Panera-Inspired Spiced Butternut Squash & Apple Soup
Inspired by the fan-favorite from Panera, this sweet and savory soup is smooth, spiced, and completely cozy. Butternut squash and apple make a naturally sweet base, balanced with warm spices for a complex flavor. This winter soup recipe is a great make-ahead option for busy weeks. Serve with a salad or crusty roll for a café-style meal at home.
Panera-Inspired Spiced Butternut Squash & Apple Soup
4
servingsKeep the screen of your device on
Ingredients
1 tablespoon olive oil (or butter for richness)
1 small yellow onion, chopped
3 cloves garlic, minced
1 medium butternut squash (about 2.5 to 3 lbs), peeled, seeded, and cubed
1 medium apple (Fuji or Honeycrisp), peeled and chopped
2 medium carrots, peeled and chopped
1/2 teaspoon curry powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 cups vegetable broth (or chicken broth for non-vegetarian)
1/2 cup canned coconut milk (or heavy cream for a dairy version)
2 tablespoons maple syrup (optional, for added sweetness)
Salt and pepper to taste
Optional garnish: roasted pumpkin seeds, a drizzle of cream, microgreens
Directions
- Sauté aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and garlic and sauté until soft and translucent, about 5 minutes.
- Add veggies and spices: Stir in butternut squash, apple, carrots, curry powder, cinnamon, and nutmeg. Cook for 3 to 4 minutes to bloom the spices.
- Simmer: Pour in broth, bring to a boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes, until vegetables are very soft.
- Blend: Use an immersion blender to puree the soup until completely smooth (or carefully transfer to a blender in batches).
- Finish: Stir in coconut milk and maple syrup. Taste and adjust salt, pepper, or sweetness as needed. Heat gently for another 2 to 3 minutes before serving.
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