PANERA AUTUMN SQUASH SOUP RECIPE

THAT ANYONE CAN COOK

Make this vegetarian Panera Copycat Autumn Squash Soup Recipe with butternut squash and pumpkin purée cooked in the Instant Pot, crockpot, or stovetop.

It is creamy, hearty, and delish! Save big bucks by making yours at home… and shave off some calories too!

INGREDIENTS : – Olive oil – Onion diced – Granny Smith apple peeled, cored, and diced – Butternut squash preferably roasted

PROCEDURE: – Peel butternut squash with a sharp knife or vegetable peeler, remove seeds and strings using a spoon or ice cream scoop and cut into ¾ to 1-inch cubes or chunks. - Place squash into a large baking sheet lined with foil for easy cleaning. Toss them with olive oil and a pinch of salt and pepper until coated.

- If making this autumn squash soup in the Instant Pot or pressure cooker, press the sauté button and let it heat for about 4 minutes. Add oil and sauté the onion and the apple for about 3 minutes, stirring every once in a while. - Purée the soup with an immersion blender or a kitchen blender until creamy and smooth.

- If making it on the stovetop, follow steps 1 and 2 (optional). Then, heat a pot over medium heat. Add oil and sauté the onion and the apple for about 3 minutes, stirring every once in a while. Add the (roasted) squash, pumpkin purée, cinnamon, curry, and broth. Stir to combine. Cover the pot and let it cook for about 15-18 minutes or until squash is tender. Then follow step 4.

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If making in the slow cooker, follow steps 1 and 2 (optional). Then, heat a no-stick skillet over medium heat. Add oil and sauté the onion and the apple for about 3 minutes, stirring every once in a while. Add them to the crockpot as well as the (roasted) squash, pumpkin purée, cinnamon, curry, and broth. Stir to combine. Cover and set to high for 3-4 hours. Then follow step 4.

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Recipe Notes An alternative would be to separate the amount of soup you want to freeze and only add cream once the soup is thawed and reheated. Storage  Store Autumn squash soup in an airtight container in the fridge for up to 3 days. Because it has dairy (heavy cream), freezing is not recommended because it may turn grainy once thawed and reheated.

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ON HOW TO MAKE THIS PANERA AUTUMN SQUASH SOUP RECIPE

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