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Cozy Butternut Squash Soup: Panera Copycat Fall Favorite

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A creamy, silky-smooth butternut squash soup inspired by Panera’s autumn favorite, featuring roasted butternut squash, pumpkin puree, warm spices, and a touch of sweetness.

Ingredients

Scale
  • 2 pounds butternut squash, peeled and cut into 1-inch cubes
  • 1 tablespoon vegetable oil, divided
  • 1 cup chopped white onion
  • Salt, to taste
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon honey
  • 15 ounces canned pumpkin puree
  • 1 cup apple juice
  • 2 cups vegetable stock
  • 1/2 cup heavy cream
  • 1 tablespoon pumpkin seed kernels (pepitas) for garnish

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Drizzle 1 tablespoon of vegetable oil over the butternut squash cubes and toss to coat evenly.
  3. Spread the squash on a baking sheet and bake until fork-tender, about 30 minutes, avoiding browning.
  4. In a large pot, heat the remaining 1 tablespoon of vegetable oil over medium heat.
  5. Add the chopped onion and a pinch of salt; sauté until translucent.
  6. Add curry powder, cinnamon, honey, pumpkin puree, roasted butternut squash, apple juice, and vegetable stock to the pot.
  7. Cook the mixture until heated through, about 5-10 minutes.
  8. Use an immersion blender or transfer to a blender to puree the soup until smooth.
  9. Return the soup to the pot and stir in the heavy cream.
  10. Toast the pumpkin seeds in a small skillet until fragrant, then remove from heat.
  11. Serve the soup hot, garnished with toasted pumpkin seeds.

Notes

For a dairy-free version, substitute heavy cream with full-fat coconut milk and use vegan butter if desired. Use a high-speed blender for the creamiest texture. Adjust sweetness with more honey or maple syrup, and balance flavors with salt as needed.

Nutrition

Find it online: https://www.rapidrecipes.blog/cozy-butternut-squash-soup-panera/