One of my FAVORITE lunches this time of year is the Butternut Squash Soup from Panera. It’s one of their seasonal soups and I look forward to it every fall. It’s so tasty and I love nothing better than sipping it to warm up on a brisk fall day.
I’m all over this Copycat recipe that attempts to make the same soup recipe at home. YUM.
Recipe: Copycat Panera Autumn Soup
Ingredients:
4 C peeled and cubed butternut squash
1 apple, peeled, cored and cubed.
Spanish onion, diced
1 TBSP canola oil
tsp curry powder
4 + C vegetable broth
C whole milk
pinch of salt
1/4 tsp cinnamon
Directions:
-Preheat oven to 425 degrees.
– Season the cubed squash with cinnamon and salt. Roast for 30 mins.
-While the squash is roasting , saute’ the apple and onion in oil over medium heat. Season with a few dashes of salt, cooking for about 10 mins or until soft.
-Pour in the broth and milk to the squash mixture bringing it to a boil.
-Now reduce heat simmering uncovered for 20 mins.
-Add more salt (if needed) to taste.
-Use a food processor blending untilsoupis smooth and creamy.
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