Panera Bread butternut squash soup recipe
Warm up this autumn with a comforting bowl of Panera Bread's butternut squash soup. Creamy, flavorful, and easy to make at home, this soup perfectly captures the essence of fall.
Ingredients
- 2 medium butternut squash about 3-4 lbs total
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk for a vegan option
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp cayenne pepper optional, for heat
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh herbs like thyme or parsley for garnish
Instructions
Prepare the Butternut Squash:
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, remove the seeds, and place cut-side down on a baking sheet. Roast for about 30-35 minutes, until tender.
Sauté Aromatics:
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Combine Ingredients:
- Once the squash is roasted and cooled slightly, scoop the flesh into the pot with the sautéed onions and garlic. Add the broth, cinnamon, nutmeg, cayenne pepper, salt, and pepper. Bring to a boil.
Simmer:
- Reduce the heat and let the soup simmer for about 15-20 minutes, allowing the flavors to meld.
Blend:
- Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
Add Cream:
- Stir in the heavy cream (or coconut milk) and heat through. Adjust seasoning to taste.
Serve:
- Ladle the soup into bowls and garnish with fresh herbs. Enjoy with crusty bread!
Notes
- For a vegan version, substitute heavy cream with coconut milk or almond milk.
- Feel free to adjust the spices according to your taste; a pinch of cayenne can enhance the flavor.