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Panera Butternut Squash Soup

Panera Butternut Squash Soup Recipe

Panera Butternut Squash Soup is a rich, velvety soup madefrom pureed roasted butternut squash, blended with onions, garlic, and a touchof cinnamon and nutmeg. It has a unique balance of sweet and savory flavors,making it a popular choice in Panera Bread locations. The soup also features aslight sweetness from maple syrup, adding a layer of complexity to its flavorprofile.
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Prep Time 15 minutes
Cook Time 40 minutes
Course: Soup
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut squash about 3-4 cups cubed
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups vegetable broth or chicken broth
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1 tablespoon maple syrup optional for added sweetness
  • A dollop of sour cream or crème fraîche
  • A drizzle of olive oil
  • A sprinkle of roasted pumpkin seeds

Equipment

  • Large Pot or Dutch Oven
  • Blender or Immersion Blender
  • Knife
  • Cutting board
  • Measuring Cups and Spoons
  • Wooden Spoon or Spatula

Method
 

  1. Sauté the Aromatics: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced onions and cook for about 5 minutes, until they are softened and translucent. Add the minced garlic and cook for another minute, until fragrant.
  2. Cook the Butternut Squash: Add the chopped butternut squash to the pot and sauté for another 5-7 minutes. Stir occasionally to prevent sticking. The squash should start to soften, but it doesn’t need to be fully cooked at this point.
  3. Add the Stock and Spices: Pour in the vegetable broth, cinnamon, nutmeg, salt, and pepper. Stir everything together. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the butternut squash is completely tender and easily pierced with a fork.
  4. Blend the Soup: Once the squash is soft, use an immersion blender to blend the soup directly in the pot until smooth. If you’re using a regular blender, carefully transfer the soup in batches, blending until smooth.
  5. Add Sweetness: Stir in the maple syrup if you want a touch of sweetness. Taste the soup and adjust the seasonings if needed—sometimes a little extra salt or pepper is all it needs.
  6. Serve: Ladle the soup into bowls, garnish with a drizzle of olive oil, a dollop of sour cream, or a sprinkle of roasted pumpkin seeds. Serve immediately and enjoy the cozy, comforting goodness!

Notes

If you prefer a chunkier soup, you can blend only half of the soup, leaving the rest with small pieces of squash. For an extra creamy texture, feel free to add a splash of heavy cream or coconut milk after blending. To make the soup even heartier, consider serving it with warm, crusty bread on the side.