First, heat oil in a large bowl over medium-high heat. Add onions and saute until translucent, stirring frequently.
Next, add squash, carrots, vegetable broth, apple cider, and spices.
Bring to a boil, reduce heat and simmer for 10-15 minutes, or until the squash and carrots are soft. Remove from heat and add pumpkin puree, butter, cream cheese, and brown sugar. Puree with a hand blender or in batches in a normal blender. Blend until very smooth.
You may also add extra brown sugar, salt, or honey to achieve a taste closer Panera’s. Also, add a little heavy cream if you want a more decadent soup. If desired, add more vegetable broth to thin the soup.
Return the soup to the burner over medium-low heat, if you need to heat the soup back up. Then serve immediately.
