Butternut Squash Soup

If you have been to Panera Bread and enjoyed their squash soup, you will love this soup recipe. This is considered a copycat recipe and I think it is dead on. The apple cider, honey, curry, and cinnamon add perfect sweetness and spice. Though this is delicious with a side salad or a sandwich, I think it is a perfect first course dish to serve in fall and winter. Enjoy!

Butternut Squash Soup
1 butternut Squash
1 small onion
2 Tbsp. olive oil
15-oz. can pure pumpkin
2 C. chicken or vegetable stock
1-3/4 C. apple cider
1-1/2 C. heavy cream
2 Tbsp. honey
1/4 tsp. curry powder
1/2 tsp. cinnamon
2 tsp. salt
1/2 tsp. black pepper
Pumpkin seeds (for garnish)

Preheat oven to 450 degrees. Peel and seed squash and cut into chunks. Peel and quarter onion. Toss squash and onion in olive oil and salt and pepper to taste. Cook for 20 minutes, then allow to cool at least 10 minutes.

Puree in blender or a food processor. In a large sauce pan, combine squash puree, pumpkin, stock, apple cider and cream. Bring to a low boil over medium heat.

Add honey and spices and simmer for 10 minutes. Garnish with pumpkin seeds.

1 comment

    • Judy on January 3, 2016 at 5:23 pm

    I’ve not had Panera Bread squash soup but I made your version of it. It is very rich and very, very good. Ron liked it also. It also makes a lot. I’ll take some to Keith and Janie. Hope they like it too.

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