(Copy-Cat) Panera Autumn Squash Soup
Ingredients
- 2 cups onions, chopped
- 1½ tablespoons olive oil
- 2 teaspoon garlic, minced
- 2 pound package of chopped butternut squash, see shopping tips
- 1½ cups carrots, chopped
- 3 cups vegetable broth, I used Swanson’s
- 2 cups apple cider or apple juice, (do not use apple cider vinegar)
- ¾ teaspoon curry powder
- ¼ teaspoon cinnamon
- ¼ teaspoon pumpkin pie spice (if you don’t have any use ½ teaspoon cinnamon)
- 3 tablespoons Smart Balance Light or reduced-fat butter
- 1 tablespoon honey
- A little black pepper and salt to taste
Instructions
- Place onions in a microwave-safe bowl and cook for 3 minutes in the microwave to soften.
- In a large pot, heat oil over medium-high heat. Add softened onions and garlic. Sauté for 2 minutes, stirring frequently. Add squash, carrots, vegetable broth, apple cider, and spices. Bring to a boil, reduce heat, cover and simmer for 20-25 minutes until squash and carrots are soft. Remove from heat and stir in Smart Balance or butter and honey. Puree with a hand (stick) blender or in batches on low in a normal blender. Blend until very smooth.
- Taste the soup. Add a little black pepper and salt, if desired.
- This soup freezes great.
Nutrition
Serving: 1cupCalories: 165kcalCarbohydrates: 30gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 404mgFiber: 5gSugar: 16gBlue Smart Points: 4Green Smart Points: 4Plus Points: 4