If you’ve ever tried Panera Bread’s autumn squash soup, you’ll probably agree that it’s one of the best out there. Its creamy texture and rich fall flavors are just as comforting as Mom’s chicken noodle soup. But what to do now that fall is over? Make your own! There’s no need to say goodbye to those amazing seasonal menu items just yet.
Here’s my take on Panera’s beloved autumn squash soup!
Prep Time: 10 minutes
Cook Time: 1 hour and 20 minutes
Total Time: 1 hour and 30 minutes
1 large butternut squash (peeled and cut into medium-sized cubes)
1 red bell pepper (diced into medium-sized chunks)
1 small sweet (diced into medium-sized chunks)
6 garlic cloves
7 1/2 cups of low sodium chicken broth
1/2 cup apple juice
¼ cup of half and half
1 tablespoon of butter
2 tablespoons of olive oil
4 sprigs of Rosemary (chopped)
1/2 teaspoon salt
1/4 teaspoon cayenne
1 pinch of Montreal seasoning
1. Preheat oven to 375 ° F.
2. Spread the squash, onions and red pepper on a large baking pan and toss with olive oil, rosemary, salt and Montreal seasoning.
3. Roast the veggies until soft and slightly browned (about 45 minutes) but check throughout and adjust time and heat as necessary.
4. In batches, transfer the cooked vegetables into a blender with 1 1/2 cups of chicken broth.
5. Pour blended mixture into a pot and add the half and half, apple juice and butter.
6. Bring the mixture to a boil.
7. Reduce heat to low and heat for 20 minutes.
8. Adjust thickness with chicken broth (adding more or less throughout the cooking as desired).
9. Garnish with a pinch of cayenne pepper, pumpkin seeds and a sprig of fresh rosemary.