Panera Squash Soup Recipe
Panera Squash Soup Recipe
Table of Contents
Panera Squash Soup Recipe
This homemade Panera squash soup recipe brings the beloved, creamy, and flavorful taste of Panera Bread’s seasonal favorite right into your kitchen. Perfect for chilly weather, this dish combines the earthy sweetness of butternut squash with a rich, velvety broth. The recipe is easy to follow, making it ideal for both beginners and experienced home cooks. You’ll be able to recreate the comforting, smooth texture and delicious taste of Panera’s signature soup without needing to step into the café.
Description:
If you’ve ever enjoyed the famous Panera squash soup recipe, you know how comforting and delicious it is. Made with butternut squash, onions, garlic, and a touch of savory spices, this soup is smooth, creamy, and perfect for the fall season. It’s a cozy, hearty soup that makes a great lunch or dinner and pairs wonderfully with a fresh baguette or a side salad.
The good news is that this Panera squash soup recipe can be easily made at home with simple ingredients. By using fresh butternut squash and a combination of vegetable broth, heavy cream, and a mix of seasonings, you can achieve the same rich, velvety texture that Panera is known for. This version is made from scratch, so it’s more cost effective than purchasing it from the restaurant.
The key to recreating the Panera squash soup recipe is in the balance of flavors. The sweetness of the squash is complemented by the savory depth of onion, garlic, and the hint of nutmeg, while the creaminess is enhanced by a splash of heavy cream. The soup is pureed to create a velvety smooth consistency, making each spoonful feel indulgent and comforting.
Why You’ll Love This Recipe:
- Rich Flavor: The sweetness of butternut squash paired with savory herbs creates a perfect balance of flavors.
- Smooth & Creamy Texture: The soup is pureed, giving it that luxurious, velvety consistency you love from Panera.
- Versatile: This soup works as a main dish for lunch or dinner or as an appetizer for a cozy fall meal.
- Healthy Ingredients: Butternut squash is low in calories but high in vitamins, making this soup both delicious and nutritious.
- Easy to Make: With just a few simple ingredients and minimal prep time, you can enjoy this comforting dish from the comfort of your home.
So, if you’re craving a warm, comforting bowl of squash soup, follow this Panera squash soup recipe and enjoy a café quality meal in the comfort of your own kitchen.
Ingredients:
- 1 medium butternut squash (about 4 cups peeled and cubed)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for non vegetarian)
- 1 cup heavy cream
- 1 tbsp olive oil
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper (adjust to taste)
- 1/4 tsp ground nutmeg
- 1/4 tsp cinnamon (optional, for added warmth)
- 1 tbsp fresh thyme or 1 tsp dried thyme
- 1 tbsp maple syrup (optional, for added sweetness)
Instructions:
- Prepare the Squash:
Start by peeling the butternut squash, removing the seeds, and cutting it into cubes. You should have about 4 cups of cubed squash. Set aside. - Cook the Onion and Garlic:
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 5-6 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant. - Add the Squash and Broth:
Add the cubed butternut squash to the pot along with 4 cups of vegetable broth. Stir everything together and bring to a simmer. Reduce the heat and let it cook for about 20-25 minutes, or until the squash is very tender when pierced with a fork. - Blend the Soup:
Once the squash is tender, use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Be sure to let the soup cool slightly before blending to avoid splattering. - Add Cream and Seasoning:
After blending, return the soup to the heat and stir in 1 cup of heavy cream. Season with salt, pepper, nutmeg, and cinnamon, adjusting to your taste preferences. Add maple syrup if you’d like a hint of sweetness. - Simmer and Adjust:
Let the soup simmer on low for an additional 5 minutes to ensure everything is well mixed and heated through. Taste the soup and adjust seasoning as needed. - Serve:
Ladle the soup into bowls and garnish with fresh thyme or a drizzle of cream. Serve with crusty bread or a light salad for a complete meal.
Notes:
- Vegan Option: For a dairy free version, substitute the heavy cream with coconut milk or cashew cream.
- Freezer Friendly: This soup freezes well. Store it in an airtight container for up to 3 months. Thaw and reheat on the stove before serving.
- Add ins: For a heartier soup, you can add roasted carrots, apples, or even a bit of ginger for extra flavor complexity.
Panera Squash Soup Recipe
Ingredients
- 1 medium butternut squash about 4 cups peeled and cubed
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth or chicken broth for non vegetarian
- 1 cup heavy cream
- 1 tbsp olive oil
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper adjust to taste
- 1/4 tsp ground nutmeg
- 1/4 tsp cinnamon optional, for added warmth
- 1 tbsp fresh thyme or 1 tsp dried thyme
- 1 tbsp maple syrup optional, for added sweetness
Instructions
- Start by peeling the butternut squash, removing the seeds, and cutting it into cubes. You should have about 4 cups of cubed squash. Set aside.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 5-6 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add the cubed butternut squash to the pot along with 4 cups of vegetable broth. Stir everything together and bring to a simmer. Reduce the heat and let it cook for about 20-25 minutes, or until the squash is very tender when pierced with a fork.
- Once the squash is tender, use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Be sure to let the soup cool slightly before blending to avoid splattering.
- After blending, return the soup to the heat and stir in 1 cup of heavy cream. Season with salt, pepper, nutmeg, and cinnamon, adjusting to your taste preferences. Add maple syrup if you’d like a hint of sweetness.
- Let the soup simmer on low for an additional 5 minutes to ensure everything is well mixed and heated through. Taste the soup and adjust seasoning as needed.
- Ladle the soup into bowls and garnish with fresh thyme or a drizzle of cream. Serve with crusty bread or a light salad for a complete meal.
Notes
- Vegan Option: For a dairy free version, substitute the heavy cream with coconut milk or cashew cream.
- Freezer Friendly: This soup freezes well. Store it in an airtight container for up to 3 months. Thaw and reheat on the stove before serving.
- Add ins: For a heartier soup, you can add roasted carrots, apples, or even a bit of ginger for extra flavor complexity.
