Step 1

Note: this soup is on the sweeter side (which I love) just like the Panera soup! But, if you'd prefer a less sweet soup, omit the additional brown sugar and honey added into the soup.

Step 2

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper for easy cleanup, if desired.

Step 3

Place the butternut squash cubes on the baking sheet. Add the honey, butter, salt and cinnamon on top and toss until coated and arrange them in a single, even layer. Roast the butternut squash until they're caramelized and tender, ~25 minutes.

Step 4

When the butternut squash is almost done, heat the olive oil over medium heat in a large soup pot or Dutch oven. Add the onions and sauté for 5 minutes or until onions are soft, being sure to stir occasionally.

Step 5

Add the carrots, garlic, and ginger and stir to combine. Cook for another 1-2 minutes, until fragrant.

Step 6

Add the roasted butternut squash, followed by the broth, apple juice, lemon juice, honey, and all the seasonings. Bring the soup to a boil, then down to medium-low and simmer until carrots are tender, ~10 minutes.

Step 7

Once the carrots are done, add in the pumpkin, cream cheese and brown sugar. The cream cheese will be a little clumpy but it's OK.

Step 8

Remove from heat and allow to cool for a few minutes before transferring to a blender. Puree the soup, working in batches, until the soup is smooth.

Step 9

Stir in the heavy cream. Season with salt and pepper to taste.

Step 10

Serve with pepitas, a drizzle of cream and paprika. Enjoy!