COPYCAT PANERA SQUASH SOUP RECIPE

From Rachel Cooks blog

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 

1/2 teaspoon curry powder

1/4 teaspoon cinnamon

dash of nutmeg

1/2 cup pumpkin puree

2 tablespoons butter

2 ounces low-fat cream cheese

1 tablespoon brown sugar, more to taste

salt to taste

heavy cream, optional OR 1 can full fat coconut milk

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.