Have you guys tried the Autumn Squash Soup at Panera Bread? It is soooo good.
I can’t afford to eat there every day so I knew I would have to come up with my own recipe.
Start by chopping up a small yellow onion,
and cooking it in some extra virgin olive oil in a big soup pot.
Then to deal with the butternut squash. I like to chop off the top and bottom, and then cut it in half to make it more manageable.
Then take your knife and cut all of the skin off. The cut your peeled halves in half (does that make sense?), scoop out the seeds, and cut into one inch cubes.
Add the cubed squash to the onions.
Then add in some sliced carrots.
Stir in your apple juice and chicken stock, and cook until very tender over medium low heat. About 45 minutes. It will depend on how small you cut your squash.
Once its very tender blend until smooth. Then stir in one can of pumpkin puree.
Then add the curry powder, cinnamon, and honey.
Stir in your cream and the juice of half a lemon. Taste and season with salt and pepper.
Garnish with pumpkin seeds and serve with a big chunk of crusty bread.
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 1 3 lb butternut squash, peeled and cubed
- 2 carrots
- 1 can chicken stock
- 1 cup apple juice
- 1 can pumpkin puree
- 1 teaspoon curry
- ¼ teaspoon cinnamon
- 2 teaspoons honey
- juice of half a lemon
- ¼ cup cream
- pumpkin seeds for garnish
- Cook onion over medium heat in extra virgin olive oil in a big soup pot until tender.
- Add in butternut squash, carrots, apple juice, and stock. Cook until tender.
- Blend with an immersion blend until very smooth.
- Stir in canned pumpkin puree, curry, cinnamon, and honey. Heat thru.
- Add the cream and lemon juice. Check for seasoning and add salt if needed.
- Ladle into bowls and garnish with pumpkin seeds.