Autumn Squash Soup

Can’t Stay Out of the Kitchen

Category

Soup and Salads

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!

Ingredients

  • 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

Directions

  1. Preheat oven to 450°.

  2. Cut the squash in half , remove seeds, and coat with some olive oil.

  3. Place in baking dish or on cookie sheet.

  4. Sprinkle generously with salt and pepper.

  5. Bake at 450° for 25-30 minutes or until fork tender.

  6. Spoon the squash out and mash squash with a potato masher and place in a large stock pot.

  7. Add pumpkin, apple juice, half-and-half and vegetable broth.

  8. Add honey, curry, cinnamon, salt and pepper and heat through about 10-15 minutes at a low simmer.

  9. Once is has cooked for 15 minutes or so blend in a blender. I like it very smooth.

  10. To serve, garnish bowls of soup with roasted pumpkin seed.