Panera Acorn Squash Soup Recipe
Panera Acorn Squash Soup Recipe – If you’re obsessed with Panera Autumn Squash Soup like I am, you’ll love this version! There are many copycat Panera recipes out there, but this one includes the special spices and textures that set this soup apart from other pumpkin soups. Best of all, most of the work is done by the blender! (Just updated!)
There was a time, many years ago, when the only place you could get a good bowl of soup for lunch on the go was Panera Bread. I still remember their Cuban black bean soup so well because it was simply the best black bean soup I had ever tasted (and I was devastated when they discontinued it). And their wild mushroom soup? Die for.
Panera Acorn Squash Soup Recipe
Now, as a true soup junkie, you can expect me to say that my fridge is always stocked with all kinds of homemade soup. But the truth is that I don’t use
Copycat Panera Bread Autumn Squash Soup Recipe
And my current obsession is Panera Autumn Squash Soup, which thankfully is back in season now.
Even better, my local Kroger carries prepackaged Panera Autumn Squash Soup almost year-round. This means that during the snowy winter, I can have a delicious bowl of pumpkin soup for lunch right in my kitchen, any day of the week.
And since then, I’ve been happy as a pumpkin soup and loved clams, until one day, at the farmer’s market, I saw and fell in love with pumpkins. Yes, butterkin squash: a squash that grows in the shape of a pumpkin!
Autumn Squash Soup (panera Copycat)
So I brought my pumpkin home like I had just won the lottery and stood in my kitchen wondering what to do with it. Of course it had to be special because, butternut squash! (Could the name be any cuter? I don’t think so.)
And that’s when it hit me: It was time to make a copy of Panera’s Fall Pumpkin Soup. Yes, it’s been a long time coming to uncover the mysterious deliciousness of this takeaway favourite.
So I did, taste testing many bowls of fall pumpkin soup, taking notes and tasting more. It’s hard work, but somebody’s got to do it!
Copycat Panera Butternut Squash Soup
Once you know the curry part, you may be tempted to switch it up with your favorite hot and spicy mix, but stick to a mild yellow curry. The curry should not define the soup – it does
Finishing the soup in the pot. And we also add all the spices to the sauteed onions, so that they become as aromatic and tasty as possible.
When combined, these turbocharged ingredients create a full-flavored soup that you wouldn’t expect from a pumpkin soup. And all the heavy lifting is done by the blender! (See how easily the soup comes together in my one-minute video above.)
Go Ahead And Take The Autumn Squash Soup Off Of Your Menu, Panera! See If I Care!
Remember, I like thick soups, so the video of my fall squash soup shows a thicker result than what Panera usually serves. Don’t hesitate to thin the soup a bit with extra power and a touch of cream in the blender for a smoother, smoother result, as I did for the photos in this post.
And if you happen to have some pepitas at home… muah! I toasted a bit while the squash was roasting (instructions for snack-worthy pepitas here ).
Naturally vegetarian—and easy to make vegan by using coconut cream instead of cream cheese and dairy—Autumn Pumpkin Soup is a delicious option for Meatless Mondays (or, in my case, any day that ends in “y”).
Copycat Panera Autumn Squash Soup Recipe (panera Squash Soup)
*If you buy a whole pumpkin, the weight of the fruit will vary depending on the size of the pod. Try two or three pounds. If you have extra meat, it freezes beautifully. Also remember that most grocery stores now offer pre-cut squash for convenience.
**Remember that some dairy products, such as cream cheese, tend to break down in hot soups. To avoid this, mix the softened cream cheese with a ladleful of soup in a small bowl until smooth, then add it to the soup.
Nutritional information, if displayed, is provided as a courtesy only and should not be construed as medical information or advice. The nutritional values of preparing this recipe are affected by several factors, including, but not limited to, the brands of ingredients used, any substitutions or measurement changes made, and the accuracy of the measurement.
Vegan Butternut Squash Apple Soup
I tried this recipe and it is the best. I’ve tried countless copycat recipes and none come close. I shared it with a friend and she loved it. I followed the recipe exactly as written, I will make it again and again. I have to try some more recipes on the blog, it’s soup weather here in Wisconsin.
Thank you very much for the nice feedback, I really appreciate it! It’s soup season here too: it’s cold and it’s been raining for several days. Perfect soup weather!
This recipe came across me on Pinterest again and I remembered I hadn’t yet left a review – 5 stars total, Karen! The last time I made this I used all roasted pumpkin because I had a lot of pumpkin pie and it was still just delicious. It’s our favorite fall soup! This Panera Autumn Pumpkin Soup is the perfect fall recipe! It has a velvety texture, is cooked entirely in a slow cooker, and is filled with some of autumn’s best ingredients.
Panera Autumn Squash Soup Recipe
Soup is seasonal food and can be prepared all year round in many different variations depending on changes in the products. And this pumpkin soup is perfect for the fall season! It is filled with some of autumn’s best produce such as pureed butternut squash, courgettes, carrots and onions.
This recipe was born after trying Panera Bread’s classic pumpkin soup. I thought it was too delicious not to try making my own version!
The flavors in this recipe are sweet and salty, the texture is perfectly creamy, and it’s all done easily in a slow cooker. You will find it not only delicious but also very easy to prepare! All around a win-win situation.
Panera’s Autumn Squash Soup
You only need 10 ingredients to make this slow cooker soup. Here’s everything you need: carrots, pumpkin puree, vegetable broth, yellow onion, coconut sugar, salt and pepper, cinnamon, nutmeg, garlic cloves, coconut milk and pumpkin.
Save yourself the trouble of having to transfer hot soup to a blender. This portable hand blender is SO easy to use and safely blends your soup right in the pot in seconds! We use it in soups, sauces and much more.
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Panera Autumn Squash Soup (copycat Recipe)
Keep leftovers fresh: Store the soup in an airtight container in the fridge for 3-4 days for maximum freshness.
Freezing: Store cooled soup in an airtight container or freezer-safe zip-top bag for up to 2 months. Thaw at room temperature and reheat.
This soup goes great with homemade breads, like our No-Knead Cranberry Walnut Bread or Cinnamon Raisin Bread! You can also serve it with an autumn salad such as our apple and pomegranate salad or warm brussel sprout salad – you can’t go wrong with either!
Instant Pot Butternut Squash Soup Recipe
Serving size: 1 cup | Calories: 102 kcal | Carbohydrates: 22 g | Protein: 1.5 g | Fat: 0.6 g | Saturated fat: 3.6 g | Polyunsaturated fat: 0.1 g | Monounsaturated fat: 0.2 g | Trans fat: 0 g | Cholesterol: 0 mg | Sodium: 746.2 mg | Potassium: 7 mg | Fiber: 2.6 g | Sugar: 8.6 g | Vitamin A: 93 IU | Vitamin C: 25 mg | Calcium: 3 mg | Iron: 0 mg Is there anything more perfect than soup on colder days? And when I say that, I of course mean homemade soup. And nothing says hello to the cold better than a warming bowl of this Panera Autumn Squash Soup (copycat recipe). Just like what you buy, but healthier and homemade.
This is one of my seasonal favorites and I was really looking forward to learning how to recreate it at home. I love most all Panera soups, but I love some so much that I’m learning how to make them at home, like this fall pumpkin soup and summer corn soup.
And while it’s not something I usually say no to going to Panera, I know that making homemade soup, from scratch, with fresh ingredients, is not only just as delicious, but so much better for me. I always want to make a good recipe from scratch.
Pumpkin Acorn Squash Soup {with Cumin Toasted Pumpkin Seeds}
I wish I could point out to everyone on earth how easy it is to make your own homemade soup from scratch.
For this copycat Panera Fall Squash Soup recipe, simply roast the squash in the oven until tender and then remove. While the squash is cooking, toss a little butter in a pot or dutch oven and add the shaved fennel, sauteing until it begins to caramelize. Add the shallots
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