panera autumn squash soup recipe instant pot Daniela Nicholson
Heat the olive oil in a large Dutch oven over medium heat. Add the onions and saute for about 5 minutes, until translucent. Add the garlic and saute for about 1 minute, until fragrant. Add the butternut squash, pumpkin puree, broth, apple juice, honey (if using), cumin, cinnamon, salt, and pepper.
Copycat Panera Autumn Squash Soup Panera autumn squash soup, Squash
Bring to a boil over medium-high heat then reduce heat to low, cover, and simmer for 20-25 minutes or until butternut squash is fork tender. Add coconut milk. Use an immersion blender, or transfer in batches to a high-speed blender, to puree until smooth and creamy. Garnish with pumpkin seeds, if desired, and serve warm.
Copycat Panera Bread's Autumn Squash Soup (vegan, Paleo and glutenfree
First, add the chopped butternut squash, peeled and chopped carrots, and chopped celery to a sheet pan. Then, drizzle olive oil and sprinkle some salt and pepper over these ingredients. After that, roast the butternut squash, carrots, and celery at 375 degrees Fahrenheit for 20 minutes.
Panera Autumn Squash Soup Recipe Budget Savvy Diva
Heat a large stockpot over medium-high heat. Pour a splash of vegetable oil into the pot and add the diced white onions. Season the onions lightly with salt and saute until they become translucent. Add the pumpkin puree, roasted butternut squash, vegetable stock, curry powder, cinnamon, apple juice, and honey.
Copycat Panera Autumn Squash Soup
Step 3: Cover with the lid, and saute the vegetables for 15 to 20 minutes, stirring occasionally. Step 4: Next, pour in one cup of water and the pumpkin puree. Stir to combine. Step 5: Then pour in 2 cups of vegetable broth. Add in the seasonings: cayenne pepper, ground turmeric, salt, and 2 bay leaves.
Panera Autumn Squash Soup Recipe Easy and Delish
Instructions. Heat the olive oil and onion in a pot over medium heat until the onions turn translucent. Incorporate the butter and tomato paste into the mixture, making sure to fully blend the tomato paste and completely cover the onions. Allow it to cook for one more minute.
Panera Bread’s Autumn Squash Soup Recipe Squash soup, Autumn squash
Instructions. Preheat oven to 400°F and line a sheet pan with foil or parchment paper. Spread the squash cubes on the pan and roast for 20 minutes, or until the edges of the cubes are light brown. Remove from the oven and let cool a bit.
Copycat Panera Autumn Squash Soup A Simple Palate
Mix in the garlic, brown sugar, ginger, curry powder, cinnamon and nutmeg, cooking until the veggies begin to caramelize, 2 minutes. Add the water, broth, and apple juice to the pan and bring to a boil, stirring occasionally. Simmer the soup until the squash can easily be pierced with a fork, about 10-15 minutes.
Copycat Panera Autumn Squash Soup (DairyFree) Roots to Rise
Try Panera's Autumn Squash soup. Get to know the benefits of butternut squash, check out the ingredients in this vegetarian soup, and find out when this soup is available at Panera.. What makes our pumpkin soup-inspired recipe the best? Panera® Vegetarian Autumn Squash Soup is only available in the fall when pumpkins, apples, and butternut.
Panera Autumn Squash Soup Is Even Better HomemadeDelish Thanksgiving
Add oil and sauté the onion and the apple for about 3 minutes, stirring every once and a while. SEE PIC. 1 Add the (roasted) squash, pumpkin purée, cinnamon, curry, and broth. Stir to combine. SEE PIC. 2 and 3 Cancel the sauté function, lock the lid, secure the valve, and set to manual high pressure for 10 minutes.
Panera Bread's Autumn Squash Soup Can't Stay Out of the Kitchen
Lower heat and cover. Let simmer for about 20-30 minutes, or until squash & carrots are tender. Remove from heat. Using an immersion hand blender, blend soup until smooth and creamy. Add in coconut milk and optional maple syrup and stir to mix well. Add salt & pepper to taste.
Copycat Panera Autumn Squash Soup A Simple Palate
Instructions. Preheat oven to 400 degrees F. Line baking sheet with parchment paper, and arrange squash and cauliflower evenly on sheet. Coat vegetables with 1-2 teaspoons of coconut oil and season with salt and pepper. Bake for an hour until tender and golden brown.
Vegan Autumn Squash Soup Panera Bread CopyCat
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper for easy cleanup, if desired. Place the butternut squash cubes on the baking sheet. Add the honey, butter, salt and cinnamon on top and toss until coated and arrange them in a single, even layer.
Panera Autumn Squash Soup Copycat Recipe
Take out the bay leaves and sprigs of time before blending the soup with with a hand blender or a regular blender. To serve, top with some chopped chives and pumpkin seeds. You can add a dollop of coconut yogurt. We had this delicious autumn squash soup Panera copycat with toasted sourdough bread and homemade biscuits.
Panera Bread's Autumn Squash Soup Can't Stay Out of the Kitchen
Instructions. Heat butter or oil in a Dutch oven or soup pot over medium heat. Add squash, carrots, and onion and cook about 10 minutes, or until starting to soften. Add brown sugar, salt, curry powder, nutmeg, cinnamon, and cayenne. Stir and cook 1-2 minutes more, or until the spices are fragrant.
Panera Autumn Squash Soup SoupAddict
Bring them all to a boil over high heat then turn the heat down to low and simmer, uncovered, for 15 minutes. The squash and vegetables should be fork-tender. Stir in the pumpkin puree, butter, cream cheese, heavy cream, all of the spices, and maple syrup. Stir well until the cream cheese is melted into the soup.