COPYCAT PANERA SQUASH SOUP RECIPE

From Rachel Cooks blog

1 tablespoon extra-virgin olive oil

1 small yellow onion, diced (about 3/4 cup)

2 pounds chopped butternut squash (about 6 heaping cups)

3 small carrots, chopped (about 1 cup)

3-4 cups vegetable broth

2 cups apple cider or apple juice 

1/2 teaspoon curry powder

1/4 teaspoon cinnamon

dash of nutmeg

1/2 cup pumpkin puree

2 tablespoons butter

2 ounces low-fat cream cheese

1 tablespoon brown sugar, more to taste

salt to taste

heavy cream, optional OR 1 can full fat coconut milk

DIRECTIONS:

In a large pot, heat oil over medium-high heat. Add onions and saute until translucent, stirring frequently.

Add squash, carrots, vegetable broth, apple cider and spices.

Bring to a boil, reduce to simmer and simmer for 10-15 minutes or until squash and carrots are soft. Remove from heat and add pumpkin puree, butter, cream cheese and brown sugar. Puree with a hand (stick) blender or in batches in a normal blender. Blend until very smooth.

Taste soup and add salt as desired. You may also add extra brown sugar or honey to achieve a taste closer that of Panera’s. You can also add a little heavy cream if you want a more decadent soup. If desired, add more vegetable broth to thin soup.

Return to burner over medium-low heat if needed to heat the soup back up and then serve immediately.

Butternut Squash Soup with Ginger

Butternut Squash Soup with Ginger

Serves 6

Ingredients

•  1 butternut squash (about 4 3/4 pounds total), halved lengthwise, seeded

•  1 tablespoons vegetable oil

•  1 cups thinly sliced onion

•  1/2 tablespoon golden brown sugar

•  1 teaspoons minced fresh ginger

•  1 garlic cloves, coarsely chopped

•  1/4 cinnamon stick

•  2.5 cups (or more) canned low-salt chicken broth

•  Chopped fresh parsley

preparation

Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces. Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon.

Working in batches, purée soup in blender. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley and serve.