Irresistible Panera Fall Squash Soup Recipe to Savor

There’s something magical about a warm bowl of Panera Fall Squash Soup that immediately envelops you in its cozy embrace. Imagine creamy, velvety textures mingling with hints of sweetness, all while wafting fragrant spices dance around your kitchen. rich white sauce for tacos Now, if that doesn’t make your mouth water and your heart race with anticipation, I don’t know what will.

I remember the first time I tried this soup; it was a chilly autumn afternoon, and the scent alone transported me to a pumpkin patch. My friends and I were gathered around the table, sharing stories and laughter over steaming bowls of this delightful creation. It became our go-to comfort food for those crisp fall days when all you want is something warm and inviting. For more inspiration, check out this Roasted Tomato Basil Soup recipe.

I recall how my family couldn’t stop raving about the rich flavors and comforting aroma wafting through the house; they even gave me nicknames like “Soup Sorceress.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish: hearty alfredo poutine dish.

• Butternut Squash: Opt for firm, heavy squash with smooth skin; it lends the soup its signature sweetness.

• Onion: A medium onion adds depth; sauté until it’s soft for maximum flavor.

• Garlic: Fresh garlic cloves elevate the taste; smashing them releases their aromatic oils beautifully.

• Vegetable Broth: Choose low-sodium broth for better control over saltiness while enhancing flavors.

• Coconut Milk: Full-fat coconut milk contributes creaminess without dairy; it’s a game-changer.

• Spices (Cinnamon & Nutmeg): These warm spices add comfort; use fresh ground for an extra kick.

• Olive Oil: A splash of olive oil helps sauté ingredients and adds richness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare your kitchen for some serious soup magic with these easy steps.

Prep Your Ingredients: Begin by peeling and dicing your butternut squash into bite-sized cubes. Don’t forget to chop your onion and mince your garlic too—the more organized you are now, the easier it will be later.

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onions and cook until they turn translucent and fragrant—around 5 minutes should do it. The aroma will have you dancing in place!

Add Squash and Garlic: Toss in your diced butternut squash along with minced garlic. Stir everything together until the squash begins to soften—about 8-10 minutes of stirring will do wonders here.

Pour in Broth: Carefully add vegetable broth to the pot—make sure it covers all the veggies! Bring it to a gentle boil before reducing heat to simmer for 20 minutes until squash is tender.

Blend Until Smooth: Once everything is cooked down nicely, use an immersion blender (or transfer carefully to a blender) to puree until silky smooth. Watch out for splatters—it’s a hot mess waiting to happen!

Add Coconut Milk & Spices: Stir in coconut milk along with cinnamon and nutmeg. Simmer on low for another 5 minutes so those flavors can mingle like old friends at a reunion.

Now you’ve made yourself a bowl of pure fall goodness! Enjoy every spoonful while imagining that cozy café vibe right at home as you dig into this delicious Panera Fall Squash Soup. For more inspiration, check out this Creamy Feta and Roasted Red Pepper Soup recipe.

Perfecting the Cooking Process

Start by roasting the squash for maximum sweetness. Sauté onions and garlic while the squash cooks to build flavor before blending everything together into a velvety soup.

Add Your Touch

Feel free to swap out butternut squash for pumpkin or add a pinch of nutmeg for extra warmth. Top with toasted pumpkin seeds or a swirl of cream for added flair.

Storing & Reheating

Store your soup in an airtight container in the fridge for up to five days. Reheat gently on the stove over low heat, stirring frequently to prevent scorching.

Making this recipe brings back memories of chilly evenings spent with friends, laughing over bowls of warm soup while sharing stories about our day. savory rolled chicken recipe

FAQ

Can I make Panera Fall Squash Soup vegan?

Absolutely! Use vegetable broth and coconut milk instead of cream for a vegan version. colorful vegetable platter.

How can I thicken the soup further?

You can add more cooked squash or a bit of cornstarch mixed with water.

What spices pair well with fall squash soup?

Try adding cinnamon, ginger, or cayenne pepper for extra warmth and depth!

Print

Creamy Panera Fall Squash Soup

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• Author: Anastasia Chen
• Total Time: 45 minutes
• Yield: About 6 servings 1x

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Description

Experience the essence of autumn with this creamy Panera Fall Squash Soup. Each spoonful offers a velvety texture and a delightful blend of sweet butternut squash, aromatic spices, and rich coconut milk. Perfect for chilly evenings, this soup is not only comforting but also incredibly easy to prepare. Gather your loved ones around a cozy bowl of this delicious dish that captures the warmth of fall!

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Ingredients

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• 1 medium butternut squash (about 2 lbs), peeled and diced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 tbsp olive oil

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Instructions

1. Prep your ingredients by peeling and dicing the butternut squash, chopping the onion, and mincing the garlic.
2. In a large pot, heat olive oil over medium heat. Sauté onions for about 5 minutes until translucent.
3. Add the diced butternut squash and minced garlic to the pot; stir for about 8-10 minutes until the squash softens.
4. Pour in the vegetable broth, ensuring it covers all veggies. Bring to a gentle boil then reduce heat and simmer for 20 minutes until tender.
5. Use an immersion blender or transfer to a blender to puree until smooth.
6. Stir in coconut milk, cinnamon, and nutmeg; simmer on low for another 5 minutes.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: Approximately 1 cup (240g)
• Calories: 175
• Sugar: 6g
• Sodium: 480mg
• Fat: 9g
• Saturated Fat: 7g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg