Panera Autumn Squash Soup Soupaddict 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. 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 Nutritional Information Blog Dandk Let simmer for 30 minutes or so. blend add the roasted squash and cream to the pot. blend until smooth. let simmer for a bit. make the seeds melt the butter in a skillet. add the seeds, stir to coat. add the cinnamon and paprika. serve ladle into bowls, top with pumpkin seeds and fresh parsley, and enjoy!. For the topping. step 1 preheat oven to 350°. on a medium baking sheet, toss pepitas with oil and chili powder and season with salt. step 2 bake, shaking the pan halfway through, until pepitas. 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. Heat butter or oil in a dutch oven or large 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 Bread S Autumn Squash Soup Can T Stay Out Of The Kitchen 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. Heat butter or oil in a dutch oven or large 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. Using a y peeler or regular vegetable peeler, peel away the tough skin of the squash. cut the squash in half, then again in quarters to reveal the seeds and “guts” of the squash. using a grapefruit spoon or regular sharper spoon, scoop out the seeds. using a large sharp knife, chop the butternut squash into 1 inch cubes. 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.
Panera S Autumn Squash Soup Restaurant Recipe Recreations Using a y peeler or regular vegetable peeler, peel away the tough skin of the squash. cut the squash in half, then again in quarters to reveal the seeds and “guts” of the squash. using a grapefruit spoon or regular sharper spoon, scoop out the seeds. using a large sharp knife, chop the butternut squash into 1 inch cubes. 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.
Panera Autumn Squash Soup Soupaddict
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