After having a bowl of butternut squash soup at Panera I wanted to make my own version for next week’s lunch.

Prep time – 15 minutes / Cook time – 40 minutes

  • 1 T. butter 1 small yellow onion, diced
  • 3 c. butternut squash, cubed
  • 1 c. chopped carrots (I used baby carrots to save time peeling)
  • 3 c. chicken broth or vegetable broth
  • 1 c. apple juice concentrate
  • 1/2 t. curry powder
  • 1/4 t. cinnamon dash of nutmeg
  • 1/2 c. pumpkin puree
  • 2 T. butter 2 ounces low-fat cream cheese
  • salt to taste
  • 1/4 c. heavy cream, optional
In a large pot, heat butter over medium heat. Add onions and sauté until translucent, stirring frequently. Add squash, carrots, broth, apple juice and spices. Bring to a boil, reduce and simmer for 20 minutes or until squash and carrots are soft. Reduce heat to low and add pumpkin, butter and cream cheese. Cook for 8-10 minutes until cream cheese and butter are melted. Puree with a in batches in a blender until very smooth. Return to pot, stir in cream and heat until warm.