COPYCAT PANERA SQUASH SOUP

Copycat Panera Squash Soup image

Number Of Ingredients 13

1 tablespoon Extra Virgin Olive Oil
1 piece Small yellow onion, diced (3/4 cups)
2 pounds Chopped Butternut Squash (6 heaping cups)
3 piece small carrots, chopped (1 cup)
3.5 cups Vegetable Broth (3-4 cups)
2 cups Apple Cider or Apple Juice
1/2 teaspoon Curry Powder
1/4 teaspoon Cinnimon
1 dash Nutmeg
1/2 cup Pumpkin Puree
2 tablespoons Butter
2 ounces Cream (neufchatel) Cheese
1 tablespoon Brown Sugar

Steps:

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 heat 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.
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