panera butternut squash soup recipe

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Panera-Style Butternut Squash Soup at home. This creamy, slightly sweet soup

is perfect for fall and has a lovely blend of spices.

• Ingredients:
• 1 tablespoon olive oil
• 1 medium butternut squash, peeled and diced
• 1 large carrot, peeled and diced
• 1 apple (Granny Smith or Gala), peeled, cored, and diced
• 1 small onion, diced
• 3 cups vegetable broth
• 1 cup apple cider or apple juice
• 1/2 cup coconut milk (or heavy cream)
• 1/2 teaspoon curry powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1 tablespoon honey or maple syrup (optional, for sweetness)
• Pumpkin seeds or roasted butternut seeds (for garnish)
• Instructions:
• 1. Sauté the Vegetables:
• In a large pot, heat the olive oil over medium heat.
• Add the diced onion and sauté until translucent, about 5 minutes.
• Add the diced butternut squash, carrot, and apple. Cook for 5-7 minutes, stirring occasionally, until they begin to soften.
• 2. Add Broth and Simmer:
• Pour in the vegetable broth and apple cider (or juice).
• Stir in the curry powder, cinnamon, and nutmeg.
• Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, or until the squash and carrots are fully tender.
• 3. Blend the Soup:
• Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
• 4. Add Coconut Milk and Adjust Seasoning:
• Stir in the coconut milk (or cream) and the honey or maple syrup if you like it a bit sweeter.
• Season the soup with salt and pepper to taste.
• 5. Serve:
• Ladle the soup into bowls and garnish with pumpkin seeds or roasted butternut seeds for a crunchy texture.
• Tips:
• If you prefer a thicker soup, reduce the amount of broth.
• For a richer taste, substitute half of the coconut milk with heavy cream.
• This Panera-Style Butternut Squash Soup is creamy, flavorful, and comforting—a perfect dish for cool weather!