Craving that creamy, comforting butternut squash soup you adore from Panera Bread? Forget the drive-through and the cost! This easy recipe lets you recreate that delicious taste in your own kitchen, using simple ingredients and minimal effort. It’s the perfect healthy meal for a chilly evening, a quick dinner idea for busy weeknights, or a stunning appetizer for your next gathering. Get ready to experience the joy of homemade cooking with this fantastic recipe!
Ingredients:
This recipe yields approximately 6 servings of delicious, healthy butternut squash soup.
- 1 medium butternut squash (about 2 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 cup apple cider
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 1/4 cup heavy cream or coconut milk (for a vegan option)
- Optional garnishes: toasted pepitas, a swirl of cream, chopped chives
Instructions:
Step 1: Sauté the aromatics:
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 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Roast the squash (optional but recommended):
For a deeper, richer flavor, roast the butternut squash cubes before adding them to the pot. Toss the cubed squash with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, or until tender.
Step 3: Simmer the soup:
Add the roasted (or raw) butternut squash, vegetable broth, apple cider, ginger, cinnamon, and nutmeg to the pot with the sautéed onions and garlic. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is very tender.
Step 4: Blend the soup:
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 toasted pepitas, a swirl of cream, or chopped chives.
Cooking Tips and Variations:
- For a sweeter soup: Add a tablespoon of maple syrup or honey.
- Spice it up: Add a pinch of cayenne pepper for a touch of heat.
- Make it ahead: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Thicken the soup: If your soup is too thin, simmer it uncovered for a few more minutes to reduce the liquid. You can also whisk in a tablespoon of cornstarch mixed with a little cold water.
- Add protein: For a heartier meal, stir in some cooked chicken, chickpeas, or lentils before serving.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary based on the specific ingredients used.
- Calories: Approximately 250-300
- Fat: 10-15g
- Protein: 5-7g
- Carbohydrates: 30-40g
- Fiber: 5-7g
This easy recipe for Panera's copycat butternut squash soup is sure to become a staple in your kitchen. Its delicious flavor and simple preparation make it perfect for any occasion. Enjoy this healthy and comforting dish!