Panera Butternut Squash Soup Recipe

Best Copycat Panera Autumn Squash Soup Recipe

WEBNov 13, 2022 · 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 …

Rating: 4.9/5(29)
1. Preheat oven to 350 degrees. Peel and cut butternut squash into 1-inch cubes. Drizzle 1 tablespoon vegetable oil over the butternut squash and stir to coat it well. Bake for about 30 minutes or until the butternut squash is fork-tender. Do not let the squash brown.
2. In a large stockpot, add 1 tablespoon vegetable oil and saute onions until they are translucent. Sprinkle a little salt over the onions as you saute them. By salting the onions you will pull moisture out of the onions and the onions will cook more quickly.
3. When the onions are translucent add pumpkin, butternut squash, vegetable stock, curry powder, and cinnamon, apple juice, and honey. Heat through. When the soup is hot, use an immersion blender to make the soup smooth. You can use a blender to make the soup if desired. Add cream to the soup, and stir the cream.
4. Toast the pumpkin seeds in a small skillet. Heat through until they become fragrant. Remove from heat immediately.

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Copycat Panera Squash Soup Recipe Vegetarian [with …

WEBOct 21, 2015 · Add squash, carrots, vegetable broth, apple cider, and spices. Bring to a boil, reduce heat and simmer for 10-15 minutes, or …

Rating: 4.4/5
1. In a large pot, heat oil over medium-high heat. Add onions and saute until translucent, stirring frequently.
2. Add squash, carrots, vegetable broth, apple cider, and spices.
3. 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.
4. Taste soup and add salt as desired. You may also add extra brown sugar or honey to achieve a taste closer that of Panera’s. You can also add a little heavy cream if you want a more decadent soup. If desired, add more vegetable broth to thin soup.

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Instant Pot Butternut Squash Soup The Dizzy Cook

WEBOct 23, 2023 · Stir, cooking till shallots have just softened, about 1-2 minutes. Add in butternut squash cubes, broth, juice, honey or maple …

1. Turn your instant pot to the "saute" function and add butter, shallot, and carrots. Stir, cooking till shallots have just softened, about 1-2 minutes. Add in butternut squash cubes, broth, juice, honey, curry powder, ginger, and start with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Add the instant pot lid, making sure the vent is closed, and set to pressure cook for 10 minutes.
2. I like to do a natural release, where I wait to open the vent at least 10-15 minutes once the timer is up. You can do this at your own pace, just be careful to avoid the steam when you open the vent so you don't burn yourself. Release any leftover steam and open the lid. If you have an immersion blender, use it to blend the soup till smooth and creamy, or blend in a heat-safe blender.
3. Add cream (if using) and more salt and pepper to taste. Serve warm topped with toasted pepitas.

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