Panera Autumn Squash Soup

Name: Panera Autumn Squash Soup
Ingredients: 18-20 ounces raw butternut squash flesh (cubed*); 1 cup apple juice or apple cider; 2 1/2 cups vegetable broth ((plus extra)); 14 ounce can pumpkin puree; 2 tablespoons brown sugar; 1 tablespoon olive, vegetable, or coconut oil; 1 cup finely chopped onion ((about 1/2 large onion)); 3/4 teaspoon ground cinnamon; 3/4 teaspoon mild yellow curry powder; 1/2 teaspoon ground ginger; 1 teaspoon Kosher salt; 2 ounces softened cream cheese; 1/2 cup half-n-half or heavy cream; extra vegetable broth or water (as needed); Roasted pepitas for garnish (optional)

"If you're obsessed with Panera Autumn Squash Soup like I am, you'll love this easy squash soup recipe you can make at home with a blender!..."

INGREDIENTS

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18-20 ounces raw butternut squash flesh (cubed*)

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1 cup apple juice or apple cider

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2 1/2 cups vegetable broth ((plus extra))

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14 ounce can pumpkin puree

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2 tablespoons brown sugar

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1 tablespoon olive, vegetable, or coconut oil

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1 cup finely chopped onion ((about 1/2 large onion))

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3/4 teaspoon ground cinnamon

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3/4 teaspoon mild yellow curry powder

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1/2 teaspoon ground ginger

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1 teaspoon Kosher salt

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2 ounces softened cream cheese

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1/2 cup half-n-half or heavy cream

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extra vegetable broth or water (as needed)

•

Roasted pepitas for garnish (optional)

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