The Panera autumn squash Soup Recipe is a comforting delight perfect for the cooler months. Rich, creamy, and packed with flavor, this recipe will become a staple in your collection. With simple ingredients and easy steps, you can recreate this restaurant favorite at home.
Thank you for reading this post, don't forget to subscribe!
Growing up, autumn was always my favorite season. As a child, I remember visiting the pumpkin patch with my grandparents and coming home to a warm bowl of squash soup that my grandmother lovingly prepared. Her kitchen would be filled with a cozy aroma that instantly made you feel at home. This recipe not only takes me down that sweet memory lane but allows me to share that warmth and nostalgia with my family today.
Why You’ll Love This Recipe
This recipe is perfect for when you’re craving something warm and hearty. The blend of squash and spices makes it creamy and flavorsome. It’s not just a soup; it’s an experience of fall in a bowl. Moreover, it’s straightforward to prepare, making it ideal for both novice and experienced cooks. The use of fresh, wholesome ingredients adds a nutritional punch, offering a delightful way to use up your seasonal produce.
Ingredients Notes
Fresh butternut squash is ideal for this soup, though pre-cut squash from the grocery store can save time. Pair it with smooth coconut milk for a creamy base. Spices like nutmeg and cinnamon can be adjusted for personal taste, and if coconut milk isn’t preferred, cream or almond milk works well too. Don’t forget the apple for a hint of natural sweetness. Remember, quality ingredients make a significant difference in the final flavor.
Recipe Steps
Step 1
Start by peeling and cubing the butternut squash. Ensure the pieces are evenly sized so they cook uniformly. This can be done ahead of time and stored in the fridge.
Step 2
In a large pot, sauté onions and garlic until fragrant and golden. This step adds a depth of flavor to your soup, so don’t rush it!
Step 3
Add in the squash cubes, Apple Slices, and your choice of spices. Allow them to cook together for a few minutes to let the flavors melt.
Step 4
Pour in the vegetable broth and bring the mixture to a simmer. Cook until the squash and apple are tender. Adjust seasoning with salt and pepper as needed.
Step 5
Blend the soup until smooth using an immersion blender. For extra creaminess, stir in coconut milk or your preferred substitute towards the end.
Storage Options
Store any leftover soup in an airtight container in the fridge for up to four days. It reheats wonderfully on the stovetop or microwave. For longer storage, freeze it in portion-sized containers for easy thawing. Just be sure to defrost before reheating to maintain the soup’s creamy texture.
Variations & Substitutions
For a vegan option, stick with coconut milk. For a richer flavor, substitute with cream or half-and-half. Add a touch of spice by including a pinch of cayenne pepper. If you’re looking for a protein boost, toss in some cooked chickpeas before serving. For a lower-carb version, try replacing a portion of the squash with cauliflower.
Serving Suggestions
Serve this soup as a starter for a cozy autumn dinner or pair it with a crusty slice of bread for a heartwarming lunch. It’s perfect for warming up after a chilly day when enjoyed with family around the fireplace.
Frequently Asked Questions
Can I make this soup ahead of time? Yes, this soup is perfect for making ahead! It keeps well in the fridge and even improves in flavor after a day. Simply reheat gently on the stovetop or in the microwave.
What can I serve with this soup? This soup pairs excellently with a side salad or garlic bread. It can also be served alongside Grilled Cheese sandwiches for a comforting meal.
Is this recipe suitable for freezing? Absolutely, this soup freezes well. Portion the soup into freezer-friendly containers, and it’ll keep for up to three months. Thaw overnight in the fridge before reheating.
Comforting Harvest Pumpkin Soup Recipe
Ingredients
Main Ingredients
- 2 tablespoons butter
- 1 large red onion chopped
- 3 cloves garlic minced
- 3 pounds pumpkin peeled, seeded, and cubed
- 2 cups cubed sweet potatoes
- 2 cups unsweetened apple cider
- 1 cup coconut milk
- 1 teaspoon salt or more to taste
- 0.5 teaspoon ground sage (optional)
- 4 cups vegetable broth
- 0.25 teaspoon freshly ground black pepper or more to taste
Instructions
Preparation Steps
- Melt butter in a large stock pot over medium heat. Add the chopped onion and cook until transparent, about 5 minutes. Stir in garlic and cook for another 2 minutes.
- Add the pumpkin, sweet potatoes, and apple cider to the pot. Stir well to combine.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low and simmer for 30 minutes, or until the vegetables are tender.
- Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches using a standard blender after allowing the soup to cool slightly.
- Stir in the coconut milk, salt, black pepper, and sage (if using). Adjust seasonings as needed.
