Autumn Squash Soup
Soup and Salads
Can’t Stay Out of the Kitchen
I am on the road a lot, and I usually stop at Panera Bread Company for lunch. I really like their Autumn Squash soup. It is rich and silky. I topped mine with Marina’s Cranberry Chutney. Enjoy!
1 extra large butternut squash
2-3 tbsp. extra virgin olive oil
salt and pepper, to taste
1 15-oz. can Libby’s Pumpkin
1 ½ cups apple juice
1 ½ cups homemade chicken stock
1 ½ cups half-and-half
1 ½ tbsp. honey
¼ tsp. curry powder
½ tsp. cinnamon
1 ½ tsp. kosher salt
¼ tsp. black pepper
Toasted pumpkin seeds for garnish or top with Marina’s Cranberry Chutney
Preheat oven to 450°.
Cut the squash in half , remove seeds, and coat with some olive oil.
Place in baking dish or on cookie sheet.
Sprinkle generously with salt and pepper.
Bake at 450° for 25-30 minutes or until fork tender.
Spoon the squash out and mash squash with a potato masher and place in a large stock pot.
Add pumpkin, apple juice, half-and-half and vegetable broth.
Add honey, curry, cinnamon, salt and pepper and heat through about 10-15 minutes at a low simmer.
Once is has cooked for 15 minutes or so blend in a blender. I like it very smooth.
To serve, garnish bowls of soup with roasted pumpkin seed.