This Squash Soup is Better Than Panera’s!

If you’re a fan of Panera Bread’s squash soup, get ready to have your taste buds blown away. We’ve got a recipe that will make you forget about the famous soup chain and have you saying, “This Squash Soup is Better Than Panera’s!”

There’s something about the creamy, comforting goodness of a warm bowl of squash soup that can brighten even the gloomiest of days. And this recipe takes it to a whole new level of deliciousness. So, without further ado, let’s dive into the tantalizing world of this incredible squash soup.

Why This Soup is a Game-Changer

First things first, let’s talk about the star of the show – the squash. This recipe uses a combination of butternut squash and acorn squash to create a depth of flavor that will make your taste buds dance with joy.

Tip: Roasting the squash before adding it to the soup intensifies its natural sweetness and adds a delightful caramelized flavor.

But what sets this squash soup apart from the rest is the combination of spices and herbs that elevate it to new heights. We’re talking about a harmonious blend of cinnamon, nutmeg, ginger, and thyme that will transport your senses to a cozy autumn day.

Making Your Squash Soup Extra Creamy

Now, let’s address the creamy factor. This recipe achieves its velvety smooth texture with the help of two secret ingredients: coconut milk and vegetable broth.

Tip: For a vegan version, make sure to use vegetable broth that is free of animal products.

The coconut milk adds a subtle hint of sweetness and a rich, luxurious creaminess to the soup. It perfectly balances the earthy flavors of the squash and spices, creating a harmonious flavor profile that will leave you craving more.

Serving and Garnishing Your Squash Soup

Now that your squash soup is simmering on the stove, it’s time to think about the finishing touches. A sprinkle of toasted pumpkin seeds adds a delightful crunch and a touch of autumnal charm. You can also drizzle some coconut milk on top or garnish with a sprig of fresh thyme.

Tip: Serve the soup with warm crusty bread or a side of crackers for a complete meal.

As you take your first spoonful of this sensational squash soup, prepare for a burst of flavors that will make your taste buds do a happy dance. The creamy texture, the aromatic spices, and the comforting warmth will envelop you like a cozy blanket on a chilly evening.

This soup is perfect for any occasion – whether you’re looking for a soul-soothing meal on a rainy day or an impressive appetizer for a dinner party. Plus, it’s a great way to sneak in some nutritious vegetables and warm up from the inside out.

So why settle for Panera’s squash soup when you can make a version that surpasses it in every way? Try this recipe for yourself and experience the blissful combination of flavors that will make you say, “This Squash Soup is Better Than Panera’s!”

Squash Soup

Course: SoupCuisine: American

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

250

kcal

The creamiest and most flavorful squash soup you’ll ever taste.

Ingredients

• 2 cups butternut squash, cubed

• 2 cups acorn squash, cubed

• 1 onion, chopped

• 3 cloves garlic, minced

• 1 tablespoon olive oil

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/2 teaspoon ginger

• 4 cups vegetable broth

• 1 cup coconut milk

• Salt and pepper, to taste

Directions

• Preheat your oven to 400°F (200°C).
• Toss the butternut squash and acorn squash cubes with olive oil, cinnamon, nutmeg, ginger, salt, and pepper. Spread them out in a single layer on a baking sheet. Roast in the preheated oven for 30-35 minutes, or until the squash is tender and slightly caramelized.
• In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
• Add the roasted squash cubes and vegetable broth to the pot. Bring to a boil, then reduce heat and let it simmer for about 10 minutes to allow the flavors to meld together.
• Use an immersion blender or transfer the soup to a blender to purée until smooth and creamy. If using a blender, be sure to blend in batches and vent the lid to prevent hot soup from splattering.
• Return the puréed soup to the pot. Stir in the coconut milk and season with salt and pepper to taste. Simmer for an additional 5 minutes to heat through.
• Serve the soup hot, garnished with toasted pumpkin seeds, a drizzle of coconut milk, and a sprig of fresh thyme. Enjoy!

Notes

• For an extra kick of flavor, you can add a pinch of cayenne pepper or a splash of lemon juice to the soup.
• If you prefer a chunkier soup, you can reserve some roasted squash cubes before puréeing and add them back into the soup at the end.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop before serving.

Frequently Asked Questions

Q: Can I use different types of squash for this soup?
A: Absolutely! You can experiment with different varieties of winter squash, such as Hubbard squash or delicata squash, to add interesting flavors and textures to your soup.

Q: Can I make this soup ahead of time?
A: Yes! This soup can be made ahead of time and stored in the refrigerator. Reheat gently on the stovetop before serving, and add any garnishes just before serving.

Q: Can I make this soup vegan?
A: Yes! This recipe can easily be made vegan by using vegetable broth and ensuring that all ingredients, including garnishes, are free of animal products.