Panera Autumn Squash Soup
Paneran Autumn Squash Soup requires roughly 45 minutes from start to finish. One serving contains 190 calories, 3g of protein, and 7g of fat. This recipe serves 6. For $1.05 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe from Homemade Cravings has 4235 fans. It works well as a rather inexpensive soup. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It will be a hit at your Winter event. If you have canned pumpkin, curry paste, cinnamon, and a few other ingredients on hand, you can make it. Overall, this recipe earns a solid spoonacular score of 70%. Similar recipes include Panera Bread's Autumn Squash Soup, Copycat Panera Squash Soup, and Roasted Autumn Squash Soup.
Servings: 6
Ingredients:
1 cup apple cider
1/4 teaspoon black pepper
1 large butternut squash, peeled, seeded and chopped (or 20 oz package precut)
1 15 oz can pumpkin
1 tablespoon canola oil
1/2 teaspoon cinnamon
1/4 teaspoon curry
1 cup half and half
1 1/2 tablespoon honey
1 1/2 teaspoons salt
salt and pepper to taste
1 cup vegetable broth
Equipment:
oven
food processor
potato ricer
blender
sauce pan
Cooking instruction summary:
Heat oven to 450. Toss chopped butternut squash with canola oil and salt and pepper.Roast for 25 minutes. Let cool 5 minutes.Using a potato ricer, press squash through ricer. (Or puree in blender if you don’t have a ricer)In a large food processor, blend pureed squash and pumpkin, pouring vegetable broth, apple cider and half and half through the top while blending.Pour into sauce pan and heat over medium to a gentle boil. Add honey and spices.Simmer on low for 10 minutes and serve with roasted pumpkin seeds.
Step by step:
1. Heat oven to 45
2. Toss chopped butternut squash with canola oil and salt and pepper.Roast for 25 minutes.
3. Let cool 5 minutes.Using a potato ricer, press squash through ricer. (Or puree in blender if you don’t have a ricer)In a large food processor, blend pureed squash and pumpkin, pouring vegetable broth, apple cider and half and half through the top while blending.
4. Pour into sauce pan and heat over medium to a gentle boil.
5. Add honey and spices.Simmer on low for 10 minutes and serve with roasted pumpkin seeds.
Nutrition Information:
covered percent of daily need
