PANERA AUTUMN SQUASH SOUP RECIPE
Make this vegetarian Panera Copycat Autumn Squash Soup Recipe with butternut squash and pumpkin purée cooked in the Instant Pot, crockpot, or stovetop. It is creamy, hearty, and delish! Save big bucks by making yours at home... and shave off some calories too!
Provided by Denise Browning
Categories Entree
Time 1h20m
Number Of Ingredients 12
Steps:
- Peel butternut squash with a sharp knife or vegetable peeler, remove seeds and strings using a spoon or ice cream scoop and cut into ¾ to 1-inch cubes or chunks.
- (OPTIONAL) Roast squash: Place squash into a large baking sheet lined with foil for easy cleaning. Toss them with olive oil and a pinch of salt and pepper until coated. Bake in a 400 F (200 C) preheated oven for about 30 minutes or until almost tender. Reserve! For further instructions on how to prepare and roast butternut squash, check out our tutorial on how to cut and cook butternut squash.
- If making this autumn squash soup in the Instant Pot or pressure cooker, press the sauté button and let it heat for about 4 minutes. Add oil and sauté the onion and the apple for about 3 minutes, stirring every once in a while. Add the (roasted) squash, pumpkin purée, cinnamon, curry, and broth. Stir to combine. Cancel the sauté function, lock the lid, secure the valve, and set to manual high pressure for 10 minutes. Depending on your pressure cooker, you may have to press the soup button and manually set it to 10 minutes. Once cooked, do a quick release.
- Purée the soup with an immersion blender or a kitchen blender until creamy and smooth. If you intend to freeze part of the soup for later use, separate the portion you want to freeze and only add cream once the soup is thawed and reheated. This will avoid developing an unpleasant texture. But if you intend to consume the soup within the next 3 days, stir in honey, heavy cream, and salt and pepper to taste. Serve with pepitas on top.
- If making it on the stovetop, follow steps 1 and 2 (optional). Then, heat a pot over medium heat. Add oil and sauté the onion and the apple for about 3 minutes, stirring every once in a while. Add the (roasted) squash, pumpkin purée, cinnamon, curry, and broth. Stir to combine. Cover the pot and let it cook for about 15-18 minutes or until squash is tender. Then follow step 4.
- If making in the slow cooker, follow steps 1 and 2 (optional). Then, heat a no-stick skillet over medium heat. Add oil and sauté the onion and the apple for about 3 minutes, stirring every once in a while. Add them to the crockpot as well as the (roasted) squash, pumpkin purée, cinnamon, curry, and broth. Stir to combine. Cover and set to high for 3-4 hours. Then follow step 4.
Nutrition Facts : Calories 271 kcal, Carbohydrate 29 g, Protein 4 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 41 mg, Sodium 763 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving
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
AUTUMN SQUASH SOUP WITH PUFF PASTRY
Steps:
- Preheat the oven to 400°F. Place the squash half, cut side down, in a pie tin or small baking dish with 1/2 inch of water. Bake, uncovered, until the flesh can be easily pierced with the tip of a paring knife, about 40 minutes, adding a little more water if necessary. When cool, scoop the flesh out of the skin. You should have about 1 cup.
- Pierce the sweet potato in several places with a fork. Place it in a pie tin or on a baking sheet and bake alongside the squash until tender when pierced, about 1 hour. When cool enough to handle, scoop the flesh out of the skin. You should have about 1 cup.
- Melt the butter in a large pot over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the brandy and simmer for 1 to 2 minutes to burn off the alcohol. Add the squash, sweet potato, ginger, cinnamon, and stock. Bring to a simmer and cook gently for about 5 minutes to blend the flavors.
- In a blender or food processor, puree the contents of the pot until smooth. Pour into a clean pot. Whisk in the cream. Thin with additional stock if needed to achieve a pleasing soup consistency. Season to taste with salt and pepper. Let cool to room temperature.
- Preheat the oven to 425°F. On a lightly floured work surface, roll the puff pastry to a 1/8-inch thickness. Cut 6 rounds, each 2 inches larger in diameter than the top of the soup bowl (for a 5-inch bowl, cut a 7-inch round). To guide you, invert a bowl onto the flattened pastry and cut around it. You can gather and reroll the scraps once. Put the rounds on a baking sheet and refrigerate for 20 minutes.
- Divide the soup among 6 ovenproof bowls. Brush the rim of each bowl with egg wash. Cover with a round of pastry and press the pastry firmly around the sides so the top is taut, like a drum. Make sure there are no cracks in the pastry. Brush the tops lightly with egg wash.
- Bake until the pastry is puffed and golden brown, about 25 minutes. Serve immediately.
- Enjoy with Cakebread Cellars Chardonnay Reserve or another full-bodied, oak-aged white wine.
SQUASH PUFFS
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 24 squash puffs
Number Of Ingredients 7
Steps:
- Preheat the oven to 425˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Evenly sprinkle the sugar on the bottom of each cup. Unfold the puff pastry on a work surface and cut into 24 equal squares with a sharp knife.
- Toss the squash with the olive oil, rosemary, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Place 1 piece in each muffin cup (it's OK if some of the squash pieces extend above the top of the cups). Press about 1/2 teaspoon cheese on top of each squash cube. Cover each with a piece of puff pastry, tucking the edges into the muffin cups.
- Bake until the pastry is golden and puffed, 15 to 20 minutes. Let cool 5 minutes, then remove from the pan. Serve squash-side up.
SAVORY BUTTERNUT SQUASH PIE
This is a substantial main-course vegetable pie. Use butternut or any other hard squash variety. The pie may be baked up to several hours in advance and reheated to serve. This allows flavors to meld and makes cutting the pie easier.
Provided by David Tanis
Categories pies and tarts, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put oil in a wide skillet over medium-high heat. Add onions, and season generously with salt and pepper. Cook, stirring, until softened and lightly browned, 5 to 7 minutes. Reduce heat if onions are browning too quickly.
- Transfer onions to a large bowl. Add squash cubes, kale, sage, thyme and garlic. Season with salt and red-pepper flakes, and toss well to coat.
- Heat oven to 350 degrees. Roll the puff pastry rounds to 12 inches in diameter (or roll and trim pastry rectangles to achieve two 12-inch rounds). Line a 10-inch pie pan or other shallow round baking dish with one 12-inch round of pastry. Add squash filling, piling it high. Sprinkle with provolone and pecorino. Lay the remaining pastry round over filling and crimp edges to seal. Paint the top of pie with beaten egg.
- Place the pie on a rimmed baking sheet to catch drips. Transfer to oven, and bake for about 1 hour, until pastry is nicely browned and squash is soft when probed with a paring knife. (Start checking at the half-hour mark and the 45-minute mark to make sure the pastry isn't browning too quickly. Tent with foil, if so.) Allow to rest at least 10 to 15 minutes before cutting into large wedges and serving.
COPYCAT AUTUMN SQUASH SOUP
This is a copycat version of that fancy sandwich shop's autumn squash soup. Serve with sunflower seeds or pepitas sprinkled on top!
Provided by ChihuahuaKlaudia
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium heat. Add onions and cook until translucent and soft, 3 to 5 minutes. Add pumpkin, squash, apple juice, and broth. Stir well to combine. Cook over medium heat for 5 minutes. Add honey, sugar, curry powder, and salt. Cook another 10 minutes before adding cream. Heat until soup is warmed through, another 2 minutes. Serve immediately.
Nutrition Facts : Calories 433.9 calories, Carbohydrate 63.3 g, Cholesterol 50.9 mg, Fat 21.2 g, Fiber 6.2 g, Protein 3.7 g, SaturatedFat 9.7 g, Sodium 539.6 mg, Sugar 44.6 g
PRETTY AUTUMN SOUP
Carrots, squash and sweet potato combine to make a healthy and colorful soup, which I especially enjoy during the fall. -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place the squash, sweet potato and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-16 minutes or until tender. Cool slightly. Transfer to a food processor; add juice concentrate. Cover and process until smooth. , Transfer to a large saucepan; stir in the milk, salt and pepper. Cook and stir over low heat until heated through (do not boil). Top each serving with 1-1/2 teaspoons sour cream, 1 teaspoon chives and 1/2 teaspoon sesame seeds.
Nutrition Facts : Calories 166 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 190mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
More about "autumn squash soup with puff pastry recipes"
COPYCAT PANERA AUTUMN SQUASH SOUP RECIPE + VIDEO - STAY …
From staysnatched.com
Ratings 38Calories 138 per servingCategory Dinner, Lunch
- Saute the onions in the Instant Pot along with the olive oil. When translucent and fragrant, add in the garlic and cook for about 2 minutes.
- Add onions and oil to a large pot or Dutch oven on medium-high heat. Saute until fragrant and translucent and add the garlic.
CREAMY BROCCOLI AND BUTTERNUT SQUASH SOUP WITH CHEDDAR BRIE …
From halfbakedharvest.com
4.2/5 (218)Calories 1872 per servingTotal Time 45 mins
PANERA AUTUMN SQUASH SOUP - SOUPADDICT
From soupaddict.com
BEST PANERA AUTUMN SQUASH SOUP RECIPE - DELISH
From delish.com
COZY AUTUMN SQUASH SOUP (PANERA COPYCAT) • ONE LOVELY LIFE
From onelovelylife.com
5/5 (4)Total Time 465226 hrs 48 minsCategory SoupCalories 182 per serving
BEST PANERA AUTUMN SQUASH SOUP RECIPE - PARADE: ENTERTAINMENT, …
From parade.com
THE BEST SAVORY AUTUMN SQUASH SOUP (INSTANT POT) | FOODTALK
From foodtalkdaily.com
10 BEST BUTTERNUT SQUASH PUFF PASTRY RECIPES | YUMMLY
From yummly.com
PANERA BREAD AUTUMN SQUASH SOUP COPYCAT RECIPE - MASHED.COM
From mashed.com
AUTUMN SOUP RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PANERA AUTUMN SQUASH SOUP RECIPE (COPYCAT) | SAVORING THE …
From savoringthegood.com
BUTTERNUT SQUASH & MUSHROOM TART - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
COPYCAT AUTUMN SQUASH SOUP | MRFOOD.COM
From mrfood.com
AUTUMN SQUASH SOUP WITH PUFF PASTRY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
10 BEST BUTTERNUT SQUASH PUFF PASTRY RECIPES | YUMMLY
From yummly.co.uk
BEST PANERA AUTUMN SQUASH SOUP RECIPE - COPYKAT RECIPES
From copykat.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love