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 couldn’t find just plain apple cider, only sparkling apple cider. Could I use this or should I use apple juice instead?
I’m really looking forward to making this soup tomorrow!
Thank you!
I would definitely do the apple juice instead of the sparkling cider. I hope you like it!
Just made this soup. At first I thought the apple juice, didn’t have cider. Was to over powering. But when all ingredients were added and I added cream, absolutely delicious!
So glad you enjoyed it! Thanks for leaving a comment!
Huuuge fan of this recipe! I’ve made it at least 4 times and always a crowd-pleaser. My wife loves this soup and I made it for her on her birthday…talk about brownie points! I add a cup of heavy cream for that added decadence and smoothness. I also started roasting the butternut squash and carrots after I’ve chopped them for added flavors. Yum! Thanks.
BTW, can I freeze this soup? The recipe makes more soup than we normally eat and feel like we’re eating soup for a week!
Yes, this soup freezes great! I’m so glad it’s a hit at your house!
I don’t think I’ve been happier with an online recipe. My only adjustments: no pumpkin puree, I added powdered ginger and omitted the optional heavy cream. I doubled this recipe and I’m sorry I didn’t make more. Thank you!
Oh wow, that makes me so happy! Thank you! I’m so glad you love the soup.
This was delicious. I followed the recipe with no changes. For HWC add a dollop to the bowl when we are ready to eat it and stir it in. Makes for a pretty design and everyone gets to add the amount they want. We don’t drink apple cider regularly so I didn’t want a bottle left over. I bought the package that you as hot water to so I had just the amount I needed and have more packages ready for the next time I make this soup, which will be very soon! Thanks for the recipe.
I’m so glad it was a hit! Thanks for taking the time to leave a comment!
I am pretty sure I made this recipe once before and it was delicious. This time though I don’t know what happened. I haven’t tasted it yet because it’s still cooking. The squash has cooked way before the carrots. It’s been cooking for over an hour and the carrots are still not soft enough to purée. I’m sure will be tasty when it’s done but I thought it would’ve been done by now
Hmm, strange. Did you cut them small enough? I feel like some carrots take longer to cook than others, depending on how fresh they are. Hopefully it was worth the wait!
So excited to make this but How can you make this in a crockpot?
I would put everything in the slow cooker except the butter, cream cheese, and brown sugar. 6-8 hours on low until everything is tender. Puree and add the remaining ingredients!
Made this yesterday. It’s a lot of work unless you buy the squash pre-peeled. Texture was off until I put it in the Vitamix. Then it was perfect- silky smooth and velvety. I doubled the amount of brown sugar and it was just right. Think I’ll try pan-frying the squash to get some caramelization next time. Anyway, friends all gave it two thumbs up! I found that I didn’t need or want the cream at the end. Excellent recipe.
Thanks Robin, I’m glad you liked it! Thank you for taking the time to leave a comment. I agree that the squash is kind of a pain to peel…but it’s worth it!
Overall tasty! I didn’t add the heavy cream and I think I should have. Initially, with the spices just in the recipe, it was a little bland for me. Added paprika, more curry powder, chili powder and more salt and pepper! Added pepitas on mine and overall really tasty!
I’m glad you liked the recipe, Jenni! Thanks for taking the time to leave a comment.
Thus did not taster like Panera at all. I wasted a lot of money for nothing. I’ll just go to Panera.
Sorry to hear you didn’t like it! This is a lighter version, did you try adding the extra cream and sugar?
Make sure to get a bag of chips at Panera, they have the best potato chips. ;)
I’ve never taster anything before but I will say this recipe is spot on. I’m always looking for a healthy version of my favorites! Thanks girl!
So happy to hear it! Thanks for leaving a review, it means a lot!