AUTUMN SQUASH SOUP PANERA RECIPE RECIPES

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BEST PANERA AUTUMN SQUASH SOUP RECIPE - HOW TO ... - DELI…



Best Panera Autumn Squash Soup Recipe - How To ... - Deli… image

Panera Autumn Squash Soup from Delish.com is full of creamy butternut squash and sweet apple juice, with a key secret ingredient: cream cheese!

Provided by Lauren Miyashiro

Categories     vegetarian    autumn    weeknight meals    dinner    lunch    soup

Total Time 1 hours

Prep Time 20 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 20

2 tbsp.

extra-virgin olive oil

1

(2-lb.) butternut squash, peeled, and seeded, and cut into 1" cubes

2

medium carrots, peeled and chopped

2

large shallots, chopped

Kosher salt

Freshly ground black pepper

2

cloves garlic, minced

1 tbsp.

packed brown sugar

2 tsp.

ground ginger

1 tsp.

curry powder

4 c.

low-sodium vegetable broth

1 c.

apple juice

1 c.

water

1/2 c.

pumpkin puree

2 tbsp.

cream cheese, softened

Heavy cream (optional)

1 tbsp.

extra-virgin olive oil

1/2 c.

pepitas

1/2 tsp.

chili powder

Kosher salt

Steps:

  • For the soup
  • For the topping

QUICK GOLDEN SQUASH SOUP RECIPE: HOW TO MAKE IT



Quick Golden Squash Soup Recipe: How to Make It image

This delectable soup feels like fall! Its golden color and rich, satisfying flavor have made it a favorite of mine—which is really amazing because I was convinced I didn't like squash until I tried this recipe. —Becky Ruff, Monona, Iowa

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 9

5 medium leeks (white portion only), sliced
2 tablespoons butter
4 cups cubed peeled butternut squash
4 cups chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1-3/4 cups shredded cheddar cheese
1/4 cup sour cream
1 green onion, thinly sliced

Steps:

  • In a large saucepan, saute leeks in butter until tender. Stir in the squash, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 10-15 minutes . Cool slightly. , In a blender, cover and process squash mixture in small batches until smooth; return all to the pan. Bring to a boil. Reduce heat to low. Add cheese; stir until soup is heated through and cheese is melted. Garnish with sour cream and onion.

Nutrition Facts : Calories 294 calories, FatContent 18g fat (10g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 922mg sodium, CarbohydrateContent 26g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 11g protein.

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