Panera Butternut Squash Soup – A creamy, rich, velvety soup made in the slow cooker using butternut squash and tart apples. Perfect when you have a busy day and you don’t want to spend all day in the kitchen.
Creamy, rich and velvety Panera’s Autumn Squash Soup Recipe is an easy recipe.
- 5 cups squash for me this was one medium squash
- 14 ounce can pumpkin puree or frozen butternut squash puree (thawed)
- 1 yellow onion roughly chopped
- 1 granny smith apple peeled and chopped
- 8 ounces cream cheese
- 1 teaspoon yellow curry powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cinnamon
- 1/4 teaspoon powdered ginger
- 1/4 teaspoon garlic
- pinch red pepper flakes
- 3 tablespoons honey
- 2–3 cups vegetable broth
- 1/4 cup pumpkin seeds optional
Peel the squash, remove the seeds and chop into 1 inch pieces. Peel and chop the onion and apple also. Dice the brick of cream cheese. Add the squash (fresh & frozen), onion, apple and cream cheese to the crockpot.
Measure all of the spices and put them in a small bowl. Stir well to combine and then sprinkle all the spices into the slow cooker. Using a large spoon, stir well – add the honey and stir again.
Pour in the vegetable stock and cover. Set the temperature to low cook for 8 hours. When the soup is finished cooking, blend the soup until it is a creamy consistency.
Toast the pumpkin seeds – using a dry pan over medium-low heat, toast the pumpkin seeds until they are a golden brown – takes about 5 minutes. Remove from the pan immediately – if you leave them in the pan, even though you’ve removed the pan from the heat, the residual heat may burn the seeds (this happens very quickly!).
Serve topped with toasted pumpkin or pine nuts or pecans for a little crunch and a drizzle of heavy cream.
Calories: 299kcal | Carbohydrates: 37g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 847mg | Potassium: 696mg | Fiber: 5g | Sugar: 19g | Vitamin A: 24185IU | Vitamin C: 30.2mg | Calcium: 124mg | Iron: 2.5mg