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!
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!
So glad you enjoyed it! Thank you for taking the time to leave a review.
Sounds delicious! Can you freeze it?
Yes this freezes great!
Do you have to peel the squash first?
Yes!
I’m getting ready to make the soup I would like to know if you bake the butternut squash cubes first?
Not necessary for this recipe!
A delicious soup! Better than Panera! The grandkids loved it!
I’m so glad to hear you liked it! Thank you for taking the time to leave a comment!
This was better than dessert. My grandson wanted it for his birthday dinner and it is delicious. I used my own garden butternuts.
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!
I have a pregnant daughter who is due to deliver within weeks. I’m looking to make some things to stick in the freezer and this recipe looks wonderful. Does it freeze well or is it something that needs to be eaten right away? Looking forward to trying this. Thank you.
Yes – this should freeze great. Congrats on the new grandchild! Prayers for a safe delivery and a healthy baby and mom!
How could I edit this to make it in a slow cooker? :)
I would just throw everything in steps 1 and 2 into the slow cooker (you could cook the onions first if you want, but I don’t think it’s necessary). Cook until the carrots and squash are tender (my educated guess would be that this would take 3-4 hours on low or 6-8 on high). Once everything is tender, turn the slow cooker off (or to warm) continue with the recipe as written (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…. and then step 4 if desired.
Hope that helps – let me know if you give a try!
Oh my! I am so glad I found this! I love this soup. I just discovered it last year and served it at my friends giving but I bought it from Panera. I can’t wait to try making this one!
I hope you love it!
So delicious. Wondering if it freezes okay?
Yes – this freezes great!
Does it still taste amazing vegan? YES. THIS IS THE ONE! I LOVE Panera’s soup and have tried several copycat recipes, but they never tasted the same as Panera’s. This soup is amazing. I used vegan butter, omitted the cream cheese, and used coconut cream, and with those changes, the soup came out tasting just like the one I love. Congrats on making an excellent recipe and nailing down the flavor.
So glad to hear it! Thank you for leaving a comment with your vegan substitutions, it’s very helpful!