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panera bread squash soup recipe

Panera Bread Squash Soup Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash (about 2.5 lbs), peeled and cubed
  • 1 medium Granny Smith apple, peeled and diced
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 3 cups vegetable broth
  • 1 cup heavy cream
  • 1 tsp curry powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tbsp brown sugar
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • Pepitas and a swirl of cream, for serving

Method
 

  1. Melt the butter in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic, curry powder, cinnamon, and nutmeg and stir for 1 minute until fragrant.
  2. Add the squash, apple, vegetable broth, brown sugar, salt, and pepper. Bring to a boil, then reduce to a low simmer, cover, and cook for 20 minutes until the squash is fork-tender.
  3. Remove from heat and blend with an immersion blender for about 2 minutes until completely smooth, or blend in batches in a countertop blender.
  4. Return to low heat, stir in the heavy cream, and warm for 3 minutes. Taste and adjust salt or sugar as needed.
  5. Ladle into bowls, swirl in a spoonful of cream, scatter pepitas over the top, and finish with a crack of black pepper.

Notes

This soup thickens considerably overnight, so don't be alarmed when you pull it from the fridge the next day. A good stir over low heat with a splash of broth brings it right back. If you're making it for guests, blending in a countertop blender rather than an immersion blender will give you a noticeably silkier result.