panera autumn squash soup recipe 2017
Let simmer for 30 minutes or so. While the squash is roasting sauté the apple and onion in oil over medium heat.
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Our Vegetarian Autumn Squash Soup Ingredients.
. SAUTEE onions and an apple in a pot. Meanwhile in a large skillet over med-high heat sauté apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 mins and until softened. The flavor of the soup is created with several spices including cinnamon curry and cardamom plus ginger puree honey apple juice and Neufchatel cheese.
Panera Autumn Squash Soup SoupAddict. How to make Copycat Panera Autumn Squash Soup. Ingredients 1 tbsp olive oil 1 small sweet onion diced 2 cloves garlic minced 5 cups butternut squash peeled and cubed about a 3 lb squash 15 oz pumpkin puree canned or homemade 2 cups apple cider 2 12 cups vegetable broth low-sodium 2 tbsp maple syrup may sub honey if non-vegan 34 tsp cinnamon.
Simmer for approximately 2 hours or until squash is tender. Add the onion and rosemary and cook until soft approximately 5 minutes. Mix in broth apple juice and brown sugar.
Reduce the heat to medium-low and simmer for 15 minutes. Roast the veggies. Let simmer for a bit.
Autumn Squash Flatbread Pizza 35 minutes. Cut squash in half and scoop out and remove seeds. Add the cinnamon and paprika.
Mix well then cover and bring to a boil. Add squash carrots and shallots season with salt. Drizzle with olive oil and add salt and pepper to taste.
Add chopped squash vegetable stock heavy cream salt white pepper and hot sauce. Melt butter over moderate heat in large saucepan. Add the cubed butternut squash and the apple juice concentrate.
Blend - Add the roasted squash and cream to the pot. Season the cubed squash with cinnamon and salt. Pour in the broth and milk to the squash mixture bringing it to a boil.
Panera Breads Vegetarian Autumn Squash Soup Directions. Then roast in a preheated 425 degree oven on two racks. Pumpkin Vegetable Stock Water Vegetable Base Carrots Celery Onions Tomato Paste Corn Oil Yeast Extract Potato Flour Salt Onion Powder Garlic Powder Natural Flavor Milk Cream Cheese Pasteurized Milk and Cream Cheese Culture Salt Carob Bean Gum Brown Sugar Butternut Squash Heavy Cream Contains 2 or less of.
Mix in ginger and curry powder and cook until it becomes fragrant about 1 minute more. Serve - Ladle into bowls top with pumpkin seeds and fresh parsley and enjoy. A hint of curry.
Season with a few dashes of salt cooking for about 10 mins or until soft. Spread the chopped veggies the butternut squash carrots and onions on two baking sheets lined with parchment paper. Ingredients 1 tbs extra virgin olive oil 1 small yellow onion diced about 34 cup 2 lbs chopped butternut squash about 6 heaping cups 3 small carrots chopped about 1 cup 3-4 c vegetable broth 2 c apple cider or apple juice do NOT use apple cider vinegar 12 tsp curry powder 14 tsp.
Bring them all to a boil over high heat then turn the heat down to low and simmer uncovered for 15 minutes. Add the cinnamon and paprika. Preheat oven to 425 degrees.
Roast for 30 mins. This autumn squash soup is naturally gluten free but if you wanted to make this dairy free or even vegan use the following substitutions. Just a little cream at the end gives the soup body and a smooth richness you will love.
Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees F. Or until the squash and vegetables are fork-tender. Make the seeds - Melt the butter in a skillet.
Bake for approximately 30-35 minutes. Displaying 10 Meal Ideas for Autumn Squash Soup. When the soup is thick serve it hot with freshly toasted pumpkin seeds sprinkled on top and taste.
Reduce heat and cover. Our Autumn Squash Soup is made with a rich blend of ingredients including. Cook occasionally stirring until the vegetables begin to soften about 5 minutes.
Remove from the heat and add the pumpkin puree butter honey cream cheese and brown sugar. Stir until well combined. Saute the diced onion in olive oil until soft then add the squash carrots broth and apple juice in a large stock pot.
Add broth milk and squash to the large skillet with the apple and onion and. Add the seeds stir to coat.
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