Before diving into the delightful world of Panera’s Autumn Squash Soup, consider the perfect accompaniments to enhance your experience. A slice of warm, crusty bread offers a satisfying contrast, balancing the soup’s creamy texture with a delightful crunch. For a fresh twist, pair it with an arugula salad dressed in lemon vinaigrette; the peppery notes of the arugula beautifully complement the soup’s sweetness.
A classic grilled cheese sandwich adds a cozy touch, with its rich, melty goodness offsetting the soup’s flavor profile perfectly. Seasoned roasted vegetables maintain the autumn theme while adding depth to the meal. Lastly, a small cheese platter featuring sharp cheddar or tangy goat cheese can cut through the soup’s creaminess, elevating your dining experience.
I remember the first time I tasted Panera’s Autumn Squash Soup. I was curled up on a chilly afternoon, desperately seeking warmth. That first spoonful was transformative. It was like taking a comforting hug in a bowl. I wondered, could I recreate that cozy feeling at home? Spoiler alert: I found out I could! Here’s how you can do it too.
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What is Panera Autumn Squash Soup?
Panera’s Autumn Squash Soup is a seasonal favorite. It’s a blend of butternut squash, carrots, and a hint of apple, creating a delightful balance of sweetness and spice. The soup is creamy and rich, making it a perfect dish for fall. It encapsulates the essence of harvest time with its vibrant orange hue and earthy flavors. If you’ve enjoyed it at Panera, you’ll be thrilled to know you can make it right from your kitchen.
What Makes This Recipe Different From Other Panera Autumn Squash Soup Recipes?
What sets this particular recipe apart? There’s a touch of magic in the ingredients. For instance, using fresh apple cider or juice instead of just water elevates the flavor profile significantly. Adding cream cheese instead of heavy cream lends a delicious creaminess without being overly rich. The dash of cinnamon and ground curry adds a warm background note that many other recipes miss. It’s the nuances in these ingredients that lead to a truly exceptional bowl of soup.
How Does It Taste Like?
Imagine walking through an autumn orchard, surrounded by the scent of fall leaves and ripe pumpkins. That’s what this soup tastes like. The butternut squash brings a natural sweetness, while the spices deliver a cozy warmth. The hint of apple juice adds a touch of tartness, balancing the soup beautifully. It’s comforting without being heavy, and you’ll find yourself going back for seconds without guilt.
Ingredients You’ll Need To Make This Dish:
Before you grab your apron, let’s check the essential ingredients:
2 pounds diced butternut squash (about 6 generous cups)
3 small carrots, roughly chopped (about 1 cup)
1 small yellow onion, finely chopped (approximately 3/4 cup)
1 tablespoon high-quality extra virgin olive oil
3-4 cups vegetable stock
2 cups fresh apple cider or apple juice (avoid apple cider vinegar)
1/2 teaspoon ground curry spice
1/4 teaspoon ground cinnamon
A pinch of freshly grated nutmeg
1/2 cup smooth pumpkin purée
2 tablespoons unsalted butter
2 ounces light cream cheese (neufchâtel)
1 tablespoon packed brown sugar, or more to taste
Sea salt, to taste
Heavy cream, optional
1 tablespoon maple syrup
1 teaspoon fresh ginger, grated
Step by Step Instructions
Making this beautiful soup is easy and rewarding.
Step 1: Prep Your Ingredients
Start by preparing all your ingredients. Dice the butternut squash into manageable pieces—about an inch thick for even cooking. Roughly chop the carrots and finely chop the onion.
Step 2: Sauté the Aromatics
In a large soup pot, heat the extra virgin olive oil over medium heat. Add the chopped onions and cook until they become translucent, about 5 minutes. The kitchen will start to smell incredible!
Step 3: Add the Carrots and Squash
Once the onions are ready, toss in the chopped carrots and the diced butternut squash. Stir everything together and sauté for an additional 5-7 minutes. The vegetables should begin to soften.
Step 4: Pour in the Liquids
Now it’s time for the magic! Pour in the vegetable stock and apple cider. You’ll want to bring this mixture to a gentle boil. Once boiling, lower the heat and simmer uncovered for about 20 minutes, or until the squash is tender.
Step 5: Blend to Perfection
Once the vegetables are tender, it’s time to blend! If you have an immersion blender, use it directly in the pot. If not, you can carefully transfer the mixture in batches to a regular blender. Blend until smooth.
Step 6: Stir in the Goodies
After blending, return the soup to the pot (if using a regular blender). Stir in the pumpkin purée, cream cheese, unsalted butter, brown sugar, and spices. Let this mixture simmer for another 5-10 minutes to allow the flavors to meld together.
Step 7: Taste and Adjust
Now comes the fun part—taste your soup! You might want to add more brown sugar for sweetness or extra spices to ramp up the flavor. Adjust sea salt to your liking.
Step 8: Serve Up Hot
Once you’re satisfied with the taste, serve the soup hot. Drizzle it with a little heavy cream for extra richness if desired. Enjoy it with your favorite side!
Tips & Tricks On Making Panera Autumn Squash Soup
Here are some tips to make this soup as delicious as possible:
Choose Fresh Ingredients: The fresher your squash and veggies, the better the soup will taste.
Experiment with Spices: Don’t be afraid to add a touch of nutmeg or a pinch of cayenne pepper for extra warmth.
Blend in Batches: If using a traditional blender, let the soup cool for a bit before blending to avoid explosions!
Make It Ahead: This soup tastes even better the next day. Make it a day in advance for a rich, deep flavor.
Storage Solutions: Freeze extras in individual portions for an easy meal later.
Nutrition Information
panera autumn squash soup recipe nutrition facts
How Do I Store This Dish?
To store your soup properly:
- Cool Down: Let the soup cool to room temperature first.
- Use Airtight Containers: Transfer it to airtight containers.
- Refrigerate: It can be stored in the fridge for up to 5 days.
- Freeze for Later: For longer storage, freeze it in individual portions. It can stay fresh for about 3 months in the freezer.
What Other Substitutes Can You Use in Panera Autumn Squash Soup Recipe?
If you need to make substitutes, consider these options:
Sweet Potatoes: You can use sweet potatoes instead of butternut squash. They offer a similar sweetness but add a unique flavor.
Coconut Milk: Instead of cream, consider using coconut milk for a dairy-free option. It adds a tropical flavor.
Cauliflower: For a lower-carb option, use cauliflower. It blends well and maintains a creamy texture.
Maple Syrup: If you don’t have brown sugar, pure maple syrup works just as well for sweetening.
Broth Variations: Try chicken or beef broth if you prefer a different flavor profile. It can add depth to the soup.
Equipment
- Large soup pot
- Blender
Ingredients
- 2 pounds diced butternut squash about 6 generous cups
- 3 small carrots roughly chopped (about 1 cup)
- 1 small yellow onion finely chopped (approximately 3/4 cup)
- 1 tablespoon high-quality extra virgin olive oil
- 3-4 cups vegetable stock
- 2 cups fresh apple cider or apple juice avoid apple cider vinegar
- 1/2 teaspoon ground curry spice
- 1/4 teaspoon ground cinnamon
- A pinch of freshly grated nutmeg
- 1/2 cup smooth pumpkin purée
- 2 tablespoons unsalted butter
- 2 ounces light cream cheese neufchâtel
- 1 tablespoon packed brown sugar or more to taste
- Sea salt to taste
- Heavy cream optional
- 1 tablespoon maple syrup
- 1 teaspoon fresh ginger
Instructions
- Making this beautiful soup is easy and rewarding.
Step 1: Prep Your Ingredients
- Start by preparing all your ingredients. Dice the butternut squash into manageable pieces—about an inch thick for even cooking. Roughly chop the carrots and finely chop the onion.
Step 2: Sauté the Aromatics
- In a large soup pot, heat the extra virgin olive oil over medium heat. Add the chopped onions and cook until they become translucent, about 5 minutes. The kitchen will start to smell incredible!
Step 3: Add the Carrots and Squash
- Once the onions are ready, toss in the chopped carrots and the diced butternut squash. Stir everything together and sauté for an additional 5-7 minutes. The vegetables should begin to soften.
Step 4: Pour in the Liquids
- Now it’s time for the magic! Pour in the vegetable stock and apple cider. You’ll want to bring this mixture to a gentle boil. Once boiling, lower the heat and simmer uncovered for about 20 minutes, or until the squash is tender.
Step 5: Blend to Perfection
- Once the vegetables are tender, it’s time to blend! If you have an immersion blender, use it directly in the pot. If not, you can carefully transfer the mixture in batches to a regular blender. Blend until smooth.
Step 6: Stir in the Goodies
- After blending, return the soup to the pot (if using a regular blender). Stir in the pumpkin purée, cream cheese, unsalted butter, brown sugar, and spices. Let this mixture simmer for another 5-10 minutes to allow the flavors to meld together.
Step 7: Taste and Adjust
- Now comes the fun part—taste your soup! You might want to add more brown sugar for sweetness or extra spices to ramp up the flavor. Adjust sea salt to your liking.
Step 8: Serve Up Hot
- Once you’re satisfied with the taste, serve the soup hot. Drizzle it with a little heavy cream for extra richness if desired. Enjoy it with your favorite side!
Notes
Nutrition
Frequently Asked Questions
How can I make this soup vegan?
You can easily make this soup vegan by using vegan cream cheese and omitting the butter. Use vegetable stock and make sure to choose a plant-based sweetener.
Can I use frozen butternut squash?
Absolutely! Frozen butternut squash is a convenient substitute. Just add it directly to your pot. Keep in mind that cooking time may decrease.
What should I do if my soup is too thick?
If your soup is too thick for your liking, gradually add more vegetable stock or water. Blend again if necessary to reach your desired consistency.
Can I add protein to this soup?
Sure! Adding cooked lentils or shredded chicken can boost the protein content. Stir them in at the end and heat through.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free, making it safe for those with gluten sensitivities. Always double-check your stock and cream cheese labels.
Conclusion
Now that you’ve walked through the process of making Panera’s Autumn Squash Soup, hopefully, you feel inspired to give it a try. This recipe not only captures the essence of fall but also warms the soul in a way few dishes can. So grab your ingredients, roll up your sleeves, and let the aromas fill your kitchen. You’ll be savoring each spoonful, and soon enough, you’ll be the one sharing comforting stories of your delicious creation.