Butternut Squash Soup Kim's Cravings
A rich blend of butternut squash and pumpkin simmered in vegetable broth with select ingredients, including honey, apple juice, cinnamon and a hint of curry, and finished with sweet cream and topped with roasted and salted pumpkin seeds.. used by Panera Bread in connection with select U.S. menu items, designates that a menu item has low food.
Panera Bread's Autumn Squash Soup Can't Stay Out of the Kitchen
Autumn Squash Soup. A seasonal bakery-cafe inspired favorite made with a creamy combination of pumpkin and butternut squash blended with ginger, warm spices and a hint of sweet apple. No artificial preservatives, sweeteners, flavors or colors from artificial sources. Vegetarian.
Copycat Panera Bread Autumn Squash Soup Recipe
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.
Panera Bread Autumn Squash Soup Copycat Recipe
For the soup. Step 1 In a large pot over medium heat, heat oil. Add squash, carrots, and shallots and season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 5.
Try making your own copycat version of the Panera Bread Autumn Squash
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.
Copycat Panera Autumn Squash Soup (DairyFree) Roots to Rise
Add carrots and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in broth, pumpkin, coconut milk, apple cider, brown sugar and seasonings. Drain squash; add to broth mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 20 minutes. Cool slightly. In a blender, cover and process soup in batches until.
Panera Bread’s Autumn Squash Soup Recipe Panera autumn squash soup
Add broth and cream to the stockpot, then add turmeric, curry powder, salt, and pepper. Bring to a boil then reduce to a simmer for about 20 minutes. Using an immersion blender or stand blender (blend in batches), blend the soup until smooth. Serve, and garnish bowls with thyme leaves and pepper if desired.
Panera Bread’s Autumn Squash Soup Recipe Autumn squash soup recipe
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.
Copycat Panera Autumn Squash Soup Recipe
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.
A Copycat Recipe Panera Bread's Autumn Squash Soup Kim's Cravings
Add the cubed butternut squash and the apple juice concentrate. Mix well, then cover and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. 5. Remove from the heat and add the pumpkin puree, butter, honey, cream cheese, and brown sugar. Stir until well combined. 6.
Panera Bread Autumn Squash Soup
Peel the squash. Cut into cubes and place on baking sheet or in large baking dish. Sprinkle with salt and pepper. Drizzle with coconut oil. Bake at 450 for 25-30 minutes or until fork tender. Mash squash with a potato masher. Transfer mashed butternut squash to a large stock pot. Add pumpkin and vegetable broth.
Best Panera Autumn Squash Soup Recipe CopyKat Recipes
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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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.
Easy Panera Autumn Squash Soup Recipe (Copycat) • The Fresh Cooky
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.
Panera Bread's Autumn Squash Soup Recipe Squash soup, Butternut
Cook: Add all of the ingredients (except coconut milk) to slow cooker/crockpot - vegetable broth, onion, garlic, squash, carrots, pumpkin puree, sugar, cinnamon, nutmeg, pinch of cayenne, and salt & pepper. Mix ingredients together. Set slow cooker time for 5 hours on LOW or 3 hours on HIGH.
Panera Bread’s Autumn Squash Soup Recipe Autumn squash soup recipe
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.