A healthier Panera Autumn Squash Soup, a copycat recipe the whole family will love. This easy copycat autumn squash soup recipe is silky smooth and delicious. A healthier copycat recipe the whole family will love.
Wash squash and dry, using a sharp knife on a sturdy cutting board, slice off the ends of the squash. Using a Y Peeler or regular vegetable peeler, peel away the tough skin of the squash.
Cut the squash in half, then again in quarters to reveal the seeds and "guts" of the squash. Using a grapefruit spoon or regular sharper spoon, scoop out the seeds.
Using a large sharp knife, chop the butternut squash into 1 inch cubes.
Panera Autumn Squash Soup
In a large pot, heat the oil and add the shallots and saute for a few minutes.
Add the squash, carrots, salt, and pepper, cooking and stirring until the veggies soften 5-7 minutes. Stir occasionally to prevent sticking.
Mix in the garlic, brown sugar, ginger, curry powder, cinnamon and nutmeg, cooking until the veggies begin to caramelize, 2 minutes.
Add the water, broth, and apple juice to the pan and bring to a boil, stirring occasionally.
Simmer the soup until the squash can easily be pierced with a fork, about 10-15 minutes
Remove from the heat. Stir in butter, cream cheese, and pumpkin puree.
Meanwhile, if desired, make Chili Pepitas. Melt butter or oil in a small saute pan, add pepitas, stirring to coat, toss in a little kosher salt (a few pinches) and sprinkle with chili powder (add a shake or two of cayenne pepper for a kick). Stir until they start “popping” then remove from heat.
Using an immersion blender (stick blender) puree until smooth, or puree in small batches in a regular blender. Blend until very smooth. If you have a larger Vitamix or high speed blender, puree on Soup function until smooth and silky.
Taste soup, adding more salt and pepper if needed. If you want it sweeter you can add a little additional brown sugar, maple syrup, apple juice or honey.
If desired, stir in a little heavy cream (optional) and add a bit more broth or water or apple juice if soup is too thick for your liking. Adding additional apple juice, water or broth to taste.
Serve soup immediately, or may be kept on stove and rewarmed over low heat until warm. Serve with a few drops of heavy cream swirled in and top with chili pepitas.
Notes
For thicker soup use less, water and broth, for thinner soup, add additional broth, water or apple juice.
A silkier, smoother butternut squash soup using a Vitamix. A high speed blender such as a Vitamix or Blendtec have better motors and blades than your average blender, worth the investment. Try this Potato Leek Soup too!
You can garnish the soup with freshly grated nutmeg. If you love creamy textures, try a dollop of sour cream or creme fraiche before serving and some toasted Chile Pepitas!
Panera Autumn Squash Soup can be frozen for up to 3 months! This silicone freezer tray is a great way to keep your soup for later. It’s best to leave the cream out if you plan on freezing.
To make ahead or for leftovers, allow soup to cool completely, then store in fridge for up to 5 days. If possible wait to add cream until right before serving. Variations & Substitutions
Vegan or Dairy-Free Autumn Squash Soup | Easily make this recipe vegan or dairy free by substituting the cream cheese with plant-based cream cheese or coconut cream, and use plant-based butter or replace with a little olive oil.
Use heavy cream in place of cream cheese for a silky, hot soup.
Slow Cooker Butternut Squash Soup | I still recommend that you saute your veggies in a pan to get the most flavor, but if you are rushed, you can toss it all in a slow cooker/crock pot (except butter and cream cheese). Cook for 4-6 hours on low, or 2-3 hours on high, until soft and tender, stir in butter and cream cheese, then proceed with immersion blender or high speed blender until smooth.