Panera Bread's creamy butternut squash soup is a fall favorite for many. Its rich, subtly sweet flavor and velvety texture make it irresistible. But you don't need to head to the bakery-cafe to enjoy this comforting classic. This copycat recipe will guide you through making a version just as delicious, right in your own kitchen. We'll explore the key ingredients and techniques that unlock Panera's signature taste, answering common questions along the way.
What Makes Panera's Squash Soup So Special?
Panera's success with their squash soup lies in a careful balance of sweetness, savory notes, and a luxuriously smooth consistency. Their recipe likely features high-quality butternut squash, a touch of maple syrup or brown sugar for sweetness, warming spices like cinnamon and nutmeg, and perhaps a hint of fresh sage or thyme for an herbal complexity. The secret to that velvety texture often involves a careful puréeing process and the use of cream or coconut milk for richness.
How to Make Panera Squash Soup at Home: A Step-by-Step Recipe
Ingredients:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Salt and freshly ground black pepper to taste
- 1/4 cup maple syrup or brown sugar (adjust to taste)
- 1/2 cup heavy cream or coconut milk (optional, for extra richness)
- Fresh sage or thyme leaves for garnish (optional)
Instructions:
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Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Roast Squash (Optional but Recommended): Roasting the squash beforehand enhances its sweetness and flavor. Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, or until tender. If skipping this step, proceed directly to step 3.
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Simmer Soup: Add the roasted (or raw) squash, vegetable broth, cinnamon, nutmeg, ginger, cloves, and maple syrup/brown sugar to the pot with the sautéed onions and garlic. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the squash is very tender.
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Blend Soup: Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth and creamy. Be cautious when blending hot liquids.
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Finish Soup: Return the blended soup to the pot. Stir in the heavy cream or coconut milk (if using). Season with salt and pepper to taste. Heat through gently.
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Serve: Ladle the soup into bowls. Garnish with fresh sage or thyme leaves, a swirl of cream, or a sprinkle of toasted pepitas for added visual appeal and flavor.
Frequently Asked Questions (FAQ)
Can I use other types of squash?
Yes! Other winter squashes like acorn squash, kabocha squash, or even delicata squash can be substituted for butternut squash. Adjust cooking times as needed, as some squashes cook faster than others.
How can I make it vegan?
To make this soup vegan, simply omit the heavy cream and use coconut milk instead. Ensure you use vegetable broth instead of chicken broth.
How do I thicken the soup?
If your soup is too thin, you can simmer it uncovered for a longer time to reduce the liquid. Alternatively, you can make a roux (a mixture of butter and flour) and whisk it into the soup. A cornstarch slurry can also work.
How long can I store leftover soup?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 2-3 months.
By following this recipe, you can create a delicious and comforting Panera Bread squash soup copycat that's sure to become a new fall favorite in your home. Enjoy!
