Panera Breads Autumn Squash Soup Recipe 425

COPYCAT PANERA AUTUMN SQUASH SOUP RECIPE

Steps:

• Preheat oven to 450.
• Peel and seed squash and cut into chunks.
• Peel and quarter onion
• Toss squash and onion in olive oil and salt and pepper to taste.
• Cook for 20 minutes.
• Allow to cool at least 10 minutes.
• Puree in blender or food processor.
• In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream.
• Bring to a low boil over medium heat.
• Add honey and spices and simmer for 10 minutes.
• Garnish with pumpkin seeds.

PANERA BREAD AUTUMN SQUASH SOUP

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.

BUTTERNUT SQUASH SOUP

Steps:

• Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 minutes at 425ºF.
• Meanwhile, in a large skillet over medium-high heat, sauté apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 minutes 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. I used 1 teaspoon of salt.
• Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.
• Top with pumpkin seeds and cream, if desired. Enjoy with crusty bread or a grilled cheese!

PANERA BREAD'S AUTUMN SQUASH SOUP RECIPE - (4.2/5)

Steps:

• Preheat oven to 450°F. Peel squash. Remove 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°F for 25 to 30 minutes or until fork tender. Mash squash with a potato masher and place in a large stock pot. Add pumpkin, apple juice, half-and-half and vegetable broth. Puree ingredients with an immersion blender until well mixed. Add honey, curry, cinnamon, salt and pepper and heat through about 10 to 15 minutes at a low simmer. To serve, garnish bowls of soup with roasted pumpkin seeds.

AUTUMN SQUASH SOUP

Steps:

• Heat the olive oil in a large soup/stock pot. Add the onion, carrots, celery, salt, curry powder and tomato paste. Stir to combine and cook until the veggies begin to soften slightly.
• Add the butternut squash, vegetable broth, and apple juice. Bring to a boil them simmer for 8-10 minutes, or until the squash and veggies are fork tender.
• Using an immersion blender, puree the soup. Stir in the pumpkin, garlic powder, onion powder, white pepper, cinnamon, honey, salt, rosemary, and ginger. Remove from heat.
• In a small saucepan, heat the milk and cream cheese until the cheese is melted. Whisk in the brown sugar. Slowly whisk the milk/cream cheese mixture into the soup pot. Mix well.
• Garnish with roasted pumpkin seeds.

PANERA AUTUMN SQUASH SOUP

Steps:

• Preheat oven to 400°F and line a sheet pan with foil or parchment paper. Spread the squash cubes on the pan and roast for 15 minutes, or until the edges of the cubes are light brown. Remove from the oven and let cool a bit.

COPYCAT PANERA BREAD'S AUTUMN SQUASH SOUP

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.