
When the temps start to cool down you can’t have enough warm, homemade soups in my opinion and this one I can’t get enough of! I am slightly obsessed with this seasonal soup and I could seriously eat it every day, if my hubby didn’t object to this then I would probably try. Since running to Panera every time a craving hits isn’t realistic this copycat Panera Autumn Squash soup recipe is a great alternative and much healthier!!
Ingredients:
- 1 Butternut Squash
- 1 small onion
- 2 tbsp olive oil
- 15 oz. pumpkin puree
- 2 cups vegetable broth
- 1 ½ cup apple cider
- 1 ½ cup heavy cream
- 2 tbsp honey
- ¼ tsp curry powder
- ½ tsp cinnamon
- 2 tsp salt
- ½ tsp black pepper
- Pumpkin seeds to garnish
Instructions:
- Preheat oven to 450 F
- Peel and seed squash and cut into chunks
- Peel and quarter onion
- Toss squash and onion in olive oil; salt and pepper to taste
- Cook for 20 minutes
- Allow to cool (about 10 minutes)
- Puree the squash in blender
- Combine squash puree, pumpkin puree, vegetable broth, apple cider and cream in large pan
- Bring all to a low boil over medium heat
- Add honey and spices and allow to simmer for 10 minutes
- Garnish with pumpkin seeds
Enjoy!
Tara