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Panera Autumn Squash Soup
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| Ingredients | |
| 1 large | butternut squash, peeled, seeded and chopped (or 20 oz package precut) |
| 1 tablespoon | canola oil |
| salt | |
| pepper to taste | |
| 1 15 oz can | pumpkin |
| 1 cup | vegetable broth |
| 1 cup | apple cider |
| 1 cup | half and half |
| 1 1/2 tablespoon | honey |
| 1/4 teaspoon | curry |
| 1/2 teaspoon | cinnamon |
| 1 1/2 teaspoons | salt |
| 1/4 teaspoon | black pepper |
Instructions
Heat oven to 450. Toss chopped butternut squash with canola oil and salt and pepper.
Roast for 25 minutes. Let cool 5 minutes.
Using a potato ricer, press squash through ricer. (Or puree in blender if you don’t have a ricer)
In a large food processor, blend pureed squash and pumpkin, pouring vegetable broth, apple cider and half and half through the top while blending.
Pour into sauce pan and heat over medium to a gentle boil. Add honey and spices.
Simmer on low for 10 minutes and serve with roasted pumpkin seeds.
Recipe uploaded with Shop'NCook for iPhone.
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