Panera Bread's Autumn Squash Soup
Fabulous copycat recipe of Panera Bread's Autumn Squash Soup. This one's filled with butternut squash, pumpkin, apple juice, half-and-half, vegetable broth and seasoned with cinnamon and curry. Garnish with roasted pumpkin seeds. This soup is gluten free.
Ingredients
- 1 extra large butternut squash
- 2-3 tbsp. extra virgin coconut oil
- Salt and pepper to taste
- 15 oz. can Libby's pumpkin
- 1 1/2 cups apple juice
- 1 1/2 cups vegetable broth
- 1 1/2 cups half-and-half or substitute almond milk or coconut milk if vegan
- 1 1/2 tbsp. honey
- 1/4 tsp. curry powder
- 1/2 tsp. cinnamon
- 1 1/2 tsp. sea salt or kosher salt
- 1/4 tsp. black pepper
- roasted pumpkin seeds for garnish
Instructions
- Preheat oven to 450°.
- Peel squash.
- Remove seeds and cut in chunks.
- Place in baking dish or on cookie sheet and drizzle with oil.
- Sprinkle generously with salt and pepper.
- Bake at 450° for 25-30 minutes or until fork tender.
- Mash squash with a potato masher and place in a large stock pot.
- Add pumpkin, apple juice, half-and-half and vegetable broth.
- Puree ingredients with an immersion blender until well mixed.
- Add honey, curry, cinnamon, salt and pepper and heat through about 10-15 minutes at a low simmer.
- To serve, garnish bowls of soup with roasted pumpkin seeds.
Notes
NOTE: Adjust the apple juice, vegetable broth and half-and-half according to how large your butternut squash is. If the squash is smaller, decrease liquids. If it’s a whopper you may have to increase this amount. I increased these amounts above the original recipe because I had a whopper butternut squash.
Recipe adapted from Panera Bread.
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