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Copycat Panera Squash Soup

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main
Servings 4 -6

Ingredients
  

  • 1 butternut squash
  • 1 small onion
  • 2 tablespoons of olive oil
  • 15 oz of pumpkin puree
  • 2 cups of vegetable broth
  • 1 1/2 cups of apple cider
  • 1 1/2 cups of heavy cream
  • 2 tablespoons of honey
  • 1/4 tsp of curry powder
  • 1/2 tsp of cinnamon
  • 2 teaspoons of salt
  • 1/2 tsp of black pepper
  • Pumpkin Seeds for garnish, optional

Instructions
 

  • Preheat oven to 450 degrees Fahrenheit and lay a baking sheet to the side.
  • Peel and seed the butternut squash and then cut into chunks.
  • Peel and quarter the onion
  • Toss squash and onion in the olive oil and then salt and pepper to taste.
  • Spread mixture onto baking sheet into a single layer and cook for 20 minutes.
  • Allow to cool at least 10 minutes.
  • Once cooled off, puree squash and onion in a blender or food processor.
  • In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and heavy cream. Bring to a low boil over medium heat.
  • Add the honey and spices and simmer for 10 minutes.
  • Garnish with pumpkin seeds and serve warm.