Panera Bread S Autumn Squash Soup Can T Stay Out Of The Kitchen Preheat the oven to 350°f. use a sharp knife to cut off the skin of the butternut squash. dice the flesh of the squash into 1 inch pieces. toss the squash pieces with vegetable oil and spread them on a baking tray. roast the squash until it is fork tender but not browned, about 30 minutes. Panera® vegetarian autumn squash soup is only available in the fall when pumpkins, apples, and butternut squashes are at their very best. so go ahead and grab a bowl or cup to see for yourself. (pro tip: enjoy it in a bread bowl!).
Panera Bread Autumn Squash Soup Copykat Recipes 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. Place squash in a large saucepan; add water to cover. bring to a boil. cook, covered, until very tender, 20 25 minutes. 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. Add squash, carrots, vegetable broth, apple cider, and spices. bring to a boil, reduce heat and simmer for 10 15 minutes, or until squash and carrots are soft. remove from heat and add pumpkin puree, butter, cream cheese and brown sugar. puree with a hand (stick) blender or in batches in a normal blender. 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.
Silky Butternut Squash Soup Remake Of Panera S Autumn Squash Soupођ Add squash, carrots, vegetable broth, apple cider, and spices. bring to a boil, reduce heat and simmer for 10 15 minutes, or until squash and carrots are soft. remove from heat and add pumpkin puree, butter, cream cheese and brown sugar. puree with a hand (stick) blender or in batches in a normal blender. 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. Bring to a boil, reduce heat and simmer for 10 15 minutes, or until squash and carrots are soft. remove from 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. taste soup and add salt as desired. Allow it to cook for one more minute. add in the apple juice, vegetable broth, squash, carrots, and celery, then thoroughly mix everything. add the cornstarch, cinnamon, curry powder and lemon juice and stir again to mix everything together. raise the heat level to medium high and bring the pot to a boil.
Panera Bread S Autumn Squash Soup Can T Stay Out Of The Kitchen Bring to a boil, reduce heat and simmer for 10 15 minutes, or until squash and carrots are soft. remove from 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. taste soup and add salt as desired. Allow it to cook for one more minute. add in the apple juice, vegetable broth, squash, carrots, and celery, then thoroughly mix everything. add the cornstarch, cinnamon, curry powder and lemon juice and stir again to mix everything together. raise the heat level to medium high and bring the pot to a boil.
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