Celebrate autumn with this delicious squash soup recipe! It’s sweet, creamy, and flavorful, a taste of Fall in every bite.
Yields: 8 servings
1 Tbs extra virgin olive oil
1 small yellow onion, diced
6 cups chopped squash, any variety
1 cup chopped carrots
3 cups vegetable broth
2 cups apple juice
1/2 teaspoon curry powder
1/4 teaspoon cinnamon
dash of nutmeg
1/2 cup pumpkin puree
2 tablespoons butter
2 ounces low-fat 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.