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
- 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.
- If you want it to be just like Panera squash soup – add more brown sugar and/or honey to taste.
- This soup calls for two cups of apple cider, NOT APPLE CIDER VINEGAR. If you can’t find apple cider (sometimes it’s hard to find if it’s not fall), use a natural (100% juice) apple juice. If you use vinegar by accident, your soup will NOT turn out and will definitely NOT taste like Panera’s.
Original Recipes visit: Copycat Panera Squash Soup @ rachelcooks.com