Harvest Squash Soup Recipes

HARVEST SQUASH SOUP

Steps:

• In a Dutch oven, saute onions in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf before serving.

BUTTERNUT AND APPLE HARVEST SOUP

Steps:

• Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.
• Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.

HARVEST SOUP

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the water, potatoes, squash, bouillon, bay leaves, chili powder, pepper, allspice and cloves. Bring to a boil. , Reduce heat; cover and simmer for 15-20 minutes or until vegetable are tender. Add the tomatoes. Cook and stir until heated through. Discard bay leaves.

PANERA BREAD AUTUMN SQUASH SOUP

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.

COPYCAT PANERA HARVEST SOUP INSTANT POT RECIPE

Steps:

• Combine all ingredients except corn starch and butter in Instant Pot.
• Cook at manual high pressure for 10 minutes.
• Do five minutes of natural pressure release and then quick pressure release the rest.
• Using an immersion blender, blend up the soup until smooth - alternatively, you can place in a regular blender (carefully) and blend as well.
• After smooth, turn Instant Pot to saute. Once it starts to bubble, add butter and corn starch and quickly whisk to combine until thickened.
• Serve with pumpkin seeds.

FALL HARVEST SOUP!

Steps:

• Melt butter in a large soup pot over medium heat; cook onions in butter, stirring frequently, until lightly golden brown, about 15 minutes. Pour chicken broth into onions and bring to a boil.
• Reduce heat to low, stir sweet potato and carrots into broth mixture; simmer until vegetables are tender, about 10 minutes. Stir apple, pear, and red pepper into the mixture; simmer until softened, about 5 more minutes. Use an immersion blender to blend the mixture into a smooth puree.
• Stir pumpkin puree, evaporated milk, honey, allspice, nutmeg, cloves, cinnamon, salt, and black pepper into soup; puree again with the immersion blender. Ladle into bowls; garnish each serving with a basil leaf.

PANERA BREAD'S AUTUMN SQUASH SOUP

Steps:

• Preheat oven to 450°.
• Peel squash.
• Remove seeds and cut in chunks.
• Place in baking dish or on cookie sheet and drizzle with oil.
• Sprinkle generously with salt and pepper.
• Bake at 450° for 25-30 minutes or until fork tender.
• 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 an immersion blender until well mixed.
• Add honey, curry, cinnamon, salt and pepper and heat through about 10-15 minutes at a low simmer.
• To serve, garnish bowls of soup with roasted pumpkin seeds.

HARVEST BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 350 degrees.
• Cut squash in half lengthwise and scoop out seeds and pulp.
• Pour 2 cups water into baking dish, and place squash halves into water, cut side down.
• Bake for 1 hour or until tender.
• Set aside to cool.
• When squash is cool, cook diced onions in butter over medium heat in large saucepan until onions are softened.
• Add chicken broth and simmer for 10 minutes.
• Scoop out squash flesh from the skin, and add to onion/broth mixture.
• Puree in batches in food processor or blender till smooth.
• Return soup to saucepan; cook over medium heat until hot.
• Add milk, salt and pepper to taste.