Imagine wrapping your hands around a warm bowl of Panera Autumn Squash Soup, the kind that makes you feel like you’re being hugged by a fluffy, orange cloud. The aroma wafts through the air like a sweet promise of fall, mingling with the scent of spices that dance on your taste buds—nutmeg, cinnamon, and a hint of ginger. rosemary garlic white bean soup Each spoonful is creamy and smooth, with a velvety texture that clings just enough to your spoon before it joyfully glides into your mouth. Now that’s what I call autumn magic.
This delightful soup brings back memories of cozy evenings spent snuggled under blankets, watching leaves swirl outside my window. It’s perfect for those crisp fall days when all you want is something hearty and comforting. Whether it’s a family gathering or just an intimate night in, this soup elevates the occasion to gourmet status while being simple enough to whip up after a long day. For more inspiration, check out this cozy one pot ravioli soup recipe.
[info_box title=”Why You’ll Love This Recipe”] This Panera Autumn Squash Soup is easy to prepare, making weeknight dinners a breeze. Its rich flavor profile combines sweetness and spice for a delicious experience. The vibrant orange color will make any table pop with visual appeal. Perfect as an appetizer or main dish, this soup is incredibly versatile! [/info_box]
I remember the first time I made this soup; my friends were practically fighting over who got the last drop!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Butternut Squash: Look for firm squash with smooth skin for the best flavor and texture.
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Onion: A medium yellow onion adds sweetness and depth to the soup.
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Garlic: Fresh garlic cloves bring aromatic goodness—don’t skimp on these!
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Vegetable Broth: Opt for low-sodium broth to control saltiness while still retaining flavor.
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Coconut Milk: Use full-fat coconut milk for rich creaminess that balances the spices beautifully.
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Spices (Nutmeg, Cinnamon, Ginger): Freshly ground spices elevate flavors; they’re worth it!
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Olive Oil: A touch of olive oil for sautéing brings everything together harmoniously.
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Salt and Pepper: Essential seasonings to enhance all those lovely flavors.
The full ingredients list, including measurements, is provided in the recipe card directly below. cheddar and herb soda bread.
Let’s Make it Together
Prep Your Ingredients: Gather all your ingredients and chop the butternut squash into cubes. This makes cooking easier and faster.
Sauté Aromatics: In a large pot over medium heat, add olive oil and sauté chopped onions until they become translucent and fragrant—about 5 minutes should do it.
Add Garlic and Spices: Stir in minced garlic along with nutmeg, cinnamon, and ginger. Cook until aromatic—this takes only about 1 minute but fills your kitchen with heavenly scents.
Cook the Squash: Toss in your butternut squash cubes and pour in vegetable broth until everything is submerged. Let it simmer for about 20 minutes or until the squash is tender.
Puree the Soup: Using an immersion blender (or carefully transferring to a regular blender), puree the mixture until silky smooth. Be cautious if using a traditional blender; hot liquids can be tricky!
Add Coconut Milk: Pour in coconut milk and stir well. Simmer for another 5 minutes on low heat so all those delicious flavors meld together perfectly.
And there you have it! A pot of Panera Autumn Squash Soup ready to warm your heart—and maybe even your soul! Enjoy it with crusty bread or as part of a cozy dinner spread. pumpkin whipped feta dip warm pumpkin wild rice soup.
[info_box title=”You Must Know”] This delightful Panera Autumn Squash Soup warms the soul with its creamy texture and rich flavors. The vibrant orange hue, combined with aromatic spices, creates a dish that’s both comforting and visually appealing. Perfect for chilly evenings or a cozy lunch date. [/info_box]
Perfecting the Cooking Process
Start by roasting the squash to enhance its sweetness, then sauté the aromatics before blending everything together for a silky finish.
Add Your Touch
Consider adding a dash of cayenne for heat or sprinkle some toasted pumpkin seeds on top for crunch.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to five days. Reheat gently on the stove for best results.
[info_box title=”Chef’s Helpful Tips”] To make your Panera Autumn Squash Soup shine, ensure you use fresh, seasonal squash for optimal flavor. Blend until completely smooth to achieve that signature creaminess. Don’t skip the garnishes; they add texture and visual appeal to your bowl! [/info_box]
Sometimes I make this soup on rainy days, and it becomes a family favorite, with everyone fighting over who gets the last bowl!
FAQ
How can I make Panera Autumn Squash Soup vegan?
For more inspiration, check out this creamy potato broccoli cheddar soup recipe.
Simply substitute heavy cream with coconut milk for a creamy vegan version.
Can I freeze leftover Panera Autumn Squash Soup?
Yes, it freezes well; just ensure it’s fully cooled before storing in containers.
What spices enhance Panera Autumn Squash Soup’s flavor?
Cinnamon, nutmeg, and ginger complement the squash beautifully for added warmth.
Panera Autumn Squash Soup
- Total Time: 35 minutes
- Yield: Serves approximately 6
Description
Warm your soul with this creamy Panera Autumn Squash Soup, bursting with the flavors of butternut squash, aromatic spices, and rich coconut milk. Perfect for chilly evenings, this soup is an easy weeknight meal that evokes the essence of fall. Serve it as a comforting starter or a satisfying main dish, paired with crusty bread for a delicious experience you’ll crave all season long.
Ingredients
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp olive oil
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- Salt and pepper to taste
Instructions
- Prep your ingredients by peeling and cubing the butternut squash.
- In a large pot over medium heat, add olive oil and sauté the chopped onion until translucent (about 5 minutes).
- Stir in minced garlic, nutmeg, cinnamon, and ginger; cook until fragrant (about 1 minute).
- Add butternut squash cubes and vegetable broth; bring to a simmer and cook until squash is tender (about 20 minutes).
- Puree the mixture using an immersion blender until smooth.
- Pour in coconut milk and stir well; simmer on low for an additional 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 360mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
