Butternut Squash Soup Kim's Cravings
Panera Bread Autumn Squash Soup
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.
A Copycat Recipe Panera Bread's Autumn Squash Soup Kim's Cravings
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 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.
Easy Panera Autumn Squash Soup Recipe (Copycat) âą The Fresh Cooky
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.
Best Panera Autumn Squash Soup Recipe CopyKat Recipes
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.
Panera Breadâs Autumn Squash Soup Recipe Panera 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.
Panera Breadâs Autumn Squash Soup Recipe Autumn squash soup recipe
The leaves are falling. The air is crisper. It's time to fill up those bread bowls! We took everything we love about fall and fit it into one soup. Dig into seasonal flavors like butternut squash, pumpkin, honey, apple, cinnamon, and curry in our Autumn Squash Soup. The finishing touch?
Copycat Panera Autumn Squash Soup (DairyFree) Roots to Rise
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 Autumn Squash Soup Recipe
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.
Copycat Panera Bread 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.
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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.
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 Autumn Squash Soup Copycat Recipe
In a large pot or dutch oven, melt butter over medium heat. Add chopped onions and rosemary and sauté until onions begin to soften, 5-7 minutes. Step 2: Simmer the ingredients. Add the butternut squash, carrots, vegetable broth, and apple juice, bring to a boil, then reduce heat to a low simmer and cover.
Panera Breadâs Autumn Squash Soup Recipe Autumn squash soup recipe
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.
Try making your own copycat version of the Panera Bread Autumn Squash
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 Can't Stay Out of the Kitchen
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.
