Panera Autumn Squash Soup Recipe
Make sure to REPIN this recipe
This soup is amazing – we have a Panera near where I live – I think if it would be acceptable my family would live at Panera
I am ALMOST joking — especially now it is cold here in Portland, OR – I write this while wearing 3 layers and fuzzy socks with the heat cranked up the thought of a lovely soup is heavily requested
There is one big problem with Panera though — it can be very costly if you are wanting to eat there a few ( every meal).
So I have been making soup for my family – especially my favorite ( Panera’s Broccoli and Cheddar Soup 🙂 )
I thought it would be fun to try and make the Panera Autumn Squash Soup since that is what Eric always orders
How amazing does this recipe look!!!! I picked up the bread bowl at my local Winco — only about $1 per bowl — and I think food just taste better when surrounded by bread
I did adapt this recipe – the original recipe uses heavy cream ( and go for it if you want — use the same measurements ) I personally try and avoid using heavy cream when I can since it is super fatty and kinda on the expensive side
If you do make the Panera Autumn Squash Soup Recipe please let me know what you think 🙂
Love You Guys!
Panera Autumn Squash Soup Recipe
Ingredients
- 1 Butternut Squash
- 1 small Onion
- 2 tbsp Olive Oil
- 15 oz Pumpkin Puree
- 2 cup Vegetable Broth
- 1½ cup Apple Cider
- 1½ cup Milk ( 2%)
- 2 tbsp Honey
- ½ tsp Curry Powder
- ½ tsp Cinnamon
- 2 tsp Salt
- ½ tsp Black Pepper
- Pumpkin Seeds
Instructions
- Preheat oven to 450 - cut the squash into small pieces - remove skin and seeds - dice the onion
- On a pan place the squash and onion - drizzle olive oil and season with salt and pepper
- Cook for 20 minutes
- Place into a blender or food processor - process
- In a large pan - mix the puree, pumpkin, vegetable broth, apple cider, and milk together
- Bring to a boil - add honey and the rest of the spices
- Cook for 10 minutes on lower heat
- Garnish with pumpkin seeds and enjoy
Recipe adapted from HERE
