Panera-Inspired Butternut Squash Soup
Butternut Squash Soup inspired by Panera's Autumn Squash Soup. It's not an exact match but tasty, warm and full of flavor!
Ingredients
- 1 teaspoon olive oil
- 1 onion chopped ~175g
- 1 butternut squash cubed ~800g
- 2 carrots chopped ~100g
- 1 apple chopped ~90g
- 1 chunk fresh ginger chopped 20g
- ½ teaspoon curry powder
- ¼ teaspoon cinnamon ground
- ¼ teaspoon rosemary dried
- ¼ teaspoon white pepper
- ⅛ teaspoon Cardamon
- 4 cup broth
- 1 tablespoon lemon juice
- 2 oz Neufchatel cheese light cream cheese
Instructions
- Sautee the onion, squash, carrots, apple, ginger, and spices with the oil in a large soup pot. Once things start to caramelize a bit add the broth and lemon juice. Bring to a low boil. Continue to cook until the butternut softens enough to puree, about 30 minutes.1 teaspoon olive oil, 1 onion chopped, 1 butternut squash cubed, 2 carrots chopped, 1 apple chopped, 1 chunk fresh ginger chopped, ½ teaspoon curry powder, ¼ teaspoon cinnamon, ¼ teaspoon rosemary, ¼ teaspoon white pepper, ⅛ teaspoon Cardamon, 4 cup broth, 1 tablespoon lemon juice
- Add the cheese and puree with an immersion blender or transfer to a traditional blender.2 oz Neufchatel cheese
- Enjoy!
Notes
- I roasted the butternut squash seeds with salt in a 225-degree oven until dry, maybe 20 minutes. They made the perfect topping!
- I've been bringing 2 cups of this to work for lunch and adding 3-4 ounces of cooked chicken to boost the protein. It makes a great meal!
- I used chicken broth but you can use vegetarian if you like.
Nutrition
Serving: 1cupCalories: 100kcalCarbohydrates: 20gProtein: 2gFat: 2gFiber: 3gSugar: 7g
Tried this recipe?Let us know how it was!