Copycat Panera Squash Soup Recipe

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

1. Melt butter over moderate heat in large saucepan.
2. Add the onion and rosemary and cook until soft (approximately 5 minutes).
3. Add chopped squash, vegetable stock, heavy cream, salt, white pepper and hot sauce.
4. Reduce heat and cover. Simmer for approximately 2 hours – or until squash is tender.
5. Use blender to puree the hot soup.
6. Garnish with some scallions and sour cream.

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Panera Bread's Vegetarian Autumn Squash Soup

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Easy copycat recipe to make Panera Bread's Vegetarian Autumn Squash Soup.

• Author: Savings Lifestyle: Andrea

Ingredients

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• 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

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Instructions

1. Melt butter over moderate heat in large saucepan.
2. Add the onion and rosemary and cook until soft (approximately 5 minutes).
3. Add chopped squash, vegetable stock, heavy cream, salt, white pepper and hot sauce.
4. Reduce heat and cover. Simmer for approximately 2 hours – or until squash is tender.
5. Use blender to puree the hot soup.
6. Garnish with some scallions and sour cream.