Panera Bread's Famous Butternut Squash Soup: A Copycat Recipe
Are you craving that creamy, dreamy butternut squash soup from Panera Bread? You're in luck! This recipe will guide you through creating a delicious and comforting copycat version right in your own kitchen. Forget pricey takeout – get ready to savor the autumnal flavors of Panera's signature soup without leaving your home.
Ingredients You'll Need:
This recipe focuses on achieving the authentic Panera taste profile. We'll use fresh, high-quality ingredients to create a truly special soup.
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed: The star of the show! Choose a ripe, firm squash for the best flavor.
- 1 large onion, chopped: Provides a subtle sweetness and depth of flavor.
- 2 cloves garlic, minced: A touch of garlic elevates the entire dish.
- 4 cups vegetable broth (or chicken broth for a richer flavor): Use a good quality broth for optimal taste.
- 1 cup heavy cream or coconut cream (for a vegan option): This adds richness and creaminess. Coconut cream provides a surprisingly delicious vegan alternative.
- 1 teaspoon ground ginger: A warm, earthy spice that complements the squash.
- 1/2 teaspoon ground cinnamon: Adds warmth and depth to the soup.
- 1/4 teaspoon ground nutmeg: A hint of nutmeg enhances the overall flavor profile.
- Salt and pepper to taste: Adjust seasoning to your preference.
- Optional Garnishes: Toasted pepitas (pumpkin seeds), a swirl of cream, and fresh chives all add visual appeal and extra flavor.
Step-by-Step Instructions:
Follow these easy steps to create a perfectly creamy and flavorful butternut squash soup.
Roasting the Squash (for maximum 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 the squash is tender and slightly caramelized. Roasting brings out the natural sweetness of the squash.
Making the Soup:
- While the squash is roasting, sauté the chopped onion in a large pot or Dutch oven over medium heat until softened (about 5 minutes).
- Add the minced garlic and cook for another minute until fragrant.
- Add the roasted butternut squash, vegetable broth, 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 completely smooth and creamy. Caution: Allow the soup to cool slightly before blending to avoid burns.
- Stir in the heavy cream (or coconut cream) and season with salt and pepper to taste.
- Heat through gently, but do not boil.
Serving Suggestions:
Serve your homemade Panera-style butternut squash soup hot, garnished with your favorite toppings. Toasted pepitas add a delightful crunch, while a swirl of cream adds extra richness. Fresh chives offer a vibrant pop of color and flavor.
Tips for Success:
- Roast your squash: Roasting the squash beforehand is crucial for intensifying its flavor. Don't skip this step!
- Blend until smooth: For that signature Panera creaminess, make sure to blend the soup until perfectly smooth.
- Adjust seasonings: Taste and adjust the seasoning according to your preference.
- Don't overcook: Simmering for too long can result in a thinner soup.
- Get creative with garnishes: Experiment with different garnishes to customize your soup.
This copycat Panera butternut squash soup recipe allows you to enjoy the restaurant's famous soup at home, whenever you want. Enjoy!
