Panera Autumn Squash Soup. A copycat of a Panera favorite – made with butternut squash, pumpkin, and savory seasonings. This velvety, autumn soup is made completely in a slow cooker, is so easy, and the perfect soup for fall and winter!
Ingredients:
3 cups vegetable broth
1 small yellow onion chopped
1 medium-large butternut squash peeled and cubed
2-3 carrots peeled and chopped (or a little over 1 cup)
1/2 15 oz. can organic pumpkin puree
2 Tbsp coconut sugar (or brown sugar)
1 tsp salt
1/2 tsp cracked pepper
1/2 cup heavy cream
1/2 tsp cinnamon
pinch nutmeg
Instructions:
Add all of the ingredients except heavy cream to slow cooker/crockpot: vegetable broth, onion, squash, carrots, pumpkin puree, sugar, cinnamon, nutmeg, and salt & pepper. Mix ingredients together. Place heat on low and cover – let cook for 5 hours. If you would like this to cook faster, you can set your cooker to high for 3-4 hours.
After ingredients have cooked, use a hand blender to puree your soup or use a blender and in batches blend your soup until the consistency is velvety smooth. Stir in heavy cream and adjust taste if you would like more cinnamon, brown sugar, or salt. Serve soup with pumpkin seeds and enjoy!
Credit to: asimplepalate.com