Tasting Fall in a Bowl | Butternut Squash Soup

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I love Panera Bread's Autumn Squash Soup.  It is the perfect blend of sweet, spicy and salty. And what is one to do when a menu item you are craving is no longer available since it is technically after Thanksgiving? Despair not! DIY to the rescue (also known as, cooking it yourself).  

I had shared this fantastic version of the Panera Bread recipe last year as part of our Holiday menu. This year, I decided to skip on a spice and substitute it with another (who knew I was out of curry?? well, hello, ginger!). The taste is quite nice still! Here are the directions below. Enjoy!

Ingredients

1 large butternut squash, peeled, seeded and chopped (or 20 oz package precut)
1 tablespoon canola oil
salt and pepper to taste
1 15 oz can pumpkin
1 cup vegetable broth
1 cup apple cider
1 cup half and half
1 1/2 tablespoon honey
1/4 teaspoon ginger
1/2 teaspoon cinnamon
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Instructions

Heat oven to 450. Toss chopped butternut squash with canola oil and salt and pepper. Roast for 25 minutes. Let cool 5 minutes.
Using a potato ricer, press squash through ricer. (Or puree in blender if you don’t have a ricer)
In a large food processor, blend pureed squash and pumpkin, pouring vegetable broth, apple cider and half and half through the top while blending.
Pour into sauce pan and heat over medium to a gentle boil. Add honey and spices.
Simmer on low for 10 minutes and serve with roasted pumpkin seeds.

Fall is Here!

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Ingredients:

• 2 cups flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 cup unsalted butter, melted
• 3/4 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 2 teaspoons vanilla exract
• 1 cup canned pumpkin puree
• 1 package (12 oz.) white chocolate chips

Original Recipe

It never truly feels like fall until you cook something pumpkin, don't you think? Well, last week, I did just that! And, thanks to my cooking ambitions (or nature...), Houston cooled off right in time. I loved this recipe so I wanted to share with you... Enjoy!  

Directions: 

Prepare a 9" x 13" pan by lining it with parchment paper, or greasing it with bit of butter. Preheat oven to 350*F.

In a large bowl whisk together the flour, baking soda, salt and spices and set aside. In another large bowl whisk together the melted butter and sugars. Add the egg, then vanilla and pumpkin and blend together well with the whisk (no need for an electric mixer).

Pour the bowl of dry ingredients into the bowl of wet ingredients, add the white chocolate chips and blend together with a spatula or wooden spoon just until fully incorporated.

Scoop the batter into the prepared pan and spread it evenly in the pan.

Bake 25-30 minutes, or until it appears set and a toothpick inserted in the center of the pan comes out clean. Cool fully, then cut into bars as desired.