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Panera Bread Butternut Squash Soup Recipe

Panera Bread Butternut Squash Soup Recipe - Easy Meal Recipe

I still vividly remember the first time I had Panera Bread's butternut squash soup. It was a chilly evening, and I was in search of warmth and comfort. What I found was a bowl of velvety goodness that instantly put a smile on my face. I knew at that moment I had to replicate that taste at home. 
This soup is not just a side dish; it's a hug in a bowl, brimming with the flavors of fall. Today, I'll take you through this journey, sharing a recipe that captures the essence of Panera's famous concoction. From the creamy blend of butternut squash to the slight warmth from spices, this version lets you enjoy those cozy moments anytime.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Soup
Cuisine: American
Calories: 218
Ingredients Method Notes

Ingredients
  

  • 2 pounds diced butternut squash approximately 6 generous cups
  • 3 small garden carrots, roughly chopped about 1 cup
  • 1 small golden onion, finely diced around 3/4 cup
  • 3-4 cups rich vegetable stock
  • 1 tablespoon cold-pressed extra virgin olive oil
  • 2 cups fresh apple cider or natural apple juice
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon mild curry spice blend
  • 1 teaspoon fresh grated ginger
  • 1/4 teaspoon ground cinnamon
  • A pinch of freshly grated nutmeg
  • 1/2 cup smooth pumpkin puree
  • 2 tablespoons unsalted butter
  • 2 ounces low-fat cream cheese
  • 1 tablespoon brown sugar
  • Salt to taste
  • A splash of heavy cream, optional

Method
 

Step 1: Prepare Your Ingredients
  1. Begin by gathering all your ingredients. Dice the butternut squash, chop up the carrots, and finely dice that onion. Having everything prepped makes the cooking process smoother.
Step 2: Sauté the Vegetables
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent. This usually takes about 3-5 minutes. The aroma will start to fill your kitchen—delicious!
Step 3: Add Carrots and Squash
  1. Next, toss in the chopped carrots and butternut squash. Stir them with the onion, allowing them to start softening. This should take another 5-7 minutes.
Step 4: Pour in the Liquid
  1. Add the vegetable stock and apple cider to the pot. Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes. You want the squash and carrots to become tender.
Step 5: Blend to Creaminess
  1. Using an immersion blender, blend the mixture until smooth. Alternatively, you can transfer it to a blender in batches. Return the soup to the pot after blending.
Step 6: Season and Enrich
  1. Now, this is where the magic happens. Stir in the pumpkin puree, unsalted butter, low-fat cream cheese, smoked paprika, curry spice, ginger, cinnamon, nutmeg, brown sugar, and salt. Let everything warm through on low heat for about 5 minutes. If desired, add a splash of heavy cream to enhance richness.
Step 7: Taste and Adjust
  1. Before serving, taste the soup. This is your opportunity to adjust seasonings or sweetness. A little more salt? Go for it! A dash more apple cider? Why not?

Notes

  • Choose the Right Squash: When selecting your butternut squash, look for one that feels heavy for its size and has a firm, unblemished skin. The quality of your main ingredient will impact the flavor.
  • Spice it Up: If you're a fan of heat, a sprinkle of cayenne or even red pepper flakes can jazz up the soup nicely.
  • Texture Matters: Some prefer a chunky soup. If that's you, reserve a portion of the cooked squash and carrots before blending, then stir it back in after blending.
  • Batch Cooking: This is a perfect soup to make in larger quantities. It freezes beautifully. Just store it in airtight containers. When you need a quick meal, thaw and reheat.
  • Fresh is Best: Whenever possible, use fresh vegetables. They not only provide better flavor but also enhance the nutritional profile of the soup.