Introduction
There’s something incredibly comforting about a warm, creamy bowl of soup during the fall, and Panera Autumn Squash Soup Recipe is one of the most beloved recipes that people crave during this season. Packed with the sweetness of butternut squash, the earthy flavor of pumpkin, and a blend of warming spices, this soup has become a favorite among fans of Panera Bread.
In this article, we’ll surely guide you step-by-step on how to recreate this delicious soup at home. Not only will you save money by skipping the Panera line, but you can also customize the recipe to fit your dietary needs and preferences. Let’s dive into this cozy fall classic.
Why Make Panera Autumn Squash Soup at Home?
Making this Panera Autumn Squash Soup at home has several advantages. First, you have complete control over the ingredients. If you want to make it dairy-free or gluten-free, you can easily substitute a few items. Additionally, you won’t need to worry about preservatives or artificial additives that may be present in store-bought versions. Home-cooked meals always have that extra layer of freshness and comfort.
Additionally, making the soup yourself is cost-effective. A bowl at Panera costs several dollars, but making a large batch at home can serve more people and cost much less. Plus, you can make extra to freeze and reheat later, making it a convenient meal prep option.
Ingredients Breakdown
To get started, let’s take a look at the ingredients you’ll need for this delicious fall soup:
- Butternut Squash: This is the star of the show. You’ll need about 2 pounds of peeled and cubed squash.
- Pumpkin Puree: Canned pumpkin works perfectly for this recipe, giving the soup its rich, earthy flavor.
- Vegetable Stock: This forms the base of the soup and adds a deep flavor.
- Curry Powder: For warmth and a slight hint of spice.
- Cinnamon: A classic fall spice that complements the squash and pumpkin.
- Apple Juice: Adds a touch of sweetness.
- Honey: Balances the savory and spicy elements.
- Heavy Cream: For that signature creaminess, but you can substitute it with coconut cream for a dairy-free version.
- Pepitas: Toasted pumpkin seeds that serve as the perfect crunchy garnish.
For those who prefer a vegan version, consider replacing the heavy cream with coconut cream and using vegetable stock. This variation can provide a different depth of flavor to make the soup suit all dietary preferences.
Step-by-Step Instructions
Roasting the Butternut Squash
- Preheat the oven to 350°F (175°C).
- Toss the peeled and cubed butternut squash in a tablespoon of vegetable oil and place it on a baking tray.
- Roast the squash for about 30 minutes or until it is fork-tender. Ensure it doesn’t brown too much, as this can affect the final color of the soup.
Making the Soup
- In a large stockpot, heat a splash of vegetable oil over medium heat and add chopped onions.
- Saute the onions until they turn translucent, adding a pinch of salt to enhance the flavors.
- Add the roasted butternut squash, pumpkin puree, vegetable stock, curry powder, cinnamon, apple juice, and honey to the pot.
- Bring the soup to a simmer, stirring occasionally. Let it simmer for about 10-15 minutes to allow the flavors to meld together.
- Use an immersion blender to puree the soup until it is completely smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.
- Stir in the heavy cream and season with additional salt and pepper to taste.
For a rich flavor, consider adding a swirl of sour cream before serving. Garnish with toasted pepitas for a crunchy texture.
Recipe Variations
This soup is versatile, and there are several ways to make it your own. Here are a few variations to try:
- Dairy-Free Option: Replace the heavy cream with coconut cream for a vegan-friendly version. Coconut cream will give the soup the same richness without using any dairy.
- More Spice: If you love a bit more heat, increase the amount of curry powder or add a pinch of cayenne pepper.
- Chicken Stock: For a more savory depth, swap the vegetable stock for chicken stock. This option works well if you’re not following a vegetarian diet.
- Different Garnishes: Instead of pepitas, you could garnish the soup with croutons, fresh herbs like parsley, or even a drizzle of balsamic glaze for a tangy twist.
Serving Suggestions
This autumn squash soup is the perfect starter or main course for a fall meal. Serve it alongside crusty garlic bread, a grilled cheese sandwich, or a simple fall salad with ingredients like apples, pecans, and blue cheese.
For a heartier meal, pair it with a main dish like roasted chicken or turkey. The mild sweetness of the soup pairs well with savory meats, creating a balanced meal.
The soup also makes a fantastic light lunch when served with a slice of homemade sourdough bread. You can learn how to make sourdough bread for the perfect pairing with this dish.
Storage and Reheating Instructions
If you have leftovers, they can easily be stored for later. Here’s how:
- Refrigerator: Store the soup in an airtight container in the fridge for up to 3 days.
- Freezer: To freeze, allow the soup to cool completely. Then transfer it to freezer-safe containers or resealable bags. You can store it in the freezer for up to 3 months. When you’re ready to eat, simply defrost the soup in the fridge overnight.
When reheating, use the stovetop method for best results. Place the soup in a pot and warm it over medium-low heat, stirring occasionally. Be careful not to let the soup boil, as this can cause the cream to separate. For microwave reheating, heat the soup in 1-minute increments, stirring in between to ensure even heating.
Frequently Asked Questions
Can I use frozen butternut squash?
Yes, you can use frozen butternut squash for this recipe. Simply roast it as instructed, but note that the texture may be slightly different than using fresh squash.
Can I make this soup ahead of time?
Absolutely! This soup stores well, making it ideal for meal prep. Consider doubling the recipe and freezing extra servings for future meals.
How can I make this soup vegan?
To make this soup vegan, replace the heavy cream with coconut cream and ensure you use vegetable stock.
How can I make it spicier?
In case you want more heat, add additional curry powder, or incorporate cayenne pepper for a kick.
Can I use chicken broth instead of vegetable stock?
Yes, using chicken broth will add a deeper flavor. Just keep in mind that this change will make the soup non-vegetarian.
Nutritional Benefits
Not only is this Panera Autumn Squash Soup delicious, but it’s also packed with nutrients. Butternut squash and pumpkin are both excellent sources of vitamin A, which is crucial for eye health. They’re also rich in fiber, which aids digestion.
The addition of curry powder offers antioxidant properties and can help reduce inflammation. Meanwhile, the pepitas provide healthy fats, protein, and a good source of magnesium, which is essential for muscle and nerve function. The soup is relatively low in calories, especially if you opt for lighter alternatives like coconut cream instead of heavy cream.
Conclusion
Making this copycat Panera Autumn Squash Soup at home is simple, delicious, and much more affordable than buying it at the restaurant. With the ability to customize the recipe to suit your preferences, you can enjoy a warm, hearty meal that’s perfect for fall. Whether you prefer it with more spice, a vegan twist, or a hint of extra sweetness, this soup is sure to become a favorite.
So next time you’re craving that familiar autumn flavor, skip the Panera line and make it yourself at home! In case you want more delicious soup ideas, check out our recipes on broccoli and cauliflower salad for a refreshing side.