When it comes to soups, I was always a traditionalist with chicken noodle being my jam with the occassional minestrone, brocolli cheddar or French onion thrown in. When Panera Bread came out with their Autumn Squash Soup, however, I was immediately hooked. It’s creamy, savory, sweet, and is basically a bowl of fall vibes. Being my go-to during the cooler months, I just HAD to figure out how to re-create it and what beter timing to share than on the eve of Thanksgiving?
If you’re on first course duty, I recommend starting the meal off with this creamy, delicious soup. This recipe is a close copycat to Panera’s with a few extra veggies thrown in (I sneak them in where I can!) It’s pretty easy to make and you can whip up a huge pot of it for all your guests. You can even freeze leftovers for the next cozy soup day. And yes, I even included the pepitas. Here’s the recipe>>