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!
You nailed it! I did add 1/4 cup cream at the end. Husband had two bowls! Thanks so much for publishing this!
I’m so glad you liked this, Janice! Thanks for taking the time to come back and leave a comment!
This recipe is my annual Fall soup go-to and it turns out amazingly every time! I am one of those people who would go to Panera twice a week for this soup–if my husband would let me! However, this recipe is much more budget friendly and I actually prefer this version better than Panera. Thanks so much, Rachel!
Oh my gosh, that makes me SO happy! Thank you, Andrea!
Wondering if frozen butternut squash will be just as tasty?
That should work just fine!
Delish! Loved this soup! I saw the reviews said to use less liquid so I went with 3 cups of vegetable broth, one cup of apple cider and instead of any dairy I did a can of coconut milk! So much flavor!
So happy to hear you liked it! Thanks for taking the time to come back and leave a comment!
Hi! I’ve made this recipe before and remember liking it a lot, but I can’t remember if I peeled the squash before I cooked it…. is that necessary or does the skin soften enough for it to blend right in?
Thanks!
Yes, I definitely recommend peeling butternut squash. I hope you love it!
I haven’t made this yet but my sister is vegan. Can I substitute the cream cheese for something else? Any suggestions?
You could definitely leave it out, or choose a vegan cream cheese. It adds some creaminess and tartness, but it’s not 100% vital to the success of this soup.
I made it with a can of coconut milk and skipped the dairy. It is yummy!
Awesome! So glad you liked it and it worked out that way. Thanks for coming back to let us know!
I was looking at Panera breads description and it said it had ginger in it too.
The curry powder that I use contains ginger, but you’re welcome to add more if you love it!
I love it! Previously, I made America’s Test Kitchen version of butternut squash soup. It was too bland for me. Yours is wonderful. I used Creme fraiche instead of cream cheese because I had some to use up.
I’m so glad! Thank you for taking the time to come back and leave a comment!
Delicious!!! I changed very little…I did not have cream cheese so used evaporated milk. Not really a perfect substitute but so tasty! I kept the soup pretty thick…sooooo yummy!
Love this recipe!
I’m so glad you liked the recipe, Alice! Thank you for taking the time to come back and leave a comment!
I have made this several times since finding this recipe and I love it. However, I cut the apple cider way back to just a small amount because it’s too sweet for me with it. I also omit the carrots because I don’t like the texture of them. I cut the broth back a bit too to make it thicker.
Hi Sarah! I’m so glad you like this recipe. Thanks for taking time to come and leave a comment with your adaptations!