Panera Autumn Squash Ingredients

Pumpkin, Vegetable Stock (Water, Vegetable Base [Carrots, Celery, Onions, Tomato Paste, Corn Oil, Yeast Extract, Potato Flour, Salt, Onion Powder, Garlic Powder, Natural Flavor]), Milk, Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Salt, Carob Bean Gum), Brown Sugar, Butternut Squash, Heavy Cream, Contains 2% or less of: Carrots, Oni. Nutritional information provided on this Site about our standard bakery-cafe and catering menu items is based on Panera's standardized recipes, representative values provided by suppliers, analysis using industry standard software, published resources, and/or testing conducted in accredited laboratories, and are expressed in values based on.

Ingredients 2 tbsp. extra-virgin olive oil 1 (2-lb.) butternut squash, peeled, and seeded, and cut into 1" cubes 2 medium carrots, peeled and chopped 2 large shallots, chopped Kosher salt. This Panera soup combines butternut squash, pumpkin, vegetable broth, apple juice, cinnamon, and curry powder. You will love this combination of flavors. What Makes This Soup So Good?

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Ingredients 1 medium butternut squash, peeled and cubed (about 3 pounds) 2 tablespoons butter 2 large carrots, chopped 1 medium onion, chopped 3 garlic cloves, minced 5 cups vegetable broth 1 can pumpkin puree (15 ounces) 1/2 cup canned coconut milk 1 cup apple cider or juice 1/4 cup packed brown sugar 1 teaspoon salt 1 teaspoon curry powder

for the soup. Heat the oil in a 4 quart Dutch oven or stock pot over medium heat until shimmering. Add the onions and saute until they're soft and transparent. Sprinkle the cinnamon, curry powder, ginger, and salt over the onions, and stir for a minute or two to bloom the spices.

5 Ingredients Recipe Autumn Squash Hummus 10 minutes 5 Ingredients What's Simmering Potluck pleasers, made in minutes

How to Roast it I like to use my Air Fryer Butternut Squash if I'm going to make roasted soup. If using the oven, slice it up and bake the squash for 25-30 minutes on 400 degrees. How to Make Copycat Panera Butternut Squash Soup Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

Gluten Free Dairy Free Vegetarian Jump to Recipe ↓ Make this vegetarian Panera Copycat Autumn Squash Soup Recipe with butternut squash and pumpkin purée cooked in the Instant Pot, crockpot, or stovetop. It is creamy, hearty, and delish! Save big bucks by making yours at home… and shave off some calories too!

But you can make this spot-on copycat soup recipe any day of the year (along with our other Panera copycat recipes). How to Make Panera's Autumn Squash Soup. Makes 12 servings (about 1 cup each) Ingredients. 1 medium butternut squash, peeled and cubed (about 3 pounds) 2 tablespoons butter; 2 large carrots, chopped; 1 medium onion, chopped

Warm Spices: cinnamon, nutmeg and curry powder. Pumpkin: canned pumpkin puree is best here! Make sure you don't buy pumpkin pie filling. Coconut oil: You could also use butter or a plant based butter Coconut cream or cream cheese: I wanted to keep this vegan and plant based so I swapped the cream cheese for coconut cream.

Allergen and Nutrition Information. The Cool Food Meal badge, used by Panera Bread in connection with select U.S. menu items, designates that a menu item has low food-related greenhouse gas emissions, as determined in accordance with the rules, procedures and requirements established by World Resources Institute. For more information about.

Chili Pepitas | Also called pumpkin seeds are made with cayenne pepper or chili powder, olive oil, salt, and raw pepitas. They add a nice crunch.

Get Recipes Ingredients You Need You'll need just 10 ingredients to make this slow-cooker soup happen. Here's everything you need: carrots, pureed pumpkin, vegetable broth, yellow onion, coconut sugar, salt & pepper, cinnamon, nutmeg, garlic cloves, coconut milk, and butternut squash. How to Make Panera Autumn Squash Soup First, prepare vegetables.

vegetable broth apple juice cinnamon curry sweet cream roasted pumpkin seeds For this make-at-home version, there will be a few differences, but the end result will still be very close to the.

Place a clean pan on the stove on medium heat, and add the coconut oil. Allow to warm up and then add chopped onions, and then sprinkle some salt. Cook 2 - 3 minutes to soften, and add the chopped carrots, celery stalk, apples. Stir and cook for 3 minutes and add the chopped butternut squash. Stir very well to combine.

Step 3: Cut off the ends of the squash. As tempting as it may be to cut in right at the center of the squash, start by cutting off the outside ends to remove the roughest parts of the squash and create two flat surfaces from which to work. This will give that roly-poly squash a bit of stability. Editor's tip: Microwaving the squash for four.

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