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!
Amazing! Mine came out thick and creamy, just how I like my soup. I love Panera’s version but its heavy cream content doesn’t love me. I made this for my first day of fall feast with non-dairy cream cheese, and thought it tasted just like I remember the original. Halved the recipe and followed to a T, only needed 1 tsp of brown sugar because my apple cider and carrot made it sweet enough. Splashed in more broth and coconut milk at the end. Only thing missing is the sourdough bread bowl soaked with squashy goodness. Next time. Thank you so much for sharing this recipe, it’s a keeper.
I’m so glad this was a hit and met your expectations! Thanks so much for taking the time to leave a comment, it means a lot to me!
I love love LOVE the Panera soup, and I can confirm that this recipe hits the spot just the same. I didn’t have a large enough pot (#GradStudentLife) so I ended up softening the veggies in my croc pot (took 3hrs but got the job done). It tastes fine without extra brown sugar, but when you add a few more tbs it creates the beautiful creamy indulgent soup I was craving. Thank you SOOO much!
Ahhh that makes me so happy! I’m thrilled you liked it! Thanks so much for taking the time to come back and leave a comment! Good luck with grad school – I’ve been there!
How do you make your vegetable broth for this soup? I’d like to make this soup but everyone does veg broth differently.
Honestly? I just buy it. Chicken broth will work too. If you make your own, I’m sure it will be absolutely amazing!
Excellent for a fall day in Oregon after the forest fire sMike finally cleared away. So comforting!
Perfect for a fall day! Glad things are clearing up there…you are all in my thoughts!
So good. My daughter loved it. I used light brown sugar and added tumeric and the grocery store sold out of pumpkin purée so I skipped it. I like my soups creamier so next time I think I’ll add heavy cream or coconut milk
So glad to hear you liked it! Thanks for taking the time to leave a comment!
Hi! Making this tonight! I am excited! Have you tried freezing leftovers to use again? Thanks!
I haven’t frozen this, but I think other commenters have with success. There’s nothing in it that would cause it not to freeze well. I hope you love it!
I am making this right now it smells, so yummy. Considering skipping the cream cheese and adding lite coconut milk at the end.
I hope you loved it! It would be great with coconut milk I bet. :)
Meant to be a 5 stars to my earlier comment. I’m not able to edit.,,
No problem, thanks!
Great recipe! It tasted great! I don’t have apple cider but I have apples! I used apples. Can’t the the difference once blended.
Great adaptation! Glad you liked it!
omg made this soup it was excellent didnt need to use any cream or half and half , so good
So glad you liked it! Thanks for leaving a comment!
This is one of my go-to recipes. The comments that say it’s nothing like Panera are just… wrong. This recipe is BETTER than Panera. Every time I make it for guests, they are amazed with the flavor. I’m making it today for Mother’s Day, in fact!
Thank you, Rachel!
Thank you SO much! I really appreciate that and I’m so glad you like it!