Autumn Squash Soup (Panera copycat): This soup is my son’s favorite, and I think it has something to do with its creamy sweetness. Here’s the full recipe from Kroll’s Korner. It’s loaded with cozy fall flavors: pumpkin, butternut squash, spiced apple cider (the juice, not the vinegar!), and toasty pepita seeds. If the taste hadn’t won me over, I think the sound of my crackling pepita seeds, hot from the oven, would’ve clinched it. As I set my table with steaming bowls of creamy comfort, I had the strong desire to light a fire in my defunct fireplace.
The recipe says to peel and cube the butternut squash, toss it with honey and butter and roast it. Personally, I didn’t bother peeling or cubing it. I just sliced the thing in half, scooped out the seeds, and roasted it cut-side down until soft. Then I scooped out the goods directly into the soup when needed. Everything goes in a blender later, anyway!
If I may be so bold, don’t skip the garnish. The drizzled cream and pepita seeds made both my husband and my son gasp with delight.
Butternut squash is in season and abundant at most local grocery stores right now. I think I’d like to try it with acorn squash and browned butter — but that’s a journey for another day.
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