Are you craving that creamy, comforting Panera Bread squash soup but don't want to leave the house? This copycat recipe lets you recreate that deliciousness in your own kitchen, quickly and easily. It's a perfect healthy meal, perfect for a quick weeknight dinner or a cozy weekend lunch. Get ready to savor every spoonful of this homemade goodness! This easy recipe is perfect for beginner cooks, requiring minimal effort for maximum flavor.
Ingredients: You'll Need These Simple Pantry Staples
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 (15 ounce) can of pumpkin puree
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 cup butternut squash, peeled, seeded, and cubed (about 1 medium)
- 1/2 cup heavy cream or coconut cream (for a vegan option)
- Salt and pepper to taste
- Optional garnishes: toasted pepitas, a swirl of cream, chopped fresh chives
Step-by-Step Instructions: Making Restaurant-Quality Soup at Home
Getting Started:
- 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 occasionally to prevent burning.
Building Flavor:
- Add the minced garlic, ginger, cinnamon, nutmeg, and cloves to the pot. Cook for another minute, stirring constantly, until fragrant. This step intensifies the warm spices and creates a delicious base for your soup.
Combining Ingredients:
- Stir in the pumpkin puree, vegetable broth, and cubed butternut squash. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the squash is tender.
Blending for Creamy Texture:
- 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.
Finishing Touches:
- Return the blended soup to the pot. Stir in the heavy cream (or coconut cream) and season with salt and pepper to taste. Heat through gently; do not boil.
Tips and Variations: Elevate Your Soup Experience
- Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for a little kick.
- Boost the sweetness: A teaspoon of maple syrup or brown sugar can balance the spices and add a touch of sweetness.
- Add some crunch: Toasted pepitas, croutons, or chopped walnuts make excellent toppings for added texture.
- Make it vegan: Substitute coconut cream for heavy cream and use vegetable broth instead of chicken broth.
- Roasted Squash: Roasting the butternut squash before adding it to the soup will enhance its flavor and sweetness.
Nutritional Information (Per Serving, Approximate)
This nutritional information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 250-300
- Fat: 15-20g
- Protein: 5-7g
- Carbohydrates: 25-30g
- Fiber: 4-5g
This Panera squash soup copycat recipe is a delicious and healthy addition to your repertoire of easy recipes. It's a quick dinner idea that's perfect for busy weeknights, and it's hearty enough to satisfy even the most demanding palates. Enjoy the comforting flavors of fall with this homemade delicious dish – one of the best recipes you'll ever try!