Copycat Panera Autumn Squash Soup

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I love soup all year long but it’s especially good in the cold winter months. This Copycat Panera Autumn Squash Soup is super easy to make and in my opinion tastes just as good as the kind at Panera! It’s got just enough seasoning, salt and flavor with a hint of pumpkin and squash. It’s a good mix of salty and sweet! Enjoy…

Copycat Panera Autumn Squash Soup

INGREDIENTS:

  • 1 Butternut Squash
  • 1 small Onion
  • 2 tbsp Olive Oil
  • 15 oz Pumpkin Puree
  • 2 cup Vegetable Broth
  • 1 1/2 cup Apple Cider
  • 1 1/2 cup Heavy Cream
  • 2 tbsp Honey
  • 1/4 tsp Curry Powder
  • 1/2 tsp Cinnamon
  • 2 tsp Salt
  • 1/2 tsp Black Pepper
  • Pumpkin Seeds (for garnish) 3

DIRECTIONS:

  1. Preheat oven to 450.
  2. Peel and seed squash and cut into chunks.
  3. Peel and quarter onion
  4. Toss squash and onion in olive oil and salt and pepper to taste.
  5. Cook for 20 minutes. 2
  6. Allow to cool at least 10 minutes.
  7. Puree in blender or food processor.
  8. In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream. 4
  9. Bring to a low boil over medium heat.
  10. Add honey and spices and simmer for 10 minutes.
  11. Garnish with pumpkin seeds.

Copycat Panera Autumn Squash Soup

Copycat Panera Autumn Squash Soup

Ingredients

  • 1 Butternut Squash
  • 1 small Onion
  • 2 tbsp Olive Oil
  • 15 oz Pumpkin Puree
  • 2 cup Vegetable Broth
  • 1 1/2 cup Apple Cider
  • 1 1/2 cup Heavy Cream
  • 2 tbsp Honey
  • 1/4 tsp Curry Powder
  • 1/2 tsp Cinnamon
  • 2 tsp Salt
  • 1/2 tsp Black Pepper
  • Pumpkin Seeds (for garnish)

Instructions

  1. Preheat oven to 450.
  2. Peel and seed squash and cut into chunks.
  3. Peel and quarter onion
  4. Toss squash and onion in olive oil and salt and pepper to taste.
  5. Cook for 20 minutes.
  6. Allow to cool at least 10 minutes.
  7. Puree in blender or food processor.
  8. In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream.
  9. Bring to a low boil over medium heat.
  10. Add honey and spices and simmer for 10 minutes.
  11. Garnish with pumpkin seeds.
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Spicy Pumpkin Soup

pumpkin soup

Spicy Pumpkin Soup

pumpkin soup

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I love hearty soup..it’s so much better than plain old broth soup. It’s hearty, warms your stomach and fills you up quickly. I like making this soup all year long but it’s my favorite during the fall and Winter when it’s cold outside and I can eat it by the fireplace. ;-) You can use fresh Pumpkin or just use canned Pumpkin which is a little easier. Enjoy…

Spicy Pumpkin Soup

Ingredients:

  • 2 tbsp Butter
  • 1 tbsp Olive Oil
  • 1 cup Diced Onion
  • 1 tsp Minced Garlic
  • 30 oz Pumpkin Puree
  • 3 cup Chicken Stock
  • 1 tsp Kosher Salt
  • 1/2 tsp Curry Powder
  • 1/4 tsp Crushed Red Pepper
  • 1/8 tsp Cayenne Pepper
  • 1 tbsp Brown Sugar
  • 1/4 cup Heavy Cream
  • Toasted Pumpkin Seeds (garnish) 4

Directions:

  1. In a large pot or stockpot, sautee onions in oil and butter until tender.
  2. Add minced garlic and cook another minute. 3
  3. Add the pumpkin, chicken stock, brown sugar, salt and spices.
  4. Cover and simmer 20-25 minutes.
  5. Blend the soup using an immersion blender or in batches in a regular blender.2
  6. Return the mixture to the pot and add the heavy cream.
  7. Cook for 5-10 minutes.
  8. Garnish with toasted pumpkin seeds, croutons and/or drizzle of heavy cream.

Spicy Pumpkin Soup

Spicy Pumpkin Soup

Ingredients

  • 2 tbsp Butter
  • 1 tbsp Olive Oil
  • 1 cup Diced Onion
  • 1 tsp Minced Garlic
  • 30 oz Pumpkin Puree
  • 3 cup Chicken Stock
  • 1 tsp Kosher Salt
  • 1/2 tsp Curry Powder
  • 1/4 tsp Crushed Red Pepper
  • 1/8 tsp Cayenne Pepper
  • 1 tbsp Brown Sugar
  • 1/4 cup Heavy Cream
  • Toasted Pumpkin Seeds (garnish)

Instructions

  1. In a large pot or stockpot, sautee onions in oil and butter until tender.
  2. Add minced garlic and cook another minute.
  3. Add the pumpkin, chicken stock, brown sugar, salt and spices.
  4. Cover and simmer 20-25 minutes.
  5. Blend the soup using an immersion blender or in batches in a regular blender.
  6. Return the mixture to the pot and add the heavy cream.
  7. Cook for 5-10 minutes.
  8. Garnish with toasted pumpkin seeds, croutons and/or drizzle of heavy cream.
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