Copycat Panera Autumn Squash Soup
Serves 615 mins prep50 mins cook
This copycat Panera autumn squash soup is the perfect cozy, fall, easy soup recipe that tastes exactly like the original version!
0 servings
What you need
Instructions
In a large pot or dutch oven, melt butter over medium heat. Add chopped onions and rosemary and sauté until onions begin to soften, 5-7 minutes. 2 tablespoons butter,1 medium onion,1 teaspoon rosemary Add the butternut squash, carrots, vegetable broth, and apple juice, bring to a boil, then reduce heat to a low simmer and cover. Cook for 20-25 minutes until the squash and carrots are softened. 3 pounds butternut squash,1 cup carrots,2 cups vegetable broth,½ cup apple juice Once softened, use an immersion blender or carefully transfer the mixture to a blender (see note) to blend until smooth, then return to pot. Stir in parmesan, brown sugar, curry powder, kosher salt (with the amount depending on whether you used salted broth), and black pepper. ¼ cup parmesan cheese,1 teaspoon brown sugar,⅛ teaspoon curry powder,kosher salt,black pepper Spoon into bowls and top each with toasted salted pumpkin seeds and additional black pepper. Serve with toasted bread if desired. toasted salted pumpkin seedsView original recipe