Copycat Panera Bread Autumn Squash Soup Lightened Up

This lightened up copycat version of Panera's Autumn Squash Soup was a viewer request. It was a nice warm cozy soup for a cool Fall day!

How to Make This:

Ingredients:

• 20 oz cubed Uncooked butternut squash (from about a 2 lb squash)

• 1 cup Apple cider or apple juice

• 15 oz Libby's 100% Pure pumpkin

• 2 Tbsp Lakanto Monkfruit sweetener with erythritol, golden

• 2 1⁄2 cups Vegetable stock

• 1 Tbsp Olive oil

• 1 medium Onion, chopped

• 1⁄2 tsp Ground cinnamon

• 1⁄8 tsp Ground nutmeg

• 1⁄8 tsp Cayenne pepper

• 1 tsp Kosher salt

• 1/4 tsp black pepper

• 2 oz Light cream cheese

• 1⁄2 cup Thai Kitchen Coconut Milk, Lite

• 6 Tbsp Green pumpkin seeds (pepitas)

Instructions:

1. Line a sheet pan with parchment paper and spread the squash cubes evenly on it.

2. Bake at 400F until squash is softened and slightly browned. This took 45 minutes in my oven.

3. Remove from the oven and let cool about 10 minutes.

4. Add pumpkin seeds to a small baking sheet lined with parchment and bake at 400F for about 2-4 minutes or until lightly toasted. Set aside.

5. In a blender, add the squash, apple juice, broth, pumpkin puree, and brown sugar alternative. Blend until pureed and smooth. Set aside.

6. In a large pot, add olive oil and let heat on medium heat.

7. Add the onions and cook until they're soft and translucent.

8. Add in cinnamon, cayenne pepper, nutmeg, black pepper and salt. Stir and let cook for a couple of minutes.

9. Pour in the squash mixture and mix into onions. Continue to cook on medium heat, stirring continuously, for 10 minutes.

10. Lower heat to low and let sit for about 5 minutes to cool down slightly.

11. Remove about a cup of the soup and add to a small container.

12. Whisk in cream cheese and coconut milk until mostly incorporated.

13. Add back into the soup and stir in.

14. Continue to let soup cook on low for another 5 minutes or until cream cheese has completely melted into soup.

15. Top each serving of soup with 1 Tablespoon of pumpkin seeds.

16. Enjoy!

WW Points (Per Serving):

Makes 6 servings of roughly 1 heaping cup. WW Points per serving - 3 PTs. If you are a WW member click this link to take you to the recipe and Recipe builder, current plan points, and to track it in the WW app.➡ WW Recipe (Must be logged into WW on a device with the app.)

Nutrition Facts:

Yield: 6 servings

CALORIES: 164 TOTAL FAT: 9 g SATURATED FAT: 3 g CHOLESTEROL: 0 mg SODIUM: 654 mg CARBOHYDRATES: 32 g FIBER: 8 g SUGAR: 13 g PROTEIN: 7 g

*Nutritional Information was calculated using myfitnesspal, values may vary based off ingredients selected.

Utensils/Tools/Ingredients:

Lakanto Monkfruit sweetener with erythritol, golden

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