Butternut Squash Soup

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Butternut Squash Soup

Thank you so much for this recipe! It’s my favorite soup recipe by far! I fell in love with it at Panera but wanted a healthier version. I tried another recipe I found on Pinterest but it wasn’t near as good as Paneras. This tastes exactly like Paneras but I don’t feel guilty eating it. I love this healthy comfort food!

Ingredients

• 1/2 large yellow onion, diced
• 1/2 to 1 teaspoon curry powder**
• 3.5 cups vegetable broth
• 1/2 cup milk***
• 4 cups peeled and cubed butternut squash, roasted
• a few dashes of cinnamon and salt to season butternut squash
• 1 tablespoon coconut oil (or other preferred oil)
• 1 large apple, peeled, cored and cubed*
• 1 teaspoon salt + a few extra dashes, as desired
• Optional: cream and pumpkin seeds for topping and/or crusty bread or grilled cheese for serving

Instructions

1. Frist Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 minutes at 425ºF.
2. Then Meanwhile, in a large skillet over medium-high heat, sauté apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 minutes and until softened.
3. Then Add broth, milk, and squash to the large skillet with the apple and onion and bring to a boil. 
4. Then Reduce heat and simmer uncovered for about 20 minutes. Stir in salt to taste. I used 1 teaspoon of salt.
5. Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.
6. Top with pumpkin seeds and cream, if desired. Enjoy with crusty bread or a grilled cheese!

Recipes adapted from :  aheadofthyme.com