Panera Bread’s Butternut Squash Soup is one of those dishes that captures the essence of autumn in a bowl. It’s rich, velvety, and just the right amount of sweet and savory, making it the perfect comfort food for colder months. But what’s even better than enjoying it at Panera? Making it at home! With a few ingredients and a bit of patience, you can create a soup that’s not only delicious but also packed with nutrients.
Imagine coming home after a chilly day, and the house smells like warm spices, roasted vegetables, and a hint of creamy goodness. Whether you’re aiming to replicate the café experience or simply trying to enjoy a wholesome meal, this homemade version of Panera’s butternut squash soup will certainly hit the spot.
Panera Bread Butternut Squash Soup Recipe
Making Panera Bread’s signature soup at home might seem like a daunting task, but trust me, it’s easier than it sounds. The key to the richness of this dish lies in roasting the squash, which brings out its natural sweetness and depth of flavor. Combined with a smooth broth, a touch of cream, and a blend of aromatic spices, you’ll have a bowl of heaven that rivals what you can get at the café.
Ingredients Needed
Here’s what you need for this recipe to serve 4 people:
- Butternut Squash – 1 medium-sized, peeled and cubed (around 3-4 cups)
- Olive Oil – 2 tablespoons (for roasting)
- Yellow Onion – 1 medium, chopped
- Carrot – 1 large, peeled and chopped
- Celery – 2 stalks, chopped
- Garlic – 3 cloves, minced
- Vegetable Broth – 4 cups (for a vegan version, or chicken broth for a richer flavor)
- Heavy Cream – 1/2 cup (optional, for a creamier texture)
- Maple Syrup – 1 tablespoon (this adds that subtle sweetness that Panera’s soup is known for)
- Ground Ginger – 1/2 teaspoon
- Ground Nutmeg – 1/4 teaspoon
- Cinnamon – 1/4 teaspoon
- Salt and Pepper – to taste
Cooking Instructions
Now that you’ve gathered your ingredients, let’s dive into how to make this delightful soup.
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Preheat The Oven And Prepare The Squash
- Preheat your oven to 400°F (200°C).
- Cut your butternut squash in half, scoop out the seeds, and peel it. Cut it into roughly 1-inch cubes.
- Toss the cubes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
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Sauté The Veggies
- While your squash is roasting, heat a tablespoon of olive oil in a large pot over medium heat.
- Add the chopped onion, carrot, and celery. Sauté until softened (about 8-10 minutes). Add in the minced garlic and cook for another 1-2 minutes until fragrant.
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Combine Roasted Squash And Broth
- Once the squash is done roasting, add it to the pot with the sautéed vegetables. Pour in the vegetable broth (or chicken broth if you prefer) and bring everything to a simmer.
- Let it cook for another 10 minutes to let the flavors meld together.
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Blend The Soup
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. (Alternatively, you can transfer everything in batches to a regular blender, but make sure to let the soup cool slightly before blending.)
- If you’re aiming for a silkier texture, you can add the heavy cream here.
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Add Flavor And Adjust Seasoning
- Stir in the maple syrup, ground ginger, nutmeg, and cinnamon. Taste, then adjust the salt and pepper as needed. Let the soup simmer for another 5 minutes to let the spices infuse into the broth.
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Serve And Enjoy
- Ladle the soup into bowls, and if desired, drizzle with a little extra cream or garnish with fresh herbs like parsley or thyme.
Ingredient Insights
Each ingredient in this soup has a purpose that enhances both the flavor and texture, making the recipe both satisfying and nutritionally beneficial.
- Butternut Squash: This is the star of the dish, naturally sweet with a soft texture when cooked. Packed with vitamins A and C, it’s also a great source of fiber and antioxidants, which help boost your immune system.
- Vegetable Broth: The broth adds depth and umami to the soup. Opting for vegetable broth keeps the dish plant-based, while chicken broth will add a savory richness.
- Heavy Cream: Though optional, the cream helps create that signature smooth, creamy texture. If you’re looking for a lighter version, you can substitute it with coconut milk or oat milk.
- Maple Syrup: This adds a natural sweetness, balancing the savory flavors and creating that signature Panera flavor.
- Spices: The cinnamon, ginger, and nutmeg give the soup that warm, cozy autumn vibe. The aromatic spices help create a layered flavor profile, elevating the overall dish.
Expert Tips
- Roasting the Squash: Don’t skip this step! Roasting the squash caramelizes its natural sugars, making it more flavorful. Plus, it adds a subtle depth to the soup that boiling wouldn’t achieve.
- Texture Preference: If you like a chunkier soup, blend it just partially. Leave some pieces of squash intact for extra texture. If you want it completely smooth, blend it thoroughly or even strain the soup to get rid of any fibrous bits.
- Flavor Boost: Try adding a pinch of smoked paprika or cayenne pepper if you want to add a smoky or spicy kick to the soup.
- Storing Leftovers: This soup keeps well in the fridge for 3-4 days, so feel free to make a big batch. You can also freeze it for up to 3 months. Just make sure to let it cool completely before storing.
- For a Vegan Version: Simply skip the heavy cream and use a plant-based alternative like coconut cream or oat milk. Ensure the broth is also vegetable-based.
Recipe Variations
Panera’s butternut squash soup recipe is quite versatile, and you can get creative with how you make it:
- Apple and Pear Twist: Add a peeled and chopped apple or pear to the soup for an extra layer of sweetness and a touch of tartness. It complements the squash beautifully.
- Roasted Garlic: For a more savory, robust flavor, roast a few garlic cloves along with the squash and blend them into the soup. It will bring an earthy richness.
- Spicy Kick: If you like heat, consider adding a pinch of cayenne pepper, chili flakes, or a finely chopped jalapeño to give the soup a spicy zing.
- Herb Infusion: Fresh herbs like thyme, rosemary, or sage can be added to the pot during the simmering stage for a herbal twist that’s perfect for cozy nights.
Final Words
There’s something so comforting about a big bowl of butternut squash soup. It’s not just a fall recipe; it’s a year-round dish that can easily become a staple in your home. The sweet, savory, and creamy flavors will have you coming back for more, especially once you discover how easy it is to make yourself. Plus, with this recipe, you can feel good knowing exactly what’s going into your soup.
FAQs
What Ingredients Are Needed For Panera Bread’s Butternut Squash Soup Recipe?
The main ingredients for Panera Bread’s butternut squash soup include butternut squash, onion, garlic, vegetable broth, heavy cream, cinnamon, nutmeg, olive oil, salt, and pepper. Some versions also include maple syrup for added sweetness.
Can I Make Panera Bread’s Butternut Squash Soup Dairy-free?
Yes, you can make a dairy-free version of the soup by substituting heavy cream with coconut milk or another non-dairy cream alternative. Use vegetable broth and check that other ingredients are dairy-free.
How Can I Make The Soup Thicker Like Panera Bread’s Version?
To achieve a thick consistency similar to Panera’s, ensure that the butternut squash is cooked until very soft. You can also use an immersion blender to puree the soup until smooth, or add a bit of cornstarch mixed with water to thicken it.
What Type Of Squash Is Used In Panera’s Butternut Squash Soup?
Panera Bread’s butternut squash soup uses butternut squash, which is known for its smooth texture and slightly sweet flavor. This variety of squash works well in creamy soups.
Can I Use Frozen Butternut Squash For Panera Bread’s Soup Recipe?
Yes, you can use frozen butternut squash to save time. Just ensure it is thawed and drained of any excess moisture before cooking, as it may affect the consistency of the soup.
How Can I Make Panera Bread’s Butternut Squash Soup Spicier?
To add spice to the soup, consider incorporating a pinch of cayenne pepper, red pepper flakes, or even a dash of chili powder. You can also add a finely chopped jalapeño or other hot peppers for a more robust kick.
How Long Does It Take To Make Panera Bread’s Butternut Squash Soup?
Making Panera Bread’s butternut squash soup typically takes about 45 minutes to 1 hour, depending on the size of your squash and how long it takes to cook it until soft. The soup itself is quick to prepare after the squash is ready.
Can I Store Leftover Panera Bread Butternut Squash Soup?
Yes, you can store leftover butternut squash soup in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 3 months. Just be sure to cool the soup completely before freezing.
Is Panera Bread’s Butternut Squash Soup Gluten-free?
Yes, Panera Bread’s butternut squash soup is naturally gluten-free, as long as you use gluten-free vegetable broth and check that other ingredients like seasonings do not contain gluten.
What Is The Best Way To Serve Panera Bread’s Butternut Squash Soup?
Panera Bread’s butternut squash soup is best served warm with a slice of crusty bread or a roll. For a more indulgent option, you can drizzle a little cream over the top and garnish with roasted pumpkin seeds or croutons for added texture.