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butternut squash soup recipe

Panera Butternut Squash Soup

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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Blender
  • 1 Knife
  • 1 Cutting board
  • 1 Measuring cups 1 set
  • 1 Measuring spoons 1 set

Ingredients
  

  • 2 tablespoon olive oil
  • 1 medium onion chopped
  • 2 clove garlic minced
  • 1 butternut squash peeled, seeded, and cubed
  • 1 apple peeled, cored, and chopped
  • 4 cup vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup heavy cream

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and sauté until translucent, about 5 minutes.
  • Stir in minced garlic and cook for 1 minute until fragrant.
  • Add cubed butternut squash and chopped apple to the pot.
  • Pour in the vegetable broth and bring the mixture to a boil.
  • Reduce the heat to low and simmer for 20 minutes until the squash is tender.
  • Add salt, black pepper, cinnamon, and nutmeg to the pot.
  • Use a blender to puree the soup until smooth.
  • Return the soup to the pot and stir in the heavy cream.
  • Cook for an additional 5 minutes on low heat until heated through.

Notes

When preparing this soup, ensure that the butternut squash is diced into uniform pieces to ensure even cooking. If you prefer a thicker consistency, reduce the amount of vegetable broth slightly. Adjust the spices to taste, and consider garnishing with roasted pumpkin seeds or a drizzle of cream for an added touch of flavor and texture.
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