If the very successful Arkansas State Fair (thank you, perfect weather and skipping a year) is in the rearview mirror, then it’s soup weather. Yeah, we got reports that some of you were making soups back in August, but it was too dang hot and you know it. So we waited until now to bring forth the official soup of fall. It’s a copycat recipe that our own Lisa Fischer is whipping up today. And the one thing she learned in all of this: You can buy the squash already roasted in the freezer section of the grocery store. Let’s say that slicing, dicing and roasting cost her about 1.5 hours she’ll never get back.
Copycat Panera Bread Recipe: Butternut Squash Soup
Adapted from thecafesucrefarine.com
- 1 large butternut squash (2 ½-3 pounds)
- 2 tablespoons extra virgin olive oil
- 1 large sweet yellow onion peeled, halved and roughly chopped
- 8 ounces carrots
- ½ cup roughly chopped shallots
- 2 medium cloves garlic minced
- 1 teaspoon mild curry powder
- ½ teaspoon cinnamon
- 8 cups low sodium chicken broth or vegetable broth
- 1 cup apple juice
- 2 teaspoons kosher salt more to taste
- ½ cup full-fat Greek yogurt
- ¼ freshly ground black pepper
- salt to taste
For the pumpkin seeds:
- 1 teaspoon butter
- ½ cup pepitas or pumpkin seeds
- ¼ teaspoon paprika
- ½ teaspoons mild curry powder
- ¼ teaspoon kosher salt
- Sour cream for garnish
- Heat oven to 400 degrees. Line a sheet pan with foil. Set aside.
- Cut squash in half. Scoop out seeds and stringy flesh. Drizzle a little olive oil on the prepared sheet pan. Place, cut side down, on sheet pan and roast for 30-40 minutes until very tender. Remove from oven and set aside till cool enough to handle.
- While squash is roasting, heat oil in a large Dutch oven over medium heat. Add onions, carrots and shallots and sauté for 3-4 minutes or until slightly translucent and soft. Add minced garlic, curry and cinnamon and cook for another minute or until nice and fragrant.
- Add broth, apple juice and salt and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes. Remove from heat and set aside till squash and pumpkin are finished baking.
- When squash is tender. (Pierce with a small thin-bladed knife to tell – it should insert really easily.) Set aside till cool enough to handle, then scoop out flesh and add to Dutch oven.
- Return mixture to a boil, then reduce to a simmer and cook for another 10 minutes. Remove from heat and puree with an immersion blender or transfer mixture, in several batches to a regular blender. Puree until very smooth and silky. Add Greek yogurt and pepper and stir to combine. Taste and add more salt if needed (There are a lot of veggies to season in this soup so don’t hesitate to add more salt if the taste is bland.) You also may want to add a tablespoon or two of honey.
- Serve hot with a generous scoop of the pumpkin seeds.
- For the pumpkin seeds, melt butter in a small sauté pan over medium heat. Add pumpkin seeds and stir to coat. Sprinkle with paprika, curry powder and salt. Continue to cook for 2-3 minutes, stirring continuously, or until pepitas begin to turn golden. Taste and add a bit more salt, if needed. Remove from heat and set aside to cool.
- Garnish with some sour cream and the seeds.
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