Panera Bread’s Autumn Squash Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 4 cups Butternut squash, roasted
  • 1/2 Yellow onion, large

• Refrigerated

  • 1/2 cup Almond milk

• Canned Goods

  • 3 1/2 cups Vegetable broth

• Baking & Spices

  • 3 dashes 1 tsp salt
  • 3 dashes Cinnamon

• Oils & Vinegars

  • 1 tbsp Coconut oil

Found on kimscravings.com

Description

Ingredients

• 4 cups of peeled and cubed butternut squash, roasted
• 1 large apple, peeled, cored and cubed (I used a Honeycrisp. If you want your soup less sweet, you may want to use a Granny Smith.)
• ½ of a large yellow onion, diced
• 1 tbsp. coconut oil
• ½ to 1 teaspoon curry powder *I actually used 2 teaspoons of curry and loved the way the soup turned out, but Ive had several readers comment that the curry was a little too strong. You may want to start with ½ teaspoon and add more to desired taste.
• 3.5 cups vegetable broth
• ½ cup almond milk (I used unsweetened vanilla almond milk.)
• 1 tsp salt + a few extra dashes
• a few dashes of cinnamon

Directions

• Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees F.
• 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.
• Add broth, milk, and squash to the large skillet with the apple and onion and bring to a boil. Reduce heat and simmer uncovered for about 20 mins. Stir in salt to taste. I used 1 tsp of salt.
• Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.
• Enjoy with crusty bread or a grilled cheese!

Nutrition