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!
Delicious, I’ve tried several, and this is the best! My only regret is, I only made a half order.
Thank you so much!
This was so good the only change I made was I roasted butter nut, honey nut and small pumpkin 400* 30 min each side. The rest was exact to your recipe it was so good DELICIOUS
This soup was delicious I used butter nut, honey nut, small pumpkin the rest of the recipe was exact. It was delicious I will make it again
Sorry I forgot to say the squash all three were roasted for an hour 400* 30 min each side the rest of the recipe was exact it was so delicious
Thank you for sharing this
I love honey nut squash!
I make this every year, and it’s absolutely delicious!
So glad to hear it!
I made this a few weeks ago and my mom loved it so much she is asking to make more. I’m going to make a big batch but I’m wondering if I can can this and what I would need to do differently?
You can adjust the serving size to easily adjust the ingredient measurements! The only things that would be different are you’d need a very large pot to cook it in, and it may take longer to come to a boil with more ingredients.
I liked the taste but mine was a little grainy-maybe I should’ve blended it a bit more? I think I’ll pour the rest through a sieve for the tiny bits. And for me, I’d cut back on the broth and add the cream ito make it a little more rich. Good stuff!
Yes – it probably wasn’t blended enough, or it could be that your carrots weren’t quite tender enough to blend. I’m glad you still enjoyed it!
How do I adjust this recipe to make 8 servings?
Hi Betty Anne – This recipe is already written for 8 servings. But if you want to adjust the number of servings, you can use the +/- by the number of servings to adjust. That will automatically adjust the ingredient measurements.
I just made this today and no offense and I hope no taken but UGH!!! I mad I waisted my food!!! I have never had Paneras soup but if they are selling this and people do and buy this!!!??? WHAT THE$@&$?!!!!!! UGH NOT TODAY satan!!! NOPE!!!! I already know my husband would through this at me!!! I would!!!
I’m sorry it wasn’t a hit for you. Did you follow the recipe exactly? Most people really like this whether or not they’ve tried Panera’s version. Side note: I hope your husband doesn’t actually throw soup at you.
Most of my family are professional chefs and my daughter has 2 degrees from the Culinary Institute of America in NY and we all love Panera’s Fall soup. May be like me I had covid and didn’t know I did and slowly lost my taste for EVERYTHING. I didn’t know it was happening at first but just a few things tasted really odd then eventually almost everything did for 3 months. I didn’t lose my taste, but everything tasted really strange. Thank goodness it’s almost back to normal. But, it really is an excellent soup. May be try again one day.
I’m glad you liked it! Thanks for taking the time to leave a review@
Can I omit the cream cheese?
It will change the taste slightly but you definitely can.
It was a great hit for my sister. I like to can with a waterbath canner. Can I can this recipe?
I’m not a canner so I always hesitate to give recommendations on the subject, sorry!
This was delicious!!! I put in 3 tbsps of brown sugar.
So glad you liked it, thank you!