panera autumn squash soup recipe instant pot
In a large dutch oven heat extra virgin olive oil and cook diced onions until translucent. Cook at manual high pressure for 10 minutes.
Instant Pot Vegan Butternut Squash Soup Recipe Vegan Butternut Squash Soup Pumpkin Seed Recipes Panera Autumn Squash Soup
Cook on manual high pressure for 6 minutes.
. Spread the squash cubes on the pan and roast for 15 minutes or until the edges of the cubes are light brown. Cook for 10-15 minutes or until the squash is soft and easily squished by a wooden spoon. Stir in garlic and cook just until fragrant then turn off the heat.
Cook stirring occasionally until beginning to soften about 5 minutes. You dont want to add the garlic when you add the onions as the garlic can burn quickly. This butternut squash soup recipe is the copycat version of the Panera Autumn S.
Copycat panera autumn squash soup recipe instructions. Saute the onions in the pot with the oil for approximately 8 minutes or until most of them are translucent and softening. Roasted pumpkin seeds when does panera have autumn squash soup.
Instant pot butternut squash soup. Add the garlic cinnamon curry powder ground ginger and black pepper to the pot and stir to combine. Add the onions and saute until soft and translucent about 3 minutes.
Made with apple cider this healthy soup is a copycat recipe of paneras butternut. Jump to Recipe Print Recipe. Made with pumpkin puree lots of herbs and spices and a creamy both this Autumn Squash Soup is warming and filling.
Add the squash carrots salt and pepper cooking and stirring until the veggies soften 5-7 minutes. For the soup. Add squash carrots broth cider curry powder cinnamon and nutmeg.
Add squash carrots vegetable broth apple cider and spices. Aug 8 2019 - This copycat version of Paneras Butternut Squash Soup is light healthy and comes together in less than 30 minutes in the Instant Pot. How to Make Panera Autumn Squash Soup.
Stir in the sea salt garlic powder black pepper sage and thyme. This Autumn Squash Soup is a copycat recipe of Paneras delicious Fall inspired soup. AUTUMN SQUASH SOUP Panera Bread Copycat Recipe 1 large butternut squash peeled seeded and chopped or 20 oz package precut 1 tablespoon canola oil salt and pepper to taste 1 15 oz can pumpkin 1 cup vegetable broth 1 cup apple cider 1 cup half and half 1 12 tablespoon honey 14 teaspoon curry 12 teaspoon cinnamon 1 12 teaspoons salt.
Dont you just LOVE a good butternut squash soup recipe to enjoy in the fall. Saute for one minute stirring frequently. Once done cooking allow the pressure to release naturally for 10.
Place squash cubes on a baking sheet. Preheat oven to 400F and line a sheet pan with foil or parchment paper. Toss squash and onion in olive oil and salt.
If making this autumn squash soup in the instant pot or pressure cooker press the sauté button and let it heat for about 4 minutes. Place squash cubes on a baking sheet. Drizzle vegetable oil over the butternut squash and toss to coat well.
This is the best recipe for butternut squash soup. Take Panera Autumn Squash Soup along with you on your next travels with a microwavable cup inspired by Paneras bakery-cafe style. Instructions Heat oil in Instant Pot on Sauté setting.
In a large stockpot add vegetable oil and onions. In a large pot heat the oil and add the shallots and saute for a few minutes. This dish is vegetarian vegan and dairy-fr.
How To Make Instant Pot Butternut Squash Soup. Turn Instant Pot to Saute function add in a bit of oil and let heat. In a large pot heat oil over medium-high heat.
Remove from the oven and let cool a bit. Turn your Instant Pot onto the Sauté function. Add squash carrots and shallots and season with salt and pepper.
Making Copycat Panera Autumn Squash Soup. Blend carrots in a food processor. Bring to a boil reduce heat and simmer for 10-15 minutes or until squash and carrots are soft.
Ingredients 1 cup pumpkin purée 16 oz frozen butternut squash 12 cup frozen carrots 14 cup diced Onions 4 ounces Neufchatel cheese 12 cup apple juice 1 12 cups vegetable broth you can use chicken broth too if you dont need this to be vegetarian 1 cup heavy cream 1 teaspoon sugar 1 tbsp. Celebrate the first week of fall with me by making a big batch of this amazing soup. Peel and cut the butternut squash into 1-inch cubes.
Add remaining ingredients omitting heavy cream and pumpkin seeds Cover and bring to a boil. Bake at 350 degrees for about 30 minutes or until the butternut squash is fork-tender but not browned. This Easy Panera Autumn Squash Soup Recipe is made with butternut squash green apples and is perfect for fall.
Velvety creamy and the perfect combo of savory sweet spice. Remove from heat and add pumpkin puree butter cream cheese and brown sugar. Once warm add the olive oil and chopped onion to the inner pot and cook until translucent.
In a large pot over medium heat heat oil. This soup is gluten free and vegetarian because it uses no artificial preservatives sweeteners flavors or colors from artificial sources. Stir occasionally to prevent sticking.
Add onions and saute until translucent stirring frequently. Add chopped onion and sauté until it begins to soften 1-2 mins. Add in garlic and saute for 1 minute longer.
Stir in broth and bring soup to a low boil.
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