Copycat Panera Autumn Squash Soup It Is A Keeper

Copycat Panera Autumn Squash Soup вђ A Simple Palate Step 1: cook onion and tomato paste. heat olive oil in a stock pot over medium heat and cook chopped onions until they become translucent. add the butter and tomato paste to the pot. cook for about a minute until the paste covers the onions completely. Preheat the oven to 350°f. use a sharp knife to cut off the skin of the butternut squash. dice the flesh of the squash into 1 inch pieces. toss the squash pieces with vegetable oil and spread them on a baking tray. roast the squash until it is fork tender but not browned, about 30 minutes.

Panera Autumn Squash Soup How To Make It Copycat Recipe Stir in the squash, carrots, vegetable broth, and apple juice. 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. Directions: yield: approximately 6 to 8 servings preheat oven to 400°f. line baking sheet with parchment paper. place diced squash and quartered onion on baking sheet. drizzle with olive oil and. Place squash in a large saucepan; add water to cover. bring to a boil. cook, covered, until very tender, 20 25 minutes. meanwhile, in a dutch oven, heat butter over medium high heat. add carrots and onion; cook and stir until tender, 6 8 minutes. add garlic; cook 1 minute longer. 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 It Is A Keeper Place squash in a large saucepan; add water to cover. bring to a boil. cook, covered, until very tender, 20 25 minutes. meanwhile, in a dutch oven, heat butter over medium high heat. add carrots and onion; cook and stir until tender, 6 8 minutes. add garlic; cook 1 minute longer. 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. Deglaze the pot with vermouth, then add the stock and bring to a simmer. add the grated apple and cook a bit. add the scooped out squash and either using an immersion blender, or a regular blender, puree the whole thing. return it to the pot and simmer for a few minutes to blend the flavors together. 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.