When the chilly months roll around, there’s something comforting about a warm bowl of soup. It’s like a big, cozy hug in a bowl! If you’re a fan of creamy, slightly sweet, and utterly savory soups, then you’ve probably tasted (or at least heard of) Panera’s famous Butternut Squash Pumpkin Soup. It’s a fall favorite that blends the best of autumn’s flavors: smooth, velvety butternut squash, earthy pumpkin, and a mix of spices that will transport your taste buds right into the heart of a cozy autumn afternoon.
But what if you could make it at home? Imagine that-you, in your kitchen, crafting this deliciously comforting soup with fresh ingredients, all while your house smells like fall itself. Let’s walk through the process together. In this guide, we’ll break down the recipe step by step, give you expert tips to elevate your cooking, and explore variations that can personalize this soup to your taste.
Ready? Let’s dive in!
Panera Butternut Squash Pumpkin Soup Recipe
This recipe is an easy and delightful way to recreate Panera’s butternut squash pumpkin soup at home, with the added bonus of customizing it to your liking! The beauty of this dish lies in its smooth texture, which comes from roasting the vegetables first-this method brings out their natural sweetness and depth of flavor. The combination of butternut squash and pumpkin creates a velvety base, while the spices (like cinnamon, nutmeg, and ginger) evoke the essence of autumn.
By the end of this process, you’ll have a soup that tastes just like Panera’s, with the bonus of it being made from scratch in your own kitchen!
Ingredients Needed
To make this incredible soup, you’ll need the following ingredients. Don’t worry; most of them are staples you can find at your local grocery store or farmer’s market, especially in the fall season:
Base Ingredients
- Butternut Squash (1 medium) – This is the main ingredient, providing that rich, creamy texture and slightly sweet flavor that makes the soup so special.
- Pumpkin Puree (1 can, 15 oz) – You’ll want pure pumpkin, not the spiced variety, as it gives the soup that authentic, smooth pumpkin flavor.
- Onion (1 medium, chopped) – Adds savory depth to the soup base.
- Carrots (2 medium, chopped) – Sweetness and a little earthiness; these bring extra layers of flavor.
- Garlic (3 cloves, minced) – Garlic adds richness and aromatic depth.
Broth & Liquids
- Vegetable Broth (4 cups) – To keep the soup vegetarian, use vegetable broth. You could use chicken broth if you prefer a meatier flavor.
- Heavy Cream (1/2 cup) – This is what turns the soup from just flavorful to luxuriously creamy.
- Olive Oil (2 tablespoons) – For roasting the vegetables and bringing out their natural sweetness.
Spices & Seasonings
- Ground Cinnamon (1 teaspoon) – A must-have spice for that cozy, autumn flavor.
- Ground Nutmeg (1/2 teaspoon) – Nutmeg adds a warm, slightly sweet kick.
- Ground Ginger (1/2 teaspoon) – Adds a zesty, aromatic note.
- Salt & Pepper (to taste) – Essential for balancing and enhancing all the flavors.
Optional Garnishes
- Croutons – For a little crunch.
- Fresh Parsley – To brighten the soup with a touch of color.
- Pumpkin Seeds (pepitas) – If you want a crunchy, slightly nutty garnish.
Cooking Instructions
Here’s a simple, step-by-step guide on how to turn all these ingredients into a rich, mouthwatering soup.
- Preheat the Oven: Set your oven to 400°F (200°C). This will help roast the squash and bring out all those rich, caramelized flavors.
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Roast The Vegetables
- Slice your butternut squash in half, scoop out the seeds, and drizzle the flesh with a little olive oil, salt, and pepper. Place it cut-side down on a baking sheet lined with parchment paper.
- Roast in the oven for about 30-40 minutes or until the squash is tender and the skin is slightly caramelized.
- While the squash is roasting, toss the chopped carrots and onions with olive oil and salt. Place them on a separate baking sheet and roast them in the oven for about 25-30 minutes, until softened and lightly browned.
- Sauté the Garlic: While the veggies are roasting, heat a large pot over medium heat. Add a little olive oil and sauté the minced garlic for about 1 minute until fragrant.
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Combine The Ingredients
- Once the squash is roasted, scoop out the flesh and add it to the pot with the garlic. Add the roasted carrots and onions, the can of pumpkin puree, and vegetable broth.
- Stir everything together and bring to a simmer. Let it cook for about 10 minutes to meld the flavors together.
- Blend the Soup: Use an immersion blender (or a regular blender in batches) to blend everything into a smooth, creamy consistency. If the soup is too thick, add more broth or water to reach your desired texture.
- Add the Cream & Spices: Stir in the heavy cream, ground cinnamon, nutmeg, and ginger. Taste the soup and adjust the seasoning with salt and pepper.
- Serve and Garnish: Serve the soup hot, garnished with fresh parsley, croutons, or a sprinkle of pumpkin seeds. It’s ready to enjoy!
Ingredient Insights
- Butternut Squash: This squash is known for its sweet flavor and smooth, buttery texture once cooked. It’s a rich source of vitamins A and C, potassium, and fiber.
- Pumpkin Puree: Not only does it contribute to the flavor, but pumpkin puree also adds a healthy dose of vitamins, particularly beta-carotene, which is converted into vitamin A in the body.
- Vegetable Broth: Using vegetable broth makes this soup entirely plant-based, but the flavor it provides is just as rich as any meat-based broth. If you want a more robust flavor, opt for a broth with deeper seasoning.
- Heavy Cream: This is what makes the soup so luxuriously smooth. If you’re looking for a lighter version, you can substitute it with coconut milk or a lower-fat cream.
Expert Tips
- Roast Your Vegetables: Roasting the squash, carrots, and onions before adding them to the soup base makes a huge difference. The caramelization brings out the natural sweetness of the vegetables, creating a richer, more complex flavor.
- Use an Immersion Blender: If you have one, an immersion blender is perfect for pureeing soups directly in the pot without having to transfer it in batches. This also helps you control the consistency better.
- Adjust the Seasonings: Feel free to play around with the spices. Some people like a bit more cinnamon or ginger, while others might prefer to add a dash of cayenne pepper for a little heat.
- Make It Ahead: Soups often taste even better the next day, after the flavors have had time to develop. This one is no exception. Make it ahead of time, refrigerate, and simply reheat when you’re ready to enjoy it.
- For Extra Creaminess: If you want the soup to be even creamier, you can add a bit of cream cheese, mascarpone, or Greek yogurt at the end of cooking for a rich, velvety texture.
Recipe Variations
- Vegan Version: To make this soup completely plant-based, swap the heavy cream for coconut milk or cashew cream. You can also use a plant-based broth for extra richness.
- Spicy Version: Add a small amount of cayenne pepper or a chopped jalapeño while sautéing the garlic to add a spicy kick to the soup.
- Herbaceous Twist: Add fresh herbs like thyme, rosemary, or sage while cooking for a more aromatic, herb-infused flavor.
- Smoky Flavor: A touch of smoked paprika can elevate this soup with a warm, smoky undertone that complements the sweetness of the butternut squash and pumpkin.
Final Words
Whether you’re making this soup for a weeknight dinner, a cozy gathering with friends, or as a comforting weekend treat, this recipe is sure to become a favorite. It’s rich, creamy, and full of fall flavors, and with just a little bit of effort, you’ll have a homemade version that’s better than what you’d get at the café.
FAQs
What Ingredients Are Needed For Panera’s Butternut Squash Pumpkin Soup?
The main ingredients for Panera’s butternut squash pumpkin soup include butternut squash, pumpkin puree, vegetable broth, onions, carrots, garlic, ginger, heavy cream, maple syrup, and a blend of spices like cinnamon, nutmeg, and salt.
Can I Make A Vegan Version Of Panera’s Butternut Squash Pumpkin Soup?
Yes, you can make a vegan version by using coconut milk or a non-dairy cream alternative instead of heavy cream, and ensuring that the vegetable broth is plant-based.
How Long Does It Take To Cook Panera’s Butternut Squash Pumpkin Soup?
The cooking time for Panera’s butternut squash pumpkin soup is typically around 45 to 60 minutes, including the preparation and simmering time for the soup.
Can I Freeze Panera’s Butternut Squash Pumpkin Soup?
Yes, you can freeze this soup. Let it cool completely before transferring it to an airtight container or freezer bag. It can last up to 3 months in the freezer. Thaw in the refrigerator overnight and reheat on the stove before serving.
What Are The Health Benefits Of Butternut Squash And Pumpkin Soup?
Butternut squash and pumpkin are rich in vitamins A and C, fiber, and antioxidants. This soup is low in calories and high in nutrients, making it a good option for boosting immune health, improving digestion, and maintaining healthy skin.
What Is The Best Way To Prepare The Butternut Squash For The Soup?
The best way to prepare butternut squash for soup is by peeling, seeding, and chopping it into cubes. Roasting the cubes can help bring out a deeper, caramelized flavor before adding them to the soup.
Can I Use Fresh Pumpkin Instead Of Canned Pumpkin Puree?
Yes, you can use fresh pumpkin. Roast or steam the pumpkin flesh, then puree it to match the consistency of canned pumpkin. However, canned pumpkin is often more convenient and consistent in texture.
How Do I Make The Soup Creamier?
To make the soup creamier, you can add more heavy cream or use a full-fat coconut milk substitute. Blending the soup with an immersion blender will also make it smoother and thicker.
What Should I Serve With Panera’s Butternut Squash Pumpkin Soup?
This soup pairs well with a variety of accompaniments such as warm bread (like a baguette or sourdough), a fresh green salad, or a grilled cheese sandwich for a comforting meal.
How Can I Make Panera’s Butternut Squash Pumpkin Soup Spicier?
To add a bit of heat, you can incorporate red pepper flakes, cayenne pepper, or a dash of hot sauce. For more depth of flavor, try adding a pinch of smoked paprika or fresh chili peppers.