Butternut Squash Soup

Skip Davis


This recipe is the one served at Panera Bread Company.

Source: Panera Bread Company


★★★★★ 1 vote

4 to 5 soup bowls
20 Min
2 Hr


  • 1 small
    butternut squash, chopped
  • 6-1/3 c
    chicken stock (50.4 ounces)
  • 2 Tbsp
    unsalted butter
  • 1 small
  • 1 Tbsp
    fresh rosemary (1 teaspoon dried)
  • 1-1/4 c
    heavy cream
  • 1 tsp
  • 1/2 tsp
    white pepper
  • 1/2 c
    chopped walnuts (optional)
  • 4 to 5 dash(es)
    hot pepper sauce

How to Make Butternut Squash Soup


  1. Melt butter over moderate heat in large saucepan. Add the onion and rosemary and cook until soft. (approximately 5 minutes).
  2. Add chopped squash, chicken stock, heavy cream, salt, white pepper and hot sauce. Reduce heat and cover. Simmer for approximately 2 hours or until squash is tender.
  3. Use blender to puree the hot soup.
  4. Toast walnuts to use for garnish, if using
  5. Serve steaming hot with a swirl of sour cream.

    Source: Panera Bread Company

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About Butternut Squash Soup

Course/Dish: Cream Soups
Other Tags: For Kids Healthy

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