Copycat Panera Squash Soup Recipe – Vegetarian [with VIDEO]
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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 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! 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!
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
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.
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.
Patricia says
Loved this!!!! Love the Panera soup and wanted to find a less expensive way to get my fill of it, on my schedule. I didn’t have any pumpkin on hand but otherwise followed the recipe exactly, adding a bit more brown sugar. My son also loved it. I’m so happy that I have lots of leftovers too!
Rachel Gurk says
I’m so happy you liked it. Thank you for taking the time to leave a review!
Samantha says
Spot on and soooo good!
Rachel Gurk says
Thank you so much!
Jane Conrad says
This recipe was excellent! I added more spices than the recipe called for. I suggest seasoning it to your liking.
Rachel Gurk says
Thanks for leaving a review!
Gina says
Very nice and quick! I made a few subs – I had a honeycrisp apple that needed to be used, so added that instead of the apple juice/cider. Plenty of sweetness with that add, so left the brown sugar out. I also added plain greek yogurt instead of the cream cheese, which I did not have. Some crusty bread and butter rounds this out for a perfect dinner on a cold evening! Thanks!
Rachel Gurk says
So glad you liked it!
Genevier says
Great easy totally delicious
Rachel Gurk says
Thank you so much!
Melody Matson says
My husband and I made it together and we loved it! Thank you for putting together this recipe. As soon as I had Panera’s Autumn soup I knew immediately I was going to need to figure out how to make it because I’m hooked! So thank you for the short cut! This is an instant favorite for me. I love your website and will definitely be following and adding your recipes to my Paprika App!
Sincerely,
Melody Matson
Rachel Gurk says
So happy to hear it! Thank you for leaving such a kind review!
Alicia says
LOVED it!!! I added a little extra this and that (all fatty ingredients). I couldn’t get the sweetness I was looking for in comparison to Panera’s but “not so much” so I added a little King Syrup to taste. PERFECT!
Rachel Gurk says
So glad you enjoyed it! Thanks for leaving a review!
Kathleen says
Wonderful recipe! I substituted apple cider with apples (added with celery, onions, carrots.) In addition, subbed cream cheese with greek yogurt and added a 1/4 cup of Parmigiano. Best butternut squash soup ever!! Thank you.
Rachel Gurk says
So glad you liked it! Thanks for leaving a review!
Francine Long says
It is the closest thing to Panera’s delicious Autumn Squash soup, and probably healthier! Going to enjoy it all season long!
Rachel Gurk says
I think it’s definitely healthier! Glad you enjoyed it!
Kat says
I halved the recipe and it still turned out perfect! The consistency and color are just right. I cooked the carrots and squash a bit longer to make sure they are soft enough and used a bit more spices and sugar than specified for 4 servings and the flavor turned out great! Other than the pumpkin seeds, it’s 90% close to the original Panera soup!
Rachel Gurk says
So glad you liked it! Thanks for taking the time to share a photo!
Theresa says
Delicious!!! Used apple juice and followed the recipe to a T. Nice, savory flavor with mild sweetness to it. Topped with toasted walnuts, almonds, pistachios, and pepitas. (Paired with some grilled cheese.) Will definitely make again!
Rachel Gurk says
So glad you liked it! Thank you for leaving a review!
Katrina Keely says
I have used this recipe a few times now and it’s perfect! My question is with the leftover soup portions I have, how long will it stay good in the freezer for? 3 months? Thanks for making this recipe available!
Rachel Gurk says
Yes, it should keep for 3 months just fine. Glad you like it!
Melody S says
Excellent recipe…3rd batch just finished. I purchased 1 cup glass bowls with lids to store in freezer. Great to have in hand..just place in refrig overnight and ready to enjoy the next day. Roasted the butternut squash seeds to sprinkle in top. Thank you for sharing
Rachel Gurk says
So glad you liked it! I have a squash sitting on my counter right now with the same plan – make soup and freeze!
Linda Riesgraf says
I had just had the Autumn Squash soup at Panera and loved it. This recipe is so similar, and just as good!! The flavor is so rich and pleasing. Before adding the dairy ingredients, I set some of the base aside after I pureed it, for a vegan friend. She loved it just the way it was, without even adding vegan butter or cream cheese. We both loved the pepitas with it, too.
One note—and it’s strictly personal preference—I omitted the nutmeg and cinnamon, mainly because I loved the flavor as it was.
Rachel Gurk says
So nice of you to separate some for a vegan friend! I’m glad you enjoyed the recipe, thanks for taking the time to leave a review.
Pat says
This is too sweet and it is not thick like Paneras – also grainy maybe the carrots are not soft enough
Rachel Gurk says
Yes, it could be that you didn’t cook your carrots long enough or cut them too large so they didn’t soften completely. Sorry you didn’t love it.