Recipe: Panera Butternut Squash Soup (Copycat)
A rich and creamy butternut squash soup inspired by Panera Bread. This comforting soup blends roasted butternut squash with warm spices, apple cider, and cream for a delicious fall favorite.
Ingredients
- 1 medium butternut squash about 3 lbs
- 1 tablespoon olive oil
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 1 apple peeled and chopped (preferably Gala or Fuji)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon curry powder
- 4 cups vegetable broth or chicken broth for a non-vegetarian version
- 1/2 cup apple cider or juice
- 1 cup heavy cream or coconut milk for a vegan option
- Salt and pepper to taste
- Optional garnish: roasted pumpkin seeds or a drizzle of cream
Instructions
Roast the Squash:
- Preheat the oven to 400°F (200°C). Cut the squash in half, scoop out the seeds, rub with olive oil, and season with salt and pepper. Roast face-down for 45 minutes or until tender.
Prepare the Soup Base:
- In a large pot, sauté the onion in olive oil until translucent. Add garlic and cook for another minute. Stir in chopped apple, cinnamon, and curry powder, cooking for 3-5 minutes.
Combine and Simmer:
- Scoop out the roasted squash and add it to the pot. Pour in the vegetable broth and apple cider. Let it simmer for 15 minutes.
Blend and Finish:
- Use an immersion blender to puree the soup until smooth. Stir in the heavy cream (or coconut milk) and season with salt and pepper to taste. Serve warm, garnished with pumpkin seeds or a swirl of cream.
Notes
- For a vegan option, substitute heavy cream with coconut milk.
- For extra flavor, consider adding a pinch of nutmeg or cayenne pepper.
- The soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.