Copycat Panera Autumn Squash Soup

Servings: 6

• 2 tbsp butter
• 1 medium onion, chopped
• 1 tsp rosemary, fresh, chopped
• 3 pounds butternut squash, cubed
• 1 cup carrots, peeled, chopped
• 2 cups vegetable broth
• 1/2 cup apple juice
• 1/4 parmesan cheese, grated
• 1 tsp brown sugar
• 1/8 tsp curry powder
• kosher salt
• black pepper
• toasted salted pumpkin seeds

1. In a large pot or dutch oven, melt butter over medium heat. Add onions and rosemary and saute until onions begin to soften, 5-7 minutes.
2. Add the butternut squash, carrots, vegetable broth, and apple juice, bring to a boil, then reduce heat to low and cover. Cook for 20-25 minutes until the squash and carrots are softened.
3. Once softened, transfer the mixture to a blender (or use an immersion blender) then return to pot. Stir in parmesan, brown sugar, curry powder, kosher salt (depending on if you used salted broth), and black pepper.
4. Top with toasted pumpkin seeds.

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes