Panera Squash Soup Recipe
Panera Squash Soup Recipe
Table of Contents
Panera Squash Soup Recipe
Recreate Panera Squash Soup Recipe at home with this comforting, creamy recipe. Featuring butternut squash, pumpkin, and a perfect blend of spices, this warm bowl of goodness is the ideal addition to your fall or winter meals. It’s rich in flavor, quick to make, and tastes just like the original.
Description
If you’re a fan of Panera squash soup Recipe, you know its creamy texture and irresistible flavor make it a seasonal favorite. This homemade copycat recipe will bring the same cozy flavors to your kitchen. The soup is made with roasted butternut squash and pumpkin puree, balanced with hints of curry, cinnamon, and nutmeg.
- Perfect Texture: Smooth and creamy with no need for heavy cream.
- Balanced Sweetness: The maple syrup and apple juice provide a natural sweetness that complements the squash.
- Rich Flavor: Spices like curry powder and cinnamon elevate the soup, making it feel gourmet.
- Quick and Easy: With only a few steps, you’ll have a comforting soup on your table in under an hour.
Whether you’re hosting a dinner party, need a quick lunch, or want to meal prep, this Panera Squash Soup Recipe is versatile, delicious, and a crowd pleaser.
Discover the best Panera squash soup recipe. This creamy, flavorful soup combines roasted butternut squash, pumpkin, and spices for a comforting meal that’s easy to recreate at home.
Ingredients
- 1 large butternut squash (about 3 pounds), peeled and cubed
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup pumpkin puree
- 1 cup apple juice
- 1/4 cup maple syrup
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
- Optional: 1/4 cup heavy cream or coconut milk for extra creaminess
Garnish:
- Toasted pumpkin seeds
- A drizzle of maple syrup
- Fresh thyme or parsley
Instructions
1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20-25 minutes, or until fork tender.
2. Sauté the Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
3. Simmer the Soup: Add the roasted butternut squash, vegetable broth, pumpkin puree, apple juice, maple syrup, curry powder, cinnamon, and nutmeg to the pot. Stir to combine and bring to a simmer. Let it cook for 10 minutes, allowing the flavors to meld together.
4. Blend Until Smooth: Use an immersion blender to puree the soup directly in the pot. Alternatively, transfer the mixture to a countertop blender and blend in batches until smooth. Be cautious of the hot liquid!
5. Adjust the Seasoning: Taste the soup and adjust the seasoning with salt and pepper. If you prefer a richer soup, stir in the heavy cream or coconut milk.
6. Serve and Garnish: Ladle the soup into bowls and garnish with toasted pumpkin seeds, a drizzle of maple syrup, and fresh thyme or parsley.
Notes
- Butternut Squash Tips: If peeling and chopping butternut squash feels daunting, many grocery stores sell pre cut squash in the produce section.
- Make it Vegan: Use coconut milk instead of heavy cream for a plant based version.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 3 months.
- Pairings: Serve with crusty bread or a simple green salad for a complete meal.
Panera Squash Soup Recipe
Ingredients
- 1 large butternut squash about 3 pounds, peeled and cubed
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 2 garlic cloves minced
- 4 cups vegetable broth
- 1 cup pumpkin puree
- 1 cup apple juice
- 1/4 cup maple syrup
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- Optional: 1/4 cup heavy cream or coconut milk for extra creaminess
- Garnish:
- Toasted pumpkin seeds
- A drizzle of maple syrup
- Fresh thyme or parsley
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20-25 minutes, or until fork tender.
- Sauté the Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Simmer the Soup: Add the roasted butternut squash, vegetable broth, pumpkin puree, apple juice, maple syrup, curry powder, cinnamon, and nutmeg to the pot. Stir to combine and bring to a simmer. Let it cook for 10 minutes, allowing the flavors to meld together.
- Blend Until Smooth: Use an immersion blender to puree the soup directly in the pot. Alternatively, transfer the mixture to a countertop blender and blend in batches until smooth. Be cautious of the hot liquid!
- Adjust the Seasoning: Taste the soup and adjust the seasoning with salt and pepper. If you prefer a richer soup, stir in the heavy cream or coconut milk.
- Serve and Garnish: Ladle the soup into bowls and garnish with toasted pumpkin seeds, a drizzle of maple syrup, and fresh thyme or parsley.
Notes
- Butternut Squash Tips: If peeling and chopping butternut squash feels daunting, many grocery stores sell pre cut squash in the produce section.
- Make it Vegan: Use coconut milk instead of heavy cream for a plant based version.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 3 months.
- Pairings: Serve with crusty bread or a simple green salad for a complete meal.
