As the leaves begin to change and the crisp autumn air sets in, our thoughts turn to warm, comforting bowls of soup. And what better way to celebrate the season than with a creamy, flavorful squash soup inspired by the beloved Panera Bread? In this article, we’ll explore 18 delicious variations on the classic recipe, each one showcasing a unique blend of spices, herbs, and ingredients that will leave you cozying up with a spoon.
From classic pairings like roasted butternut squash and sage to spicy twists featuring chili flakes and smoky depth courtesy of bacon bits, there’s something for every palate. So grab your blender and let the squash soup season begin!
Classic Panera Bread Autumn Squash Soup
This comforting soup is a perfect blend of roasted squash, aromatic spices, and creamy goodness. It’s a classic fall favorite that’s easy to make and sure to become a staple in your household.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half (optional)
– Fresh herbs for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash on a baking sheet for about 45 minutes, or until tender and caramelized.
3. In a large pot, sauté the onion and garlic in olive oil until softened.
4. Add the roasted squash, cumin, paprika, salt, and pepper to the pot. Cook for 5 minutes.
5. Pour in the broth and bring the mixture to a boil.
6. Reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
7. Stir in heavy cream or half-and-half (if using).
8. Serve hot, garnished with fresh herbs if desired.
Cooking Time: About 1 hour 15 minutes
Roasted Butternut Squash Soup with Sage
Roasted Butternut Squash Soup with Sage Recipe
Warm up on a chilly fall or winter day with this comforting and flavorful soup. Roasting the butternut squash brings out its natural sweetness, which is perfectly balanced by the earthy flavor of sage.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– Salt and pepper, to taste
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– 2 tsp dried sage leaves
– 2 cloves garlic, minced
– Freshly ground nutmeg, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil. Season with salt and pepper.
4. Roast the squash for 45-50 minutes, or until tender and caramelized.
5. Scoop out the flesh and puree in a blender or food processor with broth, heavy cream (if using), sage, garlic, and nutmeg.
6. Serve hot, garnished with additional sage leaves if desired.
Cooking Time: About 1 hour 15 minutes.
Spicy Autumn Squash Soup with Chili Flakes
As the seasons change, warm up with a bowl of comforting Spicy Autumn Squash Soup, infused with the flavors of chili flakes and roasted squash.
Ingredients:
– 1 small to medium-sized butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon chili flakes
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Drizzle with olive oil, sprinkle with cumin, smoked paprika, and chili flakes.
4. Roast for 45-50 minutes or until tender.
5. In a large pot, sauté chopped onion and minced garlic in a little bit of oil until softened.
6. Add roasted squash to the pot along with vegetable broth.
7. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until soup is smooth.
8. Use an immersion blender or regular blender to puree the soup.
9. Taste and adjust seasoning as needed. If desired, stir in heavy cream or half-and-half.
10. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 1 hour 15 minutes
Creamy Coconut Autumn Squash Soup
This comforting soup is a perfect blend of autumn flavors, with the warmth of roasted squash and the creaminess of coconut milk. A delicious and nutritious treat for chilly fall days.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1 can coconut milk
– 4 cups chicken or vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out the seeds, and place it on a baking sheet.
3. Roast the squash for 45 minutes, or until tender.
4. In a large pot, sauté the onion and garlic in olive oil over medium heat until softened.
5. Add the cumin, smoked paprika, roasted squash, coconut milk, and broth to the pot.
6. Bring to a simmer, then reduce heat and let cook for 10-15 minutes or until soup is heated through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 1 hour 10 minutes
Maple Glazed Squash Soup with Cinnamon
Maple Glazed Squash Soup with Cinnamon: A sweet and savory twist on traditional squash soup, this recipe adds a hint of maple syrup and cinnamon to create a cozy and comforting meal.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons unsalted butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken or vegetable broth
– 1/2 cup maple syrup
– 1 teaspoon ground cinnamon
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds. Place on a baking sheet, cut side up.
3. Dot the top of each squash with butter, then sprinkle with chopped onion and minced garlic.
4. Roast for 45 minutes, or until flesh is tender.
5. Scoop out cooked squash and blend with broth, maple syrup, and cinnamon in a pot.
6. Bring to a simmer and cook for 10-15 minutes or until heated through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 1 hour 15 minutes
Curried Autumn Squash Soup with Turmeric
As the autumn leaves fall, bring warmth to your table with this curried squash soup infused with turmeric. This comforting and aromatic recipe is perfect for chilly days and special gatherings.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large pot, sauté the onion and garlic in olive oil until softened.
3. Add the cumin, curry powder, and turmeric; cook for 1 minute.
4. Add the squash, broth, diced tomatoes, salt, and pepper. Bring to a boil, then simmer for 30-40 minutes or until the squash is tender.
5. Purée the soup using an immersion blender or a regular blender.
6. Taste and adjust seasoning as needed.
7. Serve warm, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-60 minutes
Smoky Pumpkin and Squash Soup
This hearty soup combines the warmth of roasted pumpkin and squash with the deep smokiness of bacon, all blended together with a hint of spices. Perfect for a chilly fall evening.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 1 small butternut squash (about 2 lbs), peeled and cubed
– 6 slices of bacon, diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
– 1 cup heavy cream (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss pumpkin and squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large pot, cook bacon over medium heat until crispy. Remove from pot and set aside.
4. Add onion and garlic to the pot and cook until softened.
5. Add roasted pumpkin and squash, cumin, smoked paprika, salt, and pepper to the pot. Stir to combine.
6. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes or until soup has thickened slightly.
7. Blend soup with an immersion blender or transfer to a blender and blend until smooth.
8. Stir in heavy cream, if using.
9. Serve hot, garnished with crispy bacon and chopped fresh herbs, if desired.
Cooking Time: 45-50 minutes
Herbed Autumn Squash Soup with Thyme
As the seasons change, warm up with a comforting and flavorful squash soup infused with the earthy goodness of thyme. This recipe is perfect for a cozy autumn evening.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45 minutes, or until tender.
4. In a large pot, sauté onion and garlic in olive oil until softened.
5. Add roasted squash, thyme, and chicken broth to the pot. Bring to a boil, then simmer for 15-20 minutes.
6. Use an immersion blender or transfer soup to a blender to puree until smooth.
7. If desired, stir in heavy cream or half-and-half to add richness.
8. Season with salt and pepper to taste.
Cooking Time: Approximately 1 hour 30 minutes (including roasting time)
Caramelized Onion and Squash Soup
Warm up with this creamy and comforting soup, featuring the sweet flavors of caramelized onions and roasted squash.
Ingredients:
– 2 large onions, thinly sliced
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, caramelize the onions over medium-low heat, stirring occasionally, until golden brown and sweet (about 30 minutes).
3. Toss the squash with butter, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
4. In a large pot, combine the caramelized onions, roasted squash, broth, and heavy cream or half-and-half. Bring to a simmer.
5. Purée the soup using an immersion blender or regular blender until smooth.
6. Season with salt and pepper to taste.
7. Serve warm, garnished with fresh parsley or thyme if desired.
Cooking Time: 45-50 minutes
Apple Cider Autumn Squash Soup
Warm up with this comforting soup that combines the flavors of autumn – sweet apples, nutty squash, and a hint of spice.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons unsalted butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup apple cider
– 1/2 cup chicken broth
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
– Fresh sage leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with butter, onion, garlic, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. In a large pot, combine roasted squash mixture, apple cider, chicken broth, and cinnamon. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
4. Purée the soup with an immersion blender or regular blender.
5. Taste and adjust seasoning as needed.
6. Serve warm, garnished with fresh sage leaves if desired.
Cooking Time: 55-60 minutes
Roasted Garlic and Squash Soup
Roasted Garlic and Squash Soup Recipe
Savor the rich flavors of fall with this comforting soup that combines roasted garlic and squash with aromatic spices.
Ingredients:
– 2 medium butternut squashes (about 2 lbs), peeled, seeded, and cubed
– 4-6 cloves of garlic, separated from their papery skins
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs, such as parsley or sage, for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the squash cubes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. Meanwhile, roast the garlic cloves in a small bowl with the remaining 1 tablespoon of olive oil at the same temperature for 20-25 minutes, or until soft and mashed.
4. In a large pot, sauté the chopped onion in 1 tablespoon of butter until translucent.
5. Add roasted squash, vegetable broth, and roasted garlic to the pot. Bring to a simmer.
6. Use an immersion blender or transfer the soup to a blender to puree.
7. Return the soup to the pot and add heavy cream or half-and-half (if using). Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Spiced Autumn Squash Soup with Nutmeg
Spiced Autumn Squash Soup with Nutmeg
A comforting and aromatic soup that captures the essence of autumn, perfect for a cozy evening by the fireplace.
Ingredients:
- 1 medium-sized butternut squash (about 2 lbs)
- 2 tablespoons butter
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream (optional)
- Salt and pepper, to taste
Instructions:
- Preheat oven to 400°F (200°C).
- Pierce the squash multiple times with a fork and roast for 45-50 minutes, or until tender.
- Scoop out the flesh and set aside.
- In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened (about 5 minutes).
- Add cumin, nutmeg, and cinnamon; cook for an additional minute.
- Add roasted squash, broth, and heavy cream (if using); stir to combine.
- Simmer soup for 10-15 minutes or until heated through. Season with salt and pepper as needed.
Cooking Time:
Total cooking time: approximately 1 hour 30 minutes (including roasting squash).
Savory Squash Soup with Bacon Bits
Warm up on a chilly day with this comforting squash soup, infused with the smoky flavor of crispy bacon bits.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 4 slices of bacon, cooked and crumbled
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs (such as parsley or sage) for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add squash and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until squash is tender.
4. Use an immersion blender or transfer soup to a blender to puree until smooth.
5. Stir in heavy cream or half-and-half (if using). Season with salt and pepper to taste.
6. Ladle into bowls and top with crumbled bacon bits. Garnish with fresh herbs, if desired.
Cooking Time: 25-30 minutes
Creamy Squash Soup with Parmesan Crisps
Savor the flavors of fall with this comforting and creamy soup, perfectly paired with crispy parmesan crisps.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– 1/2 cup chicken broth
– Salt and pepper to taste
– Fresh thyme leaves for garnish
– Parmesan cheese, grated (for crisps)
– Olive oil (for crisps)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with butter, onion, and garlic on a baking sheet. Roast for 45 minutes or until tender.
3. Scoop out squash flesh and puree in a blender with cream, chicken broth, salt, and pepper.
4. Simmer soup over medium heat for 10-15 minutes or until heated through.
5. Meanwhile, preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Sprinkle grated Parmesan cheese on the sheet, leaving space between each piece. Drizzle with olive oil and bake for 8-10 minutes or until golden brown.
6. Serve soup warm, garnished with fresh thyme leaves. Offer Parmesan crisps on the side.
Cooking Time: Approximately 1 hour
Roasted Red Pepper and Squash Soup
Roasted Red Pepper and Squash Soup Recipe
Roast a medley of colorful vegetables with aromatic spices to create a creamy, comforting soup perfect for any season.
Ingredients:
– 2 red bell peppers, seeded and chopped
– 1 medium-sized butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
– 1 cup heavy cream (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss the chopped bell peppers, butternut squash, olive oil, onion, garlic, cumin, smoked paprika, salt, and pepper on a baking sheet.
3. Roast for 45-50 minutes or until the vegetables are tender and lightly caramelized.
4. Scoop out the flesh of the roasted squash and set aside.
5. In a blender or food processor, puree the roasted bell peppers, cooked squash, vegetable broth, and heavy cream (if using).
6. Season with salt and pepper to taste.
7. Serve warm or chilled.
Cooking Time: 1 hour 15 minutes
Autumn Squash Soup with Toasted Pepitas
As the seasons change, warm up with a comforting bowl of Autumn Squash Soup infused with the nutty flavor of toasted pepitas. This easy-to-make recipe is perfect for a cozy evening or a family dinner.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– 1/4 cup toasted pepitas (pumpkin seeds)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out the seeds, and place on a baking sheet.
3. Roast the squash for 45 minutes, or until tender.
4. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
5. Scoop out the roasted squash and add to the pot along with chicken broth, heavy cream, salt, and pepper. Blend until smooth.
6. Stir in toasted pepitas.
7. Serve warm, garnished with additional pepitas if desired.
Cooking Time: 1 hour 15 minutes
Ginger Infused Squash Soup
This recipe combines the comforting warmth of roasted squash with the invigorating spice of ginger, creating a deliciously soothing soup perfect for chilly days.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 2 inches fresh ginger, peeled and sliced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs like parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out the seeds, and place it on a baking sheet.
3. Roast the squash for 45 minutes, or until tender and caramelized.
4. In a large pot, combine the roasted squash, sliced ginger, and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
5. Use an immersion blender or transfer the soup to a blender to puree until smooth.
6. If desired, stir in heavy cream or half-and-half to add richness.
7. Season with salt and pepper to taste.
8. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 1 hour 15 minutes
Velvety Squash Soup with a Hint of Vanilla
This recipe yields a rich and creamy soup that combines the natural sweetness of squash with the warmth of vanilla, perfect for a cozy evening.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons unsalted butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/4 cup heavy cream or half-and-half
– 1 tablespoon vanilla extract
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the squash cubes on a baking sheet, drizzle with butter, and roast for 30 minutes, or until tender.
3. In a large pot, sauté the chopped onion and minced garlic in butter until softened.
4. Add roasted squash, cumin, cinnamon, and salt to the pot; cook for 2-3 minutes.
5. Use an immersion blender to puree the mixture until smooth.
6. Stir in heavy cream or half-and-half and vanilla extract.
7. Simmer soup over low heat for 10-15 minutes, or until heated through.
8. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Summary
Get ready to cozy up with 18 delicious and creamy Panera Bread-inspired autumn squash soup recipes! From classic and comforting to spicy and savory, these soups are perfect for the fall season. Try making a Roasted Butternut Squash Soup with Sage or a Spicy Autumn Squash Soup with Chili Flakes. Or, go for something sweet like Maple Glazed Squash Soup with Cinnamon or Apple Cider Autumn Squash Soup. With so many options, you’re sure to find the perfect soup to warm up your autumn days.
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