Panera Autumn Squash Soup

Paneran Autumn Squash Soup requires roughly 45 minutes from start to finish. One serving contains 190 calories, 3g of protein, and 7g of fat. This recipe serves 6. For $1.05 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe from Homemade Cravings has 4235 fans. It works well as a rather inexpensive soup. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It will be a hit at your Winter event. If you have canned pumpkin, curry paste, cinnamon, and a few other ingredients on hand, you can make it. Overall, this recipe earns a solid spoonacular score of 70%. Similar recipes include Panera Bread's Autumn Squash Soup, Copycat Panera Squash Soup, and Roasted Autumn Squash Soup.

Servings: 6

 

Ingredients:

1 cup apple cider

1/4 teaspoon black pepper

1 large butternut squash, peeled, seeded and chopped (or 20 oz package precut)

1 15 oz can pumpkin

1 tablespoon canola oil

1/2 teaspoon cinnamon

1/4 teaspoon curry

1 cup half and half

1 1/2 tablespoon honey

1 1/2 teaspoons salt

salt and pepper to taste

1 cup vegetable broth

Equipment:

oven

food processor

potato ricer

blender

sauce pan

Cooking instruction summary:

Heat oven to 450. Toss chopped butternut squash with canola oil and salt and pepper.Roast for 25 minutes. Let cool 5 minutes.Using a potato ricer, press squash through ricer. (Or puree in blender if you don’t have a ricer)In a large food processor, blend pureed squash and pumpkin, pouring vegetable broth, apple cider and half and half through the top while blending.Pour into sauce pan and heat over medium to a gentle boil. Add honey and spices.Simmer on low for 10 minutes and serve with roasted pumpkin seeds.

 

Step by step:


1. Heat oven to 45

2. Toss chopped butternut squash with canola oil and salt and pepper.Roast for 25 minutes.

3. Let cool 5 minutes.Using a potato ricer, press squash through ricer. (Or puree in blender if you don’t have a ricer)In a large food processor, blend pureed squash and pumpkin, pouring vegetable broth, apple cider and half and half through the top while blending.

4. Pour into sauce pan and heat over medium to a gentle boil.

5. Add honey and spices.Simmer on low for 10 minutes and serve with roasted pumpkin seeds.


Nutrition Information:

Quickview
190k Calories
3g Protein
7g Total Fat
31g Carbs
9% Health Score
Limit These
Calories
190k
10%

Fat
7g
11%

  Saturated Fat
3g
20%

Carbohydrates
31g
11%

  Sugar
13g
15%

Cholesterol
14mg
5%

Sodium
958mg
42%

Get Enough Of These
Protein
3g
7%

Vitamin A
24577IU
492%

Vitamin C
29mg
36%

Manganese
0.43mg
22%

Vitamin E
3mg
21%

Potassium
682mg
20%

Fiber
4g
19%

Magnesium
65mg
16%

Vitamin K
15µg
14%

Vitamin B6
0.26mg
13%

Calcium
127mg
13%

Iron
1mg
11%

Vitamin B1
0.16mg
11%

Folate
43µg
11%

Phosphorus
107mg
11%

Vitamin B5
0.92mg
9%

Vitamin B3
1mg
9%

Copper
0.18mg
9%

Vitamin B2
0.13mg
8%

Zinc
0.54mg
4%

Selenium
1µg
2%

Vitamin B12
0.13µg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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