Silky Butternut Squash Soup Remake of Panera's Autumn Squash Soup!
Instructions. Preheat oven to 400 degrees F. Line baking sheet with parchment paper, and arrange squash and cauliflower evenly on sheet. Coat vegetables with 1-2 teaspoons of coconut oil and season with salt and pepper. Bake for an hour until tender and golden brown.
Panera Autumn Squash Soup SoupAddict
Try Panera's Autumn Squash soup. Get to know the benefits of butternut squash, check out the ingredients in this vegetarian soup, and find out when this soup is available at Panera.. What makes our pumpkin soup-inspired recipe the best? Panera® Vegetarian Autumn Squash Soup is only available in the fall when pumpkins, apples, and butternut.
Panera Autumn Squash Soup Copycat Recipe
Instructions. Heat butter or oil in a Dutch oven or soup pot over medium heat. Add squash, carrots, and onion and cook about 10 minutes, or until starting to soften. Add brown sugar, salt, curry powder, nutmeg, cinnamon, and cayenne. Stir and cook 1-2 minutes more, or until the spices are fragrant.
Copycat Panera Autumn Squash Soup (DairyFree) Roots to Rise
Heat the olive oil in a large Dutch oven over medium heat. Add the onions and saute for about 5 minutes, until translucent. Add the garlic and saute for about 1 minute, until fragrant. Add the butternut squash, pumpkin puree, broth, apple juice, honey (if using), cumin, cinnamon, salt, and pepper.
Copycat Panera Autumn Squash Soup Panera autumn squash soup, Squash
Bring to a boil over medium-high heat then reduce heat to low, cover, and simmer for 20-25 minutes or until butternut squash is fork tender. Add coconut milk. Use an immersion blender, or transfer in batches to a high-speed blender, to puree until smooth and creamy. Garnish with pumpkin seeds, if desired, and serve warm.
Copycat Panera Autumn Squash Soup Recipe What Molly Made
Take out the bay leaves and sprigs of time before blending the soup with with a hand blender or a regular blender. To serve, top with some chopped chives and pumpkin seeds. You can add a dollop of coconut yogurt. We had this delicious autumn squash soup Panera copycat with toasted sourdough bread and homemade biscuits.
Panera Bread's Autumn Squash Soup Can't Stay Out of the Kitchen
Heat a large stockpot over medium-high heat. Pour a splash of vegetable oil into the pot and add the diced white onions. Season the onions lightly with salt and saute until they become translucent. Add the pumpkin puree, roasted butternut squash, vegetable stock, curry powder, cinnamon, apple juice, and honey.
Panera Autumn Squash Soup Is Even Better HomemadeDelish Thanksgiving
Bring them all to a boil over high heat then turn the heat down to low and simmer, uncovered, for 15 minutes. The squash and vegetables should be fork-tender. Stir in the pumpkin puree, butter, cream cheese, heavy cream, all of the spices, and maple syrup. Stir well until the cream cheese is melted into the soup.
Chili Recipes, Copycat Recipes, New Recipes, Soup Recipes, Cooking
Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add carrots and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer.
Copycat Panera Autumn Squash Soup A Simple Palate
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.
Panera Bread’s Autumn Squash Soup Recipe Squash soup, Autumn squash
Step 3: Cover with the lid, and saute the vegetables for 15 to 20 minutes, stirring occasionally. Step 4: Next, pour in one cup of water and the pumpkin puree. Stir to combine. Step 5: Then pour in 2 cups of vegetable broth. Add in the seasonings: cayenne pepper, ground turmeric, salt, and 2 bay leaves.
Panera Bread's Autumn Squash Soup Can't Stay Out of the Kitchen
First, add the chopped butternut squash, peeled and chopped carrots, and chopped celery to a sheet pan. Then, drizzle olive oil and sprinkle some salt and pepper over these ingredients. After that, roast the butternut squash, carrots, and celery at 375 degrees Fahrenheit for 20 minutes.
Copycat Panera Autumn Squash Soup Recipe
Add the spices and allow them to get fragrant. About 30 seconds to a minute. Add the butternut squash, baby carrots, broth, apple juice and spices. Cover and bring to a simmer. Simmer for 15 minutes or until the carrots and the squash is very tender. Use a fork to test to be sure the vegetables fall apart easily.
Copycat Panera Autumn Squash Soup
Lower heat and cover. Let simmer for about 20-30 minutes, or until squash & carrots are tender. Remove from heat. Using an immersion hand blender, blend soup until smooth and creamy. Add in coconut milk and optional maple syrup and stir to mix well. Add salt & pepper to taste.
Copycat Panera Autumn Squash Soup A Simple Palate
Instructions. Heat the olive oil and onion in a pot over medium heat until the onions turn translucent. Incorporate the butter and tomato paste into the mixture, making sure to fully blend the tomato paste and completely cover the onions. Allow it to cook for one more minute.
Panera Autumn Squash Soup Recipe Budget Savvy Diva
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper for easy cleanup, if desired. Place the butternut squash cubes on the baking sheet. Add the honey, butter, salt and cinnamon on top and toss until coated and arrange them in a single, even layer.
