A couple of weeks ago I tried Panera‘s Autumn Squash Soup.
Wow was that stuff good!!! It seriously tasted how fall should taste…
Immediately, I had thoughts of recreating something similar, and my mind turned to butternut squash soup. For me, fall squash really takes the cake when it comes to the most bang for your buck because of the yummy flavor and high nutrient content so I try to use them up as much as possible while they are in season. Butternut squash is high in carotenoids, vitamin C, and lots of fiber.
This soup was a first time make for me, so I took a peek at my Sweet Potato Soup recipe for inspiration.
I simply threw on my “kitchen experimenter’s” hat and started adding a little of this and a little of that until I came out with a soup that was absolutely delicious. This creamy soup has minimal ingredients, is high in nutrients, full of flavor, and will warm you from the inside out 🙂
Yields: 2-3 servings
1. Preheat oven to 400 degrees while chopping squash and onion.
2. Bake squash and onions in oven on a sheet pan sprinkled with salt and pepper and spritzed with olive oil for 25 minutes.
3. In a large sauce pan, bring the vegetable broth, sage, and thyme to a boil.
4. When squash and onions are done roasting in the oven, add to the boiling broth with almond milk and allow to boil for 5 minutes.
5. Strain the squash and onions keeping the broth and put in the food processor. Process the squash and slowly add the liquid a little bit at a time, processing in between to make sure the soup reaches the desired consistency.
I hope you enjoy this soup as much as we did!!
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[…] Homemade Butternut Squash Soup […]
I try to recreate restaurant meals all the time! I fail 50% of the time but when I succeed myself and my wallet laugh 🙂
Yes!!! I love recreating restaurant meals, and honestly…failing is half the fun 🙂
I love soups from Panera! 🙂
That’s nice that you made your own version. 🙂 Looks yummy! Perfect for the cold season and holidays! 🙂
Panera soups are the best 🙂
This sounds super duper easy AND yummy!! I bet it freezes really well, too!
I haven’t tried freezing it, but it sounds like a good idea!
Absolutely love the idea of making butternut squash soup with almond milk! So much healthier than cream!
Oh yes!! You won’t miss the cream 🙂
Just saved this recipe so I can try it out once my Vitacost shipment arrives since it has my Almond milk in it 🙂
Let me know what you think when you try it!!