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This soup recipe makes enough for about ten servings so there should be plenty to enjoy. It takes about fifteen minutes to prepare and about thirty minutes to cook. You'll be enjoying this savory soup in no time at all.

Let's Get Started!

The Ingredients To Gather:

• 1 butternut squash
• 2 tablespoon vegetable oil (divided use)
• 1 cup onion
• 1 small can pumpkin
• 2 cups vegetable stock
• 2 teaspoons curry powder
• 1/2 teaspoon cinnamon
• 1 cup apple juice
• 1 tablespoon honey
• 1/2 cup heavy cream
• pumpkin seeds (shell removed)

The Step By Step Directions To Follow:

1. Preheat oven to 350 degrees. Peel,  cut  squash into 1-inch cubes. Drizzle 1 tablespoon vegetable oil over squash, stir to coat well. Bake  30 minutes or until the butternut squash is fork tender. Do not let the squash brown.
2. In  stock pot,  add 1 tablespoon vegetable oil,  saute onions until  translucent. Sprinkle a little salt over  onions as you saute them.
3. When onions are translucent add pumpkin,  squash, vegetable stock, curry powder, cinnamon, apple juice,  honey. Heat through. When the soup is hot, blend to make  soup smooth.  Add cream to  soup, stir.
4. Toast  pumpkin seeds in  skillet. Heat through until they become fragrant. Remove from heat immediately.

Finished!

This copy cat of Panera Bread's squash soup is so good you may never need to order it at the restaurant again- Have you made this soup yet?

Let Us Know How You Liked It!

Article Source: Copy Kat Recipes