Panera Autumn Squash Soup

By á-392

A blend of butternut squash and pumpkin, simmered in vegetable broth with honey, apple juice, cinnamon and a hint of curry, then finished with sweet cream and topped with roasted and salted pumpkin seeds.

Ingredients

• 1 large butternut squash, peeled, seeded and chopped (or 20 ounce package precut)
• 1 tablespoon canola oil
• Salt and pepper, to taste
• 1 (15 ounce) can pumpkin
• 1 cup vegetable broth
• 1 cup apple cider
• 1 cup half and half
• 1 1/2 tablespoon honey
• 1/4 teaspoon curry
• 1/2 teaspoon cinnamon
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper

Details

Servings 6
Adapted from homemadecravings.com

Preparation

Step 1

Heat oven to 450 F.

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.

ADDITIONAL NOTES: I’ve had a great response to this post and wanted to make a couple of notes based on comments and feedback I’ve received. Some people have felt the consistency was too thick, if you are using a whole butternut squash it may be difficult to use the right amount without weighting your cut up squash. Not to worry – just add additional broth and/or apple cider after you have pureed the squash until you reach your preferred consistency. I used a mild yellow curry, which blends nicely with the other spices, feel free to add more spice to your preference! Hope you enjoy!