Panera Bread Autumn Squash Soup – Copycat Recipe
Warm up this fall with a delicious, creamy Autumn Squash Soup inspired by Panera Bread. This copycat recipe is packed with flavors of butternut squash, pumpkin, and warm spices, making it the perfect comfort food for chilly days! 🍁🥣
Recipe Details
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| Servings | 4 servings |
Ingredients
- 2 cups butternut squash, peeled and cubed
- 1 cup pumpkin puree
- 1 onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sautéing until translucent.
- Add the cubed butternut squash, vegetable broth, and pumpkin puree to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce heat and let it simmer for 20-25 minutes, or until the squash is tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer to a blender in batches.
- Stir in coconut milk, maple syrup, cinnamon, nutmeg, salt, and pepper. Heat through and adjust seasoning as needed.
- Serve warm, garnished with a drizzle of coconut milk or pumpkin seeds if desired.
Nutrition Information
| Calories | 220 calories |
|---|---|
| Fat | 10g fat |
| Carbohydrates | 30g carbohydrates |
| Protein | 4g protein |
Handy Tips
- For added depth of flavor, roast the butternut squash in the oven before adding it to the soup.
- This soup can be made ahead of time and freezes well; just reheat before serving.
Ingredient Swaps
- Coconut Milk: Substitute with heavy cream or almond milk for a different flavor and texture.
- Maple Syrup: Honey or agave syrup can be used as a sweetener alternative.
