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Autumn Squash Soup Recipe From Panera Bread

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Copycat Panera Autumn Squash Soup Recipe
Copycat Panera Autumn Squash Soup Recipe from cincyshopper.com

Description

Autumn Squash Soup is a delicious and hearty soup that is perfect for the fall season. This soup is made with a blend of butternut squash and pumpkin puree, which gives it a rich and creamy texture. The soup is seasoned with warm spices like cinnamon, ginger, and nutmeg, which perfectly complements the sweetness of the squash. This soup is a great way to warm up on a chilly autumn day.

Prep Time

The prep time for this soup is approximately 30 minutes.

Cook Time

The cook time for this soup is approximately 45 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 1 clove garlic, minced
  • 3 cups vegetable broth
  • 1 can (15 ounces) pumpkin puree
  • 2 cups butternut squash, peeled and diced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup heavy cream
  • Salt and pepper to taste

Equipment

  • Large soup pot
  • Blender or immersion blender
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
  3. Add the vegetable broth, pumpkin puree, butternut squash, cinnamon, ginger, and nutmeg to the pot.
  4. Bring the mixture to a simmer and let it cook for 30-40 minutes or until the squash is tender.
  5. Using a blender or an immersion blender, blend the soup until it is smooth and creamy.
  6. Add the heavy cream to the pot and stir until it is fully incorporated.
  7. Season the soup with salt and pepper to taste.
  8. Serve the soup hot and enjoy!

Notes

  • This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
  • If you prefer a thicker soup, reduce the amount of vegetable broth used.
  • If you prefer a spicier soup, add more cinnamon, ginger, and nutmeg to taste.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 200
  • Total fat: 12g
  • Saturated fat: 6g
  • Cholesterol: 40mg
  • Sodium: 500mg
  • Total carbohydrate: 20g
  • Dietary fiber: 4g
  • Sugars: 7g
  • Protein: 4g

Recipes FAQ

  • Can I use chicken broth instead of vegetable broth?

    • Yes, you can use chicken broth instead of vegetable broth if you prefer.

  • Can I use canned butternut squash?

    • Yes, you can use canned butternut squash if you don't want to peel and dice fresh squash.

  • Can I freeze this soup?

    • Yes, you can freeze this soup for up to 3 months. Let it cool completely before freezing, and reheat it on the stove when you're ready to eat it.

Recipe Tips

  • Make sure to blend the soup until it is completely smooth and creamy.
  • Adjust the seasonings to your taste preferences.
  • This soup pairs well with a crusty bread or a side salad.

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