panera acorn squash soup recipe

Allow to cool at least 10 minutes. The flavor of the soup is created with several spices including cinnamon curry and cardamom plus ginger puree honey apple juice and Neufchatel cheese.


Panera Autumn Squash Soup Is Even Better Homemade Recipe Thanksgiving Soups Panera Autumn Squash Soup Autumn Squash Soup Recipe

Roast butternut squash at 425ºF for 30 minutes with a dash of cinnamon and salt.

. How to Make Panera Autumn Squash Soup. Blend until very smooth. A seasonal bakery-cafe inspired favorite made with a creamy combination of pumpkin and butternut squash blended with ginger warm spices and a hint of sweet apple.

Scoop out the meat into a bowl set it aside. Making Copycat Panera Autumn Squash Soup. Roast for 30 mins.

Grease bottoms only of 2 8x4-inch loaf pans or 1 9x5-inch loaf pan with shortening or cooking spray. No artificial preservatives sweeteners flavors or colors from artificial sources. In a large saucepan melt the butter over medium heat add the onion and celery and sauté until tender about 3 minutes.

While the butternut squash is roasting cook the onion and apple until tender. In a large pot heat the oil and add the shallots and saute for a few minutes. Reduce heat and cover.

Roast or microwave the acorn squash until tender. Cook the soup until it reaches a simmer. When the soup is thick serve it hot with freshly toasted pumpkin seeds sprinkled on top and taste.

Season with a few dashes of salt cooking for about 10 mins or until soft. Stir occasionally to prevent sticking. Add the squash carrots salt and pepper cooking and stirring until the veggies soften 5-7 minutes.

Add broth milk and squash to the large skillet with the apple and onion and bring to a boil. Peel and cut the butternut squash into 1-inch cubes. Remove from heat and add pumpkin puree butter cream cheese and brown sugar.

Puree in blender or food processor. Season the cubed squash with cinnamon and salt. Melt butter over moderate heat in large saucepan.

Preheat oven to 425 degrees. Just a little cream at the end gives the soup body and a smooth richness you will love. 2 In large bowl stir zucchini sugar oil vanilla and eggs until well mixed.

Once the onion and apple are soft add in the butternut squash vegetable broth and milk. Bring to a boil reduce heat and simmer for 10-15 minutes or until squash and carrots are soft. Add chopped squash vegetable stock heavy cream salt white pepper and hot sauce.

Bake at 350 degrees for about 30 minutes or until the butternut squash is fork-tender but not browned. Peheat oven to 450. While the squash is roasting sauté the apple and onion in oil over medium heat.

Puree with a hand stick blender or in batches in a normal blender. Panera Breads Vegetarian Autumn Squash Soup Directions. In a large sauce pan combine squash puree pumpkin puree vegetable broth apple cider and cream.

Taste soup and add salt as desired. Using a large sharp knife chop the butternut squash into 1 inch cubes. Place squash cubes on a baking sheet.

Simmer for approximately 2 hours or until squash is. Cook for 20 minutes. Peel and seed squash and cut into chunks.

Reduce heat and simmer uncovered for about 20 minutes Stir in salt to taste. Add the flour and spices to the veggies and stir to combine. Add curry and salt.

Meanwhile in a large skillet over med-high heat sauté apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 mins and until softened. Toss squash and onion in olive oil and salt and pepper to taste. Add the onion and rosemary and cook until soft approximately 5 minutes.

Drizzle vegetable oil over the butternut squash and toss to coat well. Pour in the broth and milk to the squash mixture bringing it to a boil.


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