- VE
- LC
Copycat Panera Autumn Squash Soup
Panera Autumn Squash Soup is one of those cozy, crave-worthy recipes that just screams fall. This easy copycat version brings all the creamy, velvety flavor you love right to your kitchen, for a fraction of the cost. With just a few pantry staples and a handful of seasonal ingredients, you’ll have a foolproof soup that’s a total keeper.
Ingredients
Instructions
- Step 1
Preheat the oven to 350℉.
- Step 2
Heat the olive oil and onion in a pot over medium heat until the onions turn translucent.
- Step 3
Incorporate the butter and tomato paste into the mixture, making sure to fully blend the tomato paste and completely cover the onions. Allow it to cook for one more minute.
- Step 4
Add in the apple juice, vegetable broth, squash, carrots, and celery, then thoroughly mix everything.
- Step 5
Add the cornstarch, cinnamon, curry powder and lemon juice and stir again to mix everything together.
- Step 6
Raise the heat level to medium high and bring the pot to a boil. Then, lower the heat to medium low and allow the pot to simmer for 15 minutes or until the squash has achieved a softened consistency.
- Step 7
As the pot simmers, take a pan and place the pumpkin seeds on it, then bake them for 10 minutes in the preheated oven.
- Step 8
Mix together the pumpkin puree and honey in the pot, ensuring they are thoroughly incorporated.
- Step 9
Use an emulsifier to blend the soup or transfer it to a blender and blend until it reaches a smooth consistency.
- Step 10
Top with the toasted pumpkin seeds and serve.
Tips & Tricks
@it-is-a-keeper
Hi! I’m Christina… welcome to my kitchen! It’s so nice to meet you! I share tried and true recipes that anyone can make. I believe, if you can read, you can cook.
Per serving
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
