butternut squash soup
This recipe is the one served at Panera Bread Company. Source: Panera Bread Company
prep time
20 Min
cook time
2 Hr
method
---
yield
4 to 5 soup bowls
Ingredients
- 1 small butternut squash, chopped
- 6-1/3 cups chicken stock (50.4 ounces)
- 2 tablespoons unsalted butter
- 1 small onion
- 1 tablespoon fresh rosemary (1 teaspoon dried)
- 1-1/4 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 cup chopped walnuts (optional)
- 4 to 5 dashes hot pepper sauce
How To Make butternut squash soup
-
Step 1Melt butter over moderate heat in large saucepan. Add the onion and rosemary and cook until soft. (approximately 5 minutes).
-
Step 2Add chopped squash, chicken stock, heavy cream, salt, white pepper and hot sauce. Reduce heat and cover. Simmer for approximately 2 hours or until squash is tender.
-
Step 3Use blender to puree the hot soup.
-
Step 4Toast walnuts to use for garnish, if using
-
Step 5Serve steaming hot with a swirl of sour cream. Source: Panera Bread Company
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