Panera Autumn Squash Soup Recipe

Welcome, friends! Fall is finally here, and with it comes the season of cozy soups, football games, and pumpkin-spiced everything. Today, I’m going to teach you how to recreate Panera’s vegetarian Autumn squash soup right in your very own kitchen. This popular seasonal soup features butternut squash, pumpkin, carrot, onion, and a delightful blend of aromatic spices. It’s a creamy bisque topped with roasted pumpkin seeds, also known as pepitas. Let’s dive into the recipe and create our own delicious version of this Panera favorite.

Panera Autumn Squash Soup Recipe
Panera Autumn Squash Soup Recipe

Roasting the Squash and Pumpkin

To start, preheat your oven to 375┬░F and line a baking sheet with parchment paper. Cut the butternut squash and pumpkin in half, being careful with your fingers, thumbs, and everything else. You can discard the seeds from the butternut squash, but save the pumpkin seeds (pepitas) for later use. Place the squash and pumpkin halves face down on the baking sheet.

Pro tip: To make it easier to remove the flesh from the skin, add a little water to the baking dish before roasting. This also helps the squash cook faster. Roast them in the oven for about 1 hour to 1 hour and 15 minutes, or until the skin forms a char and the flesh is soft to the touch.

Chopping the Carrot and Onion

While the squash and pumpkin are roasting, let’s chop up the carrot and onion. There’s no need to peel the carrot; just make sure it’s clean. Roughly chop the carrots into medium-sized pieces, amounting to about 3/4 cup. Set them aside for now.

Simmering the Soup

Once the squash and pumpkin are roasted, carefully scoop out the flesh, leaving the skin behind. If you prefer canned pumpkin, you can use about 3 cups of it instead. In a large Dutch oven or stock pot, heat 2 tablespoons of olive oil over medium-high heat. Add the onion and carrot, stirring until the carrots begin to soften and the onions become translucent.

Next, add 4 cups (32 ounces) of vegetable broth, followed by the ginger powder, onion powder, garlic powder, ground white pepper, ground cinnamon, curry powder, dark brown sugar, lemon juice, and apple juice. Stir the mixture well before adding the pumpkin and butternut squash. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 25 to 30 minutes.

Blending the Soup

After the soup has simmered, it’s time to add the finishing touches. Pour in 1 cup of heavy whipping cream and blend the soup until creamy. You can use an immersion blender if you have one, but for a smoother consistency, a regular blender works best.

Safety reminder: When blending hot soup, blend in small batches, filling the blender no more than halfway each time. This allows steam to escape and avoids any messy accidents. Be sure to hold the blender lid in place with a towel, then blend on the lowest speed until the soup reaches a creamy consistency.

The Final Touches

Once the soup is blended, it’s time to add salt to taste. Stir in two large pinches of salt, give it a final taste, and adjust the seasoning if needed. Now, it’s time to garnish our delicious soup. Remember those roasted pumpkin seeds we saved? Sprinkle them on top for added flavor and crunch.

Enjoy the Flavors of Fall

There you have it! Your homemade version of Panera’s Autumn squash soup is ready to be savored. Whether you’re craving a warm bowl of goodness or just want to impress your friends and family, this recipe will surely do the trick. Embrace the cozy vibes of fall, and don’t forget to savor every spoonful.

For more delicious soup recipes, visit the El Reno Ok website. Cheers to a fantastic fall season! Stay tuned for more scrumptious recipes, and remember to make every day awesome. I love y’all!

P.S. Florida may not have the typical fall weather, but we Floridians know how to enjoy the season in our own unique way. We have tourist season, hurricane season, alligator mating season, and even love bug season. So, no matter the temperature, let’s celebrate the flavors this season brings.

Panera Autumn Squash Soup Recipe

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