Panera Autumn Squash Soup
This creamy and comforting Panera-style Autumn Squash Soup is perfect for chilly fall evenings. The delightful blend of butternut squash, apple, and warm spices creates a delightful dish that captures the essence of autumn.
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!
Notes
If you prefer a sweeter soup, you can add a tablespoon of maple syrup. This soup can be stored in the refrigerator for up to 5 days, or frozen for up to 3 months. Reheat gently on the stove or in the microwave before serving. For a thicker soup, reduce the amount of vegetable broth by 1 cup.