Elaine Walker, Soup

Panera Autumn Squash Soup

1 large butternut squash, peeled, seeded and chopped (or 20 oz package precut)
1 tablespoon canola oil
1 15-ounce can pumpkin
1 cup vegetable broth
1 cup apple cider
1 cup half and half
1-1/2 tablespoon honey
1/4 teaspoon curry (a mild yellow curry if you have one)
1/2 teaspoon cinnamon
1-1/2 teaspoons salt
1/4 teaspoon black pepper
roasted pumpkin seeds

Instructions:

  1. Preheat oven to 450 degrees F.
  2. Toss chopped butternut squash with canola oil.
  3. Roast for 25 minutes. Let cool 5 minutes.
  4. In a large food processor, puree the squash.
  5. Add pumpkin and blend. While blending, slowly pour vegetable broth, apple cider and half and half through the top. If the consistency seems too thick, add more broth and/or apple cider as desired.
  6. Pour into a large sauce pan and heat over medium to a gentle boil.
  7. Add honey, spices, salt and pepper.
  8. Simmer on low for 10 minutes.
  9. Serve with roasted pumpkin seeds.