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Panera Vegetarian Squash Soup Recipe

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Easy Panera Autumn Squash Soup Recipe in 2020 Autumn squash soup recipe, Panera autumn squash
Easy Panera Autumn Squash Soup Recipe in 2020 Autumn squash soup recipe, Panera autumn squash from www.pinterest.com

Description

If you're a fan of Panera Bread's vegetarian squash soup, you'll love this homemade version. This soup is creamy, satisfying, and loaded with fall flavors. It's the perfect comfort food for a chilly day, and it's also a great way to use up any excess squash you may have on hand.

Prep Time

Preparation time for this soup is approximately 15 minutes.

Cook Time

Cook time for this soup is approximately 45 minutes.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 4 cups vegetable broth
  • 1 can (15 ounces) pumpkin puree
  • 1 can (15 ounces) butternut squash puree
  • 1 cup heavy cream
  • Salt and black pepper, to taste

Equipment

  • Large pot
  • Blender or immersion blender

Method

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
  3. Add the cumin, coriander, and cayenne pepper and stir to combine.
  4. Add the vegetable broth, pumpkin puree, and butternut squash puree and stir to combine.
  5. Bring the soup to a simmer and cook for 30 minutes, stirring occasionally.
  6. Remove the soup from the heat and let it cool for a few minutes.
  7. Carefully transfer the soup to a blender or use an immersion blender to puree until smooth.
  8. Return the soup to the pot and stir in the heavy cream.
  9. Season with salt and black pepper to taste.
  10. Simmer the soup for an additional 10 minutes to let the flavors meld together.
  11. Serve hot and enjoy!

Notes

For a vegan version of this soup, use coconut milk instead of heavy cream. You can also add some diced roasted butternut squash to the soup for some extra texture.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains approximately:
  • Calories: 301
  • Total Fat: 22g
  • Saturated Fat: 11g
  • Cholesterol: 62mg
  • Sodium: 954mg
  • Total Carbohydrates: 23g
  • Dietary Fiber: 5g
  • Sugars: 6g
  • Protein: 5g

Recipes FAQ

How long does this soup last in the fridge?

This soup will keep in the fridge for up to 4 days.

Can I freeze this soup?

Yes, this soup can be frozen for up to 3 months. Just be sure to let it cool completely before freezing.

Can I use fresh squash instead of canned?

Yes, you can definitely use fresh squash. Just roast it until it's tender and then puree it in a blender or food processor before adding it to the soup.

Recipe Tips

To make this soup even creamier, you can add a dollop of sour cream or Greek yogurt to each bowl before serving. You can also sprinkle some chopped fresh parsley or cilantro on top for some extra flavor and color. If you don't have any cumin or coriander on hand, you can substitute with curry powder instead. And if you prefer a spicier soup, you can increase the amount of cayenne pepper or add some chopped jalapeño peppers.

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