COPYCAT PANERa BREAD’S AUTUMN SQUASH SOUP

Submitted by Joycee Troyer

"Delicious, healthy fall soup! Originally found in Kim's Cravings"

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 4

ingredients

• 4 cups of peeled and cubed butternut squash, roasted
• 1 large apple, peeled, cored and cubed
• 1⁄2 large yellow onion, diced
• 1 tablespoon coconut oil
• 3 1⁄2 cups vegetable broth
• 1⁄2 cup almond milk
• 3 dashes cinnamon
• 1 teaspoon salt

directions

1. Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees F.
2. 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.
3. 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.
4. Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.