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Dorothy Thomas

Panera Autumn Squash Soup Recipe

A creamy, comforting soup inspired by Panera Bread’s famous Autumn Squash Soup. Made with roasted butternut squash, warm spices, and a touch of sweetness, this soup is perfect for chilly fall days.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Appetizer, Main Course, Soup
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Butternut squash (peeled, seeded, cubed)
  • 2 tbsp Olive oil
  • 1 Medium onion (chopped)
  • 2 Garlic cloves (minced)
  • 1 tsp Ground cinnamon
  • ½ tsp Ground nutmeg
  • ½ tsp Ground ginger
  • 4 cups Vegetable or chicken broth
  • 1 cups Water
  • 2 tbsp Maple syrup or honey
  • ½ cup Heavy cream or coconut milk (for vegan option)
  • To taste Salt and black pepper
  • 1 tbsp Butter or olive oil (for sautéing)

Equipment

  • Large pot or Dutch oven
  • Blender or immersion blender
  • Baking sheet (if roasting squash)
  • wooden spoon

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss cubed squash with 1 tbsp olive oil, salt, and pepper.
  3. Roast for 25-30 minutes until tender.
  4. In a large pot, heat butter or oil over medium heat.
  5. Add chopped onion and cook until soft (~5 min).
  6. Stir in garlic, cinnamon, nutmeg, and ginger; cook for 1 minute until fragrant.
  7. Add roasted (or raw) squash, broth, water, and maple syrup.
  8. Bring to a boil, then reduce heat and simmer for 20 minutes (30 if using raw squash).
  9. Use an immersion blender or transfer to a blender (in batches) to puree until smooth.
  10. Stir in heavy cream or coconut milk. Adjust seasoning with salt and pepper.
  11. Ladle into bowls and garnish with pumpkin seeds, a swirl of cream, or fresh herbs.

Notes

  • Make-Ahead: This soup stores well in the fridge for up to 4 days or freezer for 3 months.
  • Vegan Option: Use coconut milk and maple syrup instead of cream and honey.
  • Spice Variation: Add a pinch of cayenne for a subtle kick.