Copycat Panera Autumn Squash Soup
Ingredients
- 1 Butternut Squash
- 1 small Onion
- 2 tbsp Olive Oil
- 15 oz Pumpkin Puree
- 2 cup Vegetable Broth
- 1 1/2 cup Apple Cider
- 1 1/2 cup Heavy Cream
- 1/4 tsp Curry Powder
- 1/2 tsp Cinnamon
- 2 tsp Salt
- 1/2 tsp Black Pepper
- Pumpkin Seeds for garnish
Instructions
- Peheat oven to 450.
- Peel and seed squash and cut into chunks.
- Peel and quarter onion
- Toss squash and onion in olive oil and salt and pepper to taste.
- Cook for 20 minutes.
- Allow to cool at least 10 minutes.
- Puree in blender or food processor.
- In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream.
- Bring to a low boil over medium heat.
- Add the spices and simmer for 10 minutes.
- Garnish with pumpkin seeds.
Nutrition
Calories: 366 | Carbohydrates: 32g | Protein: 4g | Fat: 27g | Fiber: 5g | Sugar: 12g
Nutrition facts are provided as a courtesy.
Tried this recipe? Mention @ISaveA2Z or tag #KetoFriendlyRecipes!