Copycat Panera Autumn Squash Soup Recipe Cincyshopper Preheat oven to 450. peel and seed squash and cut into chunks. toss squash and onion in olive oil and salt and pepper to taste. cook for 20 minutes. allow to cool at least 10 minutes. puree in blender or food processor. in a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream. 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.
Copycat Panera Autumn Squash Soup Savor The Flavour Preheat the oven to 400°f and line a baking sheet with tin foil. drizzle tin foil with olive oil. slice the butternut squash in half, length wise, and scoop out the seeds. place the butternut squash, flesh down, on the prepared baking sheet. bake for about 40–45 minutes, or until the butternut squash is fork tender. 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. Cook: add all of the ingredients (except coconut milk) to slow cooker crockpot – vegetable broth, onion, garlic, squash, carrots, pumpkin puree, sugar, cinnamon, nutmeg, pinch of cayenne, and salt & pepper. mix ingredients together. set slow cooker time for 5 hours on low or 3 hours on high. 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.
Copycat Panera Autumn Squash Soup Recipe Cook: add all of the ingredients (except coconut milk) to slow cooker crockpot – vegetable broth, onion, garlic, squash, carrots, pumpkin puree, sugar, cinnamon, nutmeg, pinch of cayenne, and salt & pepper. mix ingredients together. set slow cooker time for 5 hours on low or 3 hours on high. 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. 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. 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.
Panera Autumn Squash Soup Recipe Bad Batch Baking Restaurant 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. 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.
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