Put That Fresh Fall Produce To Good Use With Copycat Panera Autumn Squash Soup – Parade Magazine
One of the best things about autumn’s arrival is the abundance of squash I can find at the grocery store and farmers’ market. From our favorite butternut and acorn squash, to spaghetti and Hubbard, it’s their time to shine.
Butternut is one of the most popular varieties to roast and eat, but guess what else you can do with it? Make a big pot of delicious soup—and not just any soup, a copycat of a restaurant favorite.
Panera Autumn Squash Soup is super easy, will warm you up on a cold day and is the perfect way to use fall’s favorite gourd!
Related: 30 Best Acorn Squash Recipes
For years, a sign of fall’s arrival has been when the butternut squash soup appears on the Panera menu once again. Usually in September, this customer favorite is always welcomed back with enthusiasm.
Related: 100 Best Fall Soups
What Is in Panera Autumn Squash Soup?
This soup has a pretty basic ingredient list that leads to big flavor:
- butternut squash
- vegetable broth
- apple juice
- sweet cream
- roasted pumpkin seeds
For this make-at-home version, there will be a few differences, but the end result will still be very close to the original.
- I omitted the curry due to little eaters.
- I used chicken broth, so this is not vegan.
- I didn’t have pumpkin seeds, so I garnished with croutons, much like Panera does with their French Onion Soup.
- We like a thicker squash soup, but this can be made thinner like the restaurant’s, too.
Related: 55 Best Fall Salads
- butternut squash
- chicken broth
- vegetable oil
- brown sugar
- salt and pepper
- Dutch oven/stock pot
- wooden spoon
- rimmed baking pans
- parchment paper
- measuring cups/spoons
- sharp knife
- vegetable peeler
- immersion blender
How To Make Panera’s Autumn Squash Soup
1. Preheat oven to 425. Lay squash on one baking …….