As the leaves change colors and the crisp autumn air sets in, there’s nothing quite like a warm, comforting bowl of soup to cozy up with. And when it comes to squash soups, few can rival the flavors and aromas of Panera Bread’s iconic Autumn Squash Soup. But why settle for just one recipe when you can have 18 delicious variations? From classic roasted butternut squash to creamy coconut milk-based concoctions, we’ve rounded up some of the most mouth-watering and unique recipes inspired by Panera Bread’s signature soup.
In this article, we’ll be diving into the world of creamy, comforting squash soups that are sure to become a staple in your autumnal repertoire. Whether you’re a fan of bold spices or subtle flavors, there’s something on this list for everyone. So grab a spoon and let’s dive in!
Roasted Butternut Squash Soup with Sage
Roasted Butternut Squash Soup with Sage: A comforting and flavorful soup that combines the sweetness of roasted butternut squash with the earthy flavor of sage, perfect for a cozy fall or winter evening.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– 2 teaspoons dried sage leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out the seeds, and place it on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the squash and sprinkle with salt and pepper. Roast for about 45 minutes, or until the squash is tender.
4. In a large pot, sauté the chopped onion and minced garlic in a little bit of olive oil until softened.
5. Add the roasted squash, vegetable broth, and dried sage leaves to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup is smooth.
6. Use an immersion blender or regular blender to puree the soup. If desired, add heavy cream or half-and-half for added richness. Season with salt and pepper to taste.
Cooking Time: About 1 hour and 15 minutes
Creamy Autumn Squash Soup with Coconut Milk
Warm up with this comforting Creamy Autumn Squash Soup with Coconut Milk!
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons unsalted butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1 can (14 oz) diced tomatoes
– 4 cups chicken broth
– 1 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with butter, cumin, smoked paprika, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. In a large pot, sauté onion and garlic until softened.
4. Add roasted squash, diced tomatoes, and chicken broth to the pot. Bring to a boil, then simmer for 20-25 minutes or until squash is tender.
5. Stir in coconut milk. Purée soup with an immersion blender or regular blender.
6. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro if desired.
Cooking Time: 55-60 minutes
Spiced Pumpkin and Squash Soup
As the weather cools down, a comforting bowl of soup is just what you need to brighten up your day. This recipe combines the natural sweetness of pumpkin and squash with warm spices, perfect for a cozy evening.
Ingredients:
– 1 small butternut squash (about 2 lbs), peeled and cubed
– 1 small pumpkin (about 1 lb), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash and pumpkin with olive oil, onion, garlic, cumin, cinnamon, nutmeg, and salt on a baking sheet.
3. Roast for 30-40 minutes, or until the vegetables are tender.
4. Blend roasted vegetables with vegetable broth in a blender or food processor until smooth.
5. If desired, stir in heavy cream or half-and-half to add richness.
6. Serve hot, garnished with chopped fresh herbs or croutons.
Cooking Time: 45-50 minutes
Caramelized Onion and Squash Soup
Warm up with a comforting bowl of Caramelized Onion and Squash Soup!
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 tbsp unsalted butter
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. In a large saucepan, melt 1 tablespoon of butter over medium-low heat. Add the sliced onions and cook, stirring occasionally, until caramelized and golden brown (about 20-25 minutes).
2. Add the cubed squash to the saucepan and cook for an additional 5 minutes, or until slightly tender.
3. Pour in the broth and bring the mixture to a boil. Reduce heat to low and simmer for 15-20 minutes, or until the squash is tender.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Stir in the heavy cream or half-and-half and season with salt and pepper to taste.
6. Serve hot, garnished with fresh thyme leaves if desired.
Cooking Time: 40-45 minutes
Curried Butternut Squash Soup
Warm up with a bowl of creamy Curried Butternut Squash Soup, perfect for a cozy evening or as a healthy addition to your meal rotation. This flavorful soup is made with roasted butternut squash, aromatic spices, and a hint of coconut milk.
Ingredients:
– 1 large 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
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, cumin, curry powder, turmeric, salt, and pepper on a baking sheet.
3. Roast for 45 minutes or until tender.
4. In a large pot, sauté onion and garlic in a little water until softened.
5. Add roasted squash, broth, and coconut milk. Blend until smooth.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 1 hour 15 minutes
Maple Roasted Acorn Squash Soup
Warm up with this comforting and flavorful soup that combines the sweetness of maple syrup with the natural sweetness of roasted acorn squash. This recipe makes 4-6 servings.
Ingredients:
– 1 large acorn squash (about 2 lbs)
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1/4 cup pure maple syrup
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out seeds.
3. Drizzle olive oil over the squash and season with salt, pepper, cumin, and smoked paprika.
4. Roast the squash for 45-50 minutes, or until tender and caramelized.
5. In a large pot, sauté the chopped onion and minced garlic until softened.
6. Add roasted squash, broth, and maple syrup to the pot. Bring to a boil, then simmer for 15-20 minutes.
7. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to the pot.
8. Taste and adjust seasoning as needed. If desired, stir in heavy cream or half-and-half for added richness.
Cooking Time: 1 hour 15 minutes (roasting time) + 20-30 minutes (simmering time)
Roasted Garlic and Squash Soup
Roasted Garlic and Squash Soup Recipe
Warm up with this comforting soup that combines the sweetness of roasted squash and garlic with a hint of spice.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 4-6 cloves of garlic
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: heavy cream or Greek yogurt for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Place squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast squash for 45-50 minutes, or until tender.
5. Squeeze garlic cloves from their skins and chop into small pieces.
6. In a large pot, sauté chopped onion and roasted garlic in a little broth until softened.
7. Add remaining broth, roasted squash, cumin, salt, and pepper to the pot.
8. Bring soup to a simmer and cook for 10-15 minutes or until heated through.
9. Serve hot, topped with optional heavy cream or Greek yogurt if desired.
Cooking Time: 60-75 minutes
Smoky Chipotle Squash Soup
Warm up with this spicy and comforting soup that combines roasted squash, smoky chipotles, and aromatic spices.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 chipotle peppers in adobo sauce, chopped
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash for 45-50 minutes, or until tender.
3. In a large pot, sauté onion and garlic in olive oil until softened.
4. Add chipotle peppers, cumin, smoked paprika, and roasted squash to the pot.
5. Pour in vegetable broth and diced tomatoes; bring to a boil.
6. Reduce heat and simmer for 20-25 minutes or until soup has thickened slightly.
7. Season with salt and pepper to taste.
8. Serve warm, garnished with cilantro if desired.
Cooking Time: 1 hour 15 minutes
Apple Cider Butternut Squash Soup
Warm up with a delicious and comforting Apple Cider Butternut Squash Soup, perfect for chilly fall evenings. This sweet and savory soup combines the natural sweetness of butternut squash with the tanginess of apple cider.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/2 cup apple cider
– 4 cups chicken or vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh herbs (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 cubed squash, apple cider, broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until squash is tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to the pot.
5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 20-25 minutes
Thai-Inspired Coconut Squash Soup
Warm up with this creamy and aromatic soup that combines the comfort of roasted squash with the vibrant flavors of Thailand. This recipe is a perfect blend of sweet, spicy, and savory notes.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons coconut oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 4 cups chicken or vegetable broth
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric powder
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise and roast for 45 minutes, or until tender.
2. In a large pot, heat coconut oil over medium heat. Add onion, garlic, and ginger; cook until softened, about 5 minutes.
3. Scoop out the roasted squash flesh and add to the pot along with coconut milk, broth, cumin, and turmeric. Bring to a simmer.
4. Reduce heat to low and let soup simmer for 20-25 minutes or until flavors have melded together. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 1 hour 10 minutes
Herbed Squash Soup with Parmesan Crisps
This creamy soup combines the natural sweetness of roasted squash with the savory flavor of fresh herbs, topped with crispy Parmesan crisps. Perfect for a cozy fall evening.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried sage
– 1/2 teaspoon dried thyme
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– 1/2 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash for 45 minutes, or until tender.
3. Sauté the onion and garlic in olive oil until softened.
4. Add the roasted squash, broth, sage, thyme, salt, and pepper. Blend until smooth.
5. Stir in heavy cream or half-and-half.
6. Heat the soup over low heat until warmed through.
7. Meanwhile, preheat oven to 350°F (175°C). Sprinkle Parmesan cheese on a baking sheet and bake for 10-12 minutes, or until crispy.
8. Serve the soup with Parmesan crisps on top.
Cooking Time: 1 hour 15 minutes
Bacon and Squash Soup with Thyme
Warm up on a chilly day with this creamy soup that combines the sweetness of roasted squash with the smokiness of bacon and the earthy flavor of thyme.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 6 slices of bacon, diced
– 1 onion, chopped
– 3 cloves of garlic, minced
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– 2 tbsp butter
– 2 tsp fresh thyme leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with 2 tbsp of the butter, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Cook bacon in a large pot over medium heat until crispy. Remove with a slotted spoon.
4. Add remaining butter to the pot. Add onion and garlic; cook until softened.
5. Add roasted squash, chicken broth, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until soup is creamy.
6. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
Cooking Time: 45-55 minutes
Carrot and Squash Soup with Ginger
This recipe celebrates the flavors of fall by combining roasted carrots and squash with a hint of warm ginger, resulting in a creamy and comforting soup perfect for chilly days.
Ingredients:
– 2 large carrots, peeled and chopped
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 inches fresh ginger, grated
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss carrots and squash with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large pot, sauté grated ginger in 1 tablespoon olive oil until fragrant, about 1 minute.
4. Add roasted vegetables, broth, and heavy cream (if using) to the pot. Simmer until heated through.
5. Purée soup with an immersion blender or regular blender.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Roasted Red Pepper and Squash Soup
Roasted Red Pepper and Squash Soup Recipe
This vibrant soup combines the sweetness of roasted red peppers with the warmth of roasted squash, creating a comforting and flavorful dish perfect for a chilly evening.
Ingredients:
– 2 medium-sized squashes (such as butternut or acorn), peeled and cubed
– 4 red bell peppers, seeded and sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Meanwhile, roast red bell peppers in the oven for 20-25 minutes or until charred.
4. In a large pot, sauté chopped onion and minced garlic over medium heat until softened.
5. Add roasted squash, red peppers, vegetable broth, and smoked paprika to the pot. Blend until smooth.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: Approximately 45-50 minutes
Lentil and Squash Soup with Turmeric
Warm up with this comforting and flavorful soup that combines the nutritious power of lentils, roasted squash, and anti-inflammatory turmeric. Perfect for a cozy night in or as a healthy meal prep option.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium butternut squash, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground turmeric
– 4 cups vegetable broth
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. In a large pot, sauté onion and garlic in a little water until softened.
3. Add lentils, cumin, coriander, turmeric, and roasted squash to the pot. Pour in broth and bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until lentils are tender.
5. Season with salt and pepper to taste.
Cooking Time: 40-50 minutes
Sweet Potato and Squash Soup
This comforting soup is a perfect blend of sweet potatoes and winter squash, roasted to perfection and simmered in a flavorful broth. It’s a delicious way to warm up on a chilly day.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 medium butternut squash, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: cream or coconut cream for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes and squash with olive oil, salt, and pepper on a baking sheet.
3. Roast for 30-40 minutes, or until tender.
4. In a large pot, sauté onion and garlic in a little oil until softened.
5. Add roasted sweet potatoes and squash, broth, and cumin. Bring to a boil, then simmer for 20-25 minutes.
6. Blend soup until smooth, then season with salt and pepper.
7. Serve hot, topped with cream or coconut cream if desired.
Cooking Time: Approximately 55-60 minutes
Rosemary Infused Squash Soup
This recipe combines the warmth of roasted squash with the earthy flavor of rosemary, creating a comforting and savory soup perfect for fall or winter gatherings. This easy-to-make soup is sure to become a new favorite.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 2 sprigs of fresh rosemary
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– 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.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast the squash for 45 minutes, or until tender.
5. Remove the rosemary sprigs from the oven and chop them finely.
6. In a large pot, combine the roasted squash, chicken broth, and chopped rosemary. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
7. Use an immersion blender or regular blender to puree the soup until smooth.
8. Stir in heavy cream or half-and-half and season with salt and pepper to taste.
Cooking Time: Approximately 1 hour 10 minutes
Toasted Pecan and Squash Soup
Warm up with this comforting soup that combines the sweetness of roasted squash with the richness of toasted pecans. Perfect for a chilly fall or winter evening, this recipe is sure to become a new favorite.
Ingredients:
– 1 small butternut squash (about 2 lbs)
– 2 tablespoons unsalted butter
– 1/4 cup chopped pecans
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup heavy cream (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash for 45 minutes, or until tender.
3. Melt butter in a large pot over medium heat. Add chopped onion and cook until softened.
4. Add garlic, toasted pecans, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Scoop out the roasted squash flesh and add it to the pot. Blend until smooth.
6. Stir in heavy cream (if using) and serve hot.
Cooking Time: 1 hour 15 minutes
Summary
Get ready to warm up with these 18 delicious recipes for autumn squash soup, inspired by Panera Bread’s popular menu item. From creamy concoctions like Roasted Butternut Squash Soup with Sage and Creamy Autumn Squash Soup with Coconut Milk, to spicy options like Curried Butternut Squash Soup and Smoky Chipotle Squash Soup, there’s something for every taste bud. Try adding a twist with ingredients like caramelized onions or toasted pecans, or go classic with comforting soups like Maple Roasted Acorn Squash Soup. Whatever your craving, these recipes are sure to satisfy.
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