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!
Hi, Rachel. Gonna definitely try this recipe! I was just wondering how many people does this recipe serve? Thanks.
– Sharlene
6-8 servings. Hope you like it!
This is a fantastic recipe. I think Panera’s version is too sweet, but I love the texture & flavors. I’ve made your recipe three times so far, to rave reviews from the family. Thanks so much for sharing!
SO happy to hear you like it!
Absolutely amazing!!! I doubled it, but only used 4 C of the Swanson’s Vege Broth (Gluten Free :)
Used homegrown pumpkins, Yummy! (and it feels good to use the pumpkins we grew)
Thanks!
Sounds great! Thanks for taking the time to come leave a note!
Would chicken broth rather than vegetable broth be an option?
That would be fine — I used vegetable to keep it vegetarian but I actually made squash soup tonight with chicken broth and it was delish.
How much heavy cream do use?
I don’t use it, but it will yield a creamier texture. I’d start with 1/4 cup, taste it and add more as desired.
Amazing!! Exactly what I wanted!!
Thank you! So glad you like it. :)
This recipe looks very tasty. I’ve never made butternut squash soup. Will one squash yield the four cups needed for this recipe?
As long as it’s a medium-large squash, it should!
Thank you for the recipe! Can’t wait to make it for my daughter in-law in hopes she gives it a thumbs up for her baby shower. But I’m confused…the recipe calls for 6 heaping cups – not the aforementioned “four cups needed for this recipe?” Help, please.
Hi Nancy! I hope it’s a hit, it would be great for a baby shower! 6 cups is the correct amount. I’m not sure where you saw 4 cups? Please let me know because I’d love to clarify it if it’s confusing.
Overall I thought it was pretty good. I think next time I’ll leave the carrots out though, I was unsure about adding them and now I wish I hadn’t. I feel like the carrot flavor overpowers the squash a little.
Thanks for your comment! I love the sweetness that the carrots add but recipes are made to be tweaked. :)
Absolutely delicious — just made it and I think it will be better when it cools and the spices marry up but it’s awesome already!!
So glad you liked it! Thank you for taking the time to comment!
Love this recipe, made it for a fall camping trip and it was a hit!! My friend is a vegetarian and she has just made two batches and froze them in mason jars, I plan on doing the same thing this weekend!!!
So happy to hear that! Love the idea of freezing it in mason jars.