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 AUTUMN SQUASH SOUP
Love Panera Bread® soup recipes? Now you can make them at home! Try our Copycat Autumn Squash Soup when the chilly weather sets in. This simple butternut squash soup recipe is a warm and wonderful way to get your favorite bistro-style soup in the comfort of your own home. The copycat flavors of this steamy soup are sure to be your favorite this fall season!
Provided by Ginsburg Enterprises
Categories Soups
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- In a large bowl, combine squash, onion, oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; toss until evenly coated. Place squash mixture on baking sheet in a single layer. Bake 20 to 25 minutes or until tender. Place squash mixture in a blender or food processor and process until smooth.
- In a large saucepan over medium-low heat, combine squash puree, pumpkin, broth, apple cider, half and half, cinnamon, curry, remaining 1 teaspoon salt, and remaining 1/4 teaspoon pepper; mix well. Heat 10 to 12 minutes or until heated through (Do not boil.).
WINTER SQUASH SOUP
Provided by Ina Garten
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
- Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.
PANERA AUTUMN SQUASH SOUP
This blender soup is a spot-on homemade copycat version of Panera's famous Autumn Squash Soup.
Provided by Karen Gibson
Categories Soup
Time 45m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 290 kcal, ServingSize 1 serving
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 AUTUMN SQUASH SOUP COPYCAT RECIPE
This is a copycat Panera autumn squash soup recipe and while it is not exact (who can replicate Panera anyway?) it is delicious, creamy and full of fall flavors.
Provided by Sarah Mock
Categories Soup
Time 45m
Number Of Ingredients 12
Steps:
- In a heavy bottom pot, over medium high heat, heat the oil and saute the onion. Allow the onions to take on a little color. Remember, color equals flavor.
- Add the spices and allow them to get fragrant. About 30 seconds to a minute.
- Add the butternut squash, baby carrots, broth, apple juice and spices.
- Cover and bring to a simmer.
- Simmer for 15 minutes or until the carrots and the squash is very tender. Use a fork to test to be sure the vegetables fall apart easily.
- Add the canned pumpkin to the soup.
- Use a emersion blender to puree the soup.
- If you don't have an immersions blender, blend the soup in a blender in small batches.
- Stir in the heavy cream.
- Serve, garnished with pepitas
Nutrition Facts : ServingSize 1, Calories 243 kcal, Carbohydrate 31 g, Protein 4 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 1102 mg, Fiber 6 g, Sugar 14 g, UnsaturatedFat 5 g
HARVEST SQUASH SOUP
This soup is perfect for a group after an autumn outing. The combination of squash, applesauce and spices gives it an appealing flavor.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute onions in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf before serving.
Nutrition Facts : Calories 113 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 60mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
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
AUTUMN GOLD SQUASH SOUP
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bake or boil the squash. To bake, halve the squash and scoop out the seeds. Place the squash halves cut side down on an oiled baking sheet and cover loosely with aluminum foil. Bake at 350 degrees until tender, about one hour. Scoop out the pulp and discard the skin. To boil, peel the squash, halve it, and scoop out the seeds. Cut it into chunks and place them in a saucepan with water to cover. Bring the water to a boil and cook until the squash is tender, about 15 minutes. Drain and reserve the liquid.
- Meanwhile, saute the chopped onion in the oil with the nutmeg, cinnamon, thyme, and bay leaves until the onion is translucent. Add the diced carrot and celery and the water (if you boiled the squash, use the reserved liquid). Cover and simmer until the carrots are Tender. Remove the bay leaves.
- In a blender or food processor, puree the cooked squash, the onioncarrot mixture, and the juices in batches. Gently reheat the soup. Add salt and pepper to taste.
AUTUMN SQUASH SOUP
If you've never tried a butternut squash soup or pumpkin soup, then you're missing out...especially if you're a lover of sweets. Squash soup is one of my favorite things to eat in the fall and winter. When cooked, winter squashes turn soft and sweet, making them extremely versatile and comforting to eat when the weather is cool. Winter squashes like acorn and butternut squash can be hard to cut, so I like to slice them in half vertically, bake them, and then scoop out the flesh to use in a recipe. This way I don't have to kill my arm trying to cut up the squash when it's still hard as a rock.
Provided by dessertmaker
Categories Vegetable
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut the squashes in half vertically and arrange them face-up on a sheet pan. Drizzle 1 tablespoon of olive oil on top of the squash and bake in the oven at 400 degrees for about an hour. Remove the squash when it's tender and soft. Set aside to cool.
- Chop up the onion, garlic, and jalapeño and put them in a big soup pot with the other tablespoon of olive oil over medium heat. Saute for about 10 minutes until the vegetables begin to soften, stirring frequently. Add in the vegetable stock, coconut milk, and a sprinkle of salt and pepper. Chop up the sage and thyme and add it to the pot and stir. Remove the squashes from their skins by either scooping out the flesh or cutting into big moons and slicing like a cantaloupe. Drop the cooked squash into the soup. Pour in the maple syrup (optional) and stir.
- Puree the soup with an immersion blender or with your food processor or blender. When the soup is smooth, it's ready to eat. Adjust seasonings to your taste.
- Tip 1: Try adding a little curry powder to this recipe for an extra kick of flavor. I love curry seasonings in squash soup, and I bet it would be a nice addition if you're a curry lover.
- Tip 2: This makes a pretty thick soup. If you like it a little thinner, you can always increase the amount of vegetable stock in the recipe.
- Autumn Squash Soup.
AUTUMN PUMPKIN AND SQUASH SOUP
This hearty soup makes a great fall meal, served with a salad and some warm crusty bread (we usually have a whole wheat baguette), or use it as a first course. It is derived from a Pumpkin Soup recipe I found several years ago in The Wine Spectator. For a dressy presentation garnish with a bit of Creme Fraiche and some julienned prosciutto. I've made this recipe using brown sugar and also substituting Spenda and my family has not noticed a difference. I have also substituted low fat evaporated milk for the heavy cream with no issues in the final result. This soup can be prepared up to 24 hours before serving. re-heat over very low heat prior to serving.
Provided by Simply Chris
Categories Vegetable
Time 2h
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Slice the pumpkin and squashes in half and place cut side down in a shallow baking pan with just enough water to cover the bottom of the pan.
- Bake for 45-60 minutes, or until tender.
- During cooking, add hot water to the pan as needed to prevent from burning.
- While the squash is roasting, cook the onions, ginger and butter in a large heavy pan over very low heat for about 45-50 minutes until onions are reduced in bulk and very soft.
- Be careful not to burn the onions.
- Remove the pumpkin and squash from the oven and cool until easy to handle.
- Scoop out the meat from the roasted pumpkin and squash and add to the cooked onions.
- Add the stock and bring to a simmer.
- Puree the soup in small batches in a blender or food processor, then return it to the pot.
- Add the cream and reheat (do not bring back to boil or simmer).
- If the soup is too thick, add more stock until the desired consistency is reached.
- Season with the salt, sugar substitute, nutmeg and cayenne pepper.
Nutrition Facts : Calories 348.3, Fat 22.1, SaturatedFat 13, Cholesterol 69.1, Sodium 629.6, Carbohydrate 33.8, Fiber 3.7, Sugar 10.5, Protein 7.2
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
More about "autumn squash soup food"
BEST PANERA AUTUMN SQUASH SOUP RECIPE - HOW TO ... - DELISH
From delish.com
5/5 (6)Total Time 1 hr
- Stir in garlic, sugar, ginger, and curry powder, and cook until vegetables are beginning to caramelize, about 2 minutes more.
AUTUMN SQUASH SOUP - HEALTHIER STEPS
From healthiersteps.com
Ratings 1Category SoupCuisine AmericanTotal Time 55 mins
- Add squash, carrots, pumpkin, vegetable broth, apple juice, and spices to pot. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
- Add coconut oil, cream cheese, milk, sugar, and salt to taste. Use an immersion blender, or blend in batches until creamy.
AUTUMN SQUASH SOUP - THE LAST FOOD BLOG
From thelastfoodblog.com
5/5 (6)Total Time 50 minsCategory LunchCalories 188 per serving
- Preheat the oven to 200 degrees C/ 392F.Add the squash to a large baking tray, drizzle over 1 and a half tablespoons of the olive oil. Scatter over half a teaspoon each of sea salt and cracked black pepper, then add the thyme. Mix well then roast in the oven for 20 to 25 minutes, until the squash is tender.
- Whilst the squash is roasting heat the remaining oil in a large saucepan. Add the onion and cook for 10 minutes over medium heat, stirring often. Add the carrot and the garlic and cook for another 5 minutes.Now add the spices, and cook for about a minute, then if the squash is done add it to the saucepan. Remove any hardened sprigs of thyme before you add the squash to the pan.
- Pour in the vegetable stock, add the salt and pepper. Bring to the boil then reduce the heat and simmer for 15 minutes. Check the seasoning, you may need a little more salt.Blend the soup with a hand-held blender then serve immediately. Serve with a dollop of natural yoghurt, some pumpkin seeds, a pinch of red chilli flakes and some crusty bread.
ROASTED AUTUMN SQUASH SOUP WITH BUTTERNUT AND PUMPKIN
From spoonfulofflavor.com
5/5 (5)Total Time 1 hr 20 minsCategory SoupCalories 335 per serving
- Preheat the oven to 425 degrees F. Brush the tops and the insides of the squash and pumpkin with 2 teaspoons olive oil. Season with salt and pepper and place squash face down (flesh side down) on a baking sheet. Roast until fork tender, about 50 minutes to 1 hour. Remove from oven and cool.
- In a Dutch oven set over medium heat, heat the remaining olive oil. Add the onion, carrot, apple, curry powder and turmeric. Stir to combine. Cook for 10 to 15 minutes, until the vegetables are soft.
- Stir in the broth, cider and roasted squash and pumpkin. Bring the soup to a boil, then reduce heat and simmer for 20 minutes. Remove from heat and stir in milk, honey, and a pinch of salt.
- Use an immersion blender or a standard blender to puree the soup. Season with salt and pepper, to taste. Garnish with pumpkin seeds, if desired.
AUTUMN SQUASH SOUP (SLOW COOKER OR INSTANT POT) - HAPPY ...
From happykidskitchen.com
Cuisine AmericanTotal Time 40 minsCategory Soup
- For stovetop and Instant Pot: Heat oil in a large pot or cooking insert over medium heat or saute function then add onion, garlic, carrot, and salt. Cook for a minute to soften. Add apple, squash, thyme leaves, ginger, and nutmeg. Stir to combine and cook for 30 seconds to a minute. Add broth then cover. For stovetop, simmer until squash is soft and completely cooked through, about 20 minutes. For pressure cooker, set on manual for 12 minutes.
- For slow cooker/crock pot: Add all the ingredient except the maple syrup and yogurt/coconut cream to your slow cooker. Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.
- For all cooking methods: Once squash is cooked, add maple syrup, if desired, and yogurt or coconut cream. Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender and puree until smooth, being extremely careful not to fill the blender too full with a hot liquid.) Thin out soup to desired consistency with more broth or water as needed. Taste for seasoning and add additional salt and pepper as needed.
- Serve warm with desired garnishes. Soup can be stored in the refrigerator for a week or frozen for 3 months.
COPYCAT PANERA AUTUMN SQUASH SOUP – A SIMPLE PALATE
From asimplepalate.com
5/5 (26)Total Time 5 hrs 10 minsCategory Main Course, SoupCalories 91 per serving
- Prepare vegetables: peel squash and cut into 1-2 inch cubes. Cut heads of carrots off and slice into 1/2-inch thick pieces. Peel onion and slice into pieces.
- Cook: Add all of ingredients (except almond milk) to slow cooker/crock pot - vegetable broth, onion, squash, carrots, pumpkin puree, sugar, cinnamon, nutmeg, pinch of cayenne, and salt & pepper. Mix ingredients together. Set slow cooker time for 5 hours on LOW or 3 hours on HIGH.
- Puree soup: after soup has cooked, use a hand-immersion blender or high-powered blender to blend soup until creamy and smooth.
- Season to taste and serve: before serving soup, taste it and adjust with salt & back pepper or additional spice if desired. Stir in 1/2 cup coconut milk and then serve with pumpkin seeds, cracked black pepper, and a sprinkle of coconut sugar if desired.
EASY PANERA AUTUMN SQUASH SOUP RECIPE + VIDEO
From staysnatched.com
Ratings 36Calories 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.
COPYCAT PANERA SQUASH SOUP RECIPE - RACHEL COOKS® - FOOD ...
From rachelcooks.com
Category Soups And StewsCalories 210 per serving
- In a large pot, heat oil over medium-high heat. Add onions and saute until translucent, stirring frequently.
- Bring to a boil, reduce heat and simmer for 10-15 minutes, or until squash and carrots are soft. Remove from heat and add pumpkin puree, butter, cream cheese and brown sugar. Puree with a hand (stick) blender or in batches in a normal blender. Blend until very smooth.
- Taste soup and add salt as desired. You may also add extra brown sugar or honey to achieve a taste closer that of Panera’s. You can also add a little heavy cream if you want a more decadent soup. If desired, add more vegetable broth to thin soup.
AUTUMN SQUASH SOUP (INSTANT POT) - THE DIZZY COOK
From thedizzycook.com
5/5 (5)Total Time 25 minsCategory Lunch, SoupCalories 185 per serving
- Turn your instant pot to the "saute" function and add butter, shallot, and carrots. Stir, cooking till shallots have just softened, about 1-2 minutes. Add in butternut squash cubes, broth, juice, honey, curry powder, ginger, and start with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Add the instant pot lid, making sure the vent is closed, and set to pressure cook for 10 minutes.
- I like to do a natural release, where I wait to open the vent at least 10-15 minutes once the timer is up. You can do this at your own pace, just be careful to avoid the steam when you open the vent so you don't burn yourself. Release any leftover steam and open the lid. If you have an immersion blender, use it to blend the soup till smooth and creamy, or blend in a heat-safe blender.
- Add cream (if using) and more salt and pepper to taste. Serve warm topped with toasted pepitas.
AUTUMN SQUASH AND SWEET POTATO SOUP - TASTES BETTER FROM ...
From tastesbetterfromscratch.com
4.9/5 (20)Total Time 40 minsCategory Main Course, SoupCalories 385 per serving
- Peel the squash and sweet potatoes and chop into half-inch cubes. You will want about 3 cups of each.
- In a large stock pot over medium heat, sauté the onion until translucent; push to the side of the pan.
AUTUMN SQUASH SOUP (PANERA COPYCAT) - SUEBEE HOMEMAKER
From suebeehomemaker.com
4.7/5 (3)Total Time 50 minsCategory Main Dish, SoupCalories 291 per serving
THE BEST SAVORY AUTUMN SQUASH SOUP (INSTANT POT) | FOODTALK
From foodtalkdaily.com
Servings 14Total Time 35 mins
AUTUMN SQUASH SOUP PANERA COPYCAT (EASY & VEGAN) - NKECHI ...
From nkechiajaeroh.com
Reviews 15Calories 215 per servingCategory Soup
PANERA'S AUTUMN SQUASH SOUP RECIPE - SAVOR THE FLAVOUR
From savortheflavour.com
5/5 (2)Calories 432 per servingCategory Soups
AUTUMN SQUASH SOUP (DAIRY FREE, VEGAN OPTION ... - SIMPLY ...
From simplywhisked.com
3/5 (1)Total Time 30 minsServings 8Calories 80 per serving
HEALTHY AUTUMN SQUASH SOUP - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
5/5 (1)Total Time 45 minsServings 8Calories 171 per serving
COPYCAT PANERA AUTUMN SQUASH SOUP | FOODTALK
From foodtalkdaily.com
Servings 10Total Time 1 hr 15 mins
COZY AUTUMN SQUASH SOUP (PANERA COPYCAT) • ONE LOVELY LIFE
From onelovelylife.com
5/5 (2)Total Time 456668 hrs 8 minsCategory SoupCalories 182 per serving
PANERA BREAD AUTUMN SQUASH SOUP RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
RECIPE - AUTUMN SQUASH CHOWDER
From lcbo.com
AUTUMN PUMPKIN AND SQUASH SOUP RECIPES
From tfrecipes.com
AUTUMN SQUASH SOUP RECIPES
From wiki-recipes.info
AUTUMN SQUASH SOUP RECIPES
From tfrecipes.com
TURKEY CHILI AND VEGETARIAN AUTUMN SQUASH SOUP RETURN TO ...
From lipstickalley.com
EWG'S FOOD SCORES | PANERA BREAD AT HOME AUTUMN SQUASH ...
From ewg.org
AUTUMN BUTTERNUT SQUASH SOUP - ALL INFORMATION ABOUT ...
From therecipes.info
AUTUMN SQUASH SOUP NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
FALL FOR THESE AUTUMN SQUASH SOUP RECIPES - REPLENISHING ...
From replenishingoklahoma.com
BUTTERNUT SQUASH SOUP RECIPES - BBC GOOD FOOD
AUTUMN SQUASH SOUP - DONATELLA ARPAIA - RECIPES & FOOD
From donatella.com
AUTUMN GOLD SQUASH SOUP RECIPE | KITCHEN INFINITY RECIPES ...
From kitcheninfinity.com
AUTUMN GOLD BUTTERNUT SQUASH SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
AUTUMN CUP SQUASH SOUP RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
AUTUMN SOUP RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
PANERA AUTUMN SQUASH SOUP RECIPE INSTANT POT - FIDESBOLIVIA
From fidesbolivia.com
24 AUTUMN SQUASH SOUP RECIPE IDEAS | SQUASH SOUP, SQUASH ...
From pinterest.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