Description
Experience the comforting flavors of Panera’s Fall Squash Soup, a velvety blend perfect for cozy autumn days. This easy-to-make recipe captures the essence of the season with its rich, savory, and slightly sweet notes.
Ingredients
Scale
- 2 lbs butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Salt and freshly ground black pepper to taste
- Optional garnishes: toasted pumpkin seeds, a swirl of cream
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the squash is tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Work in batches if necessary.
- Return the puréed soup to the pot. Stir in the heavy cream, cinnamon, nutmeg, and ginger.
- Heat gently over low heat until warmed through. Do not boil.
- Season with salt and pepper to taste.
- Serve hot, garnished with toasted pumpkin seeds or a swirl of cream if desired.
Notes
- For a dairy-free version, substitute the heavy cream with full-fat coconut milk.
- Adjust spices to your preference.
- This Panera Fall Squash Soup is best served immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 40mg