01
Sep
Add squash carrots vegetable broth apple cider and spices. Bring to a low boil and then put on a low simmer for 20 minutes.
Add garlic and cook until fragrant about 30 seconds.
Copycat panera autumn squash soup. Stir ingredients together cover and cook in a slow cookercrockpot for 5 hours on LOW or 3 hours on HIGH. When soup is finished cooking use a hand-immersion blender or high-powered blend and puree soup until a smooth consistency. Serve with a drizzle of almond milk pumpkin seeds and additional seasonings.
How to make Autumn Squash Soup. Allow the onions to take on a little color. Remember color equals flavor.
Add the spices and allow them to get fragrant. Panera Autumn Squash Soup Ingredients. Vegetable broth use chicken broth for keto whole milk use heavy cream for keto pinch of salt.
1 large butternut squash 2 12-3 pounds. 1 medium sugar pumpkin 2 12-3 pounds. 2 tablespoons extra virgin olive oil.
1 large sweet yellow onion peeled halved and roughly. In a large soup pot heat coconut oil over medium-high heat. Add onion and cook stirring occasionally until onion is soft and translucent.
Add garlic and cook until fragrant about 30 seconds. Add butternut squash pumpkin puree vegetarian broth apple. Even better my local Kroger carries Panera Autumn Squash Soup pre-packaged nearly year-round.
Which means that in the depths of snowy winter I can have a super tasty bowl of autumn squash soup. In a large pot heat oil over medium-high heat. Add onions and saute until translucent stirring frequently.
Add squash carrots vegetable broth apple cider and spices. Bring to a boil reduce heat and simmer for 10-15 minutes or until squash and carrots are soft. In a large stockpot add the squash puree pumpkin vegetable broth heavy cream curry powder cumin and cinnamon.
Bring to a low boil and then put on a low simmer for 20 minutes. Taste and season with more salt and pepper per your taste preferences. Warm yourself to the bone with this Copycat Panera Autumn Squash Soup.
Filled with slow roasted butternut squash carrots and seasonings this soup will make your tongue sing. Top with pumpkin seeds. This butternut squash soup recipe is healthy and very quick and easy to prepare so it is suitable for beginners.
Make this vegetarian panera copycat autumn squash soup recipe with butternut squash and pumpkin purée cooked in the instant pot crockpot or stovetop. With only 10 ingredients its easy to make so cook a big. Copycat Panera Autumn Squash Soup is an easy healthy and affordable alternative to Paneras popular fall soup.
Loaded with seasonal fall vegetables warm spices and NO heavy cream this copycat version can be made in just over 30 minutes and is a great option for anyone following a dairy-free or vegan diet. Make this vegetarian panera copycat autumn squash soup recipe with butternut squash and pumpkin purée cooked in the instant pot crockpot or stovetop. Butternut squash soup is a classic fall and winter soup recipe.
Its really quick and easy to make with a big taste. This easy version is made with garlic heavy cream and parmesan. Gather your autumn squash soup ingredients.
To whip up your own pot of this Panera Bread Autumn Squash Soup copycat recipe that will yield six delicious nutritious servings youll need 32 ounces of cubed butternut squash 2 tablespoons of olive oil. Divided 14 of a teaspoon of ground cinnamon 1 honey crisp apple. Cubed 12 a yellow onion.
Diced 12 a cup. Once the onion and apple are soft add in the butternut squash vegetable broth and milk. Cook the soup until it reaches a simmer.
Then reduce heat and simmer for about 20 minutes or until the butternut squash can be easily mashed with a fork. Make this vegetarian panera copycat autumn squash soup recipe with butternut squash and pumpkin purée cooked in the instant pot crockpot or stovetop. Recipe from good food magazine october 2009.
This butternut squash soup recipe is creamy and delicious without being loaded up with heavy cream. I received a free copy of bonjour yall.