When the air gets chillier and leaves start to turn orange, a warm bowl of soup just feels right. Panera Autumn Squash Soup is a tasty fall treat that brigns together sweet butternut squash, cozy spices, and a creamy base. Its smooth texture and hint of earthiness make it a favorite for people looking for something to warm them up in cooler weather.
The story of this soup at Panera Bread goes back to when they wanted to use fresh, seasonal ingredients. They first offered it for a short time in autumn to match classic fall flavors, and it became so popular they kept bringing it back every year. Lots of customers love it because it reminds them of home-cooked meals during harvest time, and it fits right in with the idea of using local produce.
Fall recipes have a special spot in cooking culture. They help us feel cozy when the seasons change, and they inspire us to try simple dishes with harvest veggies. By using squash, spices, and creamy elements, soups like Panera’s bring back memories and connect us to what makes autumn special.
Nutritional Benefits
Panera Autumn Squash Soup not only tastes good but also packs some good stuff for your body. Butternut squash, the main star, is loaded with vitamin A and C which help your eyesight and immune system. A single bowl can give you almost half the daily recommendation for vitamin A because of all the beta-carotene it has.
Besides squash, the soup uses carrots, onion, and garlic. Carrots is rich in fibre and antioxidants, and onions plus garlic bring flavor and have heart-healthy compounds. Those ingredients also have anti-inflammatory properties wich can help you feel better overall.
The soup is made with vegetable broth that usually has herbs and spices, so it tastes rich without too much sodium. If you add cream or a dairy-free swap, you get extra calcium and protein, and of course that smooth, creamy texture. All together, this soup fits right into a balanced diet, especially when you want something comforting in fall.
Ingredients Breakdown
Panera Autumn Squash Soup is loved because of its simple but thoughtful mix of ingredients. Here’s what you need:
Main Ingredients
- Butternut Squash: The star that gives the soup its velvety texture and natural sweetness.
- Carrots: Add fiber and vitamins while boosting sweetness.
- Onion: Builds a savory base flavour.
- Garlic: Brings depth and has health benefits.
- Vegetable Broth: Keeps the soup light but rich in taste.
- Cream (or dairy-free alternatives): Makes the soup decadently smooth.
And if you want to get fancy, you can try some extra toppings.
Optional Add-ins and Toppings
- Spices: A dash of nutmeg or cinnamon for a warm fall scent.
- Garnishes: Pumpkin seeds or croutons for a bit of crunch.
Step-by-Step Recipe
Ingredients List
Here’s what you’ll need to make this soup at home:
- Butternut Squash: 2 medium, peeled and cubed
- Carrots: 2 large, diced
- Onion: 1 medium, chopped
- Garlic: 4 cloves, minced
- Vegetable Broth: 4 cups, low-sodium
- Cream (or dairy-free alternatives): 1 cup
- Olive Oil: 2 tablespoons
- Salt and Pepper: To taste
- Optional Spices: 1 teaspoon nutmeg, 1 teaspoon cinnamon
- Optional Garnishes: Pumpkin seeds, croutons
For the best taste, check out your local farmers market for fresh produce.
Directions
Preparation
First, peel and cube the butternut squash, careful of the tough skin. Dice the carrots and chop the onion. Mince the garlic so its oils can really shine in the soup.
Cooking the Base
Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté until the onion is soft and smells good, about 5 minutes. Then add the carrots and squash and cook for another 5 minutes so they start to soften.
Blending the Soup
Pour in the vegetable broth and bring to a boil. Lower the heat and simmer for 20 minutes or until the veggies are tender. Use an immersion blender to purée until smooth. If you use a regular blender, do it in batches and be careful of the steam.
Finishing Touches
Return the soup to the pot, stir in the cream or your dairy-free choice. Season with salt, pepper, and if you like, nutmeg or cinnamon. Taste and adjust seasonings if you think it needs more.
Serving Suggestions
Serve the soup in warmed bowls with crusty bread or a light salad. Top with pumpkin seeds or croutons for extra texture and flavor.
Flavor Profiles and Variations
This soup brings together the sweetness of squash, the savor of onion and garlic, and the warm hint of spices like nutmeg and cinnamon. If you need it to be vegan, swap cream for coconut milk or another plant milk. To keep it gluten-free, pick a gluten-free broth.
You can also tweak the spice level by adding a pinch of cayenne pepper for heat or a splash of maple syrup for more sweetness. It’s easy to make it your own.
Customer Reviews and Popularity
People online rave about this soup’s comforting taste and fall vibes. Social media is full of pics showing its bright color and creamy look. Food blogs call it a must-try in fall, and many customers say it reminds them of family dinners or cozy nights by the fire.
Serving and Storage Tips
Scoop the soup into warm bowls to keep it cozy. Pair it with bread or a small green salad for a balanced meal. Store leftovers in a sealed container in the fridge for up to five days.
To reheat, warm it on the stove over low heat, stirring now and then, or use the microwave in short bursts, stirring between them. If it gets too thick, add a little broth or water to thin it out.
Frequently Asked Questions (FAQs)
What is in Panera's Autumn Squash Soup?
The soup has butternut squash, carrots, onion, garlic, vegetable broth, and cream (or a dairy-free option) plus spices for flavor.
Is the Panera Autumn Squash Soup vegan?
By default it isn’t vegan because it uses cream. But you can make it vegan by swapping in coconut milk or another plant-based milk.
How many calories are in Panera's Autumn Squash Soup?
A typical bowl has about 300 calories, but it can change based on portion size and exact ingredients.
Can I freeze Autumn Squash Soup?
Yes, you can freeze it. Let it cool first, then put it in freezer-safe containers. It lasts up to three months. Reheat slowly for best taste and texture.
Does Panera Bread have any seasonal soups?
Besides the Autumn Squash Soup, Panera often offers other seasonal soups that bring fresh and comforting options to their menu throughout the year.
Conclusion
Panera Autumn Squash Soup is a fall favorite that offers both comfort and nutrition when the weather turns cool. Its blend of rich flavors and quality ingredients make it a perfect choice for any autumn meal.
Whether you enjoy it at a cozy café or make it at home, this soup brings warmth and nostalgia to the table. Try it yourself and feel free to share your own twists to keep the fall spirit alive.
Panera Autumn Squash Soup
Equipment
- 1 Large pot or Dutch oven
- 1 Blender or immersion blender
- 1 Cutting board
- 1 Peeler
- 1 Measuring cups and spoons
- 1 Wooden spoon
Ingredients
- 1 medium butternut squash about 2 lbs
- 1 medium onion 1 cup diced
- 2 cloves garlic minced
- 1 medium apple 1 cup diced, can be Honeycrisp or Fuji
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup coconut milk or heavy cream
- to taste salt
- to taste pepper
- 2 tablespoons olive oil
Instructions
- Begin by preparing the butternut squash. Cut it in half lengthwise, scoop out the seeds, peel it, and dice it into 1-inch cubes. Set aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes translucent.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the cubed butternut squash, diced apple, vegetable broth, cinnamon, nutmeg, and ginger to the pot. Stir to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 25 minutes, or until the squash is tender.
- Once the squash is soft, remove the pot from the heat. If using a blender, carefully transfer the soup to the blender in batches, or use an immersion blender directly in the pot. Blend until the soup is smooth and creamy.
- Return the blended soup to the pot (if using a traditional blender) and stir in the coconut milk or heavy cream. Heat gently over low flame until warmed through. Season with salt and pepper to taste.
- Serve hot, garnished with a sprinkle of cinnamon or croutons if desired. Enjoy!
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