AUTUMN SQUASH SOUP
Great butternut squash soup.
Provided by ma3145tt
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spread butternut squash cubes onto a baking sheet; season with 1 teaspoon salt and cinnamon.
- Roast squash in preheated oven until fork-tender, about 30 minutes.
- Melt coconut oil in a large pot over medium-high heat. Stir curry powder and a few dashes salt into the oil. Saute apple and onion in the seasoned coconut oil until softened, about 10 minutes.
- Pour vegetable broth and almond milk into the pot; add butternut squash and bring the liquid to a boil. Reduce heat to medium-low and simmer about 20 minutes; season with salt.
- Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 82.2 calories, Carbohydrate 15.7 g, Fat 2.3 g, Fiber 2.9 g, Protein 1.4 g, SaturatedFat 1.6 g, Sodium 505.5 mg, Sugar 6.5 g
AUTUMN SQUASH SOUP
If you've never tried a butternut squash soup or pumpkin soup, then you're missing out...especially if you're a lover of sweets. Squash soup is one of my favorite things to eat in the fall and winter.
Provided by dessertmaker
Categories Stocks
Time 15m
Yield 7 serving(s)
Number Of Ingredients 12
Steps:
- Cut the squashes in half vertically and arrange them face-up on a sheet pan. Drizzle 1 tablespoon of olive oil on top of the squash and bake in the oven at 400 degrees for about an hour. Remove the squash when it's tender and soft. Set aside to cool.
- Chop up the onion, garlic, and jalapeño and put them in a big soup pot with the other tablespoon of olive oil over medium heat. Saute for about 10 minutes until the vegetables begin to soften, stirring frequently. Add in the vegetable stock, coconut milk, and a sprinkle of salt and pepper. Chop up the sage and thyme and add it to the pot and stir. Remove the squashes from their skins by either scooping out the flesh or cutting into big moons and slicing like a cantaloupe. Drop the cooked squash into the soup. Pour in the maple syrup (optional) and stir.
- Puree the soup with an immersion blender or with your food processor or blender. When the soup is smooth, it's ready to eat. Adjust seasonings to your taste.
- Tip 1: Try adding a little curry powder to this recipe for an extra kick of flavor. I love curry seasonings in squash soup, and I bet it would be a nice addition if you're a curry lover.
- Tip 2: This makes a pretty thick soup. If you like it a little thinner, you can always increase the amount of vegetable stock in the recipe.
PANERA BREAD AUTUMN SQUASH SOUP
Panera Bread Autumn Squash soup is a seasonal offering, you can make it all year long.
Provided by Stephanie Manley
Categories Soup
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Peel and cut butternut squash into 1-inch cubes. Drizzle 1 tablespoon vegetable oil over the butternut squash and stir to coat it well. Bake for about 30 minutes or until the butternut squash is fork-tender. Do not let the squash brown.
- In a large stockpot, add 1 tablespoon vegetable oil and saute onions until they are translucent. Sprinkle a little salt over the onions as you saute them. By salting the onions you will pull moisture out of the onions and the onions will cook more quickly.
- When the onions are translucent add pumpkin, butternut squash, vegetable stock, curry powder, and cinnamon, apple juice, and honey. Heat through. When the soup is hot, use an immersion blender to make the soup smooth. You can use a blender to make the soup if desired. Add cream to the soup, and stir the cream.
- Toast the pumpkin seeds in a small skillet. Heat through until they become fragrant. Remove from heat immediately.
Nutrition Facts : Calories 150 kcal, Carbohydrate 20 g, Protein 2 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 198 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
PANERA AUTUMN SQUASH SOUP
This blender soup is a spot-on homemade copycat version of Panera's famous Autumn Squash Soup.
Provided by Karen Gibson
Categories Soup
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F and line a sheet pan with foil or parchment paper. Spread the squash cubes on the pan and roast for 15 minutes, or until the edges of the cubes are light brown. Remove from the oven and let cool a bit.
Nutrition Facts : Calories 290 kcal, ServingSize 1 serving
PANERA BREAD AUTUMN SQUASH SOUP COPYCAT RECIPE
There's no need to wait until fall or head to Panera to enjoy their Autumn Squash Soup. Making this butternut squash soup at home couldn't be any easier.
Provided by Kristen Carli,Mashed Staff
Categories soup, side
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 425º Fahrenheit, then place the cubed butternut squash on a large baking sheet.
- Drizzle squash with 1 tablespoon of olive oil and sprinkle over cinnamon, then roast for 30 minutes.
- In a medium stockpot, add the remaining 1 tablespoon olive oil and turn heat to medium, then add onion and apple and sauté for about 10 minutes, until onion is soft, translucent, and fragrant.
- Once squash has been roasting for 30 minutes, remove from oven and add it to the apple and onion.
- Add broth and cream to the stockpot, then add turmeric, curry powder, salt, and pepper.
- Bring to a boil then reduce to a simmer for about 20 minutes.
- Using an immersion blender or stand blender (blend in batches), blend the soup until smooth.
- Serve, and garnish bowls with thyme leaves and pepper if desired.
Nutrition Facts : Calories 200 calories, Carbohydrate 24 g carbohydrates, Cholesterol 27 mg cholesterol, Fat 12 g fat, Fiber 4 g fiber, Protein 2 g protein, SaturatedFat 5 g saturated fat, ServingSize 0 g, Sodium 426 mg, Sugar 8 g, TransFat 0 g
AUTUMN SQUASH SOUP
If you've never tried a butternut squash soup or pumpkin soup, then you're missing out...especially if you're a lover of sweets. Squash soup is one of my favorite things to eat in the fall and winter. When cooked, winter squashes turn soft and sweet, making them extremely versatile and comforting to eat when the weather is cool. Winter squashes like acorn and butternut squash can be hard to cut, so I like to slice them in half vertically, bake them, and then scoop out the flesh to use in a recipe. This way I don't have to kill my arm trying to cut up the squash when it's still hard as a rock.
Provided by dessertmaker
Categories Vegetable
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut the squashes in half vertically and arrange them face-up on a sheet pan. Drizzle 1 tablespoon of olive oil on top of the squash and bake in the oven at 400 degrees for about an hour. Remove the squash when it's tender and soft. Set aside to cool.
- Chop up the onion, garlic, and jalapeño and put them in a big soup pot with the other tablespoon of olive oil over medium heat. Saute for about 10 minutes until the vegetables begin to soften, stirring frequently. Add in the vegetable stock, coconut milk, and a sprinkle of salt and pepper. Chop up the sage and thyme and add it to the pot and stir. Remove the squashes from their skins by either scooping out the flesh or cutting into big moons and slicing like a cantaloupe. Drop the cooked squash into the soup. Pour in the maple syrup (optional) and stir.
- Puree the soup with an immersion blender or with your food processor or blender. When the soup is smooth, it's ready to eat. Adjust seasonings to your taste.
- Tip 1: Try adding a little curry powder to this recipe for an extra kick of flavor. I love curry seasonings in squash soup, and I bet it would be a nice addition if you're a curry lover.
- Tip 2: This makes a pretty thick soup. If you like it a little thinner, you can always increase the amount of vegetable stock in the recipe.
- Autumn Squash Soup.
COPYCAT AUTUMN SQUASH SOUP
This is a copycat version of that fancy sandwich shop's autumn squash soup. Serve with sunflower seeds or pepitas sprinkled on top!
Provided by ChihuahuaKlaudia
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium heat. Add onions and cook until translucent and soft, 3 to 5 minutes. Add pumpkin, squash, apple juice, and broth. Stir well to combine. Cook over medium heat for 5 minutes. Add honey, sugar, curry powder, and salt. Cook another 10 minutes before adding cream. Heat until soup is warmed through, another 2 minutes. Serve immediately.
Nutrition Facts : Calories 433.9 calories, Carbohydrate 63.3 g, Cholesterol 50.9 mg, Fat 21.2 g, Fiber 6.2 g, Protein 3.7 g, SaturatedFat 9.7 g, Sodium 539.6 mg, Sugar 44.6 g
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- Preheat the oven to 200 degrees C/ 392F.Add the squash to a large baking tray, drizzle over 1 and a half tablespoons of the olive oil. Scatter over half a teaspoon each of sea salt and cracked black pepper, then add the thyme. Mix well then roast in the oven for 20 to 25 minutes, until the squash is tender.
- Whilst the squash is roasting heat the remaining oil in a large saucepan. Add the onion and cook for 10 minutes over medium heat, stirring often. Add the carrot and the garlic and cook for another 5 minutes.Now add the spices, and cook for about a minute, then if the squash is done add it to the saucepan. Remove any hardened sprigs of thyme before you add the squash to the pan.
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- Turn your instant pot to the "saute" function and add butter, shallot, and carrots. Stir, cooking till shallots have just softened, about 1-2 minutes. Add in butternut squash cubes, broth, juice, honey, curry powder, ginger, and start with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Add the instant pot lid, making sure the vent is closed, and set to pressure cook for 10 minutes.
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Calories 91 per serving
- Prepare vegetables: peel squash and cut into 1-2 inch cubes. Cut heads of carrots off and slice into 1/2-inch thick pieces. Peel onion and slice into pieces.
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5/5 (5)
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Category Soup
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- Preheat the oven to 425 degrees F. Brush the tops and the insides of the squash and pumpkin with 2 teaspoons olive oil. Season with salt and pepper and place squash face down (flesh side down) on a baking sheet. Roast until fork tender, about 50 minutes to 1 hour. Remove from oven and cool.
- In a Dutch oven set over medium heat, heat the remaining olive oil. Add the onion, carrot, apple, curry powder and turmeric. Stir to combine. Cook for 10 to 15 minutes, until the vegetables are soft.
- Stir in the broth, cider and roasted squash and pumpkin. Bring the soup to a boil, then reduce heat and simmer for 20 minutes. Remove from heat and stir in milk, honey, and a pinch of salt.
- Use an immersion blender or a standard blender to puree the soup. Season with salt and pepper, to taste. Garnish with pumpkin seeds, if desired.
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- Remove from heat. Using an immersion hand blender, blend soup until smooth and creamy. Add in coconut milk and optional maple syrup and stir to mix well. Add salt & pepper to taste. Blend again.
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