Panera Inspired Turkey & Cranberry Chutney Panini & Autumn Squash Soup


About a month ago I saw a Panera Bread commercial for their Turkey Cranberry Flatbread Sandwich & Autumn Squash Soup. That made my mouth water! Even though I can’t eat at Panera Bread because I’m Gluten Free, I decided at that moment that I was going to figure out a way to create that at home! The only difference is that I made Panini’s instead of using Flatbread.

You will have to excuse my lack of pictures during the creation process of this meal! I had every intent of taking more pictures while making this, but my camera decided to take a vacation!

HPIM1896 Turkey & Cranberry Chutney Panini

For the Cran Apple Chutney:

Small Package of Dried Cranberries

1/2 cup Raisins

2 Golden Delicious Apples

1/2 tsp. Ground Ginger

1/2 tsp. Cinnamon

1 Cup (or less) of Sugar

1 tbsp. Apple Cider Vinegar

1/3 cup Pecans or Walnuts

1/4 cup Orange Juice

Combine all ingredients in a large saucepan and bring to a boil over medium heat. Reduce the heat and simmer. Stir occasionally for about 5 min. Remove from heat and let cool. Store in fridge until ready to serve.

For Turkey Panini’s:

4 Pieces of GF Bread

3 Turkey Breasts, sliced and cooked

Dairy Free Butter

Cran Apple Chutney

Dairy Free Yellow Cheese (optional)

Baby Spinach

Assemble the Panini’s by spreading butter on one side of the bread. Spread the Cran Apple Chutney on the bread, followed by spinach, sliced turkey, and cheese (if using). Grill on each side until cheese is melted.

HPIM1897Autumn Squash Soup

2 Small Butternut Squash, quartered lengthwise

Fresh or Dried Thyme

4 Garlic Cloves

3 tbsp. Olive Oil

1/2 Yellow Onion, finely chopped

2 Celery Stalks, chopped

Fresh Sage

1 Carton of Vegetable Stock

Salt & Black Pepper

Preheat oven to 375 F. Place the butternut squash on a baking tray, and drizzle with olive oil and season with thyme, salt & pepper. Bake for 25 min. If Butternut Squash isn’t done roasting, you can place it back in the oven for another 15 min, or until soft. Let the squash cool and then scoop out the flesh and discard skin.

Meanwhile, heat oil in a large pan. Add the onion, celery, garlic and sage and cook on low heat until soft. Add the butternut squash and cook for another 5 min.

Place the soup in a food processor, and process until smooth.

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