Copycat Panera Butternut Squash Soup ("Lightened")

I fall for fall...every single year!

I drug out all my lovely fall decorations the first day of Sept...even though it was
90 outside at the time!  I don't care what the temp is...I love my decorations.

I've been given 2 large patchwork stuffed pumpkins, plus I have a sparkly wreath in the middle of the coffee table with a glittery pumpkin that sits inside.
It all just makes me soo happy! 

Another favorite thing about the cooler temps is starting up with soup making. 

There's just something about soups that just warm you inside and out! 

And when it's offered, I can never resist this amazing soup when we get to visit Panera restaurants. 

So I was thrilled to find a copycat recipe...that was lightened even!

(that's my 'thing' for sure)  This great blog..
Rachel Cooks even shares a video for this recipe.  Pop on over and
watch how she does it.  She has a ton of comments about this wonderful soup too. 

If you want a more robust soup, you can add more cream cheese (Yes,

this has cream cheese!!!), butter and even some whipping cream. 

(I'm soooo in love with cream cheese!  Not afraid to admit it either =) 

We LOVED it just the way it is...and declare it tastes MUCH like 'the real deal'...but it has 'lighter' options, so feel free to add to it if desired....

The apple juice (or cider, your choice) sweetens it up, as do the carrots. 

I used my stick hand held blender right in the pan I cooked everything in to 

make it nice and smooth.  

I drizzled some half and half, then tossed a few roasted sunflower seeds over the top.,,,pretty I think.  Pretty inviting for sure!!!! 

Do hope you'll give this a try soon.  We enjoyed it with a lovely BLT in our own dining room and it was a 5-star meal!  

(I know it seems like a long ingredient list, but once you get everything chopped, it isn't difficult, and so worth the time to make it!) 

COPYCAT PANERA SQUASH SOUP 

• 1 Tb. unrefined coconut oil (or extra virgin olive oil)
• 1 small onion, diced (about heaping 1/2 c.)
• 2 lbs. chopped butternut squash (about 6 heaping c.)
• **SEE TIP BELOW 
• 3 sm. carrots, chopped (about 1 cup)
• 3 - 4 c. vegetable (or chicken) broth
• 2 c. apple cider or apple juice 
• (Please be careful to not use apple cider vinegar)
• 1/2 tsp. curry powder
• 1/4 tsp. cinnamon
• dash or two of nutmeg
• 1/2 c. pumpkin puree
• (or cooked butternut squash)
• 2 Tb. butter
• 2 ozs. low-fat (neufchatel) cream cheese
• 1 Tb. brown sugar, or more to taste
• salt to taste
• heavy cream, optional

Yield: 6 - 8 servings

• 
  
• In a large pot (Dutch oven), 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.
• Add salt as desired. Add more brown sugar, or even honey, to make it sweeter like Panera's. You can also add a little heavy cream if you want a richer flavor. Add more vegetable broth to thin soup if you prefer. Return to stove over medium-low heat if need be to heat the soup; serve immediately.

(Be careful not to boil...don't want to curdle the cream)

TIP: POKE A COUPLE OF HOLES IN THE BUTTERNUT SQUASH...COOK IT IN THE MICROWAVE ABOUT 5 MINUTES TO HELP LOOSEN THE SKIN - MAKES IT EASIER TO PEEL.  Or...you can purchase fresh or frozen butternut squash already cubed 

Linked to Meal Plan Monday
              Weekend Potluck

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