This Autumn Squash Soup is a copycat recipe of Panera's delicious Fall inspired soup. Made with pumpkin puree, lots of herbs and spices, and a creamy both, this Autumn Squash Soup is warming and filling.
Heat the olive oil in a large soup/stock pot. Add the onion, carrots, celery, salt, curry powder and tomato paste. Stir to combine and cook until the veggies begin to soften slightly.
Add the butternut squash, vegetable broth, and apple juice. Bring to a boil them simmer for 8-10 minutes, or until the squash and veggies are fork tender.
Using an immersion blender, puree the soup. Stir in the pumpkin, garlic powder, onion powder, white pepper, cinnamon, honey, salt, rosemary, and ginger. Remove from heat.
In a small saucepan, heat the milk and cream cheese until the cheese is melted. Whisk in the brown sugar. Slowly whisk the milk/cream cheese mixture into the soup pot. Mix well.
Garnish with roasted pumpkin seeds.