A Copycat Recipe: Panera Bread’s Autumn Squash Soup

Name: A Copycat Recipe: Panera Bread’s Autumn Squash Soup
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 4 cups of peeled and cubed butternut squash (roasted); 1 large apple (peeled, cored and cubed (I used a Honeycrisp. If you want your soup less sweet, you may want to use a Granny Smith.)); 1/2 of a large yellow onion (diced); 1 tbsp. coconut oil; 1/2 to 1 teaspoon curry powder *I actually used 2 teaspoons of curry and loved the way the soup turned out (but I've had several readers comment that the curry was a little too strong. You may want to start with 1/2 teaspoon and add more to desired t; 3.5 cups vegetable broth; 1/2 cup almond milk (I used unsweetened vanilla almond milk.); 1 tsp salt + a few extra dashes; a few dashes of cinnamon

A Copycat Recipe: Panera Bread’s Autumn Squash Soup was pinched from <a href="https://www.kimscravings.com/copycat-recipe-panera-breads-autumn-squash-soup/" target="_blank" rel="noopener">www.kimscravings.com.</a>

"Autumn Squash Soup- A tasty soup with lovely Fall flavors!..."

INGREDIENTS

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4 cups of peeled and cubed butternut squash (roasted)

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1 large apple (peeled, cored and cubed (I used a Honeycrisp. If you want your soup less sweet, you may want to use a Granny Smith.))

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1/2 of a large yellow onion (diced)

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1 tbsp. coconut oil

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1/2 to 1 teaspoon curry powder *I actually used 2 teaspoons of curry and loved the way the soup turned out (but I've had several readers comment that the curry was a little too strong. You may want to start with 1/2 teaspoon and add more to desired t

•

3.5 cups vegetable broth

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1/2 cup almond milk (I used unsweetened vanilla almond milk.)

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1 tsp salt + a few extra dashes

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a few dashes of cinnamon

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