Copycat Panera Autumn Soup
Prep Time
15 mins
Cook Time
40 mins
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 450°F.
  2. Peel squash,remove seeds and cut in chunks.
  3. Place in baking dish and drizzle with oil.
  4. Sprinkle generously with salt and pepper.
  5. Bake at 450° for 25-30 minutes or until fork tender (DO NOT BURN IT).
  6. Mash squash with a potato masher and place in a large stock pot
  7. Add pumpkin, apple juice, half-and-half and vegetable broth.
  8. Puree ingredients with a hand blender until well pureed.
  9. Add honey, curry, cinnamon, salt and pepper and heat through about 10-15 minutes at a low simmer.
Recipe Notes

Adjust the liquids based on how big your squash is (If bigger use a bit more, if smaller use less).