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Copycat Autumn Squash Soup

(1 Votes)
Copycat Autumn Squash Soup
SERVES
8
COOK TIME
30 Min

Love Panera Bread® soup recipes? Now you can make them at home! Try our Copycat Autumn Squash Soup when the chilly weather sets in. This simple butternut squash soup recipe is a warm and wonderful way to get your favorite bistro-style soup in the comfort of your own home. The copycat flavors of this steamy soup are sure to be your favorite this fall season! 

What You'll Need

  • 2 pounds butternut squash, cut into 1/2-inch cubes
  • 1/2 cup chopped onion
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 (15-ounce) can pure pumpkin
  • 2 cups vegetable broth
  • 1 1/2 cups apple cider
  • 1 1/2 cups half and half
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon curry powder

What to Do

  1. Preheat oven to 450 degrees F.
  2. In a large bowl, combine squash, onion, oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; toss until evenly coated.  Place squash mixture on baking sheet in a single layer.  Bake 20 to 25 minutes or until tender. Place squash mixture in a blender or food processor and process until smooth.
  3. In a large saucepan over medium-low heat, combine squash puree, pumpkin, broth, apple cider, half and half, cinnamon, curry, remaining 1 teaspoon salt, and remaining 1/4 teaspoon pepper; mix well.  Heat 10 to 12 minutes or until heated through (Do not boil.).

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Great recipe and very easy to make. I made this as written except I used Splenda brown sugar substitute, fat - free half half and 1/2 teaspoon of curry powder. I also added a pinch of nutmeg for additional depth of flavor. Roasting the butternut squash and onions really makes this recipe delicious. I did put foil in the baking sheet for easy cleanup. and used packaged fresh butternut squash from Costco since I hate peeling whole butternut squash.

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