AUTUMN SQUASH SOUP RECIPE RECIPES

Name: Panera Autumn Squash Soup
Prep time: 20 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 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

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

Ingredients

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:

In a large pot over medium heat, heat oil. Add squash, carrots, and shallots and season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 5 minutes. Stir in garlic, sugar, ginger, and curry powder, and cook until vegetables are beginning to caramelize, about 2 minutes more. Pour over broth, apple juice, and water. Bring to a boil, then reduce to a simmer and cook until vegetables are soft, about 10 minutes. Meanwhile, in a small bowl, whisk together pumpkin puree and cream cheese until incorporated. Pour pumpkin mixture into pot and stir to combine. Using an immersion blender, puree soup until smooth. Season with salt and pepper and stir in desired amount of heavy cream, if using. Serve soup topped with pepitas. Preheat oven to 350°. On a medium baking sheet, toss pepitas with oil and chili powder and season with salt. Bake, shaking the pan halfway through, until pepitas are crunchy and golden, about 10 minutes. Let cool completely.

WOLFGANG PUCK BUTTERNUT SQUASH SOUP RECIPE | TOP SECRET ...

Wolfgang Puck Butternut Squash Soup Recipe | Top Secret ... image

There are several delicious variations of Wolfgang Puck's butternut squash soup recipe floating around, but as far as I can tell no version comes close to duplicating the amazing stuff served at his flagship restaurant. At the Las Vegas Spago in Caesar's Palace I recently slurped up the slightly sweetened, pale amber masterpiece with the perfect combination of spices, and then finagled two bowls to go. Since the soup is completely smooth, running it through a strainer revealed no solid evidence of ingredients; only black specks of various spices were visible. This one was not going to be easy. After many attempts at the butternut soup recipe, I finally recreated the subtle background flavors with chopped leek slowly sweated in butter, and one gala apple. I discovered that the apple contributes a perfect sweetness. The rest was easy: poach the leek, squash, and apple in broth until soft; blend everything until smooth; then reheat with the cream and just a little brown sugar. This Wolfgang Puck butternut squash soup recipe is my new favorite. Find more famous soup recipes here. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 55 minutes0S

Prep Time 27 minutes30S

Cook Time 27 minutes30S

Ingredients

Nutrition Facts : Calories 302 calories

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