panera autumn squash soup recipe dairy free
Add brown sugar salt curry powder nutmeg cinnamon and cayenne. Easy autumn squash soup panera copycat is rich.
My recipe is much healthier with 163 cal 4 g fat 3 g sat fat 0 g cholesterol 734 mg sodium 32 carbs 7 g sugar 8 g fiber and 2 g protein.
. 1 tablespoon extra virgin olive oil. Stir to combine well then bring the soup to a simmer. In a large pot heat oil over medium-high heat.
Add in butternut squash cubes broth juice honey curry powder ginger and start with ½ teaspoon kosher salt. Stir cooking till shallots have just softened about 1-2 minutes. Sauté for 2 minutes stirring frequently.
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Ad Find The Great Collection of Easy Making Recipes. Stir in salt to taste. Bring the mixture to a boil and then cover and simmer on medium-low heat for 30.
How to make copycat panera autumn squash soup. This autumn squash soup is a copycat recipe of paneras delicious fall inspired soup. Bring them all to a boil over high heat then turn the heat down to low and simmer uncovered for 15 minutes.
Saute the diced onion in olive oil until soft then add the squash carrots broth and apple juice in a large stock pot. Find and Save Ideas about Healthy Recipes Meal From Professional Chefs. Panera autumn squash soup recipe healthy.
Bring to a boil reduce heat cover and simmer for 20-25 minutes until squash and carrots are soft. Add in the seasonings. Broth or water saute onions garlic over medium heat in a large pot until translucent.
Then reduce the heat to low and simmer the soup covered for an additional 10 to 12 minutes or more. In a large soup pot or a large dutch oven add olive oil. 2 pounds chopped butternut squash about 6 heaping cups.
1 cup baby carrots. Cayenne pepper ground turmeric salt and 2 bay leaves. Finally Fish out and remove the bay leaves.
Ingredients Roux Butter 1 cup Flour All Purpose 1 12 cup Soup Butternut Squash Cleaned Small Diced 3 34 pounds Onion White Small Diced 2 medium 2 12 cups Celery Small Diced 4 stalks 2 cups Carrots Small Diced 2 large 1 34 cups Butter 14 cup Vegetable Stock 8 cups Cinnamon Ground. Reduce heat and simmer uncovered for about 20 mins. Remove from heat and stir in Smart Balance or butter and honey.
Or until the squash and vegetables are fork-tender. Cover and raise the heat to high and bring the entire mixture to a full boil. Add butternut squash carrots pumpkin vegetable broth cinnamon ginger.
Bring them all to a boil over high heat then turn the heat down to low and simmer uncovered for 15 minutes. Add squash carrots vegetable broth apple cider and spices. Add broth milk and squash to the large skillet with the apple and onion and bring to a boil.
Add pumpkin apple cider and broth. How to make Copycat Panera Autumn Squash Soup. Stir and cook 1-2 minutes more or until the spices are fragrant.
Butternut squash pumpkin puree and carrots make this squash soup recipe a healthy and flavorful soup of choice this fall. Add softened onions and garlic. Add squash carrots and onion and cook about 10 minutes or until starting to soften.
1 small yellow onion diced. Add in the cut squash green apples broth cinnamon curry honey salt and pepper.
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