Ever since I first tried Panera’s Autumn Squash Soup, (paired with the Fuji Apple Salad, yum!) I fell in love. It’s so creamy, sweet and delicious; the perfect comfort food. I began searching the internet for the recipe. Panera doesn’t reveal the recipe, but there are plenty of copycat recipes out there. This one in particular looked easy and delicious! I used it as inspiration for my soup! Now that the soup is no longer being offered at Panera (it’s seasonal), I realized I needed to cook it myself!
Panera Bread Autumn Squash Soup Knock-Off
1 package of frozen squash (12 oz) defrosted
1 can of pumpkin puree (15 oz)
1 onion finely chopped
2 TBS unsalted butter
1 cup vegetable broth
1 cup apple cider
1/4 cup honey
1/4 cup sweetener (I used turbinado sugar)
1/2 cup cream or half and half
1 tsp curry powder
1/2 tsp cinnamon
Salt to taste (I used about 1/4 tsp)
Heat butter in a big pot over medium heat. When heated, add onions and sauté for about 5 minutes until soft. Add in pumpkin, squash, apple cider, broth, salt and spices. Heat for about 10 minutes, turn down if it begins to spit. Add in honey and sugar and cook for an additional 5 minutes. Lastly add in cream and heat through. Using a hand blender on low, stir the soup until it reaches a smooth, creamy consistency. Serve hot.