Description
Enjoy a creamy and easy copycat Panera Autumn Squash Soup right at home. This recipe brings the cozy flavors of fall to your kitchen, perfect for a chilly day.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon curry powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 4 cups butternut squash, peeled and cubed (about 1.5 pounds)
- 4 cups vegetable broth
- 1 cup half-and-half or heavy cream
- 1 tablespoon maple syrup
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic, curry powder, cinnamon, nutmeg, and ginger. Stir and cook for 1 minute until fragrant.
- Add the cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the squash is tender.
- Carefully transfer the soup to a blender or use an immersion blender to blend until smooth and creamy.
- Return the soup to the pot. Stir in the half-and-half (or heavy cream) and maple syrup. Heat gently over low heat, but do not boil.
- Season with salt and pepper to taste.
- Serve hot, garnished with a swirl of cream or a sprinkle of cinnamon if desired.
Notes
- For a dairy-free option, use full-fat coconut milk instead of half-and-half or heavy cream.
- If you don’t have fresh squash, you can use pre-cut squash or even canned pumpkin puree (ensure it’s 100% pumpkin, not pie filling). You may need to adjust the broth amount.
- Taste and adjust spices as needed. Some prefer more curry or cinnamon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: Approximately 250-300
- Sugar: Approximately 15-20g
- Sodium: Approximately 500-700mg
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 8-10g
- Unsaturated Fat: Approximately 7-10g
- Trans Fat: 0g
- Carbohydrates: Approximately 30-35g
- Fiber: Approximately 5-7g
- Protein: Approximately 5-7g
- Cholesterol: Approximately 30-40mg