Copycat Panera Autumn Squash Soup A Simple Palate

Try Panera's Autumn Squash soup. Get to know the benefits of butternut squash, check out the ingredients in this vegetarian soup, and find out when this soup is available at Panera.. What makes our pumpkin soup-inspired recipe the best? Panera® Vegetarian Autumn Squash Soup is only available in the fall when pumpkins, apples, and butternut.

Copycat Panera Autumn Squash Soup Recipe What Molly Made

Heat a large stockpot over medium-high heat. Pour a splash of vegetable oil into the pot and add the diced white onions. Season the onions lightly with salt and saute until they become translucent. Add the pumpkin puree, roasted butternut squash, vegetable stock, curry powder, cinnamon, apple juice, and honey.

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Take out the bay leaves and sprigs of time before blending the soup with with a hand blender or a regular blender. To serve, top with some chopped chives and pumpkin seeds. You can add a dollop of coconut yogurt. We had this delicious autumn squash soup Panera copycat with toasted sourdough bread and homemade biscuits.

Panera Bread's Autumn Squash Soup Can't Stay Out of the Kitchen

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper for easy cleanup, if desired. Place the butternut squash cubes on the baking sheet. Add the honey, butter, salt and cinnamon on top and toss until coated and arrange them in a single, even layer.

Copycat Panera Autumn Squash Soup Recipe

Instructions. Heat butter or oil in a Dutch oven or soup pot over medium heat. Add squash, carrots, and onion and cook about 10 minutes, or until starting to soften. Add brown sugar, salt, curry powder, nutmeg, cinnamon, and cayenne. Stir and cook 1-2 minutes more, or until the spices are fragrant.

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Add the spices and allow them to get fragrant. About 30 seconds to a minute. Add the butternut squash, baby carrots, broth, apple juice and spices. Cover and bring to a simmer. Simmer for 15 minutes or until the carrots and the squash is very tender. Use a fork to test to be sure the vegetables fall apart easily.

Panera Bread's Autumn Squash Soup Can't Stay Out of the Kitchen

Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add carrots and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer.

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Instructions. Preheat oven to 400°F and line a sheet pan with foil or parchment paper. Spread the squash cubes on the pan and roast for 20 minutes, or until the edges of the cubes are light brown. Remove from the oven and let cool a bit.

Vegan Autumn Squash Soup Panera Bread CopyCat

Heat the olive oil in a large Dutch oven over medium heat. Add the onions and saute for about 5 minutes, until translucent. Add the garlic and saute for about 1 minute, until fragrant. Add the butternut squash, pumpkin puree, broth, apple juice, honey (if using), cumin, cinnamon, salt, and pepper.

Copycat Panera Autumn Squash Soup A Simple Palate

Bring to a boil over medium-high heat then reduce heat to low, cover, and simmer for 20-25 minutes or until butternut squash is fork tender. Add coconut milk. Use an immersion blender, or transfer in batches to a high-speed blender, to puree until smooth and creamy. Garnish with pumpkin seeds, if desired, and serve warm.

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Mix in the garlic, brown sugar, ginger, curry powder, cinnamon and nutmeg, cooking until the veggies begin to caramelize, 2 minutes. Add the water, broth, and apple juice to the pan and bring to a boil, stirring occasionally. Simmer the soup until the squash can easily be pierced with a fork, about 10-15 minutes.

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Step 3: Cover with the lid, and saute the vegetables for 15 to 20 minutes, stirring occasionally. Step 4: Next, pour in one cup of water and the pumpkin puree. Stir to combine. Step 5: Then pour in 2 cups of vegetable broth. Add in the seasonings: cayenne pepper, ground turmeric, salt, and 2 bay leaves.

Copycat Panera Autumn Squash Soup

Instructions. Preheat oven to 400 degrees F. Line baking sheet with parchment paper, and arrange squash and cauliflower evenly on sheet. Coat vegetables with 1-2 teaspoons of coconut oil and season with salt and pepper. Bake for an hour until tender and golden brown.

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Instructions. Heat the olive oil and onion in a pot over medium heat until the onions turn translucent. Incorporate the butter and tomato paste into the mixture, making sure to fully blend the tomato paste and completely cover the onions. Allow it to cook for one more minute.

Panera Autumn Squash Soup Copycat Recipe

Bring them all to a boil over high heat then turn the heat down to low and simmer, uncovered, for 15 minutes. The squash and vegetables should be fork-tender. Stir in the pumpkin puree, butter, cream cheese, heavy cream, all of the spices, and maple syrup. Stir well until the cream cheese is melted into the soup.

Silky Butternut Squash Soup Remake of Panera's Autumn Squash Soup!

Step 4: Toss in the squash. Next, drain the butternut squash and add it to the broth mixture. Bring the soup to a boil, then reduce the heat to a simmer. Continue to cook, uncovered, for 20 minutes to let the flavors marry together. Remove from the heat and cool slightly.