This silky-smooth and creamy Panera Autumn Squash Soup is made with roasted honey-cinnamon butternut squash, pumpkin, carrots, warming spices and a bit of cream.
To make, 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.
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.