Panera Bread Butternut Squash Soup Recipe: A Copycat Guide

Panera Bread's Butternut Squash Soup is a seasonal favorite known for its creamy texture and subtly sweet flavor. While the exact recipe remains a secret, this detailed guide will help you create a delicious copycat version at home. This recipe focuses on replicating the signature taste and creamy consistency, using readily available ingredients.

Ingredients for the Ultimate Panera Butternut Squash Soup

This recipe yields approximately 6 servings. Adjust quantities as needed.

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed: Choose a firm, heavy squash for the best flavor and texture.
• 1 large onion, chopped: Yellow or white onion works well.
• 2 cloves garlic, minced: Fresh garlic adds a vibrant flavor.
• 4 cups vegetable broth (or chicken broth for a richer flavor): Use low-sodium broth to control the saltiness.
• 1 cup apple cider: Adds a touch of sweetness and acidity that balances the sweetness of the squash.
• 1/2 teaspoon ground ginger: A warm spice that complements the butternut squash.
• 1/4 teaspoon ground nutmeg: Adds a subtle warmth and complexity.
• 1/4 teaspoon ground cinnamon: Enhances the sweetness and warmth.
• Salt and freshly ground black pepper to taste: Season to your preference.
• Optional additions: A dollop of crème fraîche or coconut milk for extra creaminess, toasted pepitas or pumpkin seeds for garnish.

Step-by-Step Instructions: Making the Perfect Panera Copycat Soup

1. Roasting the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-40 minutes, or until tender and slightly caramelized. Roasting brings out the natural sweetness of the squash.

2. Sautéing Aromatics: While the squash is roasting, heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

3. Combining Ingredients: Add the roasted butternut squash, vegetable broth, apple cider, ginger, nutmeg, and cinnamon to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld.

4. Blending the Soup: Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth and creamy. If using a regular blender, vent the lid to prevent pressure buildup.

5. Seasoning and Serving: Return the blended soup to the pot and season with salt and pepper to taste. Heat through gently. Serve hot, garnished with a dollop of crème fraîche or coconut milk, and toasted pepitas or pumpkin seeds for added texture and visual appeal.

Tips for the Best Panera Butternut Squash Soup

• Don't overcook the squash: Overcooked squash can become mushy. Aim for tender but not falling apart.
• Adjust spices to your taste: Feel free to experiment with the amount of spices to achieve your preferred flavor profile.
• Make it ahead: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.

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