Better Than Panera Autumn Squash Soup
If you love Panera, this cozy fall soup is here to warm your bones from the comfort of your kitchen.
If you're a fan of heading to Panera for soup once the cold months hit, you're not alone! That's why we just had to come up with a recipe we could make at home, and thus, Better Than Panera Autumn Squash Soup was born. This delicious copycat soup recipe is even better than the real deal in our opinion, and we'll tell you why -- because it's made in the comfort of your own home any time you want! Don't make the extra trip on the way home. You can make this fan favorite for your family in no time at all any night of the week. Fall just got a little sweeter with this amazing and comforting recipe.
Preparation Time35 min
Cooking Time20 min
Ingredients
- 1 butternut squash
- 1 yellow onion, chopped
- 2 tablespoon olive oil
- 1 (15-ounce) can pumpkin puree
- 4 cup vegetable broth
- 1 cup heavy cream
- 1/4 teaspoon curry powder
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- salt and pepper, to taste
- maple syrup, pecans and dried cranberries to garnish
Instructions
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Preheat the oven to 400 degrees F.
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Peel and dice the butternut squash into 1-inch cubes.
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Peel the onion and cut into quarters.
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Place the chopped squash and onion on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Stir the vegetables a bit to coat completely.
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Cook for 20 minutes. After removing from the oven, let the vegetables cool for 10 minutes.
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Puree the roasted squash and onion in a blender until smooth.
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In a large stockpot, add the squash puree, pumpkin, vegetable broth, heavy cream, curry powder, cumin, and cinnamon. Bring to a low boil and then put on a low simmer for 20 minutes. Stir occasionally.
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Taste and season with more salt and pepper per your taste preferences.
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Drizzle with maple syrup and garnish with pecans and dried cranberries