panera autumn squash soup recipe 2017

Panera Bread Gluten Free Autumn Squash Soup - 16oz. SAUTEE onions and an apple in a pot.

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A seasonal bakery-cafe inspired favorite made with a creamy combination of pumpkin and butternut squash blended with ginger warm spices and a hint of sweet apple.

. Add the butternut squash vegetable broth and apple juice. Puree in blender or food processor. Pour in the broth and milk to the squash mixture bringing it to a boil.

Cover baking sheet with foil and spray with cooking spray. When the soup is thick serve it hot with freshly toasted pumpkin seeds sprinkled on top and taste. Stir to combine and cook until the veggies begin to soften slightly.

Bring to a low boil and then put on a low simmer for 20 minutes. Made with no artificial preservatives sweeteners or flavors this Panera Autumn Squash Soup is gluten free and vegetarian. After removing from the oven let the vegetables cool for 10 minutes.

Garnish with pumpkin seeds if desired and serve warm. Cut squash in half and scoop out and remove seeds. Once the onion and apple are soft add in the butternut squash vegetable broth and milk.

Pour soup into a blender no more than half full. Reduce heat and cover. Taste and season with more salt and pepper accordingly.

Bake at 450 for 25-30 minutes or until. Roast butternut squash at 425ºF for 30 minutes with a dash of cinnamon and salt. Add broth milk and squash to the large skillet with the apple and onion and bring to a boil.

Heat the olive oil in a large soupstock pot. Peheat oven to 450. Add chopped squash vegetable stock heavy cream salt white pepper and hot sauce.

Sprinkle with salt and pepper. Roast for 30 mins. Add the onion carrots celery salt curry powder and tomato paste.

Preheat oven to 400 degrees. While the butternut squash is roasting cook the onion and apple until tender. Simmer for approximately 2 hours or until squash is.

Season with a few dashes of salt cooking for about 10 mins or until soft. Sprinkle with salt and pepper. The flavor of the soup is created with several spices including cinnamon curry and cardamom plus ginger puree honey apple juice and Neufchatel cheese.

Cook the soup until it reaches a simmer. Allow to cool at least 10 minutes. Cut into cubes and place on baking sheet or in large baking dish.

Preheat oven to 425 degrees. Meanwhile in a large skillet over med-high heat sauté apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 mins and until softened. Pour the vegetable broth apple cider pumpkin puree honey and spices over all of the ingredients.

You can steam it roast it puree it mash it or grill it. Garnish with pumpkin seeds. Cook for 20 minutes.

In a large stockpot add the squash puree pumpkin vegetable broth heavy cream curry powder cumin and cinnamon. Place the chopped squash and onion on a baking sheet and drizzle with olive oil. Peel and seed squash and cut into chunks.

While the squash is roasting sauté the apple and onion in oil over medium heat. Reduce heat and simmer uncovered for about 20 minutes Stir in salt to taste. Use an immersion blender or transfer in batches to a high-speed blender to puree until smooth and creamy.

Remove from oven and gently scoop out the squash. Add the onion butternut squash and apple to the slow cooker. Season the cubed squash with cinnamon and salt.

Our Autumn Squash Soup is made with a rich blend of ingredients including. Our Vegetarian Autumn Squash Soup Ingredients. Preheat oven to 450F.

Melt butter over moderate heat in large saucepan. Bring to a boil over medium-high heat then reduce heat to low cover and simmer for 20-25 minutes or until butternut squash is fork tender. Cook on low for 6 hours or on high for 3 12 hours.

It works in soup and salad as a side or even as a main-course ingredient So its no surprise that Panera has welcomed this superfood onto its soup menu. Add curry and salt. The large gallon jar contains extra virgin coconut oil.

Once vegetables are cooked and soft puree the soup using an immersion blender. No artificial preservatives sweeteners flavors or colors from artificial sources. Panera Autumn Squash Soup Soup Sendik S Food Market Remove seeds and cut in chunks.

Bake for approximately 30-35 minutes. In a large sauce pan combine squash puree pumpkin puree vegetable broth apple cider and cream. Panera Autumn Squash Soup Recipe COPYKATingredients needed1 butternut squash1 yellow onion5 cloves of garlic2 cups of veggie stock12 cup of apple cider.

Stir the vegetables a bit to coat completely. Bring the mixture to a boil and then cover and simmer on medium-low heat for 30 minutes. Drizzle with coconut oil.

Place each half cut side down on the prepared baking sheet. Toss squash and onion in olive oil and salt and pepper to taste. Add the onion and rosemary and cook until soft approximately 5 minutes.

Whether you have a busy day and need a quick meal or you just want to enjoy a warm cup of soup this Panera soup cup is perfect for any time of day. Panera Breads Vegetarian Autumn Squash Soup Directions. Just a little cream at the end gives the soup body and a smooth richness you will love.

Puree the roasted squash and onion in a blender until smooth.

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