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Panera Autumn Squash Soup
Ingredients
  • subheading: for the blender:
  • 18 to 20 ounces raw butternut squash flesh cubed*
  • 1 cup apple juice or apple cider
  • 2 ½ cups vegetable broth (plus extra)
  • 14 ounce can pumpkin puree
  • 2 tablespoons brown sugar
  • subheading: for the soup:
  • 1 tablespoon olive, vegetable, or coconut oil
  • 1 cup finely chopped onion (about ½ large onion)
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon mild yellow curry powder
  • ½ teaspoon ground ginger
  • 1 teaspoon Kosher salt
  • 2 ounces softened cream cheese
  • ½ cup half-n-half or heavy cream
  • extra vegetable broth or water as needed
  • Roasted pepitas for garnish optional
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