A CopyKat : Panera Bread’s Autumn Squash Soup

By sandycon

Ingredients

• 4 cups of peeled and cubed butternut squash, roasted
• 1 large apple, peeled, cored and cubed (I used a Honeycrisp. If you want your soup less sweet, you may want to use a Granny Smith.)
• 1/2 of a large yellow onion, diced
• 1 tbsp. coconut oil
• 1/2 to 1 teaspoon curry powder *I actually used 2 teaspoons of curry and loved the way the soup turned out, but I've had several readers comment that the curry was a little too strong. You may want to start with 1/2 teaspoon and add more to desired taste.
• 3.5 cups vegetable broth
• 1/2 cup almond milk (I used unsweetened vanilla almond milk.)
• 1 tsp salt + a few extra dashes
• a few dashes of cinnamon

Preparation

Step 1

Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees F.
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.
Add broth, milk, and squash to the large skillet with the apple and onion and bring to a boil. Reduce heat and simmer uncovered for about 20 mins. Stir in salt to taste. I used 1 tsp of salt.
Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.