Panera Bread's Autumn Squash Soup (Copycat Recipe)

This comforting Autumn Squash Soup is a delightful blend of roasted butternut squash, sweet apples, and warm spices, creating a creamy and velvety texture. Perfect for fall, it embodies the essence of seasonal flavors with a hint of sweetness and a touch of spice. This recipe is vegetarian and can easily be made vegan by substituting the cream with coconut milk.

Ingredients:

• 2 medium butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 2 apples, peeled and chopped (preferably a sweet variety like Fuji or Honeycrisp)
• 4 cups vegetable broth
• 1 cup heavy cream (or coconut milk for a vegan option)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Salt and pepper to taste
• Pumpkin seeds for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed butternut squash and chopped apples with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until tender and caramelized.
3. In a large pot over medium heat, sauté the chopped onion until translucent, about 5 minutes.
4. Add the roasted squash and apples to the pot, along with the vegetable broth, cinnamon, nutmeg, and ginger. Bring to a simmer and cook for another 10 minutes.
5. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
6. Stir in the heavy cream (or coconut milk) and heat through. Adjust seasoning with salt and pepper to taste.
7. Serve warm, garnished with pumpkin seeds if desired.