Panera Autumn Squash Soup
Love that great tasting soup from Panera, but want to make enough to feed your whole family? Try this copycat Panera autumn soup. This simple butternut squash soup is so good on a chilly night
Ingredients
- 4 cups butternut squash peeled and cubed
- 1 apple peeled, cored and cubed
- ½ onion diced
- ½ TBSP canola oil
- ½ tsp curry powder
- 4 cups vegetable broth
- ½ cups milk
- pinch salt
- 1/4 tsp cinnamon
Directions
- Preheat oven to 425 degrees.
- Season the cubed squash with cinnamon and salt. Roast for 30 mins
- While the squash is roasting, sauté' the apple and onion in oil over medium heat.
- Season with a few dashes of salt, cooking for about 10 mins or until soft.
- Add the roasted veggies.
- Use a food processor or immersion blender to blend until soup is smooth and creamy. If using a food processor, add the mixture back to the pot.
- Add the curry.
- Pour the broth and milk into the squash mixture bringing it to a boil.
- Now reduce heat simmering uncovered for 20 mins.
- Add more salt (if needed) to taste.
- Serve with the toppings of your choice. Enjoy.
Tried this recipe?Let us know how it was!