Heavenly:Copycat Panera Autumn Squash Soup Recipe

Oh, hey there, soup lovers! Is there anything better than a big bowl of warm, comforting soup when the leaves start changing? I seriously LIVE for fall flavors, and this Copycat Panera Autumn Squash Soup? It’s like a hug in a bowl. Seriously! I’ve tried a million squash soup recipes, and this one? It’s *spot on* to Panera’s.

I remember the first time I had Panera’s version. I was hooked! But, you know, sometimes you just wanna make it at home, right? That’s why I HAD to nail this recipe. And trust me, after a few tries (and a lot of taste-testing!), this version is the real deal. So, get ready for some seriously creamy, dreamy, autumn-y goodness. You’re gonna love this Copycat Panera Autumn Squash Soup – promise!

Why You’ll Love This Copycat Panera Autumn Squash Soup

Okay, so why should you even bother making this soup? Let me tell you – you’re gonna be obsessed! It’s seriously the best. Here’s why:

Creamy and Delicious

Wow, this soup is like velvet in your mouth! The blend of squash, pumpkin, and coconut milk makes it unbelievably creamy and the spices? They just sing!

Perfect for Fall

I mean, come on, it’s AUTUMN SQUASH soup! ‘Nuff said, right? It just screams cozy sweaters, crunchy leaves, and everything pumpkin spice.

Easy to Make

Don’t worry, you don’t need to be a gourmet chef to whip this up. It’s surprisingly simple – even I can make it without messing it up *too* badly! Ha!

Vegetarian-Friendly

Yep, no meat here! This soup is packed with veggies and plant-based goodness, so all my vegetarian friends can dig in!

Copycat Panera Autumn Squash Soup Ingredients

Alright, let’s talk ingredients! This Copycat Panera Autumn Squash Soup is all about layering those fall flavors, and it all starts with having the right stuff. Don’t skimp – it makes a HUGE difference, trust me! Here’s what you’ll need:

Squash

Gotta have the star of the show, right? You’ll want 1 medium butternut squash (about 3 pounds), peeled and cubed. Now, I know peeling a butternut squash can be a pain, but it’s worth it!

Aromatics

This is where the magic starts! Grab 2 tablespoons of butter (because butter makes everything better!), 2 large carrots, chopped, 1 medium onion, chopped, and 3 garlic cloves, minced. Careful when you mince the garlic, it splatters!

Broth and Pumpkin

For the liquid base, you’ll need 5 cups of vegetable broth – I like to use low-sodium so I can control the salt. And don’t forget 1 can (15 ounces) of pumpkin – not pumpkin pie filling, just plain pumpkin!

Creaminess and Sweetness

To get that super creamy texture and a touch of sweetness, you’ll need 1/2 cup of canned coconut milk (full-fat is best, promise!) , 1 cup of apple cider or juice (the cider gives it a little extra somethin’ somethin’!), and 1/4 cup of packed brown sugar.

Spices and Seasoning

Okay, spices are KEY! You’ll need 1 teaspoon of salt, 1 teaspoon of curry powder (don’t be scared!), 1 teaspoon of ground cinnamon, 1/2 teaspoon of pepper, and a tiny pinch – just 1/8 teaspoon – of ground nutmeg.

Finishing Touches

Almost there! You’ll want 1 cup of heavy whipping cream to make it extra decadent. And for garnish? Salted roasted pumpkin seeds or pepitas. They add the perfect little crunch!

How to Make Copycat Panera Autumn Squash Soup: Step-by-Step Instructions

Okay, here’s where the magic happens! Don’t worry, this Copycat Panera Autumn Squash Soup recipe is super easy to follow. Just take it one step at a time, and you’ll have a pot of liquid gold in no time!

Cooking the Squash

First things first, get that squash cooked! Place your peeled and cubed squash in a large saucepan. Then, add water until the squash is totally covered. Bring it to a boil over high heat. Once it’s boiling, cover the pan and let it cook until the squash is super tender – about 20-25 minutes. You should be able to easily pierce it with a fork. If it’s not tender, keep cooking it a bit longer!

Building the Flavor Base

While the squash is cooking, grab your Dutch oven (or a big pot) and melt 2 tablespoons of butter over medium-high heat. Add your chopped carrots and onion and cook, stirring occasionally, until they’re nice and tender, about 6-8 minutes. You want them soft, not browned. Then, add your minced garlic and cook for just 1 minute longer. Careful not to burn the garlic – burnt garlic is NOT your friend!

Combining and Simmering

Now it’s time to bring it all together! Stir in your vegetable broth, pumpkin (from the can!), coconut milk, apple cider, brown sugar, and all those yummy spices. Once the squash is cooked, drain it really well and add it to the Dutch oven, too. Bring everything to a boil, then reduce the heat to low. Let it simmer, uncovered, for about 20 minutes. This lets all those flavors meld together and get happy!

Blending the Soup

Okay, careful here! You’re gonna blend the soup until it’s smooth. If you have a regular blender, you’ll need to do it in batches. Don’t overfill the blender, or you’ll have a squash soup explosion! Trust me, I’ve been there. If you have an immersion blender, you can just blend it right in the pot – so much easier! Just be careful not to splash. Blend until it’s perfectly smooth and creamy.

Finishing and Serving

Almost done! Return the blended soup to the Dutch oven. Stir in your heavy cream and cook over low heat until it’s heated through. Don’t let it boil! Taste it and adjust the seasonings if needed. Then, ladle it into bowls and garnish with salted roasted pumpkin seeds or pepitas. A little drizzle of extra heavy cream? Yes, please! Enjoy your amazing Copycat Panera Autumn Squash Soup!

Tips for the Best Copycat Panera Autumn Squash Soup

Want to take your Copycat Panera Autumn Squash Soup from good to AMAZING? I’ve got a few little tricks up my sleeve that’ll make all the difference! Here’s the inside scoop:

Adjusting Seasonings

Seriously, taste, taste, TASTE! Everyone’s taste buds are different, so don’t be afraid to tweak the seasonings to your liking. Need more salt? Add a pinch! Want more cinnamon? Go for it! It’s YOUR soup, after all!

Blending Tips

If you have an immersion blender, USE IT! It makes blending SO much easier and less messy. But if you’re using a regular blender, just be super careful and blend in small batches. Nobody wants a squash soup volcano in their kitchen!

Garnish Suggestions

Don’t skip the garnish! Toasted pumpkin seeds (or pepitas) add the perfect little crunch and a bit of salty goodness. You can even toast them yourself in a dry pan for a few minutes – just watch them carefully so they don’t burn!

Achieving the Right Consistency

Is your soup too thick? Add a little more broth or water until it reaches your desired consistency. Too thin? Simmer it for a bit longer, uncovered, to let some of the liquid evaporate. Easy peasy!

Ingredient Notes and Substitutions for Copycat Panera Autumn Squash Soup

Okay, so sometimes you’re missing an ingredient, or maybe you just wanna switch things up! No worries, this Copycat Panera Autumn Squash Soup is pretty flexible. Here are some easy swaps you can make:

Butternut Squash Alternatives

Can’t find butternut squash? Acorn squash works great too! Or, in a pinch, you can even use pumpkin puree (just make sure it’s plain pumpkin, not pumpkin pie filling!). You might need to adjust the seasonings a bit, but it’ll still be delicious!

Dairy-Free Option

Want to keep things dairy-free? No problem! Just swap out the heavy cream for full-fat coconut milk. It’ll give you that same creamy texture, and it tastes amazing. Trust me, you won’t even miss the dairy!

Sweetener Options

Out of brown sugar? Maple syrup or honey work perfectly! Just use the same amount (1/4 cup), and you’re good to go. I actually love the flavor that maple syrup adds – it’s so cozy!

Spice Variations

Feel like getting a little adventurous? Try adding a pinch of ground ginger or cloves to the spice mix. They add a little extra warmth that’s just perfect for fall. Just don’t overdo it – a little goes a long way!

Serving Suggestions for Your Copycat Panera Autumn Squash Soup

Okay, so you’ve got your AMAZING Copycat Panera Autumn Squash Soup ready to go… but what do you serve with it? Here are a couple of my fave ideas!

Bread and Sandwiches

You just gotta have something yummy to dip in that soup, right? Crusty bread is always a winner, or how about a grilled cheese sandwich? Ooh, or even a Panini! YUM!

Salads

Want something a little lighter? A simple green salad is perfect. Or, for a real fall treat, try a salad with apples, cranberries, and maybe some walnuts. So good!

Storing and Reheating Your Copycat Panera Autumn Squash Soup

Okay, so you’ve made a big batch of this Copycat Panera Autumn Squash Soup, and you’ve got leftovers? Lucky you! Here’s how to keep it fresh and reheat it like a pro:

Storage Instructions

Just let the soup cool down completely, then pop it into an airtight container. It’ll keep in the refrigerator for up to 3 days. Easy peasy!

Reheating Instructions

When you’re ready for round two, you can reheat the soup on the stovetop over medium heat, stirring occasionally, until it’s heated through. Or, if you’re in a hurry, just zap it in the microwave for a couple of minutes, stirring halfway through. Just make sure it’s nice and hot!

Is Copycat Panera Autumn Squash Soup Right for You? FAQs

Got questions about this amazing Copycat Panera Autumn Squash Soup? I got you! Here are some of the most common things people ask (and my trusty answers!):

Can I freeze this soup?

Yep, you totally can! Just let it cool completely, then pour it into freezer-safe containers (leave a little room at the top, since liquids expand when frozen). It’ll keep in the freezer for up to 2-3 months. When you’re ready to eat it, thaw it overnight in the fridge, then reheat as usual. So easy!

Can I make this soup vegan?

Absolutely! Just swap out the butter for a plant-based butter or olive oil, and use full-fat coconut milk instead of heavy cream. Easy peasy, and just as delicious!

Is this soup spicy?

Nope, not really! The curry powder adds a little warmth, but it’s not spicy at all. If you *want* it spicier, you could add a pinch of red pepper flakes or a dash of hot sauce. But as is, it’s pretty mild and kid-friendly!

How can I make it smoother?

If you want your soup *extra* silky smooth, blend it for a little longer! And if you’re using a regular blender, make sure you’re blending in small batches. You can also strain the soup through a fine-mesh sieve after blending to catch any little bits that didn’t quite get blended. But honestly, it’s usually pretty darn smooth as is!

Nutritional Information for Copycat Panera Autumn Squash Soup

Okay, so here’s the deal: nutritional info can vary *a lot* depending on the brands you use. So, these numbers are just an estimate, not a guarantee!

Enjoyed this Copycat Panera Autumn Squash Soup Recipe?

Hey, if you loved this recipe as much as I do, leave a comment and a rating below! I wanna know what you think!

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