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.
1 large roasting pan or cookie sheet, to roast squash
1 Dutch oven with lid
1 sharp knife to cut vegetables
1 potato masher
1 immersion blender
1 soup ladle
1extra largebutternut squash
2-3tbsp.extra virgin coconut oil
1tsp.Salt and pepperto taste
1 1/2cupsapple juice
1 1/2cupsvegetable broth
1 1/2cupshalf-and-halfor substitute almond milk or coconut milk if vegan
1 1/2tsp.sea salt or kosher salt
1/4tsp.ground black pepper
1/2cuproasted pumpkin seeds for garnish
Preheat oven to 450°.
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.
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.