Panera autumn squash soup (copycat recipe)
A fall favorite, this homemade Panera autumn squash soup (copycat recipe) is an easy from scratch recipe that is comfort food at it's best.
Servings 6 people
Calories 296kcal
Equipment
- Immersion blender or regular blender
Ingredients
For the soup
- 4 pounds butternut and acorn squash seeded and halved or quartered
- 1 tablespoon butter melted, to brush on the squash
- salt and pepper for squash roasting and seasoning the soup
- 3 cups vegetable broth you could also use chicken broth if you don't have vegetable broth
- ¼ cup shallots diced
- 1 fennel bulb very thinly sliced (as close to shaved as you can)
- 1 apple grated, I used granny smith, but you can use any apple
- ¼ cup vermouth
- 1 fresh thyme
- ½ cup heavy cream
- ¼ teaspoon freshly grated nutmeg
For garnish
- ½ cup pepitas lightly toasted
- ½ cup croutons homemade toasted bread
Instructions
- Preheat the oven to 425 and place the butternut squash on the pan and brush each half with just enough melted butter to lightly coat the squash and sprinkle with salt and pepper.
- Turn the squash face down and roast until it is tender and completely cooked through and totally soft, about 50 minutes, then let it cool enough to handle it. Scoop all the flesh out of both squashes into a bowl.
- In a dutch over or whatever you use for a soup pot, melt two tablespoons of butter with a touch of olive oil, add the shallots, fennel and thyme sprig with a little bit of salt. Cook, stirring often, until the shallot and fennel has softened and is starting to caramelize - this takes about 15 minutes. Keep an eye on it, stirring quite a bit and don't turn the flame too high - you'll burn them. The end product should be super golden browned and super soft and smell sweet. When caramelized, add the grated apple and stir to blend into the mixture. Turn heat up on stove and add your vermouth and reduce until it is nearly gone.
- Add your stock to the pot and your scooped out squash and stir to combine.
- Get out your blender, regular or immersion. If using a regular blender, transfer the soup to the blender
- IMPORTANT: Make sure not to fill the blender or processor past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
- Blend or pulse until the mixture it totally smooth and velvety. Pour soup back into soup pot and heat on low to rewarm, add the cream, pinch of nutmeg and adjust your salt and pepper seasoning to your liking.
Notes
This soup can be portioned into freezable container (without the garnishes) and frozen for up to three months. Leftovers are great reheated for about five days.
Nutrition
Calories: 296kcal | Carbohydrates: 49g | Fat: 11g