PANERA AUTUMN SQUASH SOUP

YIELDS:6 SERVINGS
PREP TIME:0 HOURS 20 MINS
TOTAL TIME:1 HOUR 0 MINS

INGREDIENTS 1 c. water
2 tbsp. extra-virgin olive oil 1/2 c. pumpkin puree
1 (2-lb.) butternut squash, peeled, and 2 tbsp. cream cheese, softened
seeded, and cut into 1" cubes Heavy cream (optional)
2 medium carrots, peeled and chopped
2 large shallots, chopped FOR THE TOPPING
Kosher salt 1 tbsp. 
Freshly ground black pepper extra-virgin olive oil
2 cloves garlic, minced 1/2 c. 
1 tbsp. packed brown sugar pepitas
2 tsp. ground ginger 1/2 tsp. 
1 tsp. curry powder chili powder
4 c. low-sodium vegetable broth Kosher salt
1 c. apple juice
 
DIRECTIONS
FOR THE SOUP

1. In a large pot over medium heat, heat oil. Add squash, carrots, and shallots and season
with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 5
minutes. Stir in garlic, sugar, ginger, and curry powder, and cook until vegetables are
beginning to caramelize, about 2 minutes more. 
2. Pour over broth, apple juice, and water. Bring to a boil, then reduce to a simmer and
cook until vegetables are soft, about 10 minutes. 
3. Meanwhile, in a small bowl, whisk together pumpkin puree and cream cheese until
incorporated. 
4. Pour pumpkin mixture into pot and stir to combine. 
5. Using an immersion blender, puree soup until smooth. Season with salt and pepper and
stir in desired amount of heavy cream, if using. Serve soup topped with pepitas. 

FOR THE TOPPING

1. Preheat oven to 350°. On a medium baking sheet, toss pepitas with oil and chili powder
and season with salt. 
2. Bake, shaking the pan halfway through, until pepitas are crunchy and golden, about 10
minutes. 
3. Let cool completely.