I recently went to Panera Bread and ordered their Vegetarian Autumn Squash Soup, which is so delicious that I’ve had a craving for it ever since! I went to Bread & Brew (for Ben and my 1 year anniversary – yay! 🙂 ) last week after I got back from Israel (work trip – I posted some photos on Instagram) and ordered their butternut squash soup, which was also quite tasty. But, that craving never went away.
I searched the Panera website, but alas, they had no recipe posted for their soup. But, I found a couple that looked promising: Hungry Healthy Girl’s “Copycat Panera Bread’s Autumn Squash Soup (vegan, Paleo, and gluten-free)” and Spot On Wellness’ “A Gluten Free Butternut Squash Soup with Cinnamon, Apples, Curry and Coconut that tastes like Panera Bread’s”.
So . . . tonight I decided to make a “copycat recipe” of Panera’s Vegetarian Autumn Squash Soup. I based it on Panera’s general description: “A blend of butternut squash and pumpkin, simmered in vegetable broth with honey, apple juice, cinnamon and a hint of curry, then finished with sweet cream and topped with roasted and salted pumpkin seeds.” and Hungry Healthy Girl’s “Copycat Panera Bread’s Autumn Squash Soup, but with a few alterations of my own.
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- peeled and cubed butternut squash, boiled (I used 2 20oz pre-cut packs, about 6 cups, from Trader Joe’s) . . . you can roast instead of boil if you prefer
- 2 large Honeycrisp Apples, peeled and cubed
- 1/2 of a large yellow onion, diced
- safflower oil
- 1/2 to 1 teaspoon curry powder (I left this out, but use it if you like it)
- 1 teaspoon cumin
- 1 quart (4 cups) veggie or chicken broth – I used the low sodium kind from Trader Joe’s
- 1 cup almond milk – I used the Blue Diamond Sweetened Vanilla Almond Breeze
- 1 29oz can 100% Pure Pumpkin
- 1 tsp salt + a few extra dashes
- a few dashes of cinnamon
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- Boil the butternut squash in water until it boils, then turn it down to a simmer. Butternut squash is ready when tender and can be poked with a fork.
- Meanwhile, in a large skillet over medium heat, saute the apples and onion in safflower oil with cumin, salt and cinnamon until softened.
- When the butternut squash is ready, use a slotted spoon to transfer it from the boiling water to another bowl. Remove the apples and onion from the pan, to the same bowl as the butternut squash.
- Transfer the warm butternut squash, apples and onion to the food processor to puree. (You can use a blender, which I think I might prefer, but mine broke and I had to throw it out.)
- Once pureed, transfer the pureed mixture back to the soup pot.
- Add broth, almond milk and canned pumpkin.
- Stir everything together and let simmer for a little while, letting flavors meld together.