Leader Enterprise - October 24, 2018 - More Fall Flavors

Copycat Panera Squash Soup

Autumn is a time when family and friends come together to root for their favorite teams, carve pumpkins, gather 'round bonfires and even just to walk together admiring the colorful beauty of nature. Oh those amazing scents of cinnamon, cloves, apples and pumpkin that fill the air. The recipes I'm sharing with you here are the kind that help warm you from head to toe. Enjoy every slip, slurp, and gobble. And have a fantastic fall!

COPYCAT PANERA SQUASH SOUP ('Lightened')

1 Tb. unrefined coconut oil (or extra virgin olive oil)

1 small onion, diced (about heaping 1/2 c.)

2 lbs. chopped butternut squash (about 6 heaping c.)

**SEE TIP BELOW 

3 sm. carrots, chopped (about 1 cup)

3 - 4 c. vegetable (or chicken) broth

2 c. apple cider or apple juice 

(Please be careful to not use apple cider vinegar)

1/2 tsp. curry powder

1/4 tsp. cinnamon

dash or two of nutmeg

1/2 c. pumpkin puree

(or cooked butternut squash)

2 Tb. butter

2 ozs. low-fat (neufchatel) cream cheese

1 Tb. brown sugar, or more to taste

salt to taste

heavy cream, optional

• In a large pot, heat oil over medium-high heat. Add onions and saute until translucent, stirring frequently. Add squash, carrots, vegetable 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.
• 
  
• Add salt as desired. Add more brown sugar, or even honey, to make it sweeter like Panera's. You can also add a little heavy cream if you want a richer flavor. Add more vegetable broth to thin soup if you prefer. Return to stove over medium-low heat if need be to heat the soup; serve immediately. Yield: 6 - 8 servings

(Be careful not to boil...don't want to curdle the cream)

TIP: Poke a couple of holes in the butternut squash. Cook it in the microwave about 4 or 5 minutes to help loosen the skin. It will make it easier to peel. Or you can purchase fresh or frozen butternut squash already cubed 

Copycat Bob Evans Chicken and Noodles

COPYCAT BOB EVANS CHICKEN and NOODLES 

9 c. chicken broth

3/4 c. carrots, chopped

3/4 c. celery, chopped

1 c. onion, chopped

1/2 c. butter (1 stick)

1/2 tsp. black pepper

1/2 tsp. salt

1 lb. boneless skinless chicken breast

1 (1# pkg.) homestyle noodles (or 12 ozs. Reames frozen noodles-like homemade!) 

In large (6 qt. or larger) crockpot, add broth, vegetables, chicken, butter and seasonings. Cover and cook on low for 7 hours or on high for 3. Remove chicken and shred with a fork. Return back to crockpot.  Add noodles; cook for another hour on low. Add more broth if you need it to be 'soupier'. 

I'm sure you're going to think I've lost my mind when you read this recipe, but you have to trust me on this one...it's WONDERFULLY Delicious!! Don't knock it til you've tried it. 

GERMAN OCTOBERFEST PIZZA 

1 refrigerated pizza crust 

1 Tb. olive oil

garlic salt to taste

1 lb. smoked sausage, cut into 1/4" circles

1/4 c. chopped onions, optional

2 Tb. butter

2 c. well seasoned mashed potatoes

1 c. sauerkraut, rinsed and well-drained

1 c. shredded cheese (or more)

1 tsp. Caraway Seeds (don’t skip)

Unroll pizza dough on to a large cookie sheet. Flatten dough and build up edges slightly. Brush with olive oil and season with garlic salt. Bake at 425 for 8-10 minutes.

Meanwhile, in a large skillet, saute sausage and onion in butter until browned. Spread mashed potatoes over the baked crust. Top with sauerkraut, sausage, cheese and caraway seeds. Bake for 5-8 minutes or until cheese is melted.

 Be the kindness in a crowd of complaints. - Cookbook author Christy Jordan