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!
followed the recipe with the only change being I roasted the butternut squash first. The flavor is somewhat flat. I went over the recipe a few times looking to see if I missed something. It needs a little something to make the flavor pop, but not being a very creative cook, I’m not sure what to recommend. I havent’ tried Panera’s soup to make a comparison- just commenting on the end product. I did add some half and half to make it taste a bit richer. With that being said, a warm soup on a chilly rainy day is never a loss.
Thank you for your review. I find when things taste a little flat, salt always helps. Try adding a little salt, and if you’re a spice fan, you might like a sprinkle of red pepper flakes for some heat.
Just like Panera-Finally! Thank you!
Hooray!
I made this for Thanksgiving and everyone loved it, it is delicious! I followed the recipe exactly but doubled the brown sugar and added some whip cream to taste. I will be definitely be making this again. Thanks Rachel for a great recipe!
So happy you enjoyed it! Thanks for the review!
AMAZING – I made this soup for a thanksgiving potluck and it was a hit!! Thankfully was pretty simple to make too – I roasted the butternut squash though before boiling it. Thanks Rachel!
Roasting the squash is always a good idea – yum!
This recipe was AMAZING! I made this soup for a thanksgiving potluck and it was a hit!! Lots of people complimented it and said it tasted just like the Panera soup. Thankfully was pretty simple to make too – I roasted the butternut squash though before boiling it. Thanks Rachel!
So happy you liked it! Thanks for the review!
Loved this!!!! Love the Panera soup and wanted to find a less expensive way to get my fill of it, on my schedule. I didn’t have any pumpkin on hand but otherwise followed the recipe exactly, adding a bit more brown sugar. My son also loved it. I’m so happy that I have lots of leftovers too!
I’m so happy you liked it. Thank you for taking the time to leave a review!
Spot on and soooo good!
Thank you so much!
This recipe was excellent! I added more spices than the recipe called for. I suggest seasoning it to your liking.
Thanks for leaving a review!
Very nice and quick! I made a few subs – I had a honeycrisp apple that needed to be used, so added that instead of the apple juice/cider. Plenty of sweetness with that add, so left the brown sugar out. I also added plain greek yogurt instead of the cream cheese, which I did not have. Some crusty bread and butter rounds this out for a perfect dinner on a cold evening! Thanks!
So glad you liked it!
Great easy totally delicious
Thank you so much!