Name: Copycat Panera Autumn Squash Soup
Ingredients: 1 tbsp Olive Oil; 1 small onion- diced; 2 lbs chopped butternut squash; 3 small carrots, chopped; 34 cups chicken or vegetable broth; 2 cups apple cider or apple juice; ½ tsp curry powder; ¼ tsp cinnamon; dash of nutmeg; ½ cup pumpkin puree; 2 tbsp butter; 2 oz cream cheese; 1 tbsp brown sugar; salt to taste; heavy cream- optional (or coconut cream); Sprinkle with Pepitas; Add ham if desired

Yields1 Serving

1 tbsp Olive Oil

1 small onion- diced

2 lbs chopped butternut squash

3 small carrots, chopped

34 cups chicken or vegetable broth

2 cups apple cider or apple juice

½ tsp curry powder

¼ tsp cinnamon

dash of nutmeg

½ cup pumpkin puree

2 tbsp butter

2 oz cream cheese

1 tbsp brown sugar

salt to taste

heavy cream- optional (or coconut cream)

Sprinkle with Pepitas

Add ham if desired

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 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 you like. You can also add heavy cream or coconut cream to make it decadent.
Garnish with ham and pumpkin seeds

Ingredients