Copycat Panera Bread’S Autumn Squash Soup

1. 1

   Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees F.

2. 2

   Meanwhile, in a large skillet over med-high heat, saute apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 mins and until softened.

3. 3

   Add broth, milk, and squash to the large skillet with the apple and onion and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes Stir in salt to taste.

4. 4

   Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.

* Per serving · 4 servings · Values may vary.

No additional tips available.