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 a creamy butternut squash soup with smoked paprika, and a really old post about squash soup with sage. But she was looking specifically for a copycat Panera squash soup.
I don’t blame her – it is delicious!
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.
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!
Copycat Panera Squash Soup Recipe
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced (about ¾ 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.1 tablespoon extra virgin olive oil, 1 small yellow onion, diced
- Add squash, carrots, vegetable broth, apple cider, and spices.2 pounds chopped butternut squash, 3 small carrots, chopped, 3-4 cups vegetable broth, 2 cups apple cider or apple juice, 1/2 teaspoon curry powder, 1/4 teaspoon cinnamon, dash of nutmeg
- 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.1/2 cup pumpkin puree, 2 tablespoons butter, 2 ounces low-fat (neufchatel) cream cheese, 1 tablespoon brown sugar, more to taste
- 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.salt to taste, heavy cream, optional
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I’ve had Panera’s soup, and this was so good it made me forget that Panera’s was my favorite. I’ve made this about three times now. About to make it again. My family loves it. Simple to make. I’m going to substitute an apple for the apple cider since I forgot to get it. I’m sure it will be great!
Oh I’m so happy to hear this! Thanks for taking the time to come back and leave a comment, it means so much to me! Great idea to use an apple! Apple juice would work – I know apple cider is sometimes hard to find when it’s not fall.
I found Panera is autumn squash soup about three weeks before it was discontinued for the season. I was so happy to find your recipe. I made this soup yesterday and was absolutely astounded at how wonderful it tastes and how like Paneras it was. Thank you thank you thank you !
Oh I’m so happy to hear that! Thanks for coming back to share your thoughts – it means so much to me!
I LOVE this soup. It tastes JUST like Panera. It’s my go to favorite now!
I’m so happy to hear that, Becky! Thanks for taking the time to come back and leave a comment!
Could I use this recipe to make the soup in a crockpot as opposed to on a stove top? Would you recommend any omissions or additions if prepared that way?
I haven’t tested it that way but I think it would work great! I would put everything in except the butter, cream cheese, and brown sugar and put those all in right at the end. Also if you plan to add heavy cream, add that at the end.
Thanks so much! I’m going to try it for meal prep next week!
I hope you love it!
Sweet but bland, would not recommend, will not make again.
Sorry to hear you didn’t love this recipe! Did you follow it excactly? So many people love this one!
Great recipe. I had never had butternut squash soup til last month at Panera. This is a great copy. Yum!
I’m so happy you liked it, Donna! Thanks for taking the time to come back and leave a comment!
Can you make a day ahead and reheat?
Defintitely!
I tried this for the first time and the recipe is so good. I have tried other recipes for Butternut Squash Soup previously and they did not turn out at all. This one did. I did add more pumpkin as I love pumpkin and more of the other spices recommended to desired taste. I also replaced the cream cheese with fat free cream cheese, used Splenda brown sugar and a bit of fat free half and half. It is creamy and the taste is very flavorful. I will be making this again for sure. Thank you!
I’m so happy to hear you liked this soup! Thanks for coming back and sharing your modifications. I appreciate your kind words!
Just made this soup and while it’s not ‘exactly’ like Panera’s, I think it comes pretty darn close and very yummy. I’m so excited to continue making this in the future. Thanks!
Thanks Kristen! I’m so glad you liked this soup. Thanks for taking the time to come back and leave a comment!
This is my second time making this recipe and it does not disappoint . I spruce up with corn and honey and it is spot on.
I love the idea of adding corn!