Soup Recipes

A week or so ago, I made Butternut Squash Soup and it was a huge hit! My entire family loved it. And were not really fans of squash, but thought we should give it a try. This is a copy cat recipe of Panera’s Butternut Squash Soup. It honestly tastes just like it, and I was so happy with how it turned out. I followed a recipe from one of my Pinterest Boards, but here is the modified version below if anyone wants to try it! I highly suggest for cold fall days. It is really filling and makes 6-8 servings.

Butternut Squash Soup Recipe

| Serving: 6-8 Servings | Prep time: 10 Minutes | Cook time: 50 Minutes | Total time: 1 Hour |

| Serving: 6-8 Servings | Prep time: 10 Minutes | Cook time: 50 Minutes | Total time: 1 Hour |

• 1 small yellow onion, diced (about 3/4 cup)
• 2 pounds chopped butternut squash (about 6 heaping cups)
• 3 small carrots, chopped (about 1 cup)
• 3-4 cups vegetable broth
• 2 cups apple cider (NOT vinegar)
• 1/2 teaspoon curry powder
• 1/4 teaspoon cinnamon
• dash of nutmeg
• 1/2 cup pumpkin puree
• 2 tablespoons butter
• 2 ounces cream cheese (use low fat if you want a healthier version)
• 2 tablespoon brown sugar, more to taste
• pinch of salt
• 4 ounces heavy cream (optional if you want a healthier version)
• 1 tablespoon extra virgin olive oil
• pumpkin seeds (optional for toppings)

Directions:

1. In a large pot, heat oil over medium-high heat. Add onions and saute until softened, while stirring often.
2. Add squash, carrots, vegetable broth, apple cider and spices.
3. Bring to a boil, reduce to low heat and let simmer for 10-15 minutes or until squash and carrots are soft. **The trick to the squash is to run it through a food processor until very thin pieces so it boils faster.**
4. Remove from heat and add pumpkin puree, butter, cream cheese and brown sugar. Puree using a blender and blend until smooth.
5. Taste soup and add salt as desired. You may want to add extra brown sugar or honey to achieve a taste closer to Panera’s. If you want a more decadent soup, add the heavy cream a little at a time until desired thickness is reached. To thin the soup, add vegetable broth.
6. Let soup simmer for 45 minute if you want the the soup extremely smooth. Otherwise serve promptly.
7. To warm at any time, return to burner over  medium-low heat until heated throughout, then serve immediately.
8. For garnishment, you may add cilantro, pumpkin seeds, sour cream, or brown sugar on top when serving.