panera autumn squash soup recipe dairy free
And dont be fooled by its pale exteriorthe bright-orange flesh of this squash is rich in beta-carotene and vitamin C and a good source of potassium and vitamin B6. Season the cubed squash with cinnamon and salt.
Copycat Panera Autumn Squash Soup Dairy Free Byte Sized Nutrition
How to Make Panera Autumn Squash Soup.
. In a large pot heat the oil and add the shallots and. Add in the cut squash green apples broth. Allow to warm up and then add chopped onions and then sprinkle some salt.
Roast for 20-30 minutes until fork tender. Allow the onions to take on a little color. Saute until fragrant and translucent and add the garlic.
Remember color equals flavor. In a heavy bottom pot over medium high heat heat the oil and saute the onion. The description of the Vegetarian mines vegan Autumn Squash Soup on Paneras website is as follows.
While the squash is roasting. Stir cooking till shallots have just softened about 1-2 minutes. A blend of butternut squash and pumpkin simmered in vegetable broth.
Stir very well to combine. Saute the diced onion in olive oil until soft then add the squash carrots broth and apple juice in a large stock pot. Stir and cook for 3 minutes and add the chopped butternut squash.
Preheat oven to 425 degrees. Cook 2 3 minutes to soften and add the chopped carrots celery stalk apples. Lay squash on one baking pan.
Add onions and oil to a large pot or Dutch oven on medium-high heat. Add in butternut squash cubes. Preheat oven to 450F.
Bake for 15-20 minutes or until heated through. Lay carrots and onion on the other. The best thing about.
Using a large sharp knife chop the butternut squash into 1 inch cubes. In large bowl mix together all ingredients. Roast for 30 mins.
Spread in lightly greased 8 x 8 baking dish or pie pan. Place a clean pan on the stove on medium heat and add the coconut oil. Making Copycat Panera Autumn Squash Soup.
Turn your instant pot to the saute function and add olive oil shallot and carrots. Bring them all to a boil over high heat then turn the heat down to low and simmer uncovered for 15 minutes. Preheat oven to 425.
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