Craving that creamy, subtly sweet butternut squash soup you love from Panera Bread? You don't need to head out to the café for a delicious bowl! This recipe brings the comforting warmth of Panera's signature soup right to your kitchen. It's easier than you think to make this healthy and flavorful dish at home, perfect for a quick dinner or a cozy weekend lunch. Get ready to enjoy a homemade version that rivals the best restaurant quality. This is one of the best recipes for a satisfying and healthy meal.
Ingredients: You'll Need These Simple Staples
This recipe uses simple, readily available ingredients, making it perfect for a weeknight meal.
- 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/4 cup heavy cream or coconut milk (for a vegan option)
- Optional garnishes: toasted pepitas, croutons, a swirl of cream, fresh sage
Step-by-Step Instructions: Making Panera-Style Butternut Squash Soup
Follow these easy steps to create a bowl of creamy, delicious butternut squash soup.
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 30-40 minutes, or until tender and slightly caramelized. Roasting brings out the natural sweetness of the squash.
Step 2: Sauté Aromatics
While the squash is roasting, heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Simmer the Soup
Add the roasted butternut squash, vegetable broth, ginger, cinnamon, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld.
Step 4: Blend to Perfection
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. If using a regular blender, work in batches and vent the lid to prevent pressure buildup.
Step 5: Finish and Serve
Return the blended soup to the pot. Stir in the heavy cream or coconut milk. Season with salt and pepper to taste. Heat through gently. Serve hot, garnished with your favorite toppings like toasted pepitas, croutons, a swirl of cream, or fresh sage.
Cooking Tips for the Best Butternut Squash Soup
- For a smoother soup, strain the soup through a fine-mesh sieve after blending.
- Add a pinch of cayenne pepper for a subtle kick.
- If you don't have fresh garlic, you can use a teaspoon of garlic powder.
- Don't overcook the squash, or it will become mushy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Variations: Make it Your Own
- Spicy Butternut Squash Soup: Add a pinch of red pepper flakes or a dash of your favorite hot sauce.
- Apple Butternut Squash Soup: Add 1 diced apple to the pot along with the onion.
- Curry Butternut Squash Soup: Stir in 1 tablespoon of curry powder along with the spices.
Nutritional Information (per serving, approximate)
This information is approximate and will vary based on specific ingredients and portion sizes.
- Calories: Approximately 250-300
- Fat: 10-15g
- Protein: 5-7g
- Carbohydrates: 30-40g
- Fiber: 5-7g
This easy recipe for butternut squash soup is a delicious and healthy meal option that the whole family will enjoy. It's perfect for busy weeknights and special occasions alike. Enjoy!