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Panera Autumn Squash Soup

This creamy, sweet soup captures the essence of fall with its rich flavors and velvety texture, featuring butternut squash, warm spices, maple syrup, and coconut milk.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 4 cups butternut squash peeled and cubed
  • 2 cups vegetable broth
  • 1/4 cup maple syrup
  • 1 cup coconut milk
  • Salt and pepper to taste

Equipment

  • Large pot
  • Blender or immersion blender
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Whisk

Method
 

  1. In a large pot over medium heat, heat 2 tablespoons olive oil until shimmering, about 2 minutes.
  2. Add 1 diced medium onion and 2 cloves minced garlic to the pot and sauté until the onion is translucent and fragrant, about 5 minutes.
  3. Stir in 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger, and cook for 1 minute to release the spices' aroma.
  4. Add 4 cups peeled and cubed butternut squash to the pot, stirring to coat the cubes with the aromatics.
  5. Pour in 2 cups vegetable broth, ensuring the squash is fully submerged, then bring the mixture to a boil.
  6. Reduce heat to low, cover the pot, and simmer until the squash is tender, about 20 minutes.
  7. Use an immersion blender to puree the soup directly in the pot, or carefully transfer the soup to a blender and blend until smooth, then return to the pot.
  8. Stir in 1 cup coconut milk and 1/4 cup maple syrup, then heat through over low heat for 2 to 3 minutes without boiling.
  9. Season the soup with salt and pepper to taste, adjust seasoning as needed, then remove from heat and ladle into bowls to serve.

Notes

For added depth of flavor, roast the butternut squash cubes at 400°F for 20 minutes before adding to the soup. Serve with crusty bread or garnish with roasted pumpkin seeds.