Irresistible Panera Fall Squash Soup Recipe You’ll Love

When the leaves start to turn and a crispness fills the air, it’s time for something warm and comforting. Enter Panera Fall Squash Soup, a velvety blend that wraps you in nostalgia with every spoonful. Zucchini ricotta melts Imagine smooth butternut squash mingling with fragrant spices, creating an aroma that beckons friends and family to gather around the table.

As you savor each bite, you’ll be transported back to cozy autumn afternoons and laughter-filled gatherings. This soup is not just a dish; it’s a celebration of flavors and memories waiting to happen. Whether it’s a chilly evening or a festive gathering, this soup brings joy and warmth to any occasion.

I still remember the first time I made this soup; my friends couldn’t get enough of it, leaving their bowls empty and smiles wide.

Essential Ingredients

Here’s what you’ll need to make this delicious dish: Mediterranean hummus toast.

• Butternut Squash: Choose firm squashes with smooth skin for the best flavor; they should feel heavy for their size.

• Onion: A sweet onion adds depth; look for ones that feel firm with tight skin. Sweet potato bagel chips.

• Garlic: Fresh garlic cloves will give your soup a robust aroma; avoid any sprouted bulbs.

• Vegetable Broth: Use low-sodium broth to control saltiness without sacrificing flavor.

• Coconut Milk: Full-fat coconut milk provides creaminess; shake well before using for an even texture.

• Spices (Ginger, Nutmeg): Fresh ginger gives a zing while nutmeg enriches the sweet squash flavor; opt for ground spices for convenience.

• Olive Oil: A drizzle of extra virgin olive oil adds richness; choose high-quality oil for enhanced taste.

• Salt & Pepper: Essential seasoning; adjust according to personal preference as you taste.

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

Let’s Make it Together

Prepare the Vegetables: Start by peeling and chopping the butternut squash into cubes. Dice the onion and mince the garlic. Feel free to channel your inner chef during this process!

Sauté Aromatics: In a large pot, heat olive oil over medium heat until shimmering. Add chopped onions and sauté until they’re translucent and fragrant, about 5 minutes.

Add Squash & Garlic: Toss in your cubed squash and minced garlic into the pot. Stir everything together until those lovely aromas fill your kitchen—trust me, it’s worth the wait!

Pour in Broth & Simmer: Add vegetable broth until it covers the vegetables completely. Bring to a boil before reducing heat; let it simmer gently for 20-25 minutes until the squash is tender.

Blend Until Smooth: Once cooked, remove from heat. Use an immersion blender or transfer batches into a regular blender. Blend until silky smooth—watch out for splatters!

Add Coconut Milk & Seasonings: Return blended soup to pot over low heat. Stir in coconut milk along with ginger and nutmeg. Season generously with salt and pepper—taste as you go!

Now that you’ve crafted this culinary masterpiece of Panera Fall Squash Soup, serve hot alongside chunks of fresh bread or salad! Gather around your favorite people and enjoy those cozy vibes as you dig into this creamy delight! For more inspiration, check out this creamy vegetable soup recipe recipe.

Perfecting the Cooking Process

Start by roasting the butternut squash until tender. Meanwhile, sauté onions and garlic for maximum flavor before blending everything together.

Add Your Touch

Feel free to experiment with spices like nutmeg or ginger. You might also swap coconut milk for heavy cream for added richness.

Storing & Reheating

Store your soup in airtight containers in the fridge for up to five days. Reheat gently on the stove for best texture.

I remember the first time I made this soup for my friends during a chilly autumn dinner party. Their faces lit up with every spoonful, and someone even asked me if I had been secretly taking cooking classes!

FAQ

Can I make Panera Fall Squash Soup vegan?

Yes, just use vegetable broth and coconut milk instead of chicken broth and cream.

How do I thicken my soup if it’s too thin?

Add more roasted squash or blend in some cooked potatoes for extra thickness.

Can I freeze leftovers of Panera Fall Squash Soup?

Absolutely! Freeze in portions, and thaw overnight in the fridge before reheating.

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Delightful Panera Fall Squash Soup

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• Author: Larissa W.
• Total Time: 1 hour 5 minutes
• Yield: Serves approximately 6

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Description

Warm up your autumn with this creamy Panera Fall Squash Soup, a heartwarming blend of roasted butternut squash and aromatic spices. Perfect for chilly evenings or festive gatherings, this soup is not just a meal but a nostalgic embrace in a bowl. Enjoy it with crusty bread or a fresh salad for an unforgettable dining experience.

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Ingredients

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• 4 cups butternut squash, cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• 1 tsp fresh ginger, grated
• ½ tsp ground nutmeg
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C). Roast the cubed butternut squash on a baking sheet until tender (about 25 minutes).
2. In a large pot, heat olive oil over medium heat and sauté the diced onion until translucent (about 5 minutes). Add minced garlic and cook for another minute.
3. Add the roasted butternut squash to the pot along with vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Blend the mixture until smooth using an immersion blender or by transferring batches to a regular blender.
5. Stir in coconut milk, grated ginger, and nutmeg. Season with salt and pepper to taste. Heat gently before serving.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Soup
• Method: Roasting & Blending
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 220
• Sugar: 6g
• Sodium: 420mg
• Fat: 14g
• Saturated Fat: 10g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg