Copycat Panera Autumn Squash Soup

panera squash soup

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There’s something about warm, creamy soup that makes a cold day totally worth it! I don’t know about you but I love to eating soup all winter long. My favorite kinds of soups are the creamy, rich soups and that’s why I love this next recipe. Enjoy!

If you like soup recipes, check out our Copycat Panera Broccoli Cheddar Soup Recipe, our Paula Deen’s Crock Pot Potato Soup Recipe, our Olive Garden CopyCat Chicken and Gnocchi Soup Recipe, our Crock Pot Creamy Tomato Soup and our Copycat Lipton Onion Soup Mix.

Copycat Panera Autumn Squash Soup

INGREDIENTS

  • 1 Butternut Squash
  • 1 small Onion
  • 2 tbsp Olive Oil
  • 15 oz Pumpkin Puree
  • 2 cup Vegetable Broth
  • 1 1/2 cup Apple Cider
  • 1 1/2 cup Heavy Cream
  • 2 tbsp Honey
  • 1/4 tsp Curry Powder
  • 1/2 tsp Cinnamon
  • 2 tsp Salt
  • 1/2 tsp Black Pepper
  • Pumpkin Seeds (for garnish)  2

DIRECTIONS:

  1. Preheat oven to 450.
  2. Peel and seed squash and cut into chunks.
  3. Peel and quarter onion
  4. Toss squash and onion in olive oil and salt and pepper to taste.
  5. Cook for 20 minutes. 3
  6. Allow to cool at least 10 minutes.
  7. Puree in blender or food processor.
  8. In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream. 4
  9. Bring to a low boil over medium heat.
  10. Add honey and spices and simmer for 10 minutes.
  11. Garnish with pumpkin seeds.

Copycat Panera Autumn Squash Soup

Copycat Panera Autumn Squash Soup

Ingredients

  • 1 Butternut Squash
  • 1 small Onion
  • 2 tbsp Olive Oil
  • 15 oz Pumpkin Puree
  • 2 cup Vegetable Broth
  • 1 1/2 cup Apple Cider
  • 1 1/2 cup Heavy Cream
  • 2 tbsp Honey
  • 1/4 tsp Curry Powder
  • 1/2 tsp Cinnamon
  • 2 tsp Salt
  • 1/2 tsp Black Pepper
  • Pumpkin Seeds (for garnish)

Instructions

  1. Preheat oven to 450.
  2. Peel and seed squash and cut into chunks.
  3. Peel and quarter onion
  4. Toss squash and onion in olive oil and salt and pepper to taste.
  5. Cook for 20 minutes.
  6. Allow to cool at least 10 minutes.
  7. Puree in blender or food processor.
  8. In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream.
  9. Bring to a low boil over medium heat.
  10. Add honey and spices and simmer for 10 minutes.
  11. Garnish with pumpkin seeds.
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Comments

  1. I made this tonight for my DD-I-L who can’t eat solid food until at least Christmas. I know. Sad. It’s her favorite soup. I’ve never had it, but it is DEELISH! As I was wrestling with the butternut squash, which I had microed before roasting with the onions because I just can’t do that cutting anymore, I remembered the frozen squash I used to buy when the kids were little to get that orange veggie into them. Might be a quick fix option. Anyway, 11/2 tbls. brown sugar for honey, add the rest of the whipping cream while pureeing the squash to thin it. She can tell me what it might need after she tastes it. Oh, used water and Better than Bouillion chicken instead of veggie broth. Will make again. T Y

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