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Panera Hack: Autumn Squash Soup

Panera Hack: Autumn Squash Soup

Panera launched their seasonal Autumn Squash Soup in October and basically they've been getting all my money ever since. I calculated how much I spent in soup last week alone and it was embarrassing. I had to put an end to the crazy soup expense so I decided to try and make it myself. After one attempt, I'd say I did good. Like REAL good. The best part is it's so easy to make and you can do it all in pot! Now, on to your new favorite seasonal soup......





1 large butternut squash cubed

1/2 can of pumpkin puree (not pumpkin pie filling)

1c water

1/2c apple juice

1/2c almond milk or preferred milk

1TBS Better Than Bouillion chicken base

Generous pour of heavy cream or half and half (it's not vital to the recipe, you can skip)

Salt and pepper as desired

1 1/2 tsp of cinnamon (more or less to taste)

1tbs of maple syrup or honey

pumpkin seeds


Cook butternut squash with olive oil in a deep pot until tender. Turn the heat up and brown as little or as much as you'd like--char adds more flavor to this. Next add pumpkin, water, apple juice, bouillion, milk, cream, cinnamon and maple syrup to the same pot. Mix well. If you have an emersion blender use it to make a puree. I used my Nutri Bullet and blended 2 batches to puree everything. Consistency should be thick but not too thick to where it won't slide off the spoon. Add water to thin it out a bit.  Taste test. Add puree back to the pot and simmer on low until it is thoroughly heated up. Ladle in a bowl and top with pumpkin seeds.


Enjoy as a main entrée with a side of your favorite bread or as a side dish.

With delight,


**Recipe adapted from Can't Stay Out of the Kitchen.



3 ingredient sweet potatoe pancakes

3 ingredient sweet potatoe pancakes

TRI'd it, LOVED it.

TRI'd it, LOVED it.