If you’ve ever visited Panera’s in the Fall, perhaps you’ve tried one of my favorites ~ ~ ~their Autumn Squash Soup. After doing some searching and some tweaking, here’s a healthy version that you can make at home. Bon Appetit!
- 1 large butternut squash, peeled, seeded and chopped (or 20 oz package precut)
- 1 tablespoon grapeseed oil
- salt and pepper to taste
- 1 15 oz can pumpkin
- 1 cup vegetable broth (I like McKay’s vegan chicken seasoning)
- 1 cup apple cider
- 1 cup soy milk or almond milk
- 1 1/2 tablespoon honey
- 1/4 teaspoon curry
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- Heat oven to 450. Toss chopped butternut squash with canola oil and salt and pepper.
- Roast for 25 minutes. Let cool 5 minutes.
- Using a potato ricer, press squash through ricer. (Or puree in blender or VitaMix if you don’t have a ricer)
- In a large food processor, blend pureed squash and pumpkin, pouring vegetable broth, apple cider and milk through the top while blending. (You can also use an immersion blender).
- Pour into sauce pan and heat over medium to a gentle boil. Add honey and spices.
- Simmer on low for 10 minutes and serve with roasted pumpkin seeds.