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!
Oh my goodness I’m such a dumb dumb ! I Am sleep deprived with a newborn and three other kiddos to keep up with and I thought I read apple cider vinegar I just finished cooking this and doubled the recipe bc a friend of mine wanted a batch. I’m terrified to taste it now.
Oh no! That’s a hard one to recover from, unfortunately! Did you have to dump it? :( Hang in there…we’ve all been there!
Don’t worry Jessica, I thought I read the same thing. I caught it though AFTER I just got back from he grocery store with my missing ingredients. Had to go BACK for the apple cider! We didn’t eat till late. And of course I loved it, but my picky eaters didn’t. Too bad for them! Sharing with my neighbors ;)
Oh no!!! I clarified it in the recipe, hopefully it helps people in the future!
Had the squash soup at panera bread yesterday.what a great soup! Loved it.will try to make my own.love panera bread menu.they a are top notch place to eat.
Yes, it’s one of my favorite soups there! Hope you love my version. :)
I’ve never had butternut squash soup, what does it taste like, is it sweet or savory?? I want to try some but I don’t know if I would like it. I’m not a picky eater, so I’m up for anything
It definitely depends on what you season it with (I have a few different recipes on my site if you google squash soup). This particular recipe has a mix of both savory and of course the natural sweetness of the butternut squash shines through as well. I think you’ll love it!
I just had a little bowl of this soup that I bought at my local grocery store. It was the original one from Panera. The ingredients also list ginger, tomato paste, and garlic. What an interesting combination of spices.
I was so excited about this recipe! I’m glad to report that it was super easy and tasted delicious. If I were to change one thing I would maybe give an option for less apple cider and then add to taste. It was too acidic for the babies and although he had 2 servings the husband says next time I make this he would prefer less vinegar. I on the other hand loved it!
Hi Valerie! I’m glad you tried the recipe. It calls for actual apple cider (the kind you drink), not apple cider vinegar. The apple cider gives a nice sweetness. I’m surprised you could stomach it with 2 cups of apple cider vinegar in it!
Oh, Rachel, squash soup is one of my weaknesses! I cannot wait to make this! bookmarked, pinned, yummed and tweeted!
Thanks Lynne!
Love how creamy and amazing this looks.
Panera’s soup is way too sweet for me. This recipe is WAY better!
This is great. Love the candor. Haven’t tried it yet, but definitely worth it. Question: What about those seeds Panera puts into the squash soup? What are those? How can we do the same?
They are pepitas (shelled pumpkin seeds). You can see them in my photos – I included them in my recipe .
I’m going for the optional heavy cream:) Yum!
As you should. ;)