Name: Panera Bread Autumn Squash Soup (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 lbs Butternut Squash-peeled, seeded, and cubed; 1 tbsp Olive Oil; 1 Yellow Onion-diced; 2 cloves Garlic-minced; 4 cups Vegetable Broth; 1/2 cup Heavy Cream; 1 tsp Ground Cinnamon; 1/2 tsp Ground Nutmeg; 1/4 tsp Ground Ginger; Optional Toasted Pepitas

Recipe tier

A comforting and flavorful autumn squash soup, inspired by Panera Bread, made with readily available ingredients.

Total 45 min

Serves 6

Steps 9

Ingredients 12

Soundtrack the cook

Slow simmer · 60 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Squash
2 lbs 900 g Butternut Squash-peeled, seeded, and cubed
Aromatics
1 tbsp 15 mL Olive Oil
1 1 Yellow Onion-diced
2 cloves 2 Garlic-minced
Liquid
4 cups 950 mL Vegetable Broth
cup 120 mL Heavy Cream
Seasoning
1 tsp 5 mL Ground Cinnamon
tsp 2.5 mL Ground Nutmeg
tsp 1.25 mL Ground Ginger
Salt To taste
Black Pepper To taste
Garnish
Optional Optional Toasted Pepitas

Equipment

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Instructions

🎙️ Cook with voice coach

Heat Olive Oil in a large pot or Dutch oven over medium heat.
Add Yellow Onion and cook until softened, about 5 minutes.
Add Garlic and cook for 1 minute more, until fragrant.
Add Butternut Squash and Vegetable Broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender.
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
Return the soup to the pot and stir in Heavy Cream, Cinnamon, Nutmeg, and Ginger.
Season with Salt and Black Pepper to taste.
Heat through gently. Do not boil.
Serve hot, garnished with Toasted Pepitas, if desired.