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March 24, 2021
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.
Taste the difference that natural raising and humane treatment can make to the taste of pork. 100% bred, raised and processed in the United States!