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    Cincy Shopper / Recipes / Soup

    Copycat Panera Autumn Squash Soup Recipe

    September 22, 2014 by Jen Cincyshopper 79 Comments

    141018 shares
    • Facebook2688
    Jump to Recipe Leave a Review
    4.47 from 13 votes

    If you are needing a perfect fall soup recipe, this Copycat Panera Autumn Squash Soup is going to be perfect. Soup during the fall is a staple in our household. I purchase cans of soup for the kiddos to make a quick lunch with and also make some soups for the family to enjoy. I shared quite a few soups with you last fall like our Slow Cooker Bean Soup and also our Copycat Panera Broccoli Soup too! This CopyCat Panera Autumn Squash Soup was “Over the Top” delicious!  I think I told all of my friends and extended family how tasty it was and how they would NEED to make this soup this fall. I have enjoyed Panera Autumn Squash Soup at Panera a few times in the past with a side salad. I just never thought to make it on my own at home. My hubby is great with copycat recipes so I had him make this one for us. He took a trip to Panera and immediately decided to make his copycat version after tasting all the flavor profiles. I will now be enjoying Autumn Squash Sup at home and saving some $$’s.

    This CopyCat Panera Autumn Squash Soup was “Over the Top” delicious! Perfect fall soup. Plus saved $$'s by making at home.

    Copycat Panera Autumn Squash Soup Recipe

    This CopyCat Panera Autumn Squash Soup was “Over the Top” delicious! Perfect fall soup. Plus saved $$'s by making at home.

    This CopyCat Panera Autumn Squash Soup was “Over the Top” delicious! Perfect fall soup. Plus saved $$'s by making at home.
    The ingredients you will need to make your Autumn Squash Soup are quite simple. I grabbed a small Butternut squash while shopping at Kroger and I had everything else on hand in my pantry. So this soup was quite inexpensive.

    This CopyCat Panera Autumn Squash Soup was “Over the Top” delicious! Perfect fall soup. Plus saved $$'s by making at home.

    INGREDIENTS
    1 Butternut Squash
    1 small Onion
    2 tbsp Olive Oil
    15 oz Pumpkin Puree
    2 cup Vegetable Broth
    1 1/2 cup Apple Cider
    1 1/2 cup Heavy Cream
    2 tbsp Honey
    1/4 tsp Curry Powder
    1/2 tsp Cinnamon
    2 tsp Salt
    1/2 tsp Black Pepper
    Pumpkin Seeds (for garnish)

    This CopyCat Panera Autumn Squash Soup was “Over the Top” delicious! Perfect fall soup. Plus saved $$'s by making at home.

    DIRECTIONS
    Preheat oven to 450.
    Peel and seed squash and cut into chunks.
    Peel and quarter onion
    Toss squash and onion in olive oil and salt and pepper to taste.
    Cook for 20 minutes.
    Allow to cool at least 10 minutes.
    Puree in blender or food processor.
    In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream.
    Bring to a low boil over medium heat.
    Add honey and spices and simmer for 10 minutes.
    Garnish with pumpkin seeds.

    This CopyCat Panera Autumn Squash Soup was “Over the Top” delicious! Perfect fall soup. Plus saved $$'s by making at home.

     

    This CopyCat Panera Autumn Squash Soup was “Over the Top” delicious! Perfect fall soup. Plus saved $$'s by making at home.

     

    This CopyCat Panera Autumn Squash Soup was “Over the Top” delicious! Perfect fall soup. Plus saved $$'s by making at home.

    RECIPE
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    Copycat Panera Autumn Squash Soup Recipe

    Author Jen CIncyshopper

    Ingredients

    • 1 Butternut Squash
    • 1 small Onion
    • 2 tbsp Olive Oil
    • 15 oz Pumpkin Puree
    • 2 cup Vegetable Broth
    • 1 1/2 cup Apple Cider
    • 1 1/2 cup Heavy Cream
    • 2 tbsp Honey
    • 1/4 tsp Curry Powder
    • 1/2 tsp Cinnamon
    • 2 tsp Salt
    • 1/2 tsp Black Pepper
    • Pumpkin Seeds for garnish

    Instructions

    • Preheat oven to 450.
    • Peel and seed squash and cut into chunks.
    • Peel and quarter onion
    • Toss squash and onion in olive oil and salt and pepper to taste.
    • Cook for 20 minutes.
    • Allow to cool at least 10 minutes.
    • Puree in blender or food processor.
    • In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream.
    • Bring to a low boil over medium heat.
    • Add honey and spices and simmer for 10 minutes.
    • Garnish with pumpkin seeds.
    Have you made this recipe?Snap a pic and show us on Instagram or Facebook.Tag me @Cincyshopper or #cincyshopper.

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    141018 shares
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    Filed Under: CopyCat, Soup, Thanksgiving

    About Jen Cincyshopper

    Learn about me here.

    Reader Interactions

    Comments

    1. Melissa Rightmire

      October 26, 2022 at 1:39 pm

      5 stars
      This is an excellent copy of the Panera soup. My family loved it!

      Reply
    2. Gina Waite

      September 24, 2022 at 3:04 pm

      This recipe is spot on. I did not have cider side had to substitute apple juice, but it was absolutely fabulous! This is a keeper, and I will make this again and again.

      Reply
    3. Michele Fitzgerald

      August 18, 2022 at 10:32 am

      Hi, if I purchase pre-diced butternut squash, about how many cups of diced butternut squash should I use?

      I looked it up online and I read that a 3-pound squash yields 4½ cups uncooked 1-inch cubes. So, is that what you recommend?

      Reply
      • Michele Fitzgerald

        August 18, 2022 at 10:47 am

        As a follow-up, I found this info online, so I’m assuming I should use approximately 4 1/2 cups of pre-diced butternut squash. Do you agree with this?

        https://www.howmuchisin.com/produce_converters/butternut-squash

        Reply
    4. Leslie

      October 27, 2021 at 1:26 pm

      Can this be frozen?

      Reply
    5. Tracy

      February 21, 2021 at 12:37 pm

      5 stars
      Just made it. Love it!
      Favorite soup from Panera. So happy to have tried the recipe. Will be making it often.

      Reply
    6. David

      November 18, 2020 at 7:23 pm

      5 stars
      I’ve made this soup the last few years and it is fantastic. I have made a couple of my own changes for taste ie…eliminated the curry powder (which we dislike) and added brown sugar and less honey. I have also added ground chorizo sausage as a garnish which is fantastic.

      Love this soup…it is highly popular and now served at every thanksgiving celebration.

      Reply
    7. Mimiof2

      September 18, 2020 at 10:23 am

      5 stars
      When I created a copycat recipe of Panera’s Autumn Squash Soup for a LARGE tea party, before I found this one, I bought one small container of the name brand from the store, read the label, and gathered ingredients.

      As I cooked, I kept my spice cabinet open. lol I kept tasting the original and adding ingredients until my tastebuds found a match. I didn’t have this recipe at the time and didn’t think about using cider, so I added apple juice plus and a couple tablespoons “Whole Earth” brand sweetener (my absolute favorite no-sugar sweetener!) Everyone raved. Unfortunately, I failed to write the recipe down! I’m so glad I found this copycat recipe! (Note: I don’t add the salt until the end and don’t measure, just sprinkle. I only salt to taste.) To this recipe, I add:

      4 oz. cream cheese or Neufchâtel
      1 tsp. Gourmet Garden ginger paste
      1/8 tsp. ground cloves
      1/4 tsp. pumpkin pie spice
      4 Tbsp. butter
      1 Tbsp. lemon juice
      Milk—to thin as necessary
      Whole Earth brand sweetener—to taste

      The Panera label on the soup shares these ingredients:

      Pumpkin, Vegetable Stock (Water, Vegetable Base [Carrots, Celery, Onions, Tomato Paste, Corn Oil, Yeast Extract, Potato Flour, Salt, Onion Powder, Garlic Powder, Natural Flavor]), Milk, Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Salt, Carob Bean Gum), Brown Sugar, Butternut Squash, Heavy Cream, Contains 2% or less of: Carrots, Onions, Butter (Cream, Salt), Apple Juice Concentrate, Sugar, Corn Starch, Salt, Ginger Puree (Ginger, Citric Acid), Honey, Lemon Juice Concentrate, Curry Powder (Spices, Turmeric, Onions), Spices and Nisin Preparation.

      Some people didn’t read carefully, I believe, and added “apple cider vinegar” instead of “apple cider” the beverage, which, of course, is added for sweetness. Oops.

      To my tastebuds, this recipe isn’t quite as sweet as Panera. This is going to vary based on the apple cider purchased. Some are naturally more sweet than others. Once you add the cream cheese, ginger, and the additional spices, I think the flavors will come together and you will taste the difference.

      Every recipe on earth offers a base for you to create. Some might be timid to change anything because you don’t want to mess up and waste a whole pot/dish/bowl of ingredients. The best way to introduce new flavor ideas is to take just a spoonful of your “almost done“ recipes (meaning if your recipe contains meat, the meat is fully cooked,) and add just a tiny bit of the new ingredient to the spoon. If the new flavor compliments the recipe in the spoonful, it will be even better when it marries all the other flavors in the dish/pot/bowl. Remember, you can always add, but you can’t take it back out. lol And, please, use a clean spoon every time you “taste, add, taste.” Happy cooking!

      Reply
      • Nancy

        October 25, 2021 at 12:46 pm

        Can spaghetti squash be used instead of butternut?
        I’ve acquired a couple of these and not sure how to use them.
        TIA

        Reply
      • CL

        January 03, 2023 at 10:10 pm

        You should make a note in the recipe that it is Apple Cider and not Apple Cider Vinegar.

        Reply
    8. Donna

      December 21, 2019 at 10:40 pm

      5 stars
      I just had this soup at Panera for the first time and knew I had to find the recipe. This one was spot on.

      Reply
    9. Kiki

      October 13, 2019 at 9:17 pm

      4 stars
      Just made this! I didn’t have apple cider or cream in hand. I substituted 2 green apples and roasted them with the squash and onions. I am dairy free so I substituted unsweetened almond milk for the cream. I added about 2 cups of milk and about a half cup of broth to account for the loss of apple cider liquid. I added a touch more spices along with a 1/4 tap dried ginger to add some brightness. Honey and salt to taste. It was delicious! Family loved it!

      Reply
    10. Alex

      April 12, 2019 at 7:38 pm

      3 stars
      This recipe has way to much apple cider vinegar. I would recommend either roasting some apples and putting more veggie broth or when the soup is done put some baking soda in it and mix until there are no more bubbles. The baking soda gets rid of that vinegar taste. Just put in a little at a time and the end result is very yummy.

      Reply
      • KKing

        December 26, 2019 at 8:44 am

        The recipe calls for apple cider, not apple cider vinegar.

        Reply
      • Lisa Lollar

        August 18, 2022 at 11:06 am

        There is no vinegar in this recipe. Why would you use vinegar?

        Reply
    11. N2wind2000

      January 18, 2019 at 11:55 am

      5 stars
      Great recipe, almost identical to Panera. Not sure why so many found the cider overwhelming, I coulnt even detect it. I think Panera’s is MUCH SWEETER. Save yourself some time and forget peeling the squash. Cut into manageable sizes and just cut the skin off with sharp knife as you’re cubing pieces. The processor I used didn’t quite purée it enough so I ordered an immersion blender JUST for this recipe. Turned out excellent though, great taste, pumpkin seeds add a bonus!

      Reply
      • Katherine A

        November 01, 2022 at 5:30 pm

        I bought an immersion blender JUST for this recipe, as well. Worth it! The soup isn’t as dark of a golden color as the original but the flavor and texture are spot-on.

        Reply
    12. Phyllis

      January 09, 2019 at 9:39 pm

      2 stars
      I love Panara’s Butternut Squash soup. I am sad to say, I was made this after dreaming about it since I found this recipe. I felt the soup was way too thick. I may be able to salvage it and give it a second try if I added perhaps another 2 cups of vegetable broth.

      Reply
      • Jen

        January 10, 2019 at 10:59 am

        Hi Phyllis! I am sorry to hear the soup was not something your cared for. Additional vegetable broth will work to thin your soup down.

        Reply
        • Tracy

          February 21, 2021 at 2:04 pm

          Is there any nutritional information? (LOVED the soup as did my family)

          Reply
      • Mimiof2

        September 18, 2020 at 10:31 am

        Try adding milk until you gain your desired consistency. This recipe as a base adding the following is AMAZING:

        4 oz. cream cheese or Neufchâtel
        1 tsp. Gourmet Garden ginger paste
        1/8 tsp. ground cloves
        1/4 tsp. pumpkin pie spice
        4 Tbsp. butter
        1 Tbsp. lemon juice
        Milk—to thin as necessary
        Whole Earth brand sweetener or more brown sugar—to taste

        Reply
    13. Jan Roan

      December 20, 2018 at 11:50 am

      5 stars
      Just made this soup exactly as written. Oh my goodness, it is divine! I wouldn’t change a thing!

      Reply
    14. Rachel

      November 10, 2018 at 6:38 pm

      5 stars
      #1 Great recipe! Couple of notes/modifications. Apple CIDER. NOT Apple Cider VINEGAR.
      #2 Add 1/2 tsp of ginger (Panera’s describes ginger as an ingredient)
      #3 Add honey TO TASTE, I ended up using more I think because of the size of my squash
      #4 Use a sweet onion, mine was more small to medium sized and you could taste the onion more than I would have liked.
      #5 I used the same measurement of Coconut Cream so I could make it dairy free (yum!)
      #6 I used Bone Broth (more nutritious) and I didn’t notice any difference in flavor, but I did sort of forget and ruined my vegan recipe
      #7 If you can’t get a bread bowl, definitely just read up a piece of sour dough – SOOOOO GOOOD!!!

      Reply
    15. Lorelai @ Life With Lorelai

      October 06, 2017 at 9:24 pm

      Hey, Jen! Just wanted to let you know that we loved your Copycat Panera Autumn Squash Soup Recipe so much when you shared it at the #HomeMattersParty last week, we’ve FEATURED it THIS WEEK! Hope you can check it out when you get a sec. Happy Friday!!!
      https://lifewithlorelai.com/2017/10/05/home-matters-linky-party-156/

      ~Lorelai
      Life With Lorelai / Home Matters Linky Party

      Reply
    16. Emily @DomesticDeadline.com

      October 03, 2017 at 8:41 am

      This is my favorite soup and I look forward to it every fall. I’ve often thought about making my own version, but haven’t tried yet. Thanks for sharing this at #HomeMattersParty I’m definitely going to try your version!!!

      Reply
    17. Emily

      October 02, 2016 at 4:42 pm

      My boyfriend and I have made this twice and it has been fantastic with the colder weather. We are both novices at making soup, so we love the simplicity and deliciousness of this recipe! Thank you!

      Reply
    18. Danielle Miller

      August 15, 2016 at 5:08 pm

      Great recipe. I added a couple sweet potatoes to make it thicker. I couldn’t find the curry powder because I live in a very small town, but it still tasted good. I’ll have to try it with the curry powder as soon as I can find it!

      Reply
    19. Susan Purvis

      December 12, 2015 at 12:49 pm

      I need to restrict sugar and dairy, so I subbed unsweetened apple sauce for cider, coconut milk for heavy cream, and increased broth to about 3 1/2 to 4 cups rather than 2. I took this soup as my contribution to a pitch-in Thanksgiving meal. Everyone loved it **I am a transplanted Yankey to the deep, Deep South…they do not “cotton” to Paleo down here so their compliments were taken to heart.

      Reply
    20. NewEnglandGirl

      December 11, 2015 at 1:56 pm

      This soup was delicious. I’ve made a few squash bisque recipes and this was by far the best! I forgot the cider so I used more vegetable broth and it still tasted great- the spices and honey added just enough sweetness. Will be making this again soon for sure!

      Reply
    21. Locke Winn

      November 22, 2015 at 4:08 pm

      The onion threw off the taste… Not as sweet or savory as Panera.

      Reply
    22. Jennifer Z.

      November 07, 2015 at 11:38 am

      Did you actually try this in a blender, because it didn’t work for me. It was way too thick to blend. I had to add a lot of the broth to get it to even blend all, and then I had to keep stopping the blender and pushing it down with a spoon – which turned out to be super messy and only a little bit effective. I would skip this recipe if you don’t have a food processor.

      Reply
    23. Daisy Smith

      October 31, 2015 at 9:37 pm

      Made this tonight. It was delicious!!

      Reply
    24. Terri

      October 21, 2015 at 11:06 pm

      So disappointed that it didn’t turn out for me :) I doubled the recipe but only halved the onion and yet the onion flavor was very overpowering. I didn’t even taste the pumpkin, butternut or apple cider. Won’t make again unfortunately.

      Reply
    25. Me

      October 18, 2015 at 8:08 pm

      Never mind!!! Thank God I did misread this recipe. Been awhile since I’ve had such a major cooking Fail! Apple cider does not equal apple cider vinegar. ??

      Reply
      • Bethany

        November 27, 2015 at 6:02 pm

        Just did the same!!! omg I’m horrified with myself.

        Reply
    26. Casidhe

      October 11, 2015 at 11:30 pm

      This soup looked so good! We followed the recipe and absolutely hated it :(
      The apple cider flavor was overwhelming.

      Reply
    27. Angelita

      October 06, 2015 at 11:21 pm

      Excellent Autumn flavors. I used two roasted apples as I had no cider, chicken broth (no vegetable broth), almond/coconut milk (no heavy cream), and added a garnet sweet potato for color . It’s great.

      Reply
    28. Jessica

      October 06, 2015 at 6:18 pm

      Amazing, until I added the apple cider vinegar! Really think about cutting it out or only putting in a bit.

      Reply
      • Faye

        November 05, 2015 at 2:54 pm

        It was apple cider. Not apple cider vinegar…..

        Reply
    29. Laura

      September 01, 2015 at 2:57 am

      Delicious and so easy! I am in Korea and it is only September 1st, so I couldn’t find any Apple cider, so I blended some cinnamon applesauce with my roasted squash, and replaced the liquid with equal parts veggie broth…it is soooo yummy! Thanks for the awesome recipe! Being in South Korea, I often miss my panera:-)

      Reply
    30. Michelle K

      February 20, 2015 at 9:16 pm

      I made this tonight for my book club and found out it makes 8 servings. Delicious recipe, everyone really enjoyed it.

      Reply
    31. Celia

      February 10, 2015 at 6:01 pm

      made this tonight us by a large butternut squash. Even with the extra squash (so extra vegetable stock and cream) it was too sweet. Added extra curry and cinnamon accordingly, and almost on point but still a bit in the too sweet side. Li think next time I’ll stick to 1/2 cup cider and see how that goes, but not a bad starting point.

      Reply
      • kelly consalvo

        November 14, 2016 at 5:23 pm

        I used only 1/2 cup of the cider vinegar and it still seemed like to much ( and I love cider vinegar) I’m going to start with even less next time and add more if needed.

        Reply
        • LIN

          October 20, 2018 at 3:11 pm

          I believe the recipe calls for Apple CIDER, NOT apple cider VINEGAR.

          Reply
        • Teri

          November 04, 2018 at 12:20 am

          Apple cider…not apple cider vinegar.

          Reply
        • DeAnn

          December 09, 2018 at 2:32 pm

          The recipe calls for Apple Cider, the juice….not apple cider vinegar

          Reply
    32. Taryn

      February 08, 2015 at 9:49 pm

      Just made this recipe and mine turned out too apple-y (it’s a bit overpowering) :( I’m going to try to add more squash and see what happens.

      Reply
    33. C Gaiters

      December 18, 2014 at 2:56 am

      I just made this and its absolutely delicious! Once I added the curry powder, apple juice and cinnamon, I did not feel like I needed the honey. To me, the curry powder makes the dish. Excellent balance of flavors. Furthermore, I substituted the heavy whipping cream with coconut cream…AMAZING!!!! Thank you!

      Reply
    34. paul

      November 29, 2014 at 11:53 am

      I am curious too about how many servings are made from the recipe. Thanks!

      Reply
    35. susan

      November 27, 2014 at 1:14 pm

      How many does this recipe serve????

      Reply
    36. Lauren

      November 24, 2014 at 4:41 pm

      How many servings does this recipe make?

      Reply
    37. jackie

      November 12, 2014 at 3:43 pm

      Thanks . Love that soup. How big a squash?

      Reply
    38. Becky

      November 09, 2014 at 8:45 pm

      I love Panera Autumn Squash soup ! I just made cincyshopper,s recipe. It is delicious and taste’s just like Autumn squash at Panera. Thank you.

      Reply
    39. Kristen Cameron

      November 08, 2014 at 6:29 am

      I made this last night and it is delicious! Do you think this will freeze well?

      Reply
      • SANDIE YULE

        February 05, 2018 at 1:33 am

        You can freeze pumpkin and butternut squash so should not be a problem. I buy extra from Panera before they stop making it for the season, always intend on freezing it, BUT never makes it to the freezer! So GOOD!

        Reply
    40. Devin

      November 04, 2014 at 11:43 pm

      Just made it tonight for dinner! It was delish! Can’t wait to eat it again tomorrow!

      Reply
    41. olivia

      November 02, 2014 at 9:01 pm

      how many serving dose this make

      Reply
    42. Pam

      October 20, 2014 at 10:33 pm

      QUESTION: I’ve been eating the Panera soup for the past week. I am fairly certain there is grated apple in it. The bits are not onion or raw squash. What does everyone else think?

      Reply
      • Elizabeth

        November 01, 2014 at 8:57 pm

        I am addicted to Panera’s autumn squash soup! I agree with Pam. However, the grated apple MUST be a very small amount. I tried this recipe (doubled) and found it to be too sweet, with too strong an apple cider flavor. Maybe I will try halving the cider called for and adding one small grated apple for the pot. And maybe a bit less cinnamon? I wasn’t aware that there was ANY cinnamon that I tasted in the original, and I felt the cinnamon was too noticeable this time. Still trying to tweak it, but thank you so much for the great start of this recipe! It’s a delicious time of year to taste test different versions!

        Reply
        • Danielle

          November 07, 2014 at 12:51 pm

          I am completely addicted to Panera autumn squash soup so I tried the copycat recipe but I found that there was to much pumpkin and it was just too sweet altogether. I took out half of the soup from the pot and added another whole squash to it and added more curry than what it called for with some white pepper as well. It came pretty close to tasting like Paneras but isn’t quite there yet. Any other suggestion?

          Reply
    43. Maria

      October 19, 2014 at 7:48 am

      Had this at Panera and searched for a copycat to make for Thanksgiving. I found this and made it a week ago. Yummy and a big hit with the family. Just wondered if you ever have tried to copycat the Panera pumpkin muffins? My family loves them and I can’t find a good or close match to them (from all the recipes I have tried.) Thanks.

      Reply
    44. sarat

      October 15, 2014 at 7:04 pm

      I’m wondering if I could throw the chunked squash and diced uncooked onion w/ all but the cream into the crockpot and use an immersion blender after cooking all to add the cream and purée it all. What do you think?

      Reply
      • Mimiof2

        September 18, 2020 at 9:32 am

        5 stars
        Absolutely!

        Reply
    45. mary

      October 14, 2014 at 7:26 am

      Would it work to use 2% milk instead of cream?

      Reply
      • Karen Merrow

        November 19, 2014 at 2:23 pm

        I would use canned evaporated nofat or skim milk. It is very thick and creamy without fat.

        Reply
    46. Karly

      October 09, 2014 at 9:28 pm

      My family would love this! Thanks for linking up with What’s Cookin’ Wednesday!

      Reply
    47. Zenda

      October 09, 2014 at 8:33 am

      This sounds delicious!! Going to try it this next week! Thanks for sharing.

      Reply
    48. Susan

      October 08, 2014 at 6:46 am

      Made this last night it was delicious however I thought it was alittle sweet so next time I will use less honey.

      Reply
      • Colleen

        October 16, 2015 at 10:37 am

        Blout – the company from Fall River, MA that makes all Panera’s soups – adds Ginger Puree. That give it a bt without adding sweet

        Reply
    49. Annabelle

      October 06, 2014 at 12:58 pm

      Roasted peeled apples with the squash & onion instead of apple cider. Added a bit more veggie stock to account for lack of cider volume. Used half & half instead of whipping cream. Absolutely divine!

      Reply
      • Kelly

        November 02, 2014 at 9:00 am

        I like the idea of roasting apples with the squash and onions. How many apples did you use and how much stock?

        Reply
      • Bethany

        November 20, 2014 at 6:27 pm

        Do you know how many servings this makes? Was it more creamy with the half and half? Thanks in advance! :)

        Reply
    50. Rachel - A Southern Fairytale

      October 06, 2014 at 10:18 am

      Thank you so much for linking this delectable soup last week! I featured it in this week’s linky! Have a delicious week!

      Reply
    51. swathi

      October 05, 2014 at 8:29 pm

      That is deliciousness in a bowl love this fall soup, with lot of flavors most importantly with curry powder. My weakness. Thanks for sharing with Hearth and Soul blog hop. pinning.

      Reply
    52. Miz Helen

      October 04, 2014 at 10:41 am

      Your Squash Soup looks delicious, wish I had it right now. Hope you are having a fantastic weekend and thanks so much for sharing this awesome post with Full Plate Thursday.
      Come Back Soon!
      Miz Helen

      Reply
    53. Jen @ Save to Splurge

      October 03, 2014 at 9:57 am

      It’s as if you read my mind! I have been ordering this soup every time we go to Panera these last few weeks. And I thought to myself, I wonder if someone has a recipe out there? And then I find you on the link up! Thank you and your husband so much for sharing!

      Reply
    54. Michelle @TheGraciousWife.com

      September 29, 2014 at 12:00 pm

      This looks delicious! Thanks for sharing! Pinning!

      Reply
      • jackie

        November 12, 2014 at 3:42 pm

        Thanks. love that soup. How much squash?

        Reply
        • Cheryl L Greenway

          October 16, 2019 at 2:18 pm

          The amount that’s in the recipe. ?

          Reply

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