COPYCAT PANERa BREAD’S AUTUMN SQUASH SOUP

Recipe by Joycee Troyer
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees F.
  • Meanwhile, in a large skillet over med-high heat, sauté apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 mins and until softened.
  • Add broth, milk, and squash to the large skillet with the apple and onion and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes Stir in salt to taste.
  • Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.