Panera Bread Autumn Squash Soup for 4

Instructions:

1. Melt the butter over medium heat in a pot. Add the diced onion and cook until translucent and slightly softened (about 5 minutes). Stir in the minced garlic and cook for another 60 seconds until fragrant.
2. Add the cubed butternut squash, salt, and pepper to the pot. Pour in the vegetable broth, ensuring the squash is mostly submerged. Bring to a boil, then reduce heat to low, cover and simmer for 20 minutes, or until the squash is fork-tender.
3. Remove the pot from heat. Using an immersion blender, process the soup directly in the pot until completely smooth. If using a traditional blender, work in batches and vent the lid to avoid pressure build-up.
4. While the soup is still hot, stir in the Neufchatel cheese, whole milk, brown sugar, nutmeg, and cinnamon. Whisk vigorously until the cheese is fully melted and the soup reaches a glossy hue.