Copycat Autumn Squash Soup Recipes

PANERA BREAD AUTUMN SQUASH SOUP

Steps:

• Preheat oven to 350 degrees. Peel and cut butternut squash into 1-inch cubes. Drizzle 1 tablespoon vegetable oil over the butternut squash and stir to coat it well. Bake for about 30 minutes or until the butternut squash is fork-tender. Do not let the squash brown.
• In a large stockpot, add 1 tablespoon vegetable oil and saute onions until they are translucent. Sprinkle a little salt over the onions as you saute them. By salting the onions you will pull moisture out of the onions and the onions will cook more quickly.
• When the onions are translucent add pumpkin, butternut squash, vegetable stock, curry powder, and cinnamon, apple juice, and honey. Heat through. When the soup is hot, use an immersion blender to make the soup smooth. You can use a blender to make the soup if desired. Add cream to the soup, and stir the cream.
• Toast the pumpkin seeds in a small skillet. Heat through until they become fragrant. Remove from heat immediately.

BUTTERNUT SQUASH SOUP

Steps:

• Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 minutes at 425ºF.
• Meanwhile, in a large skillet over medium-high heat, sauté apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 minutes and until softened.
• Add broth, milk, and squash to the large skillet with the apple and onion and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes. Stir in salt to taste. I used 1 teaspoon of salt.
• Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.
• Top with pumpkin seeds and cream, if desired. Enjoy with crusty bread or a grilled cheese!

AUTUMN SQUASH SOUP

Steps:

• Heat the olive oil in a large soup/stock pot. Add the onion, carrots, celery, salt, curry powder and tomato paste. Stir to combine and cook until the veggies begin to soften slightly.
• Add the butternut squash, vegetable broth, and apple juice. Bring to a boil them simmer for 8-10 minutes, or until the squash and veggies are fork tender.
• Using an immersion blender, puree the soup. Stir in the pumpkin, garlic powder, onion powder, white pepper, cinnamon, honey, salt, rosemary, and ginger. Remove from heat.
• In a small saucepan, heat the milk and cream cheese until the cheese is melted. Whisk in the brown sugar. Slowly whisk the milk/cream cheese mixture into the soup pot. Mix well.
• Garnish with roasted pumpkin seeds.

PANERA BREAD AUTUMN SQUASH SOUP COPYCAT RECIPE

Steps:

• Preheat oven to 425º Fahrenheit, then place the cubed butternut squash on a large baking sheet.
• Drizzle squash with 1 tablespoon of olive oil and sprinkle over cinnamon, then roast for 30 minutes.
• In a medium stockpot, add the remaining 1 tablespoon olive oil and turn heat to medium, then add onion and apple and sauté for about 10 minutes, until onion is soft, translucent, and fragrant.
• Once squash has been roasting for 30 minutes, remove from oven and add it to the apple and onion.
• Add broth and cream to the stockpot, then add turmeric, curry powder, salt, and pepper.
• Bring to a boil then reduce to a simmer for about 20 minutes.
• Using an immersion blender or stand blender (blend in batches), blend the soup until smooth.
• Serve, and garnish bowls with thyme leaves and pepper if desired.

PANERA AUTUMN SQUASH SOUP COPYCAT RECIPE

Steps:

• In a heavy bottom pot, over medium high heat, heat the oil and saute the onion. Allow the onions to take on a little color. Remember, color equals flavor.
• Add the spices and allow them to get fragrant. About 30 seconds to a minute.
• Add the butternut squash, baby carrots, broth, apple juice and spices.
• Cover and bring to a simmer.
• Simmer for 15 minutes or until the carrots and the squash is very tender. Use a fork to test to be sure the vegetables fall apart easily.
• Add the canned pumpkin to the soup.
• Use a emersion blender to puree the soup.
• If you don't have an immersions blender, blend the soup in a blender in small batches.
• Stir in the heavy cream.
• Serve, garnished with pepitas

COPYCAT AUTUMN SQUASH SOUP

Steps:

• Heat oil in a large pot over medium heat. Add onions and cook until translucent and soft, 3 to 5 minutes. Add pumpkin, squash, apple juice, and broth. Stir well to combine. Cook over medium heat for 5 minutes. Add honey, sugar, curry powder, and salt. Cook another 10 minutes before adding cream. Heat until soup is warmed through, another 2 minutes. Serve immediately.

PANERA AUTUMN SQUASH SOUP RECIPE

Steps:

• Peel butternut squash with a sharp knife or vegetable peeler, remove seeds and strings using a spoon or ice cream scoop and cut into ¾ to 1-inch cubes or chunks.
• (OPTIONAL) Roast squash: Place squash into a large baking sheet lined with foil for easy cleaning. Toss them with olive oil and a pinch of salt and pepper until coated. Bake in a 400 F (200 C) preheated oven for about 30 minutes or until almost tender. Reserve! For further instructions on how to prepare and roast butternut squash, check out our tutorial on how to cut and cook butternut squash.
• If making this autumn squash soup in the Instant Pot or pressure cooker, press the sauté button and let it heat for about 4 minutes. Add oil and sauté the onion and the apple for about 3 minutes, stirring every once in a while. Add the (roasted) squash, pumpkin purée, cinnamon, curry, and broth. Stir to combine. Cancel the sauté function, lock the lid, secure the valve, and set to manual high pressure for 10 minutes. Depending on your pressure cooker, you may have to press the soup button and manually set it to 10 minutes. Once cooked, do a quick release.
• Purée the soup with an immersion blender or a kitchen blender until creamy and smooth. If you intend to freeze part of the soup for later use, separate the portion you want to freeze and only add cream once the soup is thawed and reheated. This will avoid developing an unpleasant texture. But if you intend to consume the soup within the next 3 days, stir in honey, heavy cream, and salt and pepper to taste. Serve with pepitas on top.
• If making it on the stovetop, follow steps 1 and 2 (optional). Then, heat a pot over medium heat. Add oil and sauté the onion and the apple for about 3 minutes, stirring every once in a while. Add the (roasted) squash, pumpkin purée, cinnamon, curry, and broth. Stir to combine. Cover the pot and let it cook for about 15-18 minutes or until squash is tender. Then follow step 4.
• If making in the slow cooker, follow steps 1 and 2 (optional). Then, heat a no-stick skillet over medium heat. Add oil and sauté the onion and the apple for about 3 minutes, stirring every once in a while. Add them to the crockpot as well as the (roasted) squash, pumpkin purée, cinnamon, curry, and broth. Stir to combine. Cover and set to high for 3-4 hours. Then follow step 4.

PANERA AUTUMN SQUASH SOUP

Steps:

• Preheat oven to 400°F and line a sheet pan with foil or parchment paper. Spread the squash cubes on the pan and roast for 15 minutes, or until the edges of the cubes are light brown. Remove from the oven and let cool a bit.

COPYCAT PANERA HARVEST SOUP INSTANT POT RECIPE

Steps:

• Combine all ingredients except corn starch and butter in Instant Pot.
• Cook at manual high pressure for 10 minutes.
• Do five minutes of natural pressure release and then quick pressure release the rest.
• Using an immersion blender, blend up the soup until smooth - alternatively, you can place in a regular blender (carefully) and blend as well.
• After smooth, turn Instant Pot to saute. Once it starts to bubble, add butter and corn starch and quickly whisk to combine until thickened.
• Serve with pumpkin seeds.