Ingredients
Roasted Butternut Squash
- 1 large butternut squash, peeled, seeded and cut into cubes (about 6 cups squash or 2 lbs.)
- 2 Tbsp. honey
- 2 Tbsp. melted unsalted butter
- Pinch of salt
- Pinch of cinnamon
Soup
- 1 Tbsp. olive oil
- 1 small yellow onion, diced
- 2 large carrots, chopped into thin rounds or diced
- 3 cloves garlic, minced
- 1 Tbsp. ginger, minced
- 4 cups vegetable broth
- 2 cups apple juice or apple cider (NOT apple cider vinegar)
- 2 Tbsp. lemon juice
- 1 Tbsp. honey
- 1 tsp. kosher salt
- 1/2 tsp. curry powder
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cinnamon
- 1/4 tsp. fresh ground nutmeg
- 1/8 tsp. ground turmeric
- 1 (15 oz.) can 100% pumpkin puree (not pumpkin pie mix)
- 4 oz. room temperature cream cheese
- 1/4 cup brown sugar, packed
- 1/2 cup heavy cream
- Garnish: pepitas, cream, paprika
Instructions
- Preheat and Prepare Squash: Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper for easy cleanup.
- Roast Butternut Squash: Place the butternut squash cubes on the baking sheet. Drizzle with honey and melted butter, then sprinkle with salt and cinnamon. Toss to coat the squash evenly. Arrange them in a single layer and roast for about 25 minutes, until the squash is caramelized and tender.
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add diced onion and carrots, cooking until softened, about 5-7 minutes. Stir in minced garlic and ginger and cook for another 1-2 minutes until fragrant.
- Add Liquids and Spices: Pour in the vegetable broth and apple juice or apple cider. Stir in the lemon juice, honey, kosher salt, curry powder, ground coriander, ground cinnamon, nutmeg, and turmeric. Bring the mixture to a simmer.
- Combine Roasted Squash and Pumpkin: Add the roasted butternut squash cubes and the pumpkin puree to the pot. Stir well to combine and let simmer for about 10 minutes to marry the flavors.
- Blend Soup: Using an immersion blender, blend the soup until completely smooth and creamy. (Alternatively, carefully transfer soup in batches to a blender and blend until smooth, then return to the pot.)
- Add Cream Cheese and Sweetener: Stir in the room temperature cream cheese and brown sugar until fully incorporated, creating a rich and velvety texture.
- Finish with Heavy Cream: Pour in the heavy cream and heat through over low heat, stirring occasionally. Do not let it boil. Adjust seasoning to taste, adding more salt or spices as desired.
- Serve and Garnish: Ladle the soup into bowls and garnish with pepitas, a drizzle of cream, and a sprinkle of paprika for added color and flavor.
- Optional Sweetness Adjustment: Note that the soup is on the sweeter side; if preferred less sweet, omit the additional brown sugar and honey added into the soup.
Notes
- The soup is quite sweet, mimicking the Panera original. Adjust or omit honey and brown sugar if you prefer less sweetness.
- Do not use apple cider vinegar; use apple juice or apple cider for sweetness.
- When blending hot soup, be cautious to avoid splatters; use an immersion blender for ease.
- For a dairy-free version, substitute cream cheese and heavy cream with plant-based alternatives.
- Roasting the butternut squash caramelizes its sugars and enhances flavor.
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
- Diet: Vegetarian
