Okay, so I got really into making soups lately, and I wanted to try and recreate that Panera Autumn Squash Soup everyone raves about. I’m not a chef or anything, just someone who likes to mess around in the kitchen, so this was a bit of an experiment.
Getting Started: The Hunt for Ingredients
First, I needed to figure out what actually goes into this soup. I did a quick search online, looked at a few copycat recipes, and kind with my own list . Here’s what I gathered:
- Butternut Squash: This is the main star, obviously. I picked up a medium-sized one at the store.
- Carrots: Adds sweetness and that nice orange color.
- Onion & Garlic: The foundation of pretty much any good soup, right?
- Vegetable Broth: I used store-bought, low-sodium kind.
- Apple Cider: This seemed to be a secret ingredient in a few recipes.
- Honey or Maple Syrup: For a touch of extra sweetness. I went with honey.
- Spices: Cinnamon, nutmeg, ginger – all those warm, fall flavors.
- Heavy Cream or Coconut Milk: For that creamy texture.I have Coconut Milk.
- Salt & Pepper: Gotta season things up!
- Pumpkin Seeds (optional): For garnish, if you’re feeling fancy.
The Cooking Process: Trial and Error
Alright, time to get cooking! I started by chopping up the squash, carrots, onion, and garlic. This took a while, ngl. Roasting the squash beforehand seemed like a good idea to bring out the flavor, so I tossed it with some olive oil, salt, and pepper, and popped it in the oven at 400°F (200°C) for about 30 minutes.
While the squash was roasting, I sautéed the onion and garlic in a big pot with some more olive oil. Then, I added the carrots and cooked them until they softened a bit. Next, I poured in the vegetable broth and apple cider, brought it to a boil, and then let it simmer for a while.
Once the squash was roasted and slightly cooled, I scooped out the flesh and added it to the pot. I used an immersion blender (one of my favorite kitchen gadgets!) to puree everything until it was nice and smooth. You could also use a regular blender, just be careful with hot liquids.
Now for the fun part: adding the spices! I put in a good pinch of cinnamon, nutmeg, and ginger, plus a drizzle of honey. I also stirred in some Coconut Milk to make it creamy. I let it simmer for a few more minutes, tasting and adjusting the seasonings as I went.
The Final Result: Deliciousness Achieved!
Finally, I ladled the soup into bowls and sprinkled some pumpkin seeds on top. And you know what? It turned out pretty darn good! It was warm, flavorful, and had that perfect balance of sweet and savory. It wasn’t exactly like Panera’s, but it was close enough, and I was pretty proud of myself.
So, that’s my adventure in making autumn squash soup. It was a bit of a process, but totally worth it. If you’re looking for a cozy and delicious fall recipe, give it a try! Just be prepared to do some chopping. 😉
