panera bread butternut squash soup recipe
- The Best panera bread butternut squash soup recipe
- Panera Bread-Style Butternut Squash Soup
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Panera Bread-Style Butternut Squash Soup Works
- ❓ Frequently Asked Questions About Panera Bread-Style Butternut Squash Soup
The Best panera bread butternut squash soup recipe
My kids have been begging for this soup ever since they first tasted it. It’s not too heavy, but it’s warm and satisfying, which is exactly what they need after a long day of school or play. Plus, it’s something they can actually help prepare—peeling the squash, measuring the spices, or even stirring the pot together. It’s a little project that feels like a family effort, and the fact that it’s packed with vegetables and plant-based goodness makes it a win for everyone. I also love that it’s versatile: it works as a starter for a dinner party, a simple lunch for a busy weeknight, or even a cozy night-in meal with a side of crusty bread. The health benefits aren’t just a selling point—they’re a bonus. Butternut squash is full of vitamins A and C, and the broth is usually made with low-sodium or homemade stock, so it’s a way to enjoy a comforting dish without all the extra salt or processed ingredients. It’s the kind of recipe that feels like a no-brainer, but once you make it, you’ll wonder how you ever went without it.
Panera Bread-Style Butternut Squash Soup
A creamy, comforting soup with seasonal butternut squash, warm spices, and a touch of sweetness—just like Panera’s classic. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 medium butternut squash (about 4 cups cubed)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 1 cup heavy cream or coconut milk
- 1 tbsp butter
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- Crumbled feta or grated Parmesan
👨🍳Directions
-
1
Preheat oven to 400°F. Cube the butternut squash and place on a baking sheet. Roast for 25–30 minutes until tender. -
2
While the squash cools, sauté onion and garlic in olive oil over medium heat until soft (5 minutes). Add diced tomatoes, broth, cinnamon, nutmeg, salt, and pepper. Simmer for 10 minutes. -
3
Blend the roasted squash until smooth. Strain the soup through a fine-mesh sieve to remove skin and seeds. -
4
Return the soup to the pot and simmer for 5 minutes. Stir in cream or milk and butter until creamy. Season with thyme. -
5
Serve warm with optional toppings like feta or extra herbs.
🔧Equipment
- Large pot
- Food processor or blender
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Panera Bread-Style Butternut Squash Soup Works
❓ Frequently Asked Questions About Panera Bread-Style Butternut Squash Soup
How do I adjust the soup for dietary restrictions?
You can easily modify this soup to fit common dietary needs. For a gluten-free version, use gluten-free broth and ensure your squash is naturally gluten-free. To make it dairy-free, swap the cream for coconut milk or unsweetened almond milk. For a lower-sodium option, reduce the amount of broth by half and add extra herbs like thyme or rosemary for flavor.
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Can I make this soup ahead of time and reheat it?
Yes, this soup tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days. When reheating, warm it gently on the stove over medium heat, stirring occasionally, until it reaches 170°F (77°C). Avoid boiling to preserve the soup’s creamy texture.
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What if I don’t have a pressure cooker?
No pressure cooker needed! For a stovetop method, simmer the soup on low heat for 30–40 minutes, stirring occasionally, until the squash is tender. If you prefer a quicker method, use a slow cooker on Low for 6–7 hours or High for 3–4 hours. The texture will be slightly softer but still delicious.
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How can I enhance the flavor without adding extra liquid?
Boost the depth of flavor with a pinch of cayenne (for heat) or smoked paprika (for warmth). A small splash of white wine (½ cup) while sautéing the onions adds complexity. For extra richness, stir in 1 teaspoon of Dijon mustard at the end. Fresh herbs like parsley or chives also brighten the dish naturally.
