Panera Autumn Squash Soup Recipe (Copycat)

Instructions

1. 1
   Heat olive oil in a large soup pot over medium heat. Add onion and cook 3-4 minutes until softened. Stir in garlic and cook 1 minute.
2. 2
   Add butternut squash and carrots. Sauté for about 5 minutes, stirring occasionally.
3. 3
   Pour in vegetable broth and apple cider. Increase heat and bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until vegetables are fork-tender.
4. 4
   Add pumpkin puree, honey or maple syrup, cinnamon, curry powder, nutmeg, salt, and pepper. Stir well.
5. 5
   Use an immersion blender to puree the soup in the pot until completely smooth. (Or, carefully transfer to a blender in batches.)
6. 6
   Stir in heavy cream (or coconut cream) and adjust seasoning to taste. Thin with extra broth if needed.
7. 7
   Serve hot, garnished with a swirl of cream and roasted pumpkin seeds. Enjoy!