Copycat Panera Squash Soup

• Produce

  • 2 lbs Butternut squash
  • 3 Carrots, chopped (about 1 cup, small
  • 1/2 cup Pumpkin puree
  • 1 Yellow onion, diced (about 3/4 cup, small

• Canned Goods

  • 3 cups Vegetable broth

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1/4 tsp Cinnamon
  • 1/2 tsp Curry powder
  • 1 dash Nutmeg
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Drinks

  • 2 cups Apple cider or apple juice

• Dairy

  • 2 tbsp Butter
  • 1 Heavy cream

• Other

  • 2 ounces low-fat (neufchatel cream cheese

Found on rachelcooks.com

Description

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small yellow onion, diced (about 3/4 cup)
• 2 pounds chopped butternut squash (about 6 heaping cups)
• 3 small carrots, chopped (about 1 cup)
• 3-4 cups vegetable 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 low-fat (neufchatel) cream cheese
• 1 tablespoon brown sugar, more to taste
• salt to taste
• heavy cream, optional

Directions

• 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. Taste soup and add salt as desired. You may also add extra brown sugar or honey to achieve a taste closer that of Panera’s. You can also add a little heavy cream if you want a more decadent soup. If desired, add more vegetable broth to thin soup. Return to burner over  medium-low heat if needed to heat the soup back up and then serve immediately.