Copycat Panera Squash Soup Recipe – Vegetarian [with VIDEO]
Posted: 10/21/2015
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This Copycat Panera Squash Soup tastes just like the original, but I made it a bit healthier!
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.
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?
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.
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!
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!
servings
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.
Husband’s take: He never tried this. Squash soup isn’t really his thing.
Changes I would make: None are necessary.
Difficulty: Easy.
Cindy Boaman says
I have a pregnant daughter who is due to deliver within weeks. I’m looking to make some things to stick in the freezer and this recipe looks wonderful. Does it freeze well or is it something that needs to be eaten right away? Looking forward to trying this. Thank you.
Rachel Gurk says
Yes – this should freeze great. Congrats on the new grandchild! Prayers for a safe delivery and a healthy baby and mom!
Emily says
How could I edit this to make it in a slow cooker? :)
Rachel Gurk says
I would just throw everything in steps 1 and 2 into the slow cooker (you could cook the onions first if you want, but I don’t think it’s necessary). Cook until the carrots and squash are tender (my educated guess would be that this would take 3-4 hours on low or 6-8 on high). Once everything is tender, turn the slow cooker off (or to warm) continue with the recipe as written (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…. and then step 4 if desired.
Hope that helps – let me know if you give a try!
Dihanna says
Oh my! I am so glad I found this! I love this soup. I just discovered it last year and served it at my friends giving but I bought it from Panera. I can’t wait to try making this one!
Rachel Gurk says
I hope you love it!
Emily Goodwin says
So delicious. Wondering if it freezes okay?
Rachel Gurk says
Yes – this freezes great!
Miranda says
Does it still taste amazing vegan? YES. THIS IS THE ONE! I LOVE Panera’s soup and have tried several copycat recipes, but they never tasted the same as Panera’s. This soup is amazing. I used vegan butter, omitted the cream cheese, and used coconut cream, and with those changes, the soup came out tasting just like the one I love. Congrats on making an excellent recipe and nailing down the flavor.
Rachel Gurk says
So glad to hear it! Thank you for leaving a comment with your vegan substitutions, it’s very helpful!
Cynthia Reilly says
I left out the butter and still delish
Rachel Gurk says
So glad to hear it!
Lena says
my favorite soup. this was soooo good. I had some specialty pumpkin spice hot sauce from a local farmers market that I added. it is amazing. perfect recipe.
Rachel Gurk says
So glad you enjoy it! Thank you for leaving a review! Pumpkin spice hot sauce sounds really yummy!
jane huckins says
great soup
don’t change anything in the recipe, perfect as written
Rachel Gurk says
Thanks so much!
Lee says
I’ve made this three times now. Once vegan. It’s great each time. This time I did add a bit more brown sugar and skipped the cream. Delish
Rachel Gurk says
So glad you liked it! Thank you for sharing a photo.
Russ says
I’ve made this many times because my wife really likes butternut squash soup, me not so much until I tried this recipe. If you don’t like butternut squash soup or are on the fence about it, give this a try, it is really quite good. It is smooth, creamy, and very tasty.
Rachel Gurk says
So glad you like it! Thank you for taking the time to leave a review!
Jacqi Nolf says
Can’t wait to try this! Do you peel the butternut squash before chopping?
Rachel Gurk says
Yes!
Jennifer says
Hi, when the veggies are done boiling, do i get reid of the broth or blend it all up?
Rachel Gurk says
Blend it all together to form the soup!
Tricia says
Best ever! Rich, complex flavors. Not too sweet. The LUSCIOUS TEXTURE is what really takes this over the top! And the texture doesn’t degrade for leftovers as in other soups.Everything about this recipe is spot on!
Rachel Gurk says
I’m so glad you enjoyed it! Thank you for taking the time to leave a review!
Lynnis says
Delish! Tastes just like Panera! I added a dash of cayenne pepper for a little extra kick.
Rachel Gurk says
I’m so glad you liked it! Thanks for sharing a photo!
Janis says
Tastes like apple cider soup
Rachel Gurk says
Apple cider or apple cider vinegar? Apple cider has a mild, sweet apple taste. If you used apple cider vinegar, it would have a strong and unpleasant vinegar taste.
Jules says
I agree completely! I might try using less apple cider next time.
Rachel Gurk says
Apple cider or apple cider vinegar? Apple cider has a mild, sweet apple taste. If you used apple cider vinegar, it would have a strong and unpleasant vinegar taste.
LaRana Owens says
Way too much apple cider in the recipe (I did not add apple cider vinegar). Also needs to be creamier. I will try again with less cider and the heavy whipping cream (which I think is a must in order to get the right consistency).
Rachel Gurk says
Thank you for your feedback. This is a healthier version, and the cream definitely makes it taste more like the restaurant version, as stated in the recipe notes.