Description
This Panera Autumn Squash Soup recipe is a comforting blend of butternut squash, apples, and warm spices, perfect for a cozy evening in. Creamy and flavorful, it’s a must-try for any soup lover.
Ingredients
Units
Scale
Vegetable Mixture:
- 1 yellow onion, chopped
- 3 garlic cloves, smashed
- 1 3-4 lbs. butternut squash, peeled, cubed, filling/seeds removed
- 3 carrots, peeled and chopped into 1” pieces
- 1 apple, peeled and cubed sweet variety like honeycrisp
- 2/3 15 oz. canned pumpkin puree 100% pure pumpkin, NOT pie filling
Seasonings:
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cinnamon
- pinch nutmeg
- pinch cayenne or more to taste
Liquids:
- 3 cups chicken stock veggie stock/broth can be subbed
- 1/3 – 1/2 cup cream of choice: heavy cream, unsweetened canned coconut milk, half & half
- 2 tablespoons olive oil
Toppings:
- pumpkin seeds / pepitas
- brown sugar, splash of cream, pinch of salt
- bread on the side, or sourdough bread bowl to serve in
Instructions
- Prep Veggies: Peel and chop all vegetables as listed in the ingredients.
- Instant Pot Method: Saute onions, then add remaining vegetables, seasonings, and liquids. Pressure cook for 10 minutes and natural release.
- Slow Cooker/Stove Top Method: Combine all ingredients in a slow cooker or pot. Cook on low for 4-6 hours or until tender.
- Puree & Serve: Blend the soup until smooth, add cream, adjust seasonings, and serve topped with pepitas, cream, salt, and brown sugar.
Notes
- If using a standard blender, allow the mixture to cool slightly to avoid accidents.
- Adjust the cayenne to your preferred level of spiciness.
Nutrition
- Serving Size: 1 bowl
- Calories: 330 kcal
- Sugar: 15g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 30mg
