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!
For those who haven’t observed 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 as we speak I’m sharing this Panera autumn squash soup!
It’s palms down certainly one of 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 substances and fewer sugar. I’ll say, the Panera model is way sweeter than my recipe, so if you happen to’re a fan of the sweetness you would possibly wish 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 substances 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 shouldn’t be solely scrumptious however loaded with nutrient-dense veggies like carrots, butternut squash and pumpkin!
Elements 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 might be.
- pumpkin puree – provides additional creaminess and that signature fall pumpkin taste. Be sure you’re utilizing 100% pumpkin and never pumpkin pie filling! You should utilize 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 stability out the savory substances.
- cinnamon and nutmeg – these heat, cozy spices are what give the soup that good fall taste.
- apple juice – provides a little bit additional sweetness and pairs so properly with the squash and pumpkin.
- vegetable broth – brings loads of taste and acts as the bottom for the soup. I usually 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 at liberty to make use of mild coconut milk if you happen to choose.
- cream cheese – Panera’s model has cream cheese, which provides a little bit of tang and extra creaminess.
Discover the total ingredient record with measurements within the recipe card beneath.
Recipe Substitutions
- Coconut milk: For those who’re not a fan of coconut milk or don’t have any available, you’ll be able to swap it out with heavy cream for an additional wealthy and creamy soup. For those who’re searching for a lighter possibility, almond or cashew milk might work, although the feel gained’t be fairly as thick.
- Make it dairy-free: For a dairy-free possibility, you’ll be able to miss the cream cheese or use a dairy-free cream cheese different.
- Don’t have pumpkin? Make this butternut squash soup or candy potato soup as an alternative!
The way 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 turn into translucent.
Step 2: Add the minced garlic and ginger to the cooked onion and sauté for a further 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. Deliver the combination to a boil then cut back warmth to a simmer and prepare dinner for 40-45 minutes, till the veggies are smooth. 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: You probably have a little bit additional 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: For those who’re utilizing a blender, remember to mix in batches, ensuring to not fill your blender previous the utmost fill line and be additional cautious as a result of the soup might be scorching!
The way to Serve
I really like serving this soup for mild 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 amazing starter or appetizer to dinner. Listed here are some pairing concepts: fuji apple salad, hen protein bowl and roasted harvest bowls.
The way 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 tips on how to retailer this squash soup:
- Within the fridge: This soup retains properly within the fridge for 4-5 days. Guarantee it’s cooled down earlier than transferring to an hermetic container and putting 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 go away some area on the prime 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 often. You can too reheat it within the microwave in a microwave-safe container, stirring each 2 minutes to make sure even warming.
Continuously Requested Questions
I really like utilizing an immersion blender as a result of it’s fast and simple, plus there’s no have to switch scorching soup in batches. However if you happen to don’t have one, a daily blender works simply as properly — 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 if you happen to can’t discover it, you’ll be able to substitute with kabocha squash and even acorn squash. Simply ensure that it’s a squash that softens properly when roasted.
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Make sure you try my full assortment of wholesome soup recipes.
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