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panera autumn squash soup recipe

Creamy Panera-Style Autumn Squash Soup Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 lbs butternut squash, peeled and cubed
  • 1 medium apple, peeled and chopped
  • 1 tsp curry powder
  • 1/2 tsp ground ginger
  • 4 cups vegetable broth
  • 1/2 cup apple cider
  • 1/2 cup heavy cream
  • 1 tbsp honey
  • 3/4 tsp salt, plus more to taste
  • 1/4 tsp black pepper
  • Pepitas and extra cream, for serving

Method
 

  1. Melt the 2 tbsp butter in a large pot over medium heat and cook the diced onion for 5 minutes until soft.
  2. Add the 2 lbs squash, the chopped apple, 1 tsp curry powder, and 1/2 tsp ground ginger, and cook 4 to 5 minutes until fragrant.
  3. Pour in the 4 cups broth and 1/2 cup apple cider, add 3/4 tsp salt and 1/4 tsp pepper, bring to a boil, then simmer uncovered 25 minutes until the squash is fork-tender.
  4. Puree the soup smooth with an immersion blender or in batches in a regular blender, then stir in the 1/2 cup heavy cream and 1 tbsp honey and warm gently 2 to 3 minutes.
  5. Ladle into bowls, swirl with extra cream, top with pepitas, and serve hot.

Notes

If you like a thicker soup, use only 3 1/2 cups broth and add more if needed after blending. This soup thickens slightly as it cools, so thin leftovers with a splash of broth when reheating.