Panera Bread’s Autumn Squash Soup

By MaryA.

You can now have Panera's Autumn Squash Soup year-round with this copycat recipe that tastes just as good as the original. From squash to pumpkin to cinnamon to curry, this soup is an explosion of flavor.

Ingredients

• 1 extra large butternut squash
• 2 to 3 tablespoons extra virgin coconut oil
• Salt and pepper, to taste
• 1 (15-ounce) can Libby’s Pumpkin
• 1 1/2 cups apple juice
• 1 1/2 cups vegetable broth
• 1 1/2 cups half-and-half
• 1 1/2 tablespoon honey
• 1/4 teaspoon curry powder
• 1/2 teaspoon cinnamon
• 1 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Roasted pumpkin seeds for garnish

Preparation

Step 1

Preheat oven to 450°F.

Peel squash. Remove seeds and cut in chunks.

Place in baking dish or on cookie sheet and drizzle with oil. Sprinkle generously with salt and pepper. Bake at 450°F for 25 to 30 minutes or until fork tender.

Mash squash with a potato masher and place in a large stock pot. Add pumpkin, apple juice, half-and-half and vegetable broth.
Puree ingredients with an immersion blender until well mixed.
Add honey, curry, cinnamon, salt and pepper and heat through about 10 to 15 minutes at a low simmer.
To serve, garnish bowls of soup with roasted pumpkin seeds.