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.
carole says
had the Panera 1st time today- OMG good! haven’t done this at home yet but def going to try- any idea if leftovers are freezable? my guy is not one to eat this either, thinking of making 1/2 size unless i can freeze the extra.
Rachel Gurk says
Yes this soup freezes great!
Shari says
My favorite and this tastes just like Panera.
Rachel Gurk says
So glad to hear it!
RoRo says
This is the best recipe yet and as close as you could possibly get to Panera. I can now stop trying different recipes in search of the right one. This is it!!
Rachel Gurk says
This makes me so happy! Thanks for leaving a review!
Sue Cline says
Fantastic. Did not disappoint. Even my husband likes it.
Rachel Gurk says
So happy to hear that! Thanks for leaving a review!
Heather says
Can you use banana squash instead?
Rachel Gurk says
I’m actually not super familiar with banana squash, but I googled it and I think it would definitely work in this recipe!
RT says
Does frozen squash work in this recipe?
Rachel Gurk says
That should be fine! It might be more watery, so you might want to adjust the liquids slightly in the recipe (perhaps start with 2 cups broth). You can always add more at the end, but I’d start with a slightly lesser amount.
Lydia Alvarez says
Wow..this is as close as you can get to Panera’s Butternut Autumn soup..Delicious!!! Thanks for this wonderful recipe. I love Panera, but this recipe makes enough for a few days and that makes me happy. Soo good I won’t be missing Panera for this soup..my goodness.
I can’t get enough of it. Yummmmmy!!!
Rachel Gurk says
So happy to hear you liked it! Thank you for taking the time to leave a review!
Kelly says
Better than Panera’s Autumn Squash!
Rachel Gurk says
Thank you so much!
Jan says
Just made this and it’s so good! I used frozen squash and it worked great. Will definitely make again.
Rachel Gurk says
So happy to hear it! Thank you for leaving a review!
Susan Sugden says
This is terrific. A great copy for sure.
Rachel Gurk says
Thanks so much!
Stephanie Flater says
This soup is very tasty and easy to make. I made it twice in two weeks. That’s how much I love it. I’ve had a few different people taste it and it’s gotten rave reviews. I serve Pepita’s on top just like Panera. Delicious!
Rachel Gurk says
So glad you enjoyed it! Thank you for taking the time to leave a review.
Michelle says
Sounds delicious! Can you freeze it?
Rachel Gurk says
Yes this freezes great!
Melissa says
Do you have to peel the squash first?
Rachel Gurk says
Yes!
Christina says
I’m getting ready to make the soup I would like to know if you bake the butternut squash cubes first?
Rachel Gurk says
Not necessary for this recipe!
Carolyn says
A delicious soup! Better than Panera! The grandkids loved it!
Rachel Gurk says
I’m so glad to hear you liked it! Thank you for taking the time to leave a comment!
Sherilyn Johns says
This was better than dessert. My grandson wanted it for his birthday dinner and it is delicious. I used my own garden butternuts.
Rachel Gurk says
Thanks, Sherilyn! I happen to agree with that — it is better than dessert! Glad you loved it (and your grandson, too!). I bet it was extra great with homegrown squash!