Copycat Panera Autumn Squash Soup

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There’s something about warm, creamy soup that makes a cold day totally worth it! I don’t know about you but I love to eating soup all winter long. My favorite kinds of soups are the creamy, rich soups and that’s why I love this next recipe. Enjoy!

If you like soup recipes, check out our Copycat Panera Broccoli Cheddar Soup Recipe, our Paula Deen’s Crock Pot Potato Soup Recipe, our Olive Garden CopyCat Chicken and Gnocchi Soup Recipe, our Crock Pot Creamy Tomato Soup and our Copycat Lipton Onion Soup Mix.

Copycat Panera Autumn Squash Soup

INGREDIENTS

• 1 Butternut Squash
• 1 small Onion
• 2 tbsp Olive Oil
• 15 oz Pumpkin Puree
• 2 cup Vegetable Broth
• 1 1/2 cup Apple Cider
• 1 1/2 cup Heavy Cream
• 2 tbsp Honey
• 1/4 tsp Curry Powder
• 1/2 tsp Cinnamon
• 2 tsp Salt
• 1/2 tsp Black Pepper
• Pumpkin Seeds (for garnish)  
  

DIRECTIONS:

1. Preheat oven to 450.
2. Peel and seed squash and cut into chunks.
3. Peel and quarter onion
4. Toss squash and onion in olive oil and salt and pepper to taste.
5. Cook for 20 minutes. 
6. Allow to cool at least 10 minutes.
7. Puree in blender or food processor.
8. In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream. 
9. Bring to a low boil over medium heat.
10. Add honey and spices and simmer for 10 minutes.
11. Garnish with pumpkin seeds.