Panera Butternut Squash Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425ºF. Place the halved squash on a foil-lined baking sheet. Melt 1 tablespoon butter and brush all over the cut sides of the squash. Season with ½ teaspoon kosher salt and ⅛ teaspoon pepper. Roast for 1 hour – 1 hour 15 minutes, or until the squash is fork tender all the way through. Set aside to cool enough to handle.

Step 2

While the squash is roasting melt 1 tablespoon butter in a nonstick skillet over medium high heat. Add the apples, onions, and cook, stirring occasionally, for 7-10 minutes, or until softened.

Step 3

Add the sage, curry powder, cinnamon, ginger, garlic powder, and cayenne pepper to the skillet. Cook and stir for 1 minute. Remove from heat.

Step 4

When squash is cool enough, take a large spoon and scoop the flesh from the skins. Add the squash to a blender with the cooked apples, apple cider, water, brown sugar, and ½ teaspoon kosher salt. Blend until smooth and no chunks remain.

Step 5

Transfer the soup to a large saucepan. Add 1 cup broth and coconut milk. Cook and stir over medium heat, until heated through. Add additional broth to thin soup to desired consistency, and adjust seasoning with more salt, if necessary.