Squash Soup

"Can you remember who you were, before the world told you who you should be?" - KW

I love Panera. I just do. They have so many foods that I absolutely adore and I could eat there every day. I've actually tried to do that in the past. Their food, delicious as it is, is also deceptively unhealthy. I'll still be going there, but I don't need to start every day with a 500 calorie scone, you know what I mean?

Anyway, when you're on Whole30 and it's a blizzard, your eating-out options are quite limited. I woke up one day craving some Panera Autumn Squash Soup and decided to just go for it. I looked up various squash soup recipes and got to work. Here are the fruits of my labors...

Autumn Squash Soup

Ingredients:

• 1 butternut squash, cubed

• 1 small sweet onion

• 1 tsp olive oil

• 2 tbsp coconut oil

• 1 can pureed pumpkin (15 oz)

• 3 cup Vegetable broth

• 1/2 cup appleasauce

• 1 cup coconut milk

• 2 tbsp honey

• 1/4 tsp curry powder

• 1/2 tsp cinnamon

• 2 tsp salt

• 1/2 tsp black pepper

• Black pepper and pumpkin seeds for topping

Instructions

1. Heat oven to 400 degrees. Cut squash into chunks (or buy the pre-cut) and quarter onion. Toss in olive oil, salt, and pepper and place on foil-lined baking sheet.

2. Bake 20-25 minutes, until squash is softened. Cool 10 minutes

3. In large saucepan, puree mixture.

4. On medium heat, add pumpkin, coconut milk, broth, and applesauce and bring to a low boil

5. Add honey and spices and continue to simmer for 10 minutes.

6. Garnish, Serve, and Enjoy.

#food #soup #squash #winter #whole30