Panera Breads Autumn Squash Soup Recipe 425 Food

PANERA BREAD AUTUMN SQUASH SOUP

Panera Bread Autumn Squash Soup image

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

Ingredients

2 pounds butternut squash
2 tablespoon vegetable oil (divided use)
1 cup chopped white onion
15 ounces pumpkin
2 cups vegetable stock
2 teaspoons curry powder
1/2 teaspoon cinnamon
1 cup apple juice
1 tablespoon honey
1/2 cup heavy cream
1 tablespoon pumpkin seed kernels

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 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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