfirst into a giant bowl of autumn squash soup.
I went to Panera’s website to look up the ingredient list and began to take it apart and make a list of the components to include. The description on Panera’s website says “A rich blend of butternut squash and pumpkin simmered in vegetable broth with select ingredients including: honey, apple juice, cinnamon and a hint of curry, then finished with sweet cream and topped with roasted and salted pumpkin seeds.”.
That’s basically what I did. Carrot, onion, and celery were cooked in olive oil and curry powder, then I added vegetable broth and apple juice, and then the butternut squash. This simmered for a while until everything was soft enough to puree with my immersion blender. Pumpkin puree went in next, along with garlic, onion, cinnamon, honey, salt, rosemary, ginger. To thicken it up and add a creaminess factor, I melted cream cheese and brown sugar into milk and whisked it into the big pot of soup.
Here’s a short video to show you how to make it!
Link is my little photography assistant. His job duties include stealing bites of food off my set and running around with the dish towels hanging out of his mouth. He kept trying to grab the baguette off the plate.
Making this richly flavored fall soup inspired me to decorate this weekend– pretty flowers, mini pumpkins, and cinnamon-scented pine cones. I just love those things. Smells like Christmas. Woah, Christmas?! We’re only 3 months away, ack!
If you’re lucky enough to be experiencing “real” fall weather, make a batch of this soup (one batch makes almost 10 cups) and cozy up in a sweater and go sit on your porch or something. We’re still experiencing 93 degree weather here in Texas, so it won’t feel like fall soon. But I totally will be pretending it feels like fall outside by sipping on this soup all week.
This soup turned out amazing– it tastes almost exactly like Panera’s. The only difference I can tell is the salt– You can tell that Panera’s is just loaded with sodium. My version still has a slight salty and sweet flavor, but it’s not a salt overload like Panera’s is. The curry powder is what really makes this dish pop– it’s just a hint, and when combined with the cinnamon, garlic, onion, ginger and all the other spices, this soup is a winner.
Here’s the recipe for Autumn Squash Soup:
Autumn Squash Soup
This Autumn Squash Soup is a copycat recipe of Panera's delicious Fall inspired soup. Made with pumpkin puree, lots of herbs and spices, and a creamy both, this Autumn Squash Soup is warming and filling.
- 1 Tbsp olive oil
- 1 medium yellow onion, diced
- 1 large carrot, diced
- 2 stalks celery, diced
- 1/2 tsp salt
- 1 1/2 tsp curry powder
- 1 Tbsp tomato paste
- 1 large butternut squash, diced
- 4 cups vegetable broth
- 5 oz apple juice
- 15 oz canned pumpkin puree
- 1 1/2 tsp garlic powder
- 1 tsp onion powwder
- 1 tsp cinnamon
- 3 Tbsp honey
- 1/2 tsp crushed dried rosemary
- 1/4 tsp ground ginger
- 1 cup milk
- 8 oz cream cheese
- 1 Tbsp brown sugar
- roasted pumpkin seeds for garnish
Heat the olive oil in a large soup/stock pot. Add the onion, carrots, celery, salt, curry powder and tomato paste. Stir to combine and cook until the veggies begin to soften slightly.
Add the butternut squash, vegetable broth, and apple juice. Bring to a boil them simmer for 8-10 minutes, or until the squash and veggies are fork tender.
Using an immersion blender, puree the soup. Stir in the pumpkin, garlic powder, onion powder, white pepper, cinnamon, honey, salt, rosemary, and ginger. Remove from heat.
In a small saucepan, heat the milk and cream cheese until the cheese is melted. Whisk in the brown sugar. Slowly whisk the milk/cream cheese mixture into the soup pot. Mix well.
Garnish with roasted pumpkin seeds.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!