How can anyone get through winter without soup? I love making soup in the crock pot so after all of us get done with our busy day, we can sit down as a family and enjoy a healthy and hot meal together.
I have several soups that are my family’s favorites, but sometimes you just gotta mix it up! My family gets stuck in their ways and I like to introduce new foods to them. Maybe what they did not like yesterday will change in a couple of months. I try. 😉
Well, I was looking at Walmart for veggies and saw they carry veggies cut up and cleaned in little bags in the produce section. Talk about handy and fast. I try to stick with organic but that doesn’t always happen. They have squash, sugar snaps, broccli slaw, etc. When I saw the squash, I knew I had to buy it, as I love Panera’s squash soup. I bought 2 bags of squash and started scouring the internet.
I found quiet a few recipes for Panera’s soup. Most of them were the same with the exception of apple cider or cider vinegar. I tried the vinegar recipe and it was not for us. I followed the recipe exactly and for some reason, it was too tart. It gave me instant heart burn. My husband said something about the paint on the walls…
So, I then tried the apple cider recipe. I think the cider will add a bit of tart without being too tart or too sweet. It was much more palatable. So this is the one I am going to share with you along with some of my tweaks to the recipe! I hope your family enjoys this as much as we did.
- 2 bags of cubed squash or 1 whole squash
- 1 medium onion chopped same size as squash
- 2-3 tbsp canola oil
- salt and pepper, to taste
- 1 15 oz. can pumpkin
- 1 ½ cups apple cider (or juice)
- 1 ½ cups vegetable broth
- ½ cups half-and-half, (optional fat free)
- 1 ½ tbsp. honey
- ¼ tsp. curry powder
- ½ tsp. cinnamon
- 1 ½ tsp. kosher salt
- ¼ tsp. black pepper
- roasted pumpkin seeds for garnish (papitas)
- Preheat oven to 450°.
- Place squash and onion in baking dish and drizzle with oil
- Sprinkle with salt and pepper
- Bake at 450° for 25-30 minutes or fork tender
- Mash squash and onion with a potato masher and place in a large crock pot
- Add pumpkin, apple juice, half-and-half and vegetable broth
- Puree with an immersion blender until smooth ( small batches in a blender)
- Add honey, curry, cinnamon, salt and pepper and heat on low 4-6 hours
- To serve: garnish bowls of soup with roasted pumpkin seeds and sprinkle of parmasaen cheese
- TIP: When using a blender with hot liquids, make sure to do small amounts at a time and cover lid with a towel. Hot liquids can cause the lid to pop off.