I love Panera’s butternut squash soup. I don’t know how they do it, but it has a perfect combination of sweet and savory flavors. I’ve been trying to find a recipe for this soup that does not include milk or heavy cream, and I finally stumbled upon this one at Simply Recipes. I can always count on them for delicious food!
- 1 yellow onion, chopped (1 cup)
- 1 celery rib, chopped (3/4 cup)
- 1 carrot, chopped (3/4 cup) — I used 2
- 2 T butter (I used Kerrygold salted)
- 1 butternut squash, peeled and chopped, without seeds
- 1 green apple, peeled, cored, and chopped (make sure the squash and apple ratio is 3:1)
- 3 cups chicken broth
- 1 cup water
- A dash of nutmeg, cinnamon, cayenne, salt, and pepper
- Heat a large pasta pot on medium-high heat. Add the butter, swirling until it melts and starts to foam.
- Add the onion, carrots, and celery and saute for 5 minutes.
- Add the butternut squash, apple, chicken broth, and water.
- Bring to a boil. Reduce to a simmer and let it cook uncovered for about 30 minutes. The vegetables should be soft enough that you can pierce them with a fork.
- Puree the soup with an immersion blender or by transferring the soup in batches to your blender.
- Add the spices and pumpkin seeds if you want.