Recipe : Panera Breads Autumn Squash Soup
Panera Bread’s Autumn Squash Soup – copycat recipe–it’s crazy good! This soup is to die for! No kidding. This recipe is everything you could want in a butternut squash soup. It’s thick and creamy, it has just a hint of cinnamon and just a touch of curry to provide opposite flavors.This one uses wholesome ingredients like pumpkin–yes, it has both butternut squash and pumpkin–honey, half-and-half and apple juice. It also uses vegetable broth and extra virgin coconut oil along with being garnished with fresh pumpkin seeds. It is an explosion of flavors that can’t be beat! Lets make your own now!
Prep Time : 20 minutes
Cook Time : 45 minutes
Serve : 8
Ingredient :
- 1 extra big butternut squash
- 2-three tbsp. extra virgin coconut oil
- Salt and pepper to taste
- 15 oz. can Libby's pumpkin
- 1 1/2 cups apple juice
- 1 1/2 cups vegetable broth
- 1 1/2 cups half -and-half ( may change to almond milk or coconut milk if vegan )
- 1 half of tbsp. honey
- 1/4 tsp. curry powder
- 1/2 tsp. cinnamon
- 1 1/2 tsp. sea salt or kosher salt
- 1/4 tsp. black pepper
- Roasted pumpkin seeds for garnish
How To Make :
- Preheat oven to 450°.
- Peel squash.
- Remove the seeds and cut in chunks.
- Place in baking dish or on cookie sheet and drizzle with oil.
- Sprinkle generously with salt and pepper.
- Bake at 450° for 25-30 minutes or until fork tender.
- Mash squash with a potato masher and put in a large stock pot.
- Add pumpkin, apple juice, half of-and-half and vegetable broth.
- Puree ingredients with an immersion blender till mix well.
- Add honey, curry, cinnamon, salt and pepper and heat through about 10-15 mins at a low simmer.
- To serve, garnish bowls of soup with roasted pumpkin seeds.
Note :
Adjust the apple juice, vegetable broth and half-and-half according to how large your butternut squash is.
Recipe Source : Panera Breads Autumn Squash Soup
