Butternut Squash Soup with Pomegranate and Pepitas | Publix Super Markets

Ingredients

• 3 medium carrots, coarsely chopped
• 1 large Granny Smith apple, coarsely chopped
• 1 medium yellow onion, coarsely chopped
• 5 cups prediced fresh (or frozen) butternut squash (about 1 1/2 lb)
• 2 teaspoons fresh thyme leaves
• 1 (32-oz) carton garden vegetable broth
• 1 cup Alfredo sauce
• 3 tablespoons maple syrup
• 1 1/2 teaspoons kosher salt
• 1 teaspoon pumpkin pie spice (or ground cinnamon)
• 1/2 cup garlic and herb spreadable cheese
• 1/2 cup roasted pepitas (or pumpkin seeds)
• 1/2 cup pomegranate arils