Copycat Autumn Squash Soup Recipes
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
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
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
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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