So if you haven’t had Panera’s Autumn soup yet, you don’t know what your missing! It is the best butternut squash I have ever had an I could easily eat it every day. At around $6 a bowl though, my budget says otherwise. Make your own at a fraction of the price! This weekend I stopped by my local farmers market and picked up a few large size butternut squash with the intent to inmate this soup for a fraction of the cost.
To my suprise it was actually not as hard as I thought. I just added everything I could taste in the soup and the result came out AMAZING if I do say so myself! It might even be better than that $6 Panera soup and only cost me around $5 to make (I had most of the ingredient already on hand)! After making this and using my friend’s blender, I think I know where I stand on the whole nutri ninja vs nutribullet debate. It’s in the details of how easy it is to use and clean and one is way better than the other!
Everyone in my house loved it including my picky eating 3yr old!
- 1 large butternut squash
- 2 Tbsp. extra virgin coconut oil
- salt and pepper to taste
- 1 15- oz. can Libby’s Pumpkin
- 1 ½ cups apple juice
- 1 ½ cups vegetable broth
- 1 ½ cups half-and-half
- 1 ½ tbsp. honey
- ¼ tsp. curry powder
- ½ tsp. cinnamon
- 1 ½ tsp. kosher salt
- ¼ tsp. black pepper
Preheat oven to 450°F.
Peel squash,remove seeds and cut in chunks.
Place in baking dish and drizzle with oil.
Sprinkle generously with salt and pepper.
Bake at 450° for 25-30 minutes or until fork tender (DO NOT BURN IT).
Mash squash with a potato masher and place in a large stock pot
Add pumpkin, apple juice, half-and-half and vegetable broth.
Puree ingredients with a hand blender until well pureed.
Add honey, curry, cinnamon, salt and pepper and heat through about 10-15 minutes at a low simmer.
Adjust the liquids based on how big your squash is (If bigger use a bit more, if smaller use less).