Best Copycat Autumn Squash Soup Recipes

COPYCAT AUTUMN SQUASH SOUP

Copycat Autumn Squash Soup image

This is a copycat version of that fancy sandwich shop's autumn squash soup. Serve with sunflower seeds or pepitas sprinkled on top!

Provided by ChihuahuaKlaudia

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 small onions, chopped
1 (15 ounce) can plain pumpkin puree
14 ounces frozen cooked butternut squash, thawed
1 cup apple juice
1 cup low-sodium vegetable broth
¼ cup honey
¼ cup white sugar
1 teaspoon curry powder
¼ teaspoon salt, or to taste
½ cup heavy cream
2 tablespoons heavy cream

Steps:

Heat oil in a large pot over medium heat. Add onions and cook until translucent and soft, 3 to 5 minutes. Add pumpkin, squash, apple juice, and broth. Stir well to combine. Cook over medium heat for 5 minutes. Add honey, sugar, curry powder, and salt. Cook another 10 minutes before adding cream. Heat until soup is warmed through, another 2 minutes. Serve immediately.

Nutrition Facts : Calories 433.9 calories, Carbohydrate 63.3 g, Cholesterol 50.9 mg, Fat 21.2 g, Fiber 6.2 g, Protein 3.7 g, SaturatedFat 9.7 g, Sodium 539.6 mg, Sugar 44.6 g

COPYCAT PANERA BREAD'S AUTUMN SQUASH SOUP

COPYCAT PANERa BREAD'S AUTUMN SQUASH SOUP image

Make and share this COPYCAT PANERa BREAD'S AUTUMN SQUASH SOUP recipe from Food.com.

Provided by Joycee Troyer

Categories Vegan

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 cups of peeled and cubed butternut squash, roasted
1 large apple, peeled, cored and cubed
1/2 large yellow onion, diced
1 tablespoon coconut oil
3 1/2 cups vegetable broth
1/2 cup almond milk
3 dashes cinnamon
1 teaspoon salt

Steps:

Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees F.
Meanwhile, in a large skillet over med-high heat, sauté apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 mins and until softened.
Add broth, milk, and squash to the large skillet with the apple and onion and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes Stir in salt to taste.
Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.

Nutrition Facts : Calories 129, Fat 3.6, SaturatedFat 3, Sodium 588.3, Carbohydrate 25.9, Fiber 4.5, Sugar 9.7, Protein 1.8