Panera Autumn Squash Soup

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Panera Soup Recipes

Yield: Serves 6

Ingredients

• 1 large butternut squash, peeled, seeded and chopped (or 20 oz package precut)
• 1 tablespoon canola oil
• salt and pepper to taste
• 1 15 oz can pumpkin
• 1 cup vegetable broth
• 1 cup apple cider
• 1 cup half and half
• 1 1/2 tablespoon honey
• 1/4 teaspoon curry
• 1/2 teaspoon cinnamon
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper

Instructions

1. Heat oven to 450. Toss chopped butternut squash with canola oil and salt and pepper.
2. Roast for 25 minutes. Let cool 5 minutes.
3. Using a potato ricer, press squash through ricer. (Or puree in blender if you don’t have a ricer)
4. In a large food processor, blend pureed squash and pumpkin, pouring vegetable broth, apple cider and half and half through the top while blending.
5. Pour into sauce pan and heat over medium to a gentle boil. Add honey and spices.
6. Simmer on low for 10 minutes and serve with roasted pumpkin seeds.
7. 
   
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