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Autumn Soup (Panera Copycat) Recipe

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4.2 from 73 reviews

This Autumn Soup inspired by Panera Bread is a comforting, creamy blend of seasonal vegetables and warm spices. Featuring butternut squash, pumpkin puree, coconut milk, and a hint of honey and cinnamon, this hearty soup is perfect for chilly fall days. It’s made on the stovetop with a combination of sautéing, simmering, and blending to create a velvety smooth texture bursting with cozy autumn flavors.

Ingredients

Vegetables & Aromatics

  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons fresh ginger, minced
  • 3 medium carrots, peeled and chopped
  • 1 medium butternut squash, peeled and cubed (about 5-6 cups)

Liquids

  • 1 cup apple juice
  • 3 cups low sodium vegetable broth
  • 1 (15 oz) can pumpkin puree
  • 1 (15 oz) can full-fat coconut milk

Oils & Fats

  • 1 tablespoon olive oil
  • 4 oz cream cheese, softened and cut into small chunks

Sweeteners & Spices

  • 2 tablespoons honey
  • 2 tablespoons coconut sugar or brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon salt, divided
  • Black pepper, to taste

Instructions

  1. Saute Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and ½ teaspoon salt. Sauté until the onions become translucent and fragrant, about 4-5 minutes. Then add the minced ginger and garlic, sautéing for an additional 1 minute to release their flavors.
  2. Combine Vegetables and Spices: Add the chopped carrots and cubed butternut squash to the pot. Stir in the honey, coconut sugar (or brown sugar), remaining ½ teaspoon salt, ground cinnamon, and nutmeg. Mix well so the seasonings coat all the vegetables evenly.
  3. Simmer Soup: Pour in the low sodium vegetable broth, apple juice, pumpkin puree, and coconut milk. Stir to combine all ingredients. Bring the mixture to a boil, then reduce the heat to low so the soup simmers. Cover and cook until the vegetables are fork-tender, about 40-50 minutes.
  4. Add Cream Cheese: Once the vegetables are soft, add the softened cream cheese chunks to the pot. Stir until the cream cheese melts smoothly into the soup. Some chunks may remain, which will blend out in the next step.
  5. Blend Soup: Use an immersion blender directly in the pot to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and puree until smooth, returning it to the pot afterward.
  6. Serve: Taste the soup and adjust seasoning with additional salt or black pepper as desired. Serve warm, garnished with a sprinkle of cinnamon, freshly cracked black pepper, and roasted pepitas if you like for a crunchy topping.

Notes

  • For a vegan version, substitute cream cheese with a dairy-free alternative or omit it entirely and add extra coconut milk for creaminess.
  • Roasted pepitas add a nice crunchy texture and nutty flavor as a garnish.
  • This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Use fresh ginger for best flavor, but ground ginger can be substituted in a pinch (use about ¼ teaspoon ground ginger).
  • Adjust sweetness by varying the amount of honey and sugar based on your preference or the natural sweetness of your pumpkin and squash.

Find it online: https://justsosavory.com/autumn-soup-panera-copycat-recipe/