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Panera Bread's Autumn Squash Soup | Can't Stay Out of the Kitchen | This awesome #soup is a terrific #copycat #recipe of #PaneraBread's version. This #glutenfree version can easily be made #vegan. #pumpkin #butternutsquash

Panera Bread's Autumn Squash Soup

Teresa Ambra
Fabulous copycat recipe of Panera Bread's Autumn Squash Soup. This one's filled with butternut squash, pumpkin, apple juice, half-and-half, vegetable broth and seasoned with cinnamon and curry. Garnish with roasted pumpkin seeds. This soup is gluten free.
4 from 24 votes
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 8
Calories 227 kcal

Equipment

  • 1 large roasting pan or cookie sheet, to roast squash
  • 1 Dutch oven with lid
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 1 potato masher
  • 1 immersion blender
  • 1 soup ladle

Ingredients
  

  • 1 extra large butternut squash
  • 2-3 tbsp. extra virgin coconut oil
  • 1 tsp. Salt and pepper to taste
  • 15 oz. can pumpkin
  • 1 1/2 cups apple juice
  • 1 1/2 cups vegetable broth
  • 1 1/2 cups half-and-half or substitute almond milk or coconut milk if vegan
  • 1 1/2 tbsp. honey
  • 1/4 tsp. curry powder
  • 1/2 tsp. cinnamon
  • 1 1/2 tsp. sea salt or kosher salt
  • 1/4 tsp. ground black pepper
  • 1/2 cup roasted pumpkin seeds for garnish

Instructions
 

  • Preheat oven to 450°.
  • Peel squash.
  • Remove seeds and cut in chunks.
  • Place in baking dish or on cookie sheet and drizzle with oil.
  • Sprinkle generously with salt and pepper.
  • Bake at 450° for 25-30 minutes or until fork tender.
  • Mash squash with a potato masher and place in a large stock pot.
  • Add pumpkin, apple juice, half-and-half and vegetable broth.
  • Puree ingredients with an immersion blender until well mixed.
  • Add honey, curry, cinnamon, salt and pepper and heat through about 10-15 minutes at a low simmer.
  • To serve, garnish bowls of soup with roasted pumpkin seeds.

Notes

NOTE: Adjust the apple juice, vegetable broth and half-and-half according to how large your butternut squash is. If the squash is smaller, decrease liquids. If it’s a whopper you may have to increase this amount. I increased these amounts above the original recipe because I had a whopper butternut squash.
 
Recipe adapted from Panera Bread.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 227kcalCarbohydrates: 27gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 16mgSodium: 652mgPotassium: 612mgFiber: 4gSugar: 13gVitamin A: 18403IUVitamin C: 23mgCalcium: 120mgIron: 2mg
Keyword butternut squash, gluten free, pumpkin, soup, vegan
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