Autumn soup with Butternut Squash. Panera Autumn Squash Soup from Delish.com is full of creamy butternut squash and sweet apple juice, with a key secret ingredient: cream cheese! Add squash, carrots, and shallots and season with salt and pepper. Roasted butternut squash and Honeycrisp apple lend terrific fall flavor to this vegan soup made a bit creamy with almond milk. Autumn soup with Butternut Squash

You can cook Autumn soup with Butternut Squash using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Autumn soup with Butternut Squash
  1. Prepare 1 of Butternut squash small -.
  2. Prepare 2 of Tomato -.
  3. Prepare 1 of Carrot -.
  4. It’s 1 of Onion -.
  5. It’s 3 cloves of Garlic -.
  6. It’s 1 of Red pepper large -.
  7. It’s 1/2 tsp of Cinnamon powder -.
  8. Prepare to taste of Salt pepper and.

This dish is vegetarian, vegan, and dairy-free. You can even serve it roasted for added flavor! Panera Butternut Squash Soup Autumn Squash Soup Recipe Butternut Squash Soup Healthy Butter Ut Squash Soup Best Squash Soup A copycat of a Panera favorite - made with butternut squash, pumpkin, and savory seasonings. This velvety, autumn soup is made completely in a slow.

Autumn soup with Butternut Squash instructions

  1. 1/. Peel, de-seed and dice  the butternut squash, dice the carrots, halve the tomatoes  and onions..

  2. 2/. Toss all the cleaned vegetables into a pressure pan along with the garlic cloves and pressure cook for 1 whistle. Remove from heat and cool..

  3. 3/. Meanwhile roast the red pepper, place it in a pan and cover it with cling foil and let it stay for 15 min. Remove its skin and seeds and chop them into small pieces.

  4. 4/. Open the pressure cooker, remove the skin of the tomatoes (they come of easily) and with a slotted spoon remove all the vegetables and place them in a pot along with the chopped red pepper. Use a hand blender to get a velvety texture, add a splash of vegetable stock(used for pressure cooking).  Add the cinnamon powder and salt and pepper and cook over medium heat. Remove before the soup comes to a boil..

  5. 5/. Serve hot with some toasted bread..

Use autumnal veg such as butternut squash and pumpkin to make the most of the season. Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day. It's healthy and low in fat. This Butternut Squash Soup Recipe is thick and delicious, and it isn't loaded up with heavy cream. Easy to make for a weeknight meal.