Infused Honey Tasting with
Panera Style Autumn Squash Soup
If you want to increase your fun during the Holiday Season, why not invite your friends over for an Infused Honey Soup Tasting with Panera Style Autumn Squash Soup. As the picture in this post demonstrates, you can arrange your Bee Wild Infused Honeys on your buffet with a tureen of soup and some serving dishes. Then, let your guests drizzle the different infused honeys in their soup. It’s a fun way to let your family and friends enjoy a healthy meal.
Since I like spicy food, I tried Devil’s Advocate with the squash soup, and it was very tasty with a nice burn on the back end. I also liked the freshness of the Meyer Lemon Infused Honey against the curry of the soup. My favorite was the Lavender Infused Honey!!! It tasted amazing!
This soup is delicious. It has a smooth creamy texture, and the infused honey really brought the dish close to what Panera serves in the autumn and winter.
Is Squash Healthy?
We went to the Organic Facts website and found at least 7 Amazing Benefits of eating Squash. Here is the introduction to this great article. The post is well worth reading in its entirety:
Squash is one of the most versatile and delicious foods available throughout the world, and it packs a serious punch in terms of health and medicinal benefits. Different varieties of squash have the ability to improve vision, aid in skin care, strengthen the immune system, prevent cancer, manage symptoms of diabetes, build strong bones, protect heart health, and reduce the symptoms of insomnia. It also helps prevent inflammatory conditions, treat arthritis, eliminate ulcers, eliminate parasites and infections, improve prostate health, protect against birth defects, boost respiratory health, and reduce blood pressure.
This is why we eat squash at least a few times a week in our family. As I write, we are sitting here eating Panera Style Autumn Squash Soup with Lavender Honey. Yummy!
The Recipe
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced (about 3/4 cup)
- 2 pounds chopped autumn squash (We used butternut, acorn, and delicata squash.)
- 3 small carrots, chopped (about 1 cup)
- 3-4 cups vegetable or chicken broth (We used chicken broth.)
- 2 cups apple cider or apple juice (do NOT use apple cider vinegar)
- 1/2 teaspoon curry powder
- 1/4 teaspoon cinnamon
- dash of nutmeg
- 1/2 cup pumpkin puree
- 2 tablespoons butter
- 2 ounces cream cheese
- 1 tablespoon brown sugar, more to taste
- salt to taste
- heavy cream, optional
Instructions
- In a large pot, heat oil over medium-high heat. Add onions and saute until translucent, stirring frequently.
- Add squash, carrots, broth, apple cider and spices.
- Bring to a boil, reduce to simmer and simmer for 10-15 minutes or until squash and carrots are soft.
- Remove from heat and add pumpkin puree, butter, cream cheese and brown sugar.
- Puree with a hand (stick) blender or in batches in a normal blender. Blend until very smooth.
- Taste soup and add salt as desired.
- You can also add a little heavy cream if you want a more decadent soup.
- If desired, add more broth to thin soup.
- This is where you can drizzle some Bee Wild Infused Honey to taste.
- Return to burner over medium-low heat if needed to heat the soup back up and then serve immediately.
