Craving a warm, creamy soup that captures the essence of fall? Look no further than this delightful Homemade Panera Autumn Squash Soup. It’s a seasonal favorite that brings together the sweetness of squash with spices that make your taste buds sing. This recipe is perfect for those chilly evenings when you want something comforting and delicious.
Imagine spooning up a velvety blend of roasted butternut squash with just the right hint of nutmeg and cinnamon. This soup not only warms you up but also fills your home with a beautifully inviting aroma. It’s an ideal dish for gatherings or a cozy night in.
The Perfect Autumn Squash Soup Recipe
This Autumn Squash Soup is the ultimate fall comfort food, featuring a smooth texture and a subtly sweet, spiced flavor. The combination of roasted butternut squash, onion, and creamy coconut milk creates a rich and satisfying dish that is sure to please everyone at the table.
Ingredients
- 2 medium butternut squash, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- Fresh parsley for garnish (optional)
Instructions
- Prep the Squash: Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into cubes.
- Roast the Squash: Place the diced squash on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for about 25-30 minutes until tender and caramelized.
- Sauté Aromatics: In a large pot, heat a little olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
- Combine Ingredients: Once the squash is done roasting, add it to the pot along with the vegetable broth, coconut milk, nutmeg, and cinnamon. Bring to a gentle simmer.
- Blend the Soup: Using an immersion blender, puree the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the mixture in batches to a standard blender.
- Season and Serve: Taste the soup and adjust seasoning with additional salt or spices if needed. Serve hot, garnished with fresh parsley if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 6 bowls
- Calories: 210kcal
- Fat: 9g
- Protein: 3g
- Carbohydrates: 31g
