Copycat Panera Breads Autumn Squash Soup Food

PANERA BREAD AUTUMN SQUASH SOUP COPYCAT RECIPE

Panera Bread Autumn Squash Soup Copycat Recipe image

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

Time 1h10m

Number Of Ingredients 11

Ingredients

32 oz cubed butternut squash
2 tablespoons olive oil, divided
1/4 teaspoon ground cinnamon
1 honey crisp apple, cubed
1/2 yellow onion, diced
1/2 cup heavy cream
32 oz vegetable broth
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon pepper

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

COPYCAT PANERA BREAD'S AUTUMN SQUASH SOUP

COPYCAT PANERa BREAD'S AUTUMN SQUASH SOUP image

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

Ingredients

4 cups of peeled and cubed butternut squash, roasted
1 large apple, peeled, cored and cubed
1/2 large yellow onion, diced
1 tablespoon coconut oil
3 1/2 cups vegetable broth
1/2 cup almond milk
3 dashes cinnamon
1 teaspoon salt

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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