Description
A simple recipe for a creamy, slightly sweet autumn squash soup similar to the Panera version.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 pound butternut squash, peeled and cubed
- 1 cup carrots, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon curry powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Add butternut squash, carrots, vegetable broth, curry powder, ginger, and cinnamon to the pot.
- Bring the mixture to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes.
- Remove the pot from the heat. Use an immersion blender or carefully transfer the soup in batches to a regular blender to puree until smooth.
- Return the pureed soup to the pot. Stir in the heavy cream.
- Heat gently until warmed through; do not boil.
- Season with salt and pepper before serving.
Notes
- For a thicker soup, reduce the amount of vegetable broth slightly.
- You can substitute pumpkin puree for some of the fresh squash if desired.
- Garnish with toasted pumpkin seeds for texture.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 12
- Sodium: 450
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 5
- Protein: 4
- Cholesterol: 40
Keywords: Panera, Autumn Squash Soup, butternut squash, creamy soup, fall recipe, vegetarian soup