Panera Autumn Squash Soup

Panera Autumn Squash Soup

Ingredients:

• 4 cups peeled and cubed butternut squash (you can find it in the produce section already peeled and cubed at Ralphs and Stater Bros, which makes it much easier)

• 1 apple peeled, cored, and cubed

• 1⁄2 Spanish onion, diced

• 1 tbsp canola oil

• Pinch of salt

• 4+ cups vegetable broth

• 1⁄2 cup whole milk

• 1⁄2 tsp curry powder

• 1⁄4 tsp cinnamon

Instructions:

1. Preheat oven to 425 degrees. Season the cubed squash with cinnamon and salt. Roast for 30 minutes.

2. While the squash is roasting, sauté the apple and onion in oil over medium heat in the soup pot. Season with a few dashes of salt, cooking for about 10 minutes, or until soft.

3. Add the squash, then pour the broth and milk, bringing it to a boil.

4. Reduce heat, simmering uncovered for 20 minutes. Add salt if needed.

5. Use a food processor, blending until the soup is smooth and creamy.

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