Autumn Squash Soup
Delicious Autumn Squash Soup made at home and tastes just like the soup at Panera Bread! This recipe is very similar in the taste and texture to the one made in a restaurant.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion diced
- 6 cups Butternut squash chopped
- 3 small carrots diced
- 3 cups vegetable broth
- 2 cups apple cider or juice
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/2 cup pumpkin puree
- 2 tablespoons Unsalted Butter
- 2 ounces cream cheese
- 1 tablespoon light brown sugar
- salt to taste
Instructions
- In a large pot, heat oil over medium-high heat. Add onions and saute until translucent, stirring frequently.
- Add the cooked onions, squash, carrots, vegetable broth, apple cider(juice) and spices to a 5 quart pan.
- Cover and cook over medium heat until the squash is fork tender. (20-30 minutes)
- Remove from the heat and add pumpkin puree, butter, cream cheese and brown sugar. Puree with a hand (stick) blender or in batches in a normal blender. Blend until very smooth.
- Add the puree back to the pan and cook over medium heat for 10 minutes more stirring occasionally.
- Serve in bowls topped with toasted pumpkin seeds or two tablespoons heavy cream or coconut milk or a sprinkle of ground cinnamon.
Tried this recipe?Let us know how it was!