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!
Looks like a hearty and tasty soup!
We just had our Thanksgiving this past weekend and I gave this recipe a try. So yummy. It is now my favorite Butternut Squash recipe. Love how you can adjust the sweetness. I also had a bit of pumpkin spice to the soup.
Thanks for a great recipe!
SO happy to hear you like this recipe! Thank you for taking the time to come back and leave a comment, it means so much to me.
Hi I just made this soup recipe with the same ingredients as the recipe, just not exact proportions. It came out a little too sweet for me. I think it may need an acid flavor to balance it out. Anyone have suggestions on what kind of acid to use? Vinegar, lemon juice, etc.
I always recommend following a recipe exactly the first time before making any changes. It’s hard to determine if it’s a fault in the recipe when you didn’t use exact proportions. With that being said, you could add a small splash of apple cider vinegar if you want some acid flavor.
This soup turned out amazing! All the flavors are wonderfully balanced. So easy, delicious and comforting!
So happy to hear you like it!
Just made a batch as a trial run for an upcoming catering event. Im actally on vacation so i just bought frozen butternut squash & it came out perfect! Thanks!
So happy you liked it! Thanks for taking the time to come back and let me know!
I used a cashew crumble as a garnish instead of the pepitas and loved the little salty crunch it gave in the mouth around all the smooth creaminess.
Great idea!
How much Heavy Cream, butter and brown sugar you add to the recipe?
The butter is indicated in the recipe – the cream and brown sugar is up to you. Taste and season with a little at a time until you love the flavor. I don’t add any more than what’s indicated in the recipe, but it’s all about personal preference.
My husband surprised me tonight with takeout tonight from Panera! Good man!
Good man is right!
I made this soup Sunday and it was delicious. I topped mine with some crumbled bacon and it was WOW WEE! I totally loved this!!! We have a lot leftover and I don’t want to waste it- can I freeze it do you think?
Thank You!
Hi Christy,
So glad you liked it! It should freeze great!
PS: Everything’s better with bacon, isn’t it?!
Excellent soup!
Absolutely delicious! This soup is so good. Light and filling at the same time. I served it with country french sourdough and it was AMAZING.
Can’t wait for the left-overs tonight.
I did add about 1/4 cup heavy cream. So good.
I’m so happy to hear you liked it! Thanks for taking the time to come back and let me know. I bet it was great with that bread!
Undomestic here with a dumb question….can I make this still be yummy if I use my crock pot? If so…do I just throw it all in?
I haven’t tested it that way but I think it would work great! I would put everything in except the butter, cream cheese, and brown sugar and put those all in right at the end. Also leave out the heavy cream if you plan to add that at the end.