Copycat Panera Autumn Squash Soup (Lightened Up!

• Vegetarian
• Gluten free

• Produce

  • 2 Apples, medium
  • 1 Butternut squash, cubed (approx. 5 cups, medium
  • 1 Garlic powder
  • 1/8 tsp Ginger, ground
  • 1 Onion, small
  • 1 15oz can Pumpkin puree

• Canned Goods

  • 2 1/2 cups Vegetable broth

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 3/4 tsp Cinnamon, ground
  • 1/2 tsp Curry powder
  • 1/2 tsp Pepper
  • 3/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 Pumpkin seeds

• Drinks

  • 1 cup Apple cider

• Dairy

  • 2/3 cup Greek yogurt, plain

Found on bytesizednutrition.com

Description

Ingredients

• 1 medium butternut squash, cubed (approx. 5 cups)
• 2 medium apples, cubed
• 1 small onion, quartered
• 2 tbsp olive oil
• garlic powder
• 1-15oz can pumpkin puree (NOT pumpkin pie filling!)
• 1 cup apple cider
• 2 1/2 cups vegetable broth
• 2 tbsp honey
• 1/2 tsp curry powder
• 3/4 tsp ground cinnamon
• 1/8 tsp ground ginger
• 3/4 tsp salt
• 1/2 tsp pepper
• 2/3 cup plain Greek yogurt
• Pumpkin seeds, for garnish (optional)

Directions

• Preheat oven to 450 degrees. Add butternut squash, apple and onion to a large bowl with olive oil and toss to coat. Sprinkle lightly with garlic powder and season with salt and pepper to taste. Arrange mixture in a single layer on a baking sheet and roast for 20 minutes. Remove from oven and allow to cool at least 10 minutes. Add the roasted vegetables to a high speed blender along with the pumpkin puree and apple cider. Blend until smooth and creamy. (Depending on the size of your blender, you may have to work in batches) Transfer the puree to a large saucepan and add vegetable broth. Bring to a boil over medium-high heat. Reduce heat to low, add remaining spices, seasonings and honey and simmer for 10 minutes, stirring occasionally. Stir in the yogurt until well combined. Garnish with pumpkin seeds and serve warm. Store leftovers in the refrigerator for up to 4 days or freeze up to 3 months.