I love the Autumn Squash Soup they serve at Panera. I love it so much in fact, that I had to see if there was a good copy of it on the internet that I could adapt and use at home. I did! The copy comes from here. I think they did a really nice job of it. I omitted the sugar as I thought the apple cider and honey added plenty of good sweetness to the soup. I also increased the chicken broth to make it less thick.
Autumn Squash Soup
a Panera Bread copy cat recipe adapted from blog.chron.com
- 2 Tbsp olive oil
- 1 small onion, minced
- 1 (11 oz- 14 oz) package of frozen butternut squash, thawed
- 1 (15 oz) can pumpkin puree
- 1 cup apple cider
- 4 cups low sodium chicken broth
- 1 tsp curry powder
- 1/4 cup honey
- 1/4 tsp salt, or more to taste
- 1/2 cup heavy cream
Heat a heavy sauce pan over medium heat. Add the olive oil and cook the minced onion until it is translucent, about 5 minutes.
If the butternut squash is not completely thawed, place it in a microwavable bowl with a little water and microwave on high for about 3 to 4 minutes.
Add the squash, pumpkin puree, cider, chicken broth, curry, honey, and salt to the sauce pan and heat through to boiling. Blend the soup mixture in a blender or with an immersion blender. Add the heavy cream to the blended soup and stir to combine. Serve.