Panera Autumn Squash Soup
A copycat of Panera's autumn squash soup: roasted butternut squash and onion blended with pumpkin puree, vegetable broth and heavy cream, warmly spiced with curry, cumin and cinnamon and finished with pumpkin seeds.
⏱️ Prep: 20 min🍳 Cook: 40 min
Nutritionper 100 g›
80
Calories
1.5g
Protein
8g
Carbs
5g
Fat
Ingredients
| 1 | butternut squash |
| 1 | yellow onion |
| 2 tablespoons (30 ml) tbsp | olive oil |
| 15 oz (425 g) | canned pumpkin puree |
| 4 cups (960 ml) cup | vegetable broth |
| 1 cup (240 ml) cup | heavy cream |
| 1/4 teaspoon (1.25 ml) tsp | curry powder |
| 1/4 teaspoon (1.25 ml) tsp | cumin |
| 1/2 teaspoon (2.5 ml) tsp | ground cinnamon |
| to taste | salt and pepper, to taste |
| for garnish | pumpkin seeds, for garnish |
Instructions
- Preheat the oven to 200°C (400°F).
- Peel and dice the butternut squash into 2.5 cm (1 inch) cubes.
- Peel the onion and cut into quarters.
- Place the squash and onion on a baking sheet, drizzle with the olive oil, sprinkle with salt and pepper and stir to coat completely.
- Roast in the preheated oven for 20 minutes, then remove and let the vegetables cool for 10 minutes.
- Puree the roasted squash and onion in a blender until smooth.
- In a large stockpot, combine the squash puree, pumpkin puree, vegetable broth, heavy cream, curry powder, cumin and cinnamon. Bring to a low boil, then simmer on low for 20 minutes, stirring occasionally.
- Taste and season with more salt and pepper as needed.
- Garnish with pumpkin seeds and serve.