Posts tagged with "soups"

Autumn Squash Soup

(All posts may contain affiliate links or sponsored content. Please see my disclosure policy)

Even though it may not feel like it yet, autumn has arrived! That means we are looking forward to hearty and comforting meals. I especially love a delicious bowl of soup. What are you favorite soups to comfort you and your family during those chilly fall days and nights of fall? 

The soup is one of my absolute favorites that I get every. single. time. at Panera during the fall months…. Autumn Squash Soup. If you are not familiar with this soup, you must try it. It is so amazing! It is also Gluten Free which I love! This particular recipe is compiled of several different recipes that I created to make my own. It tastes just like the one at Panera! If you love this recipe don’t forget to pin it HERE.

Autumn Squash Soup

INGREDIENTS: 

1 large butternut squash (mine was about 3 pounds)

1 15oz. can pumpkin puree

2 Tbsp. olive oil

3 Tbsp. brown sugar

1/2 tsp cinnamon

1/4 tsp. nutmeg

1 1/2 tsp. sea salt

1/4 tsp. pepper

1/4 tsp. curry

1 cup apple juice

2 cups vegetable stock

1 1/2 cups half half

Roasted pumpkin seeds,  sour cream or bacon bits for garnish

DIRECTIONS:

Peel the Butternut Squash, Remove seeds and Dice into Cubes. Place into a Baking Dish. Drizzle with Olive Oil, Sprinkle with Salt and Pepper and massage into the squash.

Bake in 400 oven for about 35 minutes or until Squash is fork tender.

Mash the Squash with a Potato masher or whatever tool you have on hand and place in a Ninja Blender (Or, you can place the Mash directly in the Stock Pot and use an Immersion Blender)

Add the canned Pumpkin Puree, Vegetable Stock, Apple Juice, Half and Half.

Place the Blender on High and Puree Until Silky Smooth.

Add the brown sugar, curry, cinnamon, nutmeg, salt and pepper and place on medium heat until heated through.

Garnish with pumpkin seeds, sour cream and even bacon bits if you prefer.

Serve and enjoy! Your family will love this delicious soup and you will want to make it during the entire fall season!

Autumn Squash Soup

 (All posts may contain affiliate links or sponsored content. Please see my disclosure policy) 

It’s autumn and that means we are looking forward to hearty and comforting meals. I especially love a delicious bowl of soup. What are you favorite soups to comfort you and your family during those chilly fall days and nights?

The soup is one of my absolute favorites that I get every. single. time. at Panera during the fall months…. Autumn Squash Soup. If you are not familiar with this soup, you must try it. It is so amazing! It is also Gluten Free which I love! This particular recipe is compiled of several different recipes that I created to make my own. It tastes just like the one at Panera! If you love this recipe don’t forget to pin it HERE.

Autumn Squash Soup

INGREDIENTS: 

1 Large Butternut Squash (Mine was about 3 pounds)

1 15oz. Can of Pumpkin Puree

2 Tablespoons Olive Oil

3 Tablespoons of Brown Sugar

1/2 Teaspoon Cinnamon

1/4 Teaspoon Nutmeg

1 1/2 Teaspoons of Sea Salt

1/4 Teaspoon of Pepper

1/4 Teaspoon Curry

1 Cup Apple Juice

2 Cups Vegetable Stock

1 1/2 Cups Half Half

Roasted Pumpkin Seeds and Sour Cream for Garnish

DIRECTIONS:

Peel the Butternut Squash, Remove seeds and Dice into Cubes. Place into a Baking Dish. Drizzle with Olive Oil, Sprinkle with Salt and Pepper and massage into the squash.

Bake in 400 oven for about 35 minutes or until Squash is fork tender.

Mash the Squash with a Potato masher or whatever tool you have on hand and place in a Ninja Blender (Or, you can place the Mash directly in the Stock Pot and use an Immersion Blender)

Add the canned Pumpkin Puree, Vegetable Stock, Apple Juice, Half and Half.

Place the Blender on High and Puree Until Silky Smooth.

Add the Brown Sugar, Curry, Cinnamon, Nutmeg, Salt and Pepper and place on Medium Heat until heated through.

Garnish with Pumpkin Seeds and Sour Cream.

Serve and Enjoy!

Three Ingredient Slow Cooker Potato Soup

(All posts may contain affiliate links or sponsored content. Please see my disclosure policy)

I have been making this recipe for quite some time now and thought that it was time to share it with you all! I previously used to make my Slow Cooker Potato Soup with frozen hash-browns and one day when I was in the grocery store I saw that the refrigerated Simply Potatoes hash-browns were on sale Buy One Get One Free so I decided to give them a try instead. I actually love them better than the frozen ones. This recipe cannot be any easier. I am all about simplifying my life this year and this recipe is just that! Even though it is simple, it is crazy delicious! And, you can add whatever toppings that your family loves to make it even more delicious!

INGREDIENTS:

2 bags of Simply Potatoes Diced Potatoes With Onions (I like the ones with onions as it gives the soup nice flavor) You can also use the frozen Ore Ida brand. I have also used the shredded hash-browns before and they work just as well. Whatever you prefer is fine.

1 Large Carton of Chicken Broth (you may need more if it seems like the potatoes are cooking down)

1 Block of Cream Cheese

DIRECTIONS:

Place the 2 bags of Hash-browns and carton of chicken broth in the slow cooker and place on low for 6 hours.

Towards the end of the cooking process cut up the block of cream cheese into small chunks and place in the slow cooker. Let melt into the potato mixture for another 30 minutes or so. If the mixture seems to thick you can add more chicken broth.

Top soup with your favorite toppings like bacon, cheese, green onions, etc… and serve.

Enjoy! This is one of our favorites!