Panera Autumn Squash Soup Recipe

🧂 Ingredients

• 1 tablespoon olive oil
• 3/4 cup onion

  chopped
• 6 cups chopped butternut squash
• 1 cup carrots

  chopped
• 4 cups vegetable broth
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground cinnamon
• pinch nutmeg
• 1/2 cup pumpkin puree
• 2 tablespoons butter
• 2 tablespoons brown sugar
• salt and pepper to taste
• 1/2 cup unsweetened coconut milk

Instructions

• 1 In a large soup pot or Dutch oven, heat oil over medium high heat. Add onions
  and saute until softened.
• 2 Stir in butternut squash in 1-2 inch cubes, carrots, broth, curry, cinnamon, and
  nutmeg. Bring to a boil, reduce the heat, and simmer for 10-15 minutes or until
  the squash and carrots are soft. Remove from the heat and stir in pumpkin puree,
  butter, and brown sugar.
• 3 Using an immersion blender or a standard blender (in batches if needed), puree
  the soup until very smooth. Taste and season as needed with salt, and additional
  sugar if desired.
• 4 Before serving, reheat the soup if necessary and stir in the coconut milk. Serve
  with pumpkin seeds, cracked black pepper, and a sprinkle of coconut sugar if
  desired.

Nutrition Info