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Copycat Panera Bread Autumn Squash Soup

Name: Copycat Panera Bread Autumn Squash Soup
Prep time: 40 min
Total time: 50 min
Cuisine: Entrees, Fall Flavors Recipes
Ingredients: 1 butternut squash, peeled & cut into cubes (about 4 cups); 3 teaspoons olive oil, separated; ½ teaspoon kosher salt, separated; 2 sweet onions, chopped; 3 carrots, cleaned and chopped; 3 cloves garlic, grated; 1 apple, peeled & chopped; 4 – 5 tablespoons Splenda® Stevia Sweetener Pouch, separated; 6 cups vegetable broth; 1 cup canned pumpkin puree; ¼ dried sage; ¼ garlic powder; ¼ – ½ teaspoon cinnamon; 2 ounces light cream cheese; Optional Toppings:; Pepitas (pumpkin seeds), toasted; Ground cayenne pepper

Try our copycat version of this popular fall dish. A sweet, silky soup filled with the flavors of fall! It's easy-to-make, zero added sugar, and only 110 calories per serving. Warm up with a cup today!

Makes 8 servings

Prep Time 40 minutes

Total Time 50 minutes

Made with Splenda® Stevia Sweetener

Calories 110

Ingredients

1 butternut squash, peeled & cut into cubes (about 4 cups)

3 teaspoons olive oil, separated

½ teaspoon kosher salt, separated

2 sweet onions, chopped

3 carrots, cleaned and chopped

3 cloves garlic, grated

1 apple, peeled & chopped

4 – 5 tablespoons Splenda® Stevia Sweetener Pouch, separated

6 cups vegetable broth

1 cup canned pumpkin puree

¼ dried sage

¼ garlic powder

¼ – ½ teaspoon cinnamon

2 ounces light cream cheese

Optional Toppings:

Pepitas (pumpkin seeds), toasted

Ground cayenne pepper

Nutrition Info Per Serving

Serving Size: 1 ½ cups

Calories	110
Total Fat	3g
Saturated Fat	1g
Cholesterol	5mg
Sodium	450mg
Total Carbs	22g
Dietary Fiber	5g
Sugars	8g
Added Sugars	0g
Protein	0g

Instructions

Preheat oven to 425ºF. Place butternut squash on a baking sheet covered in parchment paper. Toss with 1 teaspoon oil, ¼ teaspoon salt, and 1 teaspoon sweetener. Roast squash cubes for 30 minutes. Remove and set aside.
In a large pot or Dutch oven, add 2 teaspoons olive oil and over medium heat. Add chopped onion, sautéing until soft and translucent, about 5 minutes. Add chopped carrots and ¼ teaspoon salt. Sauté another 5 minutes. Add garlic and apple, cooking while stirring another 2 minutes.
Add broth, roasted squash, 4 tablespoons Splenda Stevia Sweetener, sage, garlic powder, and cinnamon. Stir together and simmer until carrots are fork-tender, about 8 minutes.
Stir in pumpkin and cream cheese. Turn off heat. Let soup cool a bit before blending. Working in batches, blend soup until completely smooth. Add soup back pot. Taste and adjust seasonings.
Serve soup and top with pumpkin seeds and a pinch of cayenne if desired. Enjoy!

Note

Soup can be frozen in batches for meal prepping. Use within 3 months.
Autumn Squash Soup will keep one week in the refrigerator.
Adjust seasonings to taste. See if soup needs more Splenda Stevia Sweetener, sage or cinnamon. Go with your preference!