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.