Panera's Butternut Squash Soup Recipe Recreated
Try this Panera's Butternut Squash Soup Recipe Recreated recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
- salt and pepper
- salt and pepper to taste
- 1/2 teaspoon cinnamon
- 1.5 tablespoon honey
- 1 large butternut squash peeled, seeded and cubed
- 2-3 tablespoon coconut oil
- 1 (15 ounces) can pumpkin
- 1 apple, cored and sliced
- 1.5 cups unsalted chicken stock
- 1 (15 ounces) can coconut milk i recommend using the full fat coconut milk vs light
- 1/4 teaspoon curry
- garnish with roasted pumpkin seeds (optional)
- Carbohydrate 27.1402950056152 g
- Cholesterol 10.8 mg
- Fat 4.40517 g
- Fiber 0.888081234465478 g
- Protein 9.23484187502044 g
- Saturated Fat 1.17127 g
- Serving Size 1 1 hour (378g)
- Sodium 663.186770833606 mg
- Sugar 26.2522137711497 g
- Trans Fat 0.327278 g
- Calories 183 calories
Preheat oven to 450Place squash and apples in baking dish. Toss in coconut oil and sprinkle with salt and pepper.Bake squash and apples for 25-30 minutes.Mash squash with potato masher and place in large pot.Add pumpkin, coconut milk, and chicken broth; blend with an immersion blender until well mixed, or combine ingredients and blend in blender.Stir in honey and spices and simmer for about 10-15 minutes.Garnish with roasted pumpkin seeds (optional).
