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Autumn Squash Soup (Panera Copycat)

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Ingredients
  

  • 1 tbsp olive oil
  • 1/2 yellow onion, chopped
  • 6-7 cups butternut squash, peeled and cubed
  • 1 1/2 cups carrots, peeled and sliced
  • 4 cups vegetable broth
  • 1 cup unsweetened apple juice
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp cinnamon
  • 1/2 tsp onion powder
  • 1/8 tsp nutmeg
  • 1/2 cup canned pumpkin
  • 2 tbsp butter
  • 2 oz block cream cheese
  • 1/4 cup heavy cream
  • 2 tbsp maple syrup, or 1 tbsp brown sugar
  • pumpkin seeds for garnish

Instructions
 

  • In a large saucepan cook the onion in the olive oil over medium heat until the onion becomes soft and translucent.
  • Add the squash, carrots, vegetable broth, and apple juice. Bring the mixture to a boil, and continue a low boil until the vegetables are fork soft. It should take about 15-20 minutes.
  • Add the rest of the ingredients, garlic powder through maple syrup, and stir well.
  • Continue cooking over a low simmer until the cream cheese melts into the soup. It won't completely melt, but you want it to cook down until there are tiny specks of cream cheese.
  • Remove the soup from the heat. With either an immersion blender or a standard blender, blend the soup until smooth and creamy. If using a standard blender it may take a few batches depending on the size of the blender. Be careful not to fill the blender all the way to the top.
  • Pour the soup either back into the saucepan, or into serving bowls if you are eating immediately.