Panera Autumn Squash Soup. A copycat of a Panera favorite – made with butternut squash, pumpkin, and savory seasonings. This velvety, autumn soup is made completely in a slow cooker, is so easy, and the perfect soup for fall and winter!

I get so excited about soup – it’s easily one of my favorite things to make when the weather gets cooler.  I’m currently obsessed with this delicious Panera Autumn Squash Soup – inspired after the famous Panera Bread soup. This easy slow cooker soup  is loaded with flavor, and is a must-try soup when that crisp fall air comes around.

A bowl full of savory autumn flavors, velvety texture, and tastes JUST like the classic Panera Bread soup we all know and love. Serve with a side salad and a side of bread to complete this delicious meal!

INGREDIENTS

• 3 cups vegetable broth
• 1 small yellow onion chopped
• 1 medium-large butternut squash peeled and cubed
• 2-3 carrots peeled and chopped (or a little over 1 cup)
• 1/2 15 oz. can organic pumpkin puree
• 2 Tbsp coconut sugar (or brown sugar)
• 1 tsp salt
• 1/2 tsp cracked pepper
• 1/2 cup heavy cream
• 1/2 tsp cinnamon
• pinch nutmeg

INSTRUCTIONS

1. Add all of ingredients except heavy cream to slow cooker/crock pot: vegetable broth, onion, squash, carrots, pumpkin puree, sugar, cinnamon, nutmeg, and salt & pepper. Mix ingredients together. Place heat on low and cover - let cook for 5 hours. If you would like this to cook faster, you can set your cooker to high for 3-4 hours.
2. After ingredients have cooked, use a hand blender to puree your soup or use a blender and in batches blend your soup until consistency is velvety smooth. Stir in heavy cream and adjust taste if you would like more cinnamon, brown sugar or salt. Serve soup with pumpkin seeds and enjoy!