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Squash Soup (Panera)

Ingredient: 4 servings 30 minutes

  • 1 lb Butternut squash

  • 2 Carrots

  • 2 stalks Celery

  • 1/2 tsp Garlic powder

  • 1/8 tsp Ginger, ground

  • 1/4 tsp Onion powder

  • 1/2 can Pumpkin puree

  • 1/2 Sweet onion, large

  • 1 cup Applesauce, unsweetened

  • 2 cups Vegetable broth

  • 1 tbsp Maple syrup

  • 1/8 tsp Cinnamon

  • 1/2 tsp Curry powder

  • 1 pinch Nutmeg

  • 1/2 tsp Salt

  • 1 tsp Olive oil

  • Plantbased 2 oz plain cream cheese (optional)


Garnishing:


  • 1/2 tablespoons Cream cheese with 2 tablespoons of water slurry or vegan sourcream

  • 1/4 teaspoons red chili flakes (optional)

  • 1/2 teaspoons roasted pumpkin seeds

  • Thinly chopped parsley 1/2 teaspoons


Directions:


  • Roast your squash, onions, celery , carrits with olive oil, salt and pepper. 375 for 30 minutes.

  • Let it cool down a bit then blend it with pumpkin purée, cream cheese (optional calories watch), and apple sauce.

  • Add all the mixture in big pot let it simmer for 5-8 minutes.

  • Add all the spices, maple syrup, vegetable broth or vegetable bullion with 2 cups of water.

  • Let all the flavors combine together. Cook for another 10 minutes.


Garnish:

  • Slurry of cream cheese, or vegan sour cream. chili flakes, thinly chopped parsley and roasted pumpkin seeds. Enjoy.



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Sincerely

Kinjal.

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