Panera Bread Butternut Squash Soup Recipe: A Cozy Copycat Creation
Panera Bread's Butternut Squash Soup is a fall favorite, known for its creamy texture and subtly sweet flavor. While the exact recipe remains a secret, this copycat version comes incredibly close, allowing you to enjoy this delicious soup anytime!
Ingredients You'll Need:
This recipe uses readily available ingredients, making it easy to whip up a batch even on a busy weeknight.
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed: The star of the show! Choose a firm, heavy squash for the best flavor.
- 1 large onion, chopped: Provides a savory base.
- 2 cloves garlic, minced: Adds a pungent and aromatic depth.
- 4 cups vegetable broth (or chicken broth for a richer flavor): The liquid foundation of your soup.
- 1 cup apple cider: Adds a touch of sweetness and acidity that perfectly complements the squash.
- 1 teaspoon ground ginger: A warm spice that enhances the overall flavor profile.
- 1/2 teaspoon ground cinnamon: Another warm spice that adds complexity.
- 1/4 teaspoon ground nutmeg: A subtle spice that elevates the creamy texture.
- Salt and pepper to taste: Essential for seasoning and balancing flavors.
- Optional Garnishes: Toasted pepitas (pumpkin seeds), a swirl of cream or coconut milk, and a sprinkle of fresh sage.
Step-by-Step Instructions:
This recipe is straightforward and simple to follow, even for beginner cooks.
Roasting the Butternut Squash (for deeper flavor):
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper on a baking sheet.
- Roast for 30-40 minutes, or until tender and slightly caramelized. This step is crucial for intensifying the squash's natural sweetness.
Making the Soup:
- While the squash roasts, sauté the chopped onion and minced garlic in a large pot or Dutch oven over medium heat until softened (about 5 minutes).
- Add the roasted butternut squash, vegetable broth, apple cider, ginger, cinnamon, and nutmeg to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Caution: Allow the soup to cool slightly before blending to avoid hot soup splattering.
- Return the soup to the pot and season with salt and pepper to taste. Adjust seasonings as needed.
Serving and Garnishing:
- Ladle the soup into bowls and garnish with your choice of toppings. Toasted pepitas add a delightful crunch, while a swirl of cream adds richness. A sprinkle of fresh sage adds an elegant touch.
Tips for the Best Panera Copycat Butternut Squash Soup:
- Don't rush the roasting: Properly roasting the squash is key to achieving that deep, caramelized flavor.
- Adjust the spices to your liking: Feel free to experiment with the amount of ginger, cinnamon, and nutmeg to create your perfect flavor balance.
- Make it ahead: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
This recipe provides a delicious and satisfying way to enjoy a Panera-inspired butternut squash soup at home. Enjoy the cozy flavors of fall! Remember to share your creations on social media and tag us! Happy cooking!
