Panera Bread’s Vegetarian Autumn Squash Soup
When September rolls around, even though it is still warm outside in our part of the country, I still think of Fall right around the corner. With it comes the beauty of the sights, sounds and smells of Autumn.
I always have planted Butternut squash in my garden every year because it is a wonderful vegetable and the remarkable thing about squash..if kept in a dry dark place, this vegetable will last almost all winter long. I always have squash long into March. One of the ways I make it is to peel it, cut it into cubes , throw it on a sheet pan with a little olive oil, salt and pepper and roast in the oven at 400 for about 30 minutes. Another way I fix it is how Panera Bread does, and I will show you how easy this is.
Panera Bread’s Vegetarian Autumn Squash Soup Ingredients
- 2 Tbsp, Unsalted Butter
- 1 small Onion
- 1 Tbsp, Fresh Rosemary (1 teaspoon dried)
- 1 small Butternut Squash (chopped)
- 6 1/3 cups, Vegetable Stock (50.4 ounces)
- 1 1/4 cups, Heavy Cream
- 2 small Scallions (chopped)
- 1 tsp, Salt
- 1/2 tsp, White Pepper
- Hot Pepper Sauce
Panera Bread’s Vegetarian Autumn Squash Soup Directions
- Melt butter over moderate heat in large saucepan.
- Add the onion and rosemary and cook until soft (approximately 5 minutes).
- Add chopped squash, vegetable stock, heavy cream, salt, white pepper and hot sauce.
- Reduce heat and cover. Simmer for approximately 2 hours – or until squash is tender.
- Use blender to puree the hot soup.
- Garnish with some scallions and sour cream.
by Savings Lifestyle: Mary on October 16, 2013