When it is chilly or cold outside, all I want for lunch is a bowl of soup and half a sandwich or salad. Panera has been on my mind pretty much 24/7 when I am thinking about lunch. I decided to make this soup at home to satisfy my cravings, and it is delicious. It tastes so similar to the soup at Panera and the best part is that it cost a fraction of the price. I also don’t have to fight the crowd at Panera!
This soup was a breeze to make and would be absolutely divine with the Frico Grilled Cheese that I posted last week. Go ahead, treat yourself to lunch today. You won’t regret it.
Source: Homemade Cravings
1 Butternut Squash, large and cut into pieces or 20 oz. of pre-cut butternut squash
1 tablespoon of Olive Oil
Salt and Pepper, to taste
1 15 oz. can of Pumpkin Puree
1 cup of Vegetable or Chicken Broth
1 cup of Half and Half
1 cup of Apple Cider
1 1/2 tablespoon of Honey
1/4 teaspoon of Curry*
1/2 teaspoon of Cinnamon
1 1/2 teaspoons of Salt
1/4 teaspoon of Pepper
Optional: roasted pumpkin seeds or pepitas for topping
* If you don’t have any curry powder, you can just barely shake/sprinkle some of each, chili powder, cayenne pepper, ground mustard, turmeric, coriander, cardamom, and cumin.
First, pre-heat your oven to 450.
Now, line a baking sheet with aluminum foil and toss the squash with olive oil and salt and pepper. When the oven is pre-heated roast the squash for 25 minutes. Let cool for 5 minutes.
Next, using a potato ricer or blender/food processor if you don’t have a ricer, press squash through ricer into your food processor or blender. Blend the squash and pumpkin together, pour in the vegetable broth, half and half, and apple cider while pureeing.
Transfer to a large saucepan over medium heat and add honey, curry, cinnamon, and salt and pepper. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
Serve with toasted pumpkin seeds or pepitas on top and with a piece of crusty bread.
The Barbee Housewife