Panera Autumn Squash Soup
This cozy cold weather soup includes butternut squash, carrots, shallots, apple juice, pumpkin puree, and cream cheese. It's a comfort food perfect for fall and winter.
Servings 4 Servings
Calories 390kcal
Ingredients
- 2 tablespoons olive oil
- 1 3-lb. butternut squash, peeled, deseeded, and cut into 1" cubes
- 2 medium carrots peeled and chopped
- ½ large shallot chopped
- 2 teaspoon ground ginger
- ½ teaspoon curry powder
- 2 cup vegetable broth
- 1 ⅓ cup apple juice
- 1 tablespoon brown sugar optional
- ½ cup pumpkin puree
- 2 tablespoons cream cheese softened
- ¼ cup toasted pepitas to top the soup
Instructions
- Heat oil in a large pot over medium heat. Add squash, carrots, and shallots, and season with salt. Cook, occasionally stirring, until the vegetables begin to soften, about 5 minutes.
- Mix in ginger and curry powder, and cook until it becomes fragrant, about 1 minute more.
- Mix in broth, apple juice, and brown sugar. Turn the heat to high and bring to a boil, then reduce to a simmer and cover. Cook until vegetables are soft, about 20 minutes.
- Add in pumpkin puree and cream cheese.
- If you are using an immersion blender: blend the soup until smooth. Season with salt.
- If you are using a blender: Let the soup cool slightly. If your soup is too hot, it will cause the lid to pop off. Add soup to your blender. Only fill it ¾ of the way full. Work in batches if necessary. Blend on high till the soup is smooth. You may want to crack the lid just a little, so the steam can escape.
- Serve soup topped with pepitas.
Notes
How to toast raw pepitas: Preheat oven to 350°. On a medium baking sheet, lightly coat raw pepitas oil and chili powder(optional) and season with salt. Bake until pepitas are crunchy and golden, about 10 minutes. Let cool completely.
Nutrition
Serving: 1Serving | Calories: 390kcal | Carbohydrates: 60g | Protein: 8g | Fat: 16g