Butternut Squash Soup (Panera Bread)

By Joan_Z

Adjust juice, broth and Half & Half if squash is very large.

Ingredients

• 2-3 tbsp. extra virgin coconut oil
• Salt and pepper to taste
• 15 oz. can Libby's pumpkin
• 2 cups apple juice (add more if nec.)
• 1 1/2 cups vegetable broth
• 1 1/2 cups half-and-half
• 1 1/2 tbsp. honey (add more if nec.)
• 1/4 tsp. curry powder
• 1/2 tsp. cinnamon
• 1 1/2 tsp. sea salt or kosher salt
• 1/4 tsp. black pepper
• roasted pumpkin seeds for garnish

Preparation

Step 1

Mix together cut up Butternut squash & Coconut Oil. Place in a pan so it is spread out to only 1 layer. Bake at 450° for 25-30 minutes or until fork tender.

Mash squash with a potato masher and place in a large stock pot.

Add pumpkin, apple juice, half-and-half and vegetable broth.

Puree ingredients with Magic Bullet mixer or blender in small batches until well mixed.

Add honey, curry, cinnamon, salt and pepper and heat through about 10-15 minutes at a low simmer.

To serve, garnish bowls of soup with roasted pumpkin seeds.