Panera bread can get pricey overtime, and a lot of their food items seem simple to make. This crockpot butternut squash soup recipe by Kristin at Mini Slice of farm on YouTube is made with fresh ingredients and naturally rich in flavor. Butternut squash soup is popular in the Fall, and now you can make it anytime of the year with this recipe. I know it’s like Fall in a bowl. I’ve never had Panera bread’s butternut squash soup, but this might be better than the original because it’s cheaper. Plus you will have a couple days worth of leftovers for about the cost of one bowl at the restaurant.
Ingredients:
For the sage brown butter:
- 3 tablespoons unsalted butter
- 6-8 large sage leaves (or a lot of tiny leaves like I used in the video)
For the soup:
- 3lb butternut squash
- 1 tablespoon olive oil
- 1 chopped onion
- 1 cup sliced carrots
- 6 garlic cloves, peeled
- sage-infused brown butter
- 2 teaspoon salt, or to taste
- 3 cups chicken broth, plus more if needed
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
Directions:
First, prepare your vegetables by peeling and dicing them in chunks. Add the vegetables into the crockpot with oil to roast them dry. Cook on HIGH for 4 hours. Continue to watch Kristin at Mini Slice of farm tutorial on YouTube for full instructions and details.
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Next, after the 4 hours are up, take an immersion blender or put the soup mixture in a normal blender and blend it up. Strain the butternut squash mixture in a separate pot until it’s smooth and creamy.
In conclusion, you can top off the butternut squash soup with sour cream, and pumpkin seeds. This is a great vegetarian-friendly soup recipe and vegan if you skip out on the sour cream.
