I can not take the credit for this amazing recipe. It comes from one of my favorite food bloggers and resource for recipes, Rachel Cooks.
I have always loved the Butternut Squash soup from Panera so I realized Pinterest must have a version of this, which is when I first came across Rachel! All of her recipes are so tasty but still healthy. This recipe is quite simply, and made even easier when I purchased a hand blender. If you make soup, it is definitely worth the $29.99.
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced (about 3/4 cup)
- 2 pounds chopped butternut squash (about 6 heaping cups)
- 3 small carrots, chopped (about 1 cup)
- 3-4 cups vegetable broth
- 2 cups apple cider or apple juice (do NOT use apple cider vinegar)
- 1/2 teaspoon curry powder
- 1/4 teaspoon cinnamon
- dash of nutmeg
- 1/2 cup pumpkin puree
- 2 tablespoons butter
- 2 ounces low-fat (neufchatel) 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.
Full post and recipe HERE on Rachel Cooks.