Panera Autumn Squash Soup Copycat
Ingredients
- 2 tablespoon olive oil
- ½ white onion diced (we use a sweet onion)
- 1 Granny Smith apple peeled, cored, and diced
- 4 cups cubed butternut squash preferably roasted
- 2 cups pumpkin puree canned
- ½ teaspoon cinnamon
- 1 teaspoon curry powder
- 3 ½ cups vegetable broth
- 1 tablespoon honey
- ¾ cup heavy cream
- ½ teaspoon salt and pepper each
- 2 tablespoon pepitas roasted and salted (optional)
Instructions
1.Peel butternut squash with a sharp knife or vegetable peeler
Remove seeds and strings using a spoon or ice cream scoop and cut into ¾ to 1-inch cubes or chunks.
Remove seeds and strings using a spoon or ice cream scoop and cut into ¾ to 1-inch cubes or chunks.
2.(OPTIONAL) *Roast squash: Place squash into a large baking sheet lined with foil for easy cleaning.
Toss them with olive oil and a pinch of salt and pepper until coated.
3.Bake in a 400 F (200 C) preheated oven for about 30 minutes or until almost tender. Reserve!
Toss them with olive oil and a pinch of salt and pepper until coated.
3.Bake in a 400 F (200 C) preheated oven for about 30 minutes or until almost tender. Reserve!
4.Purée the soup with an immersion blender or a kitchen blender until creamy and smooth.
If you intend to freeze part of the soup for later use, do not add the cream until the day you defrost.
But if you intend to consume the soup within the next 3 days, stir in honey, heavy cream, and salt and pepper to taste.
Serve with pepitas on top.(Optional)
5. You may want to make this recipe in an Insta-Pot, but I used the Stove Top method...
If making it on the stovetop, follow steps 1 and 2 (optional).
Then, heat a pot over medium heat. Add oil and sauté the onion and the apple for about 3 minutes, stirring every once in a while.
Add the (roasted) squash, pumpkin purée, cinnamon, curry, and broth. Stir to combine.
Cover the pot and let it cook for about 15-18 minutes or until squash is tender. Then follow step 4.
If you intend to freeze part of the soup for later use, do not add the cream until the day you defrost.
But if you intend to consume the soup within the next 3 days, stir in honey, heavy cream, and salt and pepper to taste.
Serve with pepitas on top.(Optional)
5. You may want to make this recipe in an Insta-Pot, but I used the Stove Top method...
If making it on the stovetop, follow steps 1 and 2 (optional).
Then, heat a pot over medium heat. Add oil and sauté the onion and the apple for about 3 minutes, stirring every once in a while.
Add the (roasted) squash, pumpkin purée, cinnamon, curry, and broth. Stir to combine.
Cover the pot and let it cook for about 15-18 minutes or until squash is tender. Then follow step 4.