Warm Up Your Fall with a Homemade Panera Autumn Squash Soup
As the leaves start to change color and the temperature drops, there’s nothing quite like a comforting bowl of soup to warm you up from the inside out. One soup that perfectly captures the flavors of autumn is Panera Autumn Squash Soup. If you’re a fan of Panera’s seasonal offering, why not try making it at home? With our easy-to-follow recipe, you’ll be able to recreate this delicious soup and enjoy it whenever you please.
What You’ll Need:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 butternut squash, peeled and cubed
- 2 carrots, peeled and chopped
- 2 apples, peeled, cored, and chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
Step-by-Step Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onions and minced garlic and sauté until they become translucent and fragrant.
- Add the butternut squash, carrots, and apples to the pot. Stir well to combine all the ingredients and let them cook for a few minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer until the vegetables are tender.
- Using an immersion blender or a regular blender, carefully puree the soup until smooth and creamy. Be cautious when blending hot liquids to avoid any accidents.
- Return the soup to the pot if you used a regular blender. Stir in the heavy cream, ground cinnamon, and ground nutmeg. Season with salt and pepper to taste.
- Cook the soup for an additional 5 minutes over low heat, allowing the flavors to meld together.
- Serve the Panera Autumn Squash Soup hot in bowls, garnished with a drizzle of cream, a sprinkle of cinnamon, or a few toasted pumpkin seeds for an extra crunch.
Making your own Panera Autumn Squash Soup at home is not only delicious but also a great way to embrace the flavors of the season. Whether you’re hosting a fall gathering or simply want to enjoy a bowl of comforting soup after a long day, this recipe is sure to hit the spot. So why not grab your apron, gather the ingredients, and start cooking up a taste of autumn in your own kitchen?
Share your thoughts on how to make Panera Autumn Squash Soup in the Recipe Sharing forum and let’s discuss your favorite variations or secret ingredients!
FAQ:
What ingredients do I need to make Panera Autumn Squash Soup?
To make Panera Autumn Squash Soup, you will need the following ingredients:
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ½ teaspoon ground ginger
– 4 cups vegetable broth
– 1 can (15 ounces) pumpkin puree
– 1 can (15 ounces) butternut squash puree
– 1 cup heavy cream
– 2 tablespoons maple syrup
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ½ teaspoon ground ginger
– 4 cups vegetable broth
– 1 can (15 ounces) pumpkin puree
– 1 can (15 ounces) butternut squash puree
– 1 cup heavy cream
– 2 tablespoons maple syrup
– Salt and pepper to taste
Can I substitute the butternut squash puree with fresh butternut squash?
Yes, you can substitute the butternut squash puree with fresh butternut squash. Simply peel, seed, and cube a medium-sized butternut squash. Roast it in the oven until tender and then blend it until smooth to use in the recipe.
How do I make the squash puree from scratch?
To make the butternut squash puree from scratch, start by peeling and seeding a medium-sized butternut squash. Cut it into small cubes and spread them on a baking sheet. Drizzle with olive oil, sprinkle with salt, and roast in a preheated oven at 400°F (200°C) for about 25-30 minutes or until the squash is tender. Once done, let it cool slightly before blending in a food processor or blender until smooth.
Can I make this soup in advance?
Yes, you can make Panera Autumn Squash Soup in advance. Once cooked, let the soup cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 3 days. When ready to serve, reheat the soup on the stovetop, stirring occasionally.
Can I freeze the Panera Autumn Squash Soup?
Yes, you can freeze Panera Autumn Squash Soup. Let the soup cool completely and transfer it to a freezer-safe container or individual portions. Make sure to leave some headspace for expansion. The soup can be stored in the freezer for up to 3 months. To reheat, thaw the soup in the refrigerator overnight and then warm it on the stovetop or in the microwave.
Can I make this soup vegan or dairy-free?
Yes, you can make modifications to the recipe to make it vegan or dairy-free. Instead of using heavy cream, you can substitute it with coconut milk or another dairy-free alternative. Be sure to use vegetable broth instead of chicken or beef broth. Adjust the seasoning accordingly to suit your taste preferences.
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