Panera Bread's Autumn Squash Soup | 1 extra large butternut squash 2-3 tbsp. extra virgin coconut oil salt and pepper, to taste 1 15-oz. can Libby’s Pumpkin 1 ½ cups apple juice 1 ½ cups vegetable broth 1 ½ cups half-and-half 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
Panera Autumn Squash Soup - I made this last year (and about to make it again) and substituted light coconut milk for the half and half. This is also one of those soups that gets better each time you reheat it.