Panera Recipe For Squash Soup

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WebBring to a boil, reduce heat and simmer for 10-15 minutes, or until squash and carrots are soft. Remove from heat and add pumpkin …

Category: Soups And StewsCalories: 210 per serving1. 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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WebHow to make Panera Autumn Squash Soup Peel butternut squash with a sharp knife or vegetable peeler, remove seeds and string …

Ratings: 7Calories: 271 per servingCategory: Entree1. Peel butternut squash with a sharp knife or vegetable peeler, remove seeds and strings using a spoon or ice cream scoop and cut into ¾ to 1-inch cubes or chunks.
2. (OPTIONAL) Roast squash: Place squash into a large baking sheet lined with foil for easy cleaning. Toss them with olive oil and a pinch of salt and pepper until coated. Bake in a 400 F (200 C) preheated oven for about 30 minutes or until almost tender. Reserve! For further instructions on how to prepare and roast butternut squash, check out our tutorial on how to cut and cook butternut squash.
3. If making this autumn squash soup in the Instant Pot or pressure cooker, press the sauté button and let it heat for about 4 minutes. Add oil and sauté the onion and the apple for about 3 minutes, stirring every once in a while. Add the (roasted) squash, pumpkin purée, cinnamon, curry, and broth. Stir to combine. Cancel the sauté function, lock the lid, secure the valve, and set to manual high pressure for 10 minutes. Depending on your pressure cooker, you may have to press the soup button and manually set it to 10 minutes. Once cooked, do a quick release.
4. Purée the soup with an immersion blender or a kitchen blender until creamy and smooth. If you intend to freeze part of the soup for later use, separate the portion you want to freeze and only add cream once the soup is thawed and reheated. This will avoid developing an unpleasant texture. But if you intend to consume the soup within the next 3 days, stir in honey, heavy cream, and salt and pepper to taste. Serve with pepitas on top.

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WebFor the soup Step 1 In a large pot over medium heat, heat oil. Add squash, carrots, and shallots and season with salt and pepper. …

Rating: 3.1/5(7)
Total Time: 1 hrAvailability: In stock1. In a large pot over medium heat, heat oil.
2. Add squash, carrots, and shallots and season with salt and pepper.
3. Cook, stirring occasionally, until beginning to soften, about 5 minutes.
4. Stir in garlic, sugar, ginger, and curry powder, and cook until vegetables are beginning to caramelize, about 2 minutes more.

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Web20 hours ago · Panera Squash Soup Ingredients 1 tablespoon olive oil ⅓ cup yellow onion, chopped 1 tablespoon unsalted butter 1 tablespoon tomato paste 2 cups vegetable broth …

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WebAt Panera Bread, you can enjoy your favorite meat early in the morning! The steak egg cheese dish features thinly sliced steak with cheddar cheese and scrambled or …

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WebHow to Make CopyKat Panera Autumn Squash Soup To roast the squash for this recipe: Preheat the oven to 350°F. Use a sharp knife to cut off the skin of the butternut squash. Dice the flesh of the …

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WebStill, you may be able to fit one of these low carb Panera soup options into your meal, depending on your goals. (And, remember, say no to bread rolls and bread bowls!) Broccoli Cheddar (cup) – 15g net …

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WebWarm up with a bowl of this keto butternut squash soup. It’s made with 5 simple ingredients and can be on the table in 30 minutes. Even kids are happy to indulge in this low carb butternut squash soup

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WebRecipe Steps steps 9 1 h 25 min Step 1 Preheat an oven to 400 degrees. Prepare a small butternut squash (approx. 2 lbs) by removing the end with the stem and slicing the …

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WebAdd in the cut squash, green apples, broth, coconut milk, cinnamon, curry, honey, salt, and pepper. Stir and pressure cook for 15 minutes. Use an immersion blender to blend. Stove Top Instructions Add …

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WebProtein 16g. 8. Whole Chipotle Chicken Avocado Melt (no focaccia) At over 400 calories and only 2g net carbs, a Chipotle Chicken Avocado Melt makes staying low

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WebInstructions. Add the olive oil to a large stock pot over medium-high heat. Once it's hot, add the diced onion and saute for 2-3 minutes then add the squash, carrots, …

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WebPreheat oven to 425. Line two large rimmed baking sheets with parchment paper.; Add squash to one baking sheet and onions and carrots to the other. Drizzle 1 …

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WebSpread the squash cubes on the pan and roast for 15 minutes, or until the edges of the cubes are light brown. Remove from the oven and let cool a bit. in the …

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WebAdd squash, carrots and apples to a pot with coconut oil or olive oil. Allow to sweat for 5-10 minutes until softened lightly. Pour in vegetable broth, enough to cover all the veggies.

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WebAdd the butternut squash, chicken broth, salt, and pepper. Tie the fresh herbs with twine and place on top. Bring the butternut squash soup to a boil, then …

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WebSteps. Preheat oven to 450°F. In large bowl, mix together all ingredients. Spread in lightly greased 8” x 8” baking dish or pie pan. Bake for 15-20 minutes or until heated through.

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