This is my copycat recipe from
Panera Bread Autumn Squash Soup
- Servings: 1 cup
- Yield: 8 servings
- Prep Time: 1 hr
- Cooking Time: 30 min
- 1 butternut squash that is between two and three pounds
- 2 tablespoon vegetable oil (divided use)
- 1 cup chopped white onion
- 1 small can pumpkin (15 ounces)
- 2 cups vegetable stock
- 2 teaspoons curry powder (you may want to add more)
- ½ teaspoon cinnamon
- 1 cup apple juice
- 1 tablespoon honey
- ½ cup heavy cream
- pumpkin seeds (shell removed)
- Preheat oven to 350 degrees. Peel and cut a butternut squash into 1-inch cubes. Drizzle 1 tablespoon vegetable oil over the butternut squash and stir to coat it well. Bake for about 30 minutes or until the butternut squash is fork tender. Do not let the squash brown.
- In a large stock pot add 1 tablespoon vegetable oil and saute onions until they are translucent. Sprinkle a little salt over the onions as you saute them. By salting the onions you will pull moisture out of the onions and the onions will cook more quickly.
- When the onions are translucent add pumpkin, butternut squash, vegetable stock, curry powder, and cinnamon, apple juice, and honey. Heat through. When the soup is hot, use an immersion blender to make the soup smooth. You can use a blender to make the soup if desired. Add cream to the soup, and stir the cream.
- Toast the pumpkin seeds in a small skillet. Heat through until they become fragrant. Remove from heat immediately.
This recipe was originally published on CopyKat.com. You can find many of your favorite restaurant recipes available there.
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