PANERA BREAD AUTUMN SQUASH SOUP
Panera Bread Autumn Squash soup is a seasonal offering, you can make it all year long.
Provided by Stephanie Manley
Categories Soup
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Peel and cut butternut squash into 1-inch cubes. Drizzle 1 tablespoon vegetable oil over the butternut squash and stir to coat it well. Bake for about 30 minutes or until the butternut squash is fork-tender. Do not let the squash brown.
- In a large stockpot, add 1 tablespoon vegetable oil and saute onions until they are translucent. Sprinkle a little salt over the onions as you saute them. By salting the onions you will pull moisture out of the onions and the onions will cook more quickly.
- When the onions are translucent add pumpkin, butternut squash, vegetable stock, curry powder, and cinnamon, apple juice, and honey. Heat through. When the soup is hot, use an immersion blender to make the soup smooth. You can use a blender to make the soup if desired. Add cream to the soup, and stir the cream.
- Toast the pumpkin seeds in a small skillet. Heat through until they become fragrant. Remove from heat immediately.
Nutrition Facts : Calories 150 kcal, Carbohydrate 20 g, Protein 2 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 198 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
PANERA BREAD AUTUMN SQUASH SOUP COPYCAT RECIPE
There's no need to wait until fall or head to Panera to enjoy their Autumn Squash Soup. Making this butternut squash soup at home couldn't be any easier.
Provided by Kristen Carli,Mashed Staff
Categories soup, side
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 425º Fahrenheit, then place the cubed butternut squash on a large baking sheet.
- Drizzle squash with 1 tablespoon of olive oil and sprinkle over cinnamon, then roast for 30 minutes.
- In a medium stockpot, add the remaining 1 tablespoon olive oil and turn heat to medium, then add onion and apple and sauté for about 10 minutes, until onion is soft, translucent, and fragrant.
- Once squash has been roasting for 30 minutes, remove from oven and add it to the apple and onion.
- Add broth and cream to the stockpot, then add turmeric, curry powder, salt, and pepper.
- Bring to a boil then reduce to a simmer for about 20 minutes.
- Using an immersion blender or stand blender (blend in batches), blend the soup until smooth.
- Serve, and garnish bowls with thyme leaves and pepper if desired.
Nutrition Facts : Calories 200 calories, Carbohydrate 24 g carbohydrates, Cholesterol 27 mg cholesterol, Fat 12 g fat, Fiber 4 g fiber, Protein 2 g protein, SaturatedFat 5 g saturated fat, ServingSize 0 g, Sodium 426 mg, Sugar 8 g, TransFat 0 g
AUTUMN SQUASH SOUP
Great butternut squash soup.
Provided by ma3145tt
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spread butternut squash cubes onto a baking sheet; season with 1 teaspoon salt and cinnamon.
- Roast squash in preheated oven until fork-tender, about 30 minutes.
- Melt coconut oil in a large pot over medium-high heat. Stir curry powder and a few dashes salt into the oil. Saute apple and onion in the seasoned coconut oil until softened, about 10 minutes.
- Pour vegetable broth and almond milk into the pot; add butternut squash and bring the liquid to a boil. Reduce heat to medium-low and simmer about 20 minutes; season with salt.
- Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 82.2 calories, Carbohydrate 15.7 g, Fat 2.3 g, Fiber 2.9 g, Protein 1.4 g, SaturatedFat 1.6 g, Sodium 505.5 mg, Sugar 6.5 g
COPYCAT PANERA BREAD'S AUTUMN SQUASH SOUP
Make and share this COPYCAT PANERa BREAD'S AUTUMN SQUASH SOUP recipe from Food.com.
Provided by Joycee Troyer
Categories Vegan
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees F.
- Meanwhile, in a large skillet over med-high heat, sauté apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 mins and until softened.
- Add broth, milk, and squash to the large skillet with the apple and onion and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes Stir in salt to taste.
- Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.
Nutrition Facts : Calories 129, Fat 3.6, SaturatedFat 3, Sodium 588.3, Carbohydrate 25.9, Fiber 4.5, Sugar 9.7, Protein 1.8
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