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copycat panera autumn squash soup

lunch/dinner

ingredients:
(makes 6 servings)

directions:

  1. heat a large bottom-heavy soup pot on medium-high heat and add the oil. next, add the onion, carrot, and butternut squash. sauté for 3-4 minutes, stirring occasionally.
  2. now add the minced garlic, cinnamon, salt, and black pepper. stir to toast the spices.
  3. add bare bones® organic chicken bone broth and bring to a simmer, then add the pure pumpkin puree. stir to combine, then cover and simmer on medium heat until the butternut squash and carrots are fully cooked and fork-tender, about 10 minutes.
  4. turn off the heat and blend the soup using a hand-held immersion blender or a high-speed blender (in batches) until smooth.
  5. lastly, add coconut sugar, simply teras® organic plain unsweetened whey protein powder, and coconut milk. stir well to combine. taste and adjust seasoning if needed.
  6. to serve, top the soup with carrington farms® organic garlic & parmesan Crounons  and pumpkin seeds.

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