Are you craving that creamy, subtly sweet butternut squash soup you love from Panera Bread? Well, get ready to ditch the takeout and embrace the deliciousness of homemade cooking! This Panera copycat squash soup recipe is surprisingly easy to make, requiring minimal ingredients and effort. Perfect for a quick weeknight dinner or a sophisticated weekend meal, this recipe is sure to become a family favorite. It's one of those healthy meals that tastes incredibly indulgent, proving that delicious dishes don't have to be complicated. Let's dive into this easy recipe and create some culinary magic!
Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can pumpkin puree (or 2 cups homemade pumpkin puree)
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- Optional garnishes: toasted pepitas, crème fraîche or a dollop of plain Greek yogurt, chopped fresh chives
Instructions:
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This step builds a delicious base of flavor for your soup.
Step 2: Add the Squash and Spices
Add the cubed butternut squash, pumpkin puree, vegetable broth, ginger, cinnamon, and nutmeg to the pot. Season generously with salt and pepper. Stir well to combine all the ingredients.
Step 3: Simmer to Perfection
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the butternut squash is very tender. You can easily check the squash's tenderness with a fork.
Step 4: Blend for Creamy Texture
Once 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 using a regular blender, allowing steam to escape before blending.
Step 5: Serve and Enjoy!
Return the blended soup to the pot and heat through gently. Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with your favorite toppings like toasted pepitas, a swirl of crème fraîche or Greek yogurt, and some fresh chives.
Cooking Tips for the Best Squash Soup:
- Roasting the Squash: For a deeper, richer flavor, roast the butternut squash before adding it to the soup. Simply toss the cubed squash with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes.
- Spice it Up: Feel free to experiment with different spices. A pinch of cayenne pepper or a dash of curry powder can add a nice kick.
- Thicker Soup: If you prefer a thicker soup, simmer it uncovered for a longer time to reduce the liquid. Alternatively, you can stir in a tablespoon or two of cornstarch mixed with a little cold water before blending.
- Make it Ahead: This soup tastes even better the next day! Make a big batch and store it in the refrigerator for up to 3 days.
Variations:
- Apple Squash Soup: Add 1 diced apple (like Honeycrisp or Fuji) along with the onion for a touch of sweetness and tartness.
- Coconut Milk Squash Soup: Stir in 1/2 cup of full-fat coconut milk for a creamy and subtly sweet twist.
- Spicy Squash Soup: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for a warming kick.
Nutritional Information (per serving, approximate):
Calories: Approximately 250-300 Fat: 8-10g Protein: 5-7g Carbohydrates: 40-45g Fiber: 5-7g
This easy recipe delivers a healthy and delicious meal that is perfect for any occasion. Enjoy the warm, comforting flavors of this homemade Panera copycat squash soup! It's a quick dinner idea that’s both satisfying and nutritious – the best of both worlds!