Panera Bread Autumn Squash Soup Copycat : Copycat Panera Autumn Squash Soup Slow Cooker In The Know Mom

Allow to cool at least 10 minutes.

Instagram autumn aesthetic pictures. Peel and seed squash and cut into chunks. This soup is gluten free. Directions in a large pot over medium heat heat oil.

Ingredients youll need for autumn squash soup butternut squash pumpkin puree carrots vegetable broth yellow onion coconut sugarbrown sugar heavy cream cinnamon nutmeg. Add curry and salt. While the butternut squash is roasting cook the onion and apple until tender.

Garnish with roasted pumpkin seeds. Cook the soup until it reaches a simmer. Instructions preheat oven to 450.

Pour over broth apple juice and water. Add squash carrots vegetable broth apple cider and spices. Remove from heat.

This ones filled with butternut squash pumpkin apple juice half and half vegetable broth and seasoned with cinnamon and curry. Once the onion and apple are soft add in the butternut squash vegetable broth and milk. Bring to a boil reduce heat and simmer for 10 15 minutes or until squash and carrots are soft.

Can pumpkin puree not pumpkin pie filling salt. Garnish with pumpkin seeds before serving. Ingredients 1 tablespoon extra virgin olive oil 1 small yellow onion diced 2 pounds chopped butternut squash about 6 heaping cups 1 cup baby carrots 12 teaspoon curry powder 14 teaspoon cinnamon 3 4 cups vegetable broth 2 cups apple juice 15 oz.

No artificial preservatives sweeteners flavors or colors from artificial sources. Add onion and cook stirring occasionally until onion is. Roast butternut squash at 425of for 30 minutes with a dash of cinnamon and salt.

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. Bring to a boil then reduce to a simmer and cook until vegetables are soft. Instructions in a large soup pot heat coconut oil over medium high heat.

Puree in blender or food processor. Instructions in a large pot heat oil over medium high heat. Fabulous copycat recipe of panera breads autumn squash soup.

Peel and quarter onion toss squash and onion in olive oil and salt and pepper to taste. Add onions and saute until translucent stirring frequently. Add squash carrots and shallots and season with salt and pepper.

Add butternut squash pumpkin puree vegetarian broth apple juice honey curry powder cinnamon and salt and pepper. Ingredients 2 pounds butternut squash 2 tablespoon vegetable oil divided use 1 cup chopped white onion 15 ounces pumpkin 2 cups vegetable stock 2 teaspoons curry powder you may want to add more 12 teaspoon cinnamon 1 cup apple juice 1 tablespoon honey 12 cup heavy cream 1 tablespoon pumpkin seeds.