Panera Bread Butternut Squash Soup Recipe: A Copycat Attempt
Are you a fan of Panera Bread's creamy and flavorful butternut squash soup? Do you crave that comforting warmth on a chilly evening? Well, you're in luck! While we can't replicate the exact Panera recipe, this copycat version comes remarkably close, allowing you to enjoy this seasonal favorite anytime you want. This recipe focuses on achieving that signature Panera taste, emphasizing rich flavor and creamy texture.
Ingredients You'll Need:
This recipe uses readily available ingredients, making it easy to recreate the magic of Panera's Butternut Squash Soup in your own kitchen.
- 1 medium butternut squash (about 3 pounds): The star of the show! Choose a squash that feels heavy for its size, indicating ripeness and sweetness.
- 1 large onion, chopped: Provides a sweet and savory base.
- 2 cloves garlic, minced: Adds a pungent and aromatic depth of flavor.
- 4 cups vegetable broth (or chicken broth for richer flavor): Creates the soup's base liquid. Low sodium is recommended, allowing you to control the salt level.
- 1 cup heavy cream or coconut cream (for vegan option): Crucial for achieving that luxurious creaminess Panera is known for. Coconut cream adds a subtle sweetness.
- 1 teaspoon ground ginger: Adds warmth and spice, complementing the squash's sweetness.
- 1/2 teaspoon ground cinnamon: Enhances the warmth and creates a comforting aroma.
- 1/4 teaspoon ground nutmeg: Adds a subtle complexity to the flavor profile.
- Salt and freshly ground black pepper to taste: Adjust to your preference.
- Optional garnishes: Toasted pepitas (pumpkin seeds), a swirl of cream, croutons, or a sprinkle of fresh chives.
Step-by-Step Instructions:
Let's get cooking! Follow these simple steps to recreate the deliciousness of Panera's butternut squash soup.
1. Preparing the Butternut Squash:
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise, remove the seeds, and place cut-side down on a baking sheet.
- Roast for 45-60 minutes, or until tender when pierced with a fork.
2. Sautéing the Aromatics:
- While the squash roasts, heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté for 5-7 minutes, until softened.
- Add the minced garlic and cook for another minute, until fragrant.
3. Combining and Simmering:
- Scoop the roasted butternut squash flesh from the skins and add it to the pot with the onions and garlic.
- Pour in the vegetable broth, add the ginger, cinnamon, and nutmeg.
- Bring the mixture to a simmer, then reduce heat and cook for 15-20 minutes, allowing the flavors to meld.
4. Blending and Finishing:
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
- Return the soup to the pot and stir in the heavy cream (or coconut cream).
- Season with salt and pepper to taste. Heat through gently, but do not boil.
5. Serving and Enjoying:
- Ladle the soup into bowls and garnish with your favorite toppings, such as toasted pepitas, a swirl of cream, croutons, or fresh chives.
Tips for Success:
- Roast for maximum flavor: Roasting the butternut squash brings out its natural sweetness and intensifies its flavor.
- Don't over-blend: Over-blending can make the soup watery. Aim for a smooth but slightly textured consistency.
- Adjust seasonings to taste: Feel free to adjust the spices to your preference. A dash of maple syrup can add extra sweetness if needed.
- 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 copycat Panera butternut squash soup recipe is a delicious and satisfying way to enjoy the flavors of fall. Enjoy the warmth and comfort of this homemade version! Remember to share your culinary creations on social media using relevant hashtags like #butternutsquashsoup #panerarecipe #homemade #fallfood. Happy cooking!
