Happy fall! With the weather getting colder and winter squash becoming available locally in New England, it’s the perfect time to make this hearty and healthy vegetarian classic. Panera can’t top this!
STEP ONE – Preparations
- Get out a large soup pot.
- Set up a blender or food processor
STEP TWO – Make the Soup
2 tablespoons of extra-virgin olive oil
1 large carrot
1 large onion
1 large stalk of celery
1 large butternut squash
1 tablespoon of minced garlic
4-5 cups of vegetable broth
Salt and pepper
- Warm up the soup pot on medium heat and add the oil.
- Peel the carrots, onions, and squash and cut them and the celery into small chunks.
- Add the vegetables to the hot oil.
- Cook for about 5 minutes until the vegetables are soft.
- Add in the butternut squash, garlic, and thyme and stir to combine.
- Add in 4 cups of the broth and season with the salt and pepper.
- Bring the soup to a boil, reduce the heat to a simmer, and let it cook for 30 minutes.
STEP THREE – Finish the Soup
2 apples, peeled and diced
Pepitas (pumpkin seeds)
- After the soup has cooked for 30 minutes, add in the apples and let it simmer for another 15 minutes.
- Let the soup cool slightly and then puree it in the blender or food processor.
- The soup should be a little thicker than a typical tomato soup. If it’s too thick, add some more broth.
- Serve the soup in bowls and top with pepitas or homemade croutons.
STEP FOUR (Optional) – Make the Croutons
4 slices of rustic bread (Italian, country, or sourdough)
Extra virgin olive oil
Salt and pepper
- Heat the oven to 375°F and spray a large baking sheet with canola spray.
- Cut the bread into 1-inch squares.
- In a large bowl, add the bread and lightly drizzle with olive oil.
- Add the spices and toss everything together.
- Bake for 5 minutes at a time, tossing the pieces until all the sides are lightly browned.
- Top the soup with a few croutons and pepitas.
Recommended serving size: 1 cup
Exchanges: 1 starch, 1 veg