Make this vegetarian Panera Copycat Autumn Squash Soup Recipe with butternut squash and pumpkin purée cooked in the Instant Pot, crockpot, or stovetop. It is creamy, hearty, and delish. Save big bucks by making yours at home!
Reasons to make this Butternut squash soup recipe:
1)Good for you.
2)Mess-free: This soup is a one-pot meal, so there are few dishes to clean up afterwards.
3)Budget-friendly.
4)Fewer calories than the original recipe.
5) It can be quick and easy to make: it takes about 10 minutes to cook in the Instant Pot or pressure cooker. If you skip the roasting process for making roasted butternut squash, you’ll save about 30-40 minutes.
6)This Instant pot soup makes one of those cozy fall recipes or Thanksgiving recipes.
Ingredients
2 tbsp olive oil
½ white onion diced
1 Granny Smith apple peeled, cored, and diced
4 cups cubed butternut squash preferably roasted
2 cups pumpkin puree canned
½ tsp cinnamon
1 tsp curry powder
3 ½ cups vegetable broth
1 tbsp honey
¾ cup heavy cream
½ tsp salt and pepper each
2 tbsp pepitas roasted and salted
Prep Time 1 hour 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 6 people
Full instructions on how to make Instant Pot butternut squash soup are included in the recipe link below:
[ Ссылка ]
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Panera Copycat Butternut Squash Soup
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