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Panera Autumn Squash Soup Recipe

Panera Autumn Squash Soup Recipe - Easy Meal Recipe

As the leaves begin to turn, there’s something special about reaching for a bowl of soup. The warmth, the flavors, and the comfort it brings can transform a chilly day. That's where Panera Bread's Autumn Squash Soup comes into the picture. 
It's like a hug in a bowl, filled with vibrant colors and a delightful blend of spices. I’ve spent countless afternoons whisking up variations of this recipe, and I can say confidently that it’s a seasonal must-have.
Join me on this culinary journey as I reveal everything about this beloved dish. From taste and texture to tips on making it at home, let’s uncover the layers of flavor in this delightful soup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Soup
Cuisine: American
Calories: 198
Ingredients Method Notes

Ingredients
  

  • 2 pounds of peeled and chopped butternut squash
  • 3 medium carrots, chopped
  • 1 tablespoon high-quality extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • 3-4 cups vegetable stock
  • 2 cups fresh apple cider or unsweetened apple juice
  • 1 small apple, peeled and diced
  • 1/2 teaspoon ground curry powder
  • 1/4 tablespoon ground cinnamon
  • A pinch of ground nutmeg
  • 1/2 cup smooth pumpkin puree
  • 2 tablespoons unsalted butter
  • 2 ounces low-fat cream cheese
  • 1 tablespoon dark brown sugar
  • Salt, to taste
  • 1 teaspoon ginger, freshly grated
  • A splash of heavy cream, optional, for added richness

Method
 

Step 1: Prepare Your Ingredients
  1. Before cooking, take a moment to prepare your ingredients. Chop the butternut squash, carrots, onion, and apple. This will make the cooking process smoother.
Step 2: Sauté the Vegetables
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Then, toss in the chopped carrots and cook for an additional 3-4 minutes, stirring occasionally.
Step 3: Add Squash and Seasonings
  1. Once the onions and carrots are softened, add the butternut squash. Stir in the ground curry powder, ground cinnamon, and a pinch of nutmeg. Let these spices bloom for a couple of minutes to enhance their flavors.
Step 4: Pour in Liquids
  1. Now, add the vegetable stock and the apple cider (or juice) into the pot, ensuring the squash and vegetables are submerged.
    Bring the mixture to a gentle boil, then reduce the heat to low and allow it to simmer for about 20-25 minutes. You want the squash to be soft enough to blend easily.
Step 5: Blend the Soup
  1. Once the squash is tender, use an immersion blender to purée the soup until it’s smooth. If you don’t have an immersion blender, carefully transfer batches of the soup to a regular blender and puree until smooth.
Step 6: Add Creaminess
  1. Put the pot back on low heat and stir in pumpkin puree, butter, low-fat cream cheese, dark brown sugar, and freshly grated ginger. Mix well until everything is combined and heated through.
Step 7: Final Touches
  1. If you want an extra creamy texture, add a splash of heavy cream at this point. Stir, taste, and adjust seasoning with salt as needed.

Notes

  • Mix it Up: Experiment with your spices. Try adding a touch of cayenne for heat or using nutmeg for a brighter flavor.
  • Roasting Squash: Before putting it in the soup, try roasting the butternut squash. This brings out deeper flavors.
  • Avoid Overcooking: Make sure you don’t over-boil the veggies. They need to be tender but not mushy before blending.
  • Texture Preference: If you like a chunkier soup, reserve some cubed squash, cook them separately, and add them back after blending.
  • Taste as You Go: Always taste your soup and adjust the seasonings. Every batch can be slightly different, and this ensures a perfect balance.