Autumn Squash Soup

If you like Panera’s Autumn soup, you’re going to love this!  It’s the perfect soup for chilly weather comfort.

INGREDIENTS

1 Tbsp extra virgin olive oil
1 small yellow onion, diced
2 pounds chopped butternut squash (about 6 heaping cups)
3 small carrots, chopped
3-4 cups vegetable broth
2 cups apple cider or apple juice
1/2 tsp curry powder
1/4 tsp cinnamon
dash of nutmeg
1/2 cup pumpkin puree
2 Tbsp butter
2 oz cream cheese
3 Tbsp brown sugar, more to taste
Salt to taste
1/3 cup heavy cream, optional

DIRECTIONS

  • In a large pot, heat oil over medium-high heat. Add onions and sauté 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.  Add heavy cream, if desired, and stir.

  • Return to burner over medium-low heat for a few minutes to get hot before serving.

Dinner, Healthy, Vegetarian, Soup, Side Dishes, Side DishMarie KellyMilford Kitchenautumn soup, panera, soup, butternut squash, butternut squash soup, carrots, fall, autumn, squash, comfort foodComment