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Autumn Squash Soup Recipe From Panera Bread

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Panera Bread’s Autumn Squash Soup Recipe Autumn squash soup recipe, Squash soup, Cooking recipes
Panera Bread’s Autumn Squash Soup Recipe Autumn squash soup recipe, Squash soup, Cooking recipes from www.pinterest.com

Description

If you are a fan of Panera Bread's Autumn Squash Soup, then you will love this copycat recipe! This creamy and savory soup is the perfect remedy for a chilly autumn day. Made with butternut and acorn squash, this soup has a touch of sweetness balanced with a hint of spice. It's a crowd-pleaser that will leave everyone begging for seconds!

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 40 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground nutmeg
  • 3 cups vegetable broth
  • 1 can (15 ounces) pumpkin puree
  • 1 can (15 ounces) butternut squash puree
  • 1 cup heavy cream
  • 1/4 cup honey

Equipment

  • Large soup pot
  • Blender or immersion blender
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons

Method

  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add the chopped onion and garlic and sauté for 5 minutes, or until the onion is translucent.
  3. Add the salt, black pepper, cayenne pepper, and nutmeg and stir to combine.
  4. Add the vegetable broth, pumpkin puree, butternut squash puree, heavy cream, and honey and stir to combine.
  5. Bring the soup to a boil, then reduce the heat and simmer for 30 minutes.
  6. Remove the soup from the heat and allow it to cool slightly.
  7. Using a blender or immersion blender, blend the soup until smooth and creamy.
  8. Return the soup to the pot and reheat over low heat.
  9. Taste the soup and adjust the seasoning as needed.
  10. Serve hot with a dollop of sour cream and a sprinkle of chopped parsley, if desired.

Notes

This recipe can easily be made vegan by substituting the heavy cream with coconut cream or cashew cream. You can also adjust the amount of honey to your liking depending on how sweet you want the soup to be.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains:
  • Calories: 290
  • Total Fat: 16g
  • Saturated Fat: 9g
  • Cholesterol: 49mg
  • Sodium: 879mg
  • Total Carbohydrates: 35g
  • Dietary Fiber: 6g
  • Sugars: 19g
  • Protein: 5g

Recipe FAQs

Can I freeze this soup?

Yes, this soup freezes well. Simply let it cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat over low heat on the stove.

Can I use fresh squash instead of canned?

Yes, you can definitely use fresh butternut and acorn squash instead of canned. Simply peel and cube the squash, then roast in the oven until tender. Puree the roasted squash in a blender or food processor until smooth, then use in place of the canned puree.

Recipe Tips

  • For a smoother soup, use an immersion blender instead of a regular blender.
  • If the soup is too thick, you can add a little more vegetable broth or water to thin it out.
  • If you don't have cayenne pepper, you can use red pepper flakes or omit it altogether.
  • This soup is even better the next day, so feel free to make it ahead of time!

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