Cozy Panera Autumn Squash Soup Recipe to Warm You Up

When autumn rolls in, there’s nothing quite like the cozy butternut squash recipe-for-cozy-nights/”>cozy potato soup recipe This seasonal delight is perfect for chilly evenings when you want to wrap yourself in a blanket and savor every spoonful. chicken broccoli orzo.

I fondly remember the first time I had this soup on a crisp fall day. I was curled up in a café corner, sipping on my second pumpkin spice latte, when I took my first taste. It felt like autumn itself had been captured in that bowl—warm, comforting, and downright delicious! Whether you’re hosting a gathering or simply indulging on a weeknight, this soup is the star of the season. creamy corn chowder.

A memorable occasion occurred when I made this soup for friends at a fall gathering; they kept asking for seconds and thirds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Choose firm squashes without blemishes; they should feel heavy for their size.

• Onion: A sweet onion enhances the flavor; aim for medium-sized ones for balanced sweetness.

• Carrots: Fresh carrots add color and natural sweetness; avoid limp ones for best results.

• Apple: A tart apple like Granny Smith adds depth; select one that feels firm with smooth skin.

• Vegetable Broth: Opt for low-sodium broth to control saltiness while keeping flavors rich.

• Coconut Milk: Use full-fat coconut milk for creaminess; it enriches the texture beautifully.

• Cinnamon and Nutmeg: These spices elevate the dish’s warm flavors; fresh ground is always best.

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

Let’s Make It Together

Prepare Your Ingredients: Start by peeling and dicing the butternut squash into uniform cubes for even cooking. Chop the onion and carrots finely while keeping everything neat—no one likes diced veggies flying across the counter.

Sauté Aromatics: In a large pot over medium heat, add olive oil and sauté the onions until they turn translucent. The sweet aroma will start wafting through your kitchen—it’s heavenly!

Add Vegetables and Apple: Toss in your diced butternut squash, carrots, and chopped apple into the pot. Stir them together until coated with oil and fragrant—about 5 minutes should do it.

Pour in Broth and Simmer: Add vegetable broth until all veggies are submerged. Bring it to a gentle boil then reduce heat to let it simmer for 20 minutes or until everything is tender.

Blend Until Smooth: Once cooked, use an immersion blender right in the pot until silky smooth (or transfer batches to a regular blender). Be careful—hot soup can be sneaky!

Add Creaminess with Coconut Milk: Stir in full-fat coconut milk and let it warm through over low heat. Adjust seasoning if needed and bask in that aromatic glory before serving.

Enjoy your homemade Panera Autumn Squash Soup with crusty bread or crispy croutons—you deserve every spoonful of joy!

Perfecting the Cooking Process

Start by roasting your squash to deepen its natural sweetness, then blend it with sautéed onions and spices for a creamy texture. This order ensures you capture all flavors beautifully.

Add Your Touch

Feel free to enhance your soup with a splash of apple cider or a sprinkle of nutmeg for a little extra zing. These small additions can elevate the dish to new heights!

Storing & Reheating

Store the soup in airtight containers in the fridge for up to five days. Reheat on the stovetop over medium heat, stirring occasionally until warmed through for best results.

Sharing this recipe takes me back to last autumn when my friends and I had a soup night. Everyone brought their favorite, but my Panera Autumn Squash Soup stole the show—everyone wanted seconds!

FAQ

Can I use frozen squash instead of fresh?

Yes, frozen squash works well but may need additional cooking time to soften.

Is this soup vegan-friendly?

Absolutely! Just replace cream with coconut milk or almond milk for a vegan option.

How can I thicken my soup?

For a thicker soup, simply add more roasted squash or use an immersion blender to puree further.

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Panera Autumn Squash Soup

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• Author: Jessica
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Warm up this autumn with a delightful bowl of Panera Autumn Squash Soup. This creamy, flavorful blend of butternut squash, apples, and warm spices creates a cozy dish perfect for chilly evenings. With its vibrant orange color and rich taste, this soup is sure to impress at your dinner table or during casual gatherings.

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Ingredients

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• 2 cups butternut squash (peeled and diced)
• 1 medium onion (chopped)
• 2 medium carrots (chopped)
• 1 tart apple (like Granny Smith, chopped)
• 4 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Prepare your ingredients by peeling and dicing the butternut squash, chopping the onion, and finely dicing the carrots and apple.
2. In a large pot over medium heat, add olive oil and sauté the onions until translucent.
3. Add diced butternut squash, carrots, and apple to the pot; stir for about 5 minutes until fragrant.
4. Pour in the vegetable broth until veggies are submerged; bring to a gentle boil then simmer for 20 minutes until tender.
5. Blend the mixture until smooth using an immersion blender or regular blender in batches.
6. Stir in full-fat coconut milk and heat through over low heat; adjust seasoning as needed before serving.

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

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 6g
• Sodium: 270mg
• Fat: 10g
• Saturated Fat: 9g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg