Irresistible Panera Fall Squash Soup Recipe to Savor

When the leaves turn golden and the air becomes crisp, there’s one thing I crave: Panera Fall Squash Soup. This velvety soup bursts with flavors of roasted butternut squash, warm spices, and a hint of sweetness that wraps around you like a cozy blanket. layered zucchini ricotta melts The aromas waft through your kitchen, making you feel like a culinary genius even if you just microwaved last night’s leftovers.

I vividly remember the first time I tried this delightful soup. It was a rainy autumn day, and my best friend insisted we visit Panera. One taste, and I was hooked! I knew I had to recreate this masterpiece at home. Now, it’s become my go-to dish for chilly evenings and family gatherings, bringing smiles and warmth all around.

I once made this soup for a gathering, and let me tell you, my friends couldn’t stop raving about it. One even suggested I open a soup shop!

Essential Ingredients

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

• Butternut Squash: Look for firm squashes with smooth skin; they should feel heavy for their size. zesty edamame crunch salad. For more inspiration, check out this watermelon feta salad recipe.

• Onion: A large yellow onion works best here; its sweet flavor balances the squash.

• Garlic: Fresh cloves are vital; they add aromatic depth and warmth to the soup.

• Vegetable Broth: Use low-sodium broth to control the saltiness while enhancing flavor.

• Cinnamon: A pinch adds warmth; be careful not to overdo it as you want balance.

• Coconut Milk: For creaminess and that subtle sweetness; ensure it’s full-fat for the best texture.

• Olive Oil: Extra virgin is preferred; its fruity notes elevate the overall flavor profile.

• Salt & Pepper: Essential seasonings to enhance all the flavors in this cozy bowl of goodness.

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

Let’s Make it Together

Preheat Your Oven: Begin by preheating your oven to 400°F (200°C). This will ensure your squash roasts perfectly.

Prepare the Squash: Slice the butternut squash in half lengthwise. Scoop out those pesky seeds and drizzle olive oil inside.

Roast Away: Place your squash halves cut-side down on a baking sheet lined with parchment paper. Roast for about 45 minutes until tender.

Sauté the Aromatics: In a large pot over medium heat, add olive oil and sauté chopped onions until translucent. The sweet aroma will fill your kitchen!

Add Garlic: Toss in minced garlic and cook briefly until fragrant—just about a minute—being careful not to burn it.

Pureeing Time: Once cooled slightly, scoop out the roasted squash flesh into your pot. Pour in vegetable broth and coconut milk before blending everything until smooth.

This Panera Fall Squash Soup isn’t just a recipe; it’s an experience filled with warmth and love—perfect for sharing with family on chilly evenings or enjoying solo while binge-watching your favorite shows! savory spanakopita pairing.

Perfecting the Cooking Process

Start by roasting the butternut squash for maximum flavor, then sauté onions and garlic for aroma before blending everything into a silky soup.

Add Your Touch

Feel free to swap coconut milk for heavy cream to lighten things up or add a pinch of nutmeg for extra warmth.

Storing & Reheating

Store in an airtight container in the fridge for up to five days. Reheat gently on the stove, stirring occasionally to keep it smooth.

When I first made this Panera Fall Squash Soup, my friends couldn’t stop raving about it. They insisted I bring it to every gathering afterward! For more inspiration, check out this creamy vegetable soup recipe recipe.

FAQ

What can I substitute if I don’t have butternut squash?

You can use pumpkin or sweet potatoes as great alternatives in this recipe. savory sweet potato bagel chips.

Is this soup vegan-friendly?

Yes, if you use coconut milk and vegetable broth, it’s completely vegan!

Can I freeze leftovers of Panera Fall Squash Soup?

Absolutely! Just make sure it’s cooled completely before freezing in airtight containers.

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Panera Fall Squash Soup

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• Author: Larissa W.
• Total Time: 1 hour
• Yield: Approximately 4 servings 1x

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Description

Warm up your chilly evenings with this creamy and comforting Panera Fall Squash Soup. Infused with roasted butternut squash, aromatic spices, and a touch of coconut milk, this velvety soup is perfect for family gatherings or a cozy night in. With minimal prep and maximum flavor, you’ll savor every spoonful as the rich autumn flavors envelop you like a warm hug.

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Ingredients

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

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Slice the butternut squash in half, remove seeds, and drizzle with olive oil. Place cut-side down on a baking sheet lined with parchment paper and roast for about 45 minutes until tender.
3. In a large pot over medium heat, sauté chopped onions in olive oil until translucent. Add minced garlic and cook for one minute until fragrant.
4. Scoop the roasted squash flesh into the pot. Stir in vegetable broth and coconut milk, then blend until smooth using an immersion blender or regular blender.
5. Season with cinnamon, salt, and pepper to taste; serve hot.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Roasting/Sautéing/Blending
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 210
• Sugar: 6g
• Sodium: 380mg
• Fat: 8g
• Saturated Fat: 6g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg