Delicious Panera Fall Squash Soup Recipe to Savor Now

The moment you take a spoonful of Panera Fall Squash Soup, it feels like a warm hug on a chilly autumn day. The smooth, velvety texture dances across your palate, while the rich, earthy flavors of roasted butternut squash and fragrant spices envelop your senses in pure comfort. pairing chicken with soup This soup is not just food; it’s a seasonal celebration that brings back memories of cozy evenings, wrapped in blankets, with the scent of cinnamon and nutmeg wafting through the air.

I remember the first time I tried this soup at Panera Bread. It was one of those days when the wind was howling outside, and I craved something hearty yet comforting. One sip in, and I felt like I had been transported to a pumpkin patch on a sunny fall day. spicy side dish option Now, making this delightful dish at home has become an autumn ritual for me and my friends. Whether it’s for Thanksgiving dinner or a casual lunch with loved ones, this soup always steals the show.

Every time I serve this soup, my friends rave about its incredible taste—it’s always a hit at gatherings!

Essential Ingredients

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

• Butternut Squash: Choose firm squashes with a smooth skin for the best flavor; they should feel heavy for their size.

• Onion: A yellow onion works best here; it adds sweetness to balance the squash’s earthiness.

• Garlic: Fresh garlic cloves elevate the flavor profile; avoid pre-minced options for optimal taste. honey garlic shrimp.

• Vegetable Broth: Use low-sodium broth so that you can control saltiness while allowing natural flavors to shine through.

• Coconut Milk: This adds creaminess without dairy; opt for full-fat coconut milk for richness.

• Spices (Cinnamon & Nutmeg): Freshly ground spices provide warmth; they enhance the comforting nature of this dish.

• Olive Oil: A drizzle of good quality olive oil is essential for roasting the vegetables and bringing out their natural sweetness.

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

Let’s Make it together

Prep Your Veggies: Start by peeling and dicing the butternut squash into small cubes. Chop the onion and mince the garlic—this will help them cook evenly.

Roast Those Flavors: Preheat your oven to 400°F (200°C). Toss the squash and onions in olive oil, then spread them on a baking sheet. Roast until they’re tender and caramelized, about 25-30 minutes.

Sauté Garlic Dreams: In a large pot over medium heat, add a splash of olive oil. Sauté minced garlic until fragrant—about 1-2 minutes—being careful not to burn it.

Add Broth & Spice It Up!: Pour in vegetable broth along with roasted squash and onions into the pot. Add cinnamon and nutmeg, stirring well to combine all those cozy flavors.

Blend Until Smooth: Using an immersion blender (or carefully transferring to a regular blender), puree your soup until silky smooth. If it’s too thick, add more broth or coconut milk until you reach your desired consistency.

Taste Test Time!: Don’t forget to taste! Adjust seasonings if necessary—more salt? A dash more cinnamon? Make it yours!

Garnish & Serve!: Ladle your beautiful soup into bowls and top with a swirl of coconut milk or some roasted pumpkin seeds for crunch.

Now you’re ready to dive into your homemade bowl of Panera Fall Squash Soup! creamy white sauce addition. For more inspiration, check out this creamy feta and roasted red pepper soup recipe.

This recipe encapsulates everything wonderful about autumn—the flavors are comforting, satisfying, and oh-so-delicious! Enjoy every spoonful while reminiscing about fall adventures or creating new memories around the dinner table!

Perfecting the Cooking Process

Start by roasting squash until tender, then sauté onions and garlic while blending spices. Add roasted squash to the pot, pour in broth, and simmer for a rich flavor.

Add Your Touch

Feel free to swap pumpkin for butternut squash or add a splash of coconut milk for extra creaminess. A sprinkle of nutmeg pairs beautifully with the soup’s natural sweetness.

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to three days. Reheat gently on the stove over medium heat, stirring occasionally to maintain creaminess.

Nothing beats that first sip of warm soup on a chilly evening, especially when my family gathers around the table, sharing stories and laughter. It’s pure comfort!

FAQ

What can I serve with Panera Fall Squash Soup?

For more inspiration, check out this easy stuffed pepper soup recipe.

Pair it with crusty bread or a fresh salad for a complete meal.

Can I freeze this soup?

Yes, freeze in portions for up to three months; just thaw before reheating.

Is this recipe vegan-friendly?

Absolutely! Use vegetable broth and coconut milk for a delicious vegan version.

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Panera Fall Squash Soup

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• Author: Jessica
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Warm, creamy, and bursting with autumn flavors, this Panera Fall Squash Soup is the ultimate seasonal dish. With a velvety texture and the perfect balance of sweetness and spice from roasted butternut squash, cinnamon, and nutmeg, it’s sure to become a favorite at your table. Perfect for cozy dinners or festive gatherings, this easy-to-make soup captures the essence of fall in every spoonful.

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Ingredients

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• 1 medium butternut squash (about 2 lbs), peeled and diced
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 400°F (200°C). Toss diced butternut squash and chopped onion in olive oil. Spread evenly on a baking sheet and roast for 25-30 minutes until tender.
2. In a pot over medium heat, add a splash of olive oil. Sauté minced garlic for about 1-2 minutes until fragrant.
3. Add roasted vegetables to the pot along with vegetable broth, cinnamon, and nutmeg. Stir to combine.
4. Use an immersion blender to puree the soup until smooth. Adjust consistency with more broth or coconut milk if necessary.
5. Taste and adjust seasonings as needed before serving hot.

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

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 210
• Sugar: 6g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 10g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg