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!
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
So happy to hear it! Thank you for leaving such a kind review!
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!
So glad you enjoyed it! Thanks for leaving a review!
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.
So glad you liked it! Thanks for leaving a review!
It is the closest thing to Panera’s delicious Autumn Squash soup, and probably healthier! Going to enjoy it all season long!
I think it’s definitely healthier! Glad you enjoyed it!
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!
So glad you liked it! Thanks for taking the time to share a photo!
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!
So glad you liked it! Thank you for leaving a review!
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!
Yes, it should keep for 3 months just fine. Glad you like it!
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
So glad you liked it! I have a squash sitting on my counter right now with the same plan – make soup and freeze!
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.
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.
This is too sweet and it is not thick like Paneras – also grainy maybe the carrots are not soft enough
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.