Nov 13 2013
Food and Drink

Butternut Pumpkin Squash Soup

I recently went to Panera Bread and ordered their Vegetarian Autumn Squash Soup, which is so delicious that I’ve had a craving for it ever since! I went to Bread & Brew (for Ben and my 1 year anniversary – yay! 🙂 ) last week after I got back from Israel (work trip – I posted some photos on Instagram) and ordered their butternut squash soup, which was also quite tasty. But, that craving never went away.

I searched the Panera website, but alas, they had no recipe posted for their soup. But, I found a couple that looked promising: Hungry Healthy Girl’s “Copycat Panera Bread’s Autumn Squash Soup (vegan, Paleo, and gluten-free)” and Spot On Wellness’ “A Gluten Free Butternut Squash Soup with Cinnamon, Apples, Curry and Coconut that tastes like Panera Bread’s”.

So . . . tonight I decided to make a “copycat recipe” of Panera’s Vegetarian Autumn Squash Soup. I based it on Panera’s general description: “A blend of butternut squash and pumpkin, simmered in vegetable broth with honey, apple juice, cinnamon and a hint of curry, then finished with sweet cream and topped with roasted and salted pumpkin seeds.” and Hungry Healthy Girl’s “Copycat Panera Bread’s Autumn Squash Soup, but with a few alterations of my own.

[image - Panera's Vegetarian Autumn Squash Soup]
Panera’s Vegetarian Autumn Squash Soup
A blend of butternut squash and pumpkin, simmered in vegetable broth
with honey, apple juice, cinnamon and a hint of curry, then finished with
sweet cream and topped with roasted and salted pumpkin seeds.

Photo credit: Panera’s Facebook Page

– – – – –

INGREDIENTS

  • peeled and cubed butternut squash, boiled (I used 2 20oz pre-cut packs, about 6 cups, from Trader Joe’s) . . . you can roast instead of boil if you prefer
  • 2 large Honeycrisp Apples, peeled and cubed
  • 1/2 of a large yellow onion, diced
  • safflower oil
  • 1/2 to 1 teaspoon curry powder (I left this out, but use it if you like it)
  • 1 teaspoon cumin
  • 1 quart (4 cups) veggie or chicken broth – I used the low sodium kind from Trader Joe’s
  • 1 cup almond milk – I used the Blue Diamond Sweetened Vanilla Almond Breeze
  • 1 29oz can 100% Pure Pumpkin
  • 1 tsp salt + a few extra dashes
  • a few dashes of cinnamon

– – – – –

DIRECTIONS

  1. Boil the butternut squash in water until it boils, then turn it down to a simmer. Butternut squash is ready when tender and can be poked with a fork.
  2. [image - Raw Butternut Squash in the Pot]
    Raw Butternut Squash in the Pot
  3. Meanwhile, in a large skillet over medium heat, saute the apples and onion in safflower oil with cumin, salt and cinnamon until softened.
  4. [image - Apples & Onions cooking on the stove]
    Apples & Onions cooking on the stove
  5. When the butternut squash is ready, use a slotted spoon to transfer it from the boiling water to another bowl. Remove the apples and onion from the pan, to the same bowl as the butternut squash.
  6. Transfer the warm butternut squash, apples and onion to the food processor to puree. (You can use a blender, which I think I might prefer, but mine broke and I had to throw it out.)
  7. Once pureed, transfer the pureed mixture back to the soup pot.
  8. Add broth, almond milk and canned pumpkin.
  9. [image - Blue Diamond Unsweetened Vanilla Almond Breeze Almond Milk]
    Almond Milk
    Blue Diamond Unsweetened Vanilla Almond Breeze

    [image - Trader Joe's Organic Low Sodium Chicken Broth]
    Trader Joe’s Organic Low Sodium Chicken Broth

    [image - Libby's 100% Pure Pumpkin - 29oz Can]
    Libby’s 100% Pure Pumpkin – 29oz Can

  10. Stir everything together and let simmer for a little while, letting flavors meld together.
  11. [image - Soup - Completed in the pot!]
    Soup – Completed in the pot!
  12. Enjoy!
[image - Tamara signature]

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