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30 30 Minutes or Less GF Gluten-Free VG Vegetarian

Copycat Panera Squash Soup Recipe – Vegetarian [with VIDEO]

4.41
/5
30 mins
547 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 10/21/2015Updated: 06/15/2021

This post may contain affiliate links. Please read my disclosure policy.

This Copycat Panera Bread Squash Soup tastes just like the original, but I made it a bit healthier! Get the easy fall soup recipe on RachelCooks.com!

This Copycat Panera Squash Soup tastes just like the original, but I made it a bit healthier!

This Copycat Panera Bread Squash Soup tastes just like the original, but I made it a bit healthier! Get the easy fall soup recipe on RachelCooks.com!

Remember last week when I was talking about my homemade mild curry powder and I said I really truly made it for this soup? Well, here it is!

We were at a church event not too long ago and my pastor’s wife asked me if I had a squash soup recipe on my site. I said yes, I have three: A shortcut squash soup (ready in twenty minutes!), a creamy butternut squash soup with smoked paprika, and a really old post about squash soup with sage with terrible photos. But she was looking specifically for a copycat Panera squash soup.

I don’t blame her – it is delicious! It’s also not the greatest for you, calorie-wise, considering it’s squash soup…which most people may automatically assume is healthy.

This Copycat Panera Bread Squash Soup tastes just like the original, but I made it a bit healthier! Get the easy fall soup recipe on RachelCooks.com!

I made efforts to reduce the calorie content a bit while still keeping the flavors rich and slightly indulgent. I think I found a good balance, but if you’re looking for an exact replica, feel free to add more butter, cream, and sugar. I won’t judge. Your skinny jeans might but we’re coming up to winter so it’s nothing a big comfy sweater can’t fix, right? RIGHT?

This Copycat Panera Bread Squash Soup tastes just like the original, but I made it a bit healthier! Get the easy fall soup recipe on RachelCooks.com!

If you read the recipe closely, you’ll see this squash soup also contains carrots and pumpkin. They give it extra sweetness and depth of flavor. If you don’t have pumpkin or don’t want to add pumpkin, just use a little less vegetable broth. Remember you can always add more at the end to make it thinner but it’s more difficult to make it thicker.

I’d recommend using carrots with the squash because they really do add great natural sweetness, and they help achieve the beautiful color of the soup. Plus, Panera squash soup also has carrots in it.

This Copycat Panera Bread Squash Soup tastes just like the original, but I made it a bit healthier! Get the easy fall soup recipe on RachelCooks.com!

I garnished my Copycat Panera Squash Soup recipe with roasted pepitas (shelled pumpkin seeds). Their crunch and color add a nice contrast, don’t you think? You could also garnish it with chopped, fresh herbs like sage or parsley, or homemade croutons.

Important note: This soup calls for two cups of apple cider, NOT APPLE CIDER VINEGAR. If you can’t find apple cider (sometimes it’s hard to find if it’s not fall), use a natural (100% juice) apple juice. If you use vinegar by accident, your soup will NOT turn out and will definitely NOT taste like Panera’s.

PS: This isn’t my first rodeo with making a Panera copycat – make sure to check out my Copycat Panera Mac and Cheese! People LOVE it!

Copycat Panera Mac and Cheese on RachelCooks.com

PS: Love butternut squash? Check out my full how to cook butternut squash guide! 

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

This Copycat Panera Bread Squash Soup tastes just like the original, but I made it a bit healthier! Get the easy fall soup recipe on RachelCooks.com!
Recipe

Get the Recipe: Copycat Panera Squash Soup Recipe

4.41 from 950 votes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
8 servings
Print Rate Recipe
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This Copycat Panera Squash Soup tastes just like the original, but I made it a bit healthier!

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion, diced (about 3/4 cup)
  • 2 pounds chopped butternut squash (about 6 heaping cups)
  • 3 small carrots, chopped (about 1 cup)
  • 3-4 cups vegetable broth
  • 2 cups apple cider or apple juice (do NOT use apple cider vinegar)
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon cinnamon
  • dash of nutmeg
  • 1/2 cup pumpkin puree
  • 2 tablespoons butter
  • 2 ounces low-fat (neufchatel) cream cheese
  • 1 tablespoon brown sugar, more to taste
  • salt to taste
  • heavy cream, optional

Instructions

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

Notes

  • If you want it to be just like Panera squash soup – add more brown sugar and/or honey to taste. Adding more cream will also give it a richer flavor.
  • This soup calls for two cups of apple cider, NOT APPLE CIDER VINEGAR. If you can’t find apple cider (sometimes it’s hard to find if it’s not fall), use a natural (100% juice) apple juice. If you use vinegar by accident, your soup will NOT turn out and will definitely NOT taste like Panera’s.
  • To reduce sodium, use low sodium or no salt added vegetable broth.

Nutrition Information

Calories: 210kcal, Carbohydrates: 31g, Protein: 4g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Cholesterol: 19mg, Sodium: 1162mg, Fiber: 5g, Sugar: 16g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
Share A Photo! Tag on Insta Rate It
Verdict: I’m totally obsessed with this copycat Panera squash soup. I love that I can have it all year round now and not just on Panera’s schedule.
Husband’s take: He never tried this. Squash soup isn’t really his thing.
Changes I would make: None are necessary.
Difficulty: Easy.
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  1. Sarah says

    May 3, 2022 at 6:34 pm

    5 stars
    I’ve made this several times now, and it’s my favorite recipe. Always comes out tasting amazing! Thank u so much for sharing this delicious recipe.. I’cant get enough of it.

    Reply
    • Rachel Gurk says

      May 8, 2022 at 9:46 pm

      I’m so glad you like it! Thanks for taking the time to leave a review, it means so much to me!

      Reply
  2. Kelly says

    February 3, 2022 at 1:35 pm

    Love, love this recipes! I love Panera’s and think it tasted just like it. Thanks so much!

    Reply
    • Rachel Gurk says

      February 4, 2022 at 9:36 am

      I’m so glad you liked it! Thanks for taking the time to leave a review!

      Reply
  3. Mary says

    January 29, 2022 at 4:40 pm

    4 stars
    Great soup but I added 1 tsp cinnamon and the addition of 1/2 tsp ginger , 2 garlic cloves, 1/2 tsp black pepper. The additions really elevated the flavors.

    Reply
    • Rachel Gurk says

      January 31, 2022 at 1:03 pm

      Glad you enjoyed it!

      Reply
  4. M says

    January 25, 2022 at 6:53 pm

    3 stars
    Tastes nothing like Panera’s BUT is much healthier I’m sure and pretty tasty. It’s also possible the secret is in the curry. I swear I taste garlic and more ginger in Panera’s version. I used the liquefy setting on the blender and got the perfect consistency.

    Reply
    • Rachel Gurk says

      January 28, 2022 at 9:58 am

      I agree that the secret is in the curry. It gives it that little something-something. I’m glad you liked it.

      Reply
  5. Baye says

    January 19, 2022 at 10:30 am

    Sadly mine didn’t come out good.I cubed the butternut squash and carrots and cooked them 3x as long as you recommended.They were still hard.I used a hand mixer .Maybe I should have tried my blender.Publix didn’t have deshelled pumpkin seeds so I had to deshell them.What a mess.Cost me $15 for ingredients.I am a 50 year knowledgeable cook.I don’t really know why this recipe failed but it did‍♀️

    Reply
    • Rachel Gurk says

      January 23, 2022 at 9:42 pm

      A hand mixer or an immersion blender? A mixer definitely wouldn’t blend this up enough.

      Reply
  6. Chuck says

    January 16, 2022 at 8:09 am

    5 stars
    I have made this in that past. Absolutely, love this soup! I usually double the recipe then freeze half. If I’m going to make a mess I may as well get the fruits of my labor. I’m a meat guy, so I add ground turkey to the soup. Doesn’t take away from the flavor. Thanks to all the other reviewers for their input.

    Reply
    • Rachel Gurk says

      January 17, 2022 at 12:13 pm

      Smart to add meat and make a double match!

      Reply
  7. Dawn L. Diverio says

    January 14, 2022 at 1:48 pm

    5 stars
    I made this and it is awesome! I think I’m missing something…how much soup is the nutritional information for? 1 cup or how much??

    Reply
    • Rachel Gurk says

      January 17, 2022 at 12:17 pm

      Yes, about 1 cup.

      Reply
  8. Cindy says

    January 10, 2022 at 8:06 pm

    5 stars
    So very good! I added extra pumpkin which made it sweeter so no brown sugar.
    A little cream makes it smooth & rich! Added pepitas just like Panera’s, yummy!
    Thanks for the this recipe!

    Reply
    • Rachel Gurk says

      January 11, 2022 at 6:14 am

      So glad you liked it! I really appreciate you taking the time to leave a review!

      Reply
  9. Kay says

    January 4, 2022 at 9:28 am

    I’m so excited to make this! I live alone, so I was how long it’ll keep in the fridge? Do you think it would freeze well?

    Reply
    • Rachel Gurk says

      January 4, 2022 at 10:16 am

      It will keep for 4-5 days in the fridge but it freezes great! You might want to freeze it in individual portions to easily thaw out one serving. :)

      Reply
    • Barbara says

      January 26, 2022 at 4:16 pm

      5 stars
      I did not have apple jc or cider on hand so I cubed 2 Granny Smith Apples as a substitute. I love the flavor!! Next time I will cook the carrot slices until soft before adding the other stuff, as I could not get them to fully soften. Maybe the acidity of the apples was the reason? In any case I do not mind some texture to the soup. It tastes superb and is good for you. Think of all the Vit A !!

      Reply
      • Rachel Gurk says

        January 28, 2022 at 10:02 am

        So glad you liked it! thank you for taking the time to leave a review!

        Reply
  10. Cindy says

    December 5, 2021 at 2:20 pm

    5 stars
    I followed your recipe exactly and it turned out wonderful! My family loves Panera’s squash soup and I feel this couldn’t be closer! So happy I tried your version!

    Reply
    • Rachel Gurk says

      December 7, 2021 at 12:54 pm

      Oh I’m so happy to hear that! Thank you for taking the time to leave a review!

      Reply
  11. KC says

    December 1, 2021 at 11:05 am

    3 stars
    This turned out very, very sweet. I think 2 cups of apple juice is too much. Maybe apple cider would be better, but my store didn’t have any left. I think I’ll substitute more stock for the juice next time and see how that turns out.

    Reply
    • Rachel Gurk says

      December 3, 2021 at 3:02 pm

      It probably also depends on what kind of apple juice you buy. I always get the 100% juice kind, which tends to be less sweet. Some people think this recipe isn’t sweet enough so I guess I can’t win them all. ;)

      Reply
  12. Toni says

    November 23, 2021 at 8:16 pm

    5 stars
    I have made many recipes but this one is the best. I used a little more apple cider and a cinnamon stick. Huge hit.

    Reply
    • Rachel Gurk says

      November 28, 2021 at 9:51 am

      So glad you liked it!

      Reply
  13. Maryanne says

    November 23, 2021 at 3:40 pm

    5 stars
    I love, love, love butternut squash soup. I just made this for the first time and it’s delicious! I added some ginger for additional warmth. I did use 4 cups of veggie broth so it’s a bit thinner than I’d like but I can adjust that. Next time I make it, I’ll add some heavy cream and a bit more brown sugar for sweetness. I’m looking forward to dinner! Thank you, Rachel. I’ve bookmarked your site … glad I found you!

    Reply
    • Rachel Gurk says

      November 28, 2021 at 9:54 am

      So glad you liked this soup! Thank you for the kind words and for taking the time to leave a comment, it means so much to me!

      Reply
  14. Kate says

    November 15, 2021 at 11:02 pm

    5 stars
    Best soup ever. I subbed the pumpkin with apple sauce cause it’s what I had. I’ve made this several times now (with the pumpkin too) and it always comes out perfect. Thank you for your recipes, always the best!

    Reply
    • Rachel Gurk says

      November 17, 2021 at 8:44 am

      So glad you like the soup! Thank you so much for the kind words!

      Reply
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