Panera Bread Autumn Harvest Soup Food

COPYCAT PANERA HARVEST SOUP INSTANT POT RECIPE

Steps:

• Combine all ingredients except corn starch and butter in Instant Pot.
• Cook at manual high pressure for 10 minutes.
• Do five minutes of natural pressure release and then quick pressure release the rest.
• Using an immersion blender, blend up the soup until smooth - alternatively, you can place in a regular blender (carefully) and blend as well.
• After smooth, turn Instant Pot to saute. Once it starts to bubble, add butter and corn starch and quickly whisk to combine until thickened.
• Serve with pumpkin seeds.

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.

PANERA BREAD AUTUMN SQUASH SOUP COPYCAT RECIPE

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.

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.

AUTUMN HARVEST SOUP

Steps:

• Heat olive oil in a heavy bottomed soup pot and saute bacon for 3 minutes.
• Pour off any excess fat.
• Add onions and garlic continuing to cook until onions are softened.
• Add leeks, celery, carrots, butternut squash and soaked white beans along with thyme and rosemary.
• Saute for 2 more minutes. Pour in chicken stock and bring to a boil.
• Turn down heat and simmer slowly for 1 1/2 hour or until beans are tender.
• Adjust final seasoning.