The Velvety Dream Copycat Panera Butternut Squash Soup

Instructions:

1. Melt butter in a large stockpot or Dutch oven over medium heat. Add chopped onion and carrots; cook until softened, about 5-7 minutes.
2. Sprinkle flour over the cooked vegetables. Stir constantly for 1 minute to cook out the raw flour taste, creating a light roux.
3. Add cubed butternut squash, broth, brown sugar, salt, nutmeg, and cinnamon to the pot. Bring the mixture to a boil, then immediately reduce heat to low, cover, and simmer until the squash is fork-tender (about 20-25 minutes).
4. Remove the pot from the heat. Carefully use an immersion blender to puree the soup directly in the pot until completely smooth. (If using a stand blender, transfer soup in batches, leaving the lid vent slightly ajar and covering with a towel for safety).
5. Return the pureed soup to low heat (if necessary). Stir in the heavy cream and adjust seasoning with salt and pepper, if needed. Heat through gently; do not allow the soup to boil after adding the cream.
6. Ladle the soup into bowls. For an extra silky finish, strain the soup through a fine-mesh sieve before serving. Garnish as desired.