Copycat Panera’s Squash Soup Recipe

Craving that rich, creamy Panera’s Squash Soup but want a homemade option? You’re in the right place! This recipe delivers all the comforting flavors you adore in a healthier, easy-to-make version. Get ready for a perfectly balanced blend of sweet and savory notes. Soon, you will enjoy a delightful Panera’s Squash Soup right in your own kitchen. It’s truly delicious and incredibly simple to prepare.

Why You’ll Love This Copycat Panera Squash Soup

This copycat Panera’s Squash Soup delivers an authentic taste, mirroring the beloved café classic. It is also healthier and entirely customizable, allowing you to control ingredients and adjust to your dietary needs. The cooking process is incredibly simple and straightforward, perfect for busy parents and beginner cooks alike.

This comforting soup is ideal for fall and winter, but you can easily make it year-round. Prepare to impress your friends and family with this flavorful homemade autumn squash soup!

Ingredients

Gather these simple ingredients to create your own homemade Panera’s Squash Soup. You likely have many of these on hand already. Each component plays a vital role in developing the rich, complex flavors of this creamy butternut squash soup.

• 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

Notes & Substitutions

Butternut squash offers numerous health benefits, including being rich in vitamins, minerals, and antioxidants, as highlighted by Healthline.

• Butternut Squash: Opt for fresh butternut squash for the best flavor, but pre-chopped works wonderfully for convenience. Frozen squash also works well; simply thaw it first.
• Apple Cider: Always use regular apple cider or apple juice. Avoid apple cider vinegar, as its tartness will significantly alter the flavor profile of your creamy squash soup.
• Pumpkin Puree: Ensure you use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling contains added spices and sugar that will change the taste.
• Cream Cheese: Low-fat cream cheese (Neufchâtel) creates a lighter texture, but full-fat cream cheese offers extra richness. Feel free to use either based on preference.
• Vegetable Broth: Choose a low-sodium vegetable broth to better control the overall saltiness of your soup. You can always add more salt later if needed.

Research suggests that spices like curry powder, cinnamon, and nutmeg may offer anti-inflammatory and antioxidant properties, according to WebMD.

• Spices: Adjust the curry powder, cinnamon, and nutmeg to your personal taste. Some enjoy a bolder spice profile, while others prefer a milder touch.
• Sweetness: For extra sweetness, add a bit more brown sugar or a drizzle of maple syrup or honey. This allows you to customize the flavor of your fall squash soup perfectly.

Equipment

You won’t need a lot of specialized kitchen tools for this delicious Panera’s Squash Soup recipe. Most of these items are likely staples in your kitchen. Having them ready makes the cooking process smooth and enjoyable.

• Large soup pot or Dutch oven
• Sharp knife for chopping vegetables
• Sturdy cutting board
• Immersion blender or standard blender
• Measuring cups and spoons

Instructions

Making your own creamy Panera’s Squash Soup is straightforward with these easy steps. Follow along carefully, and you’ll quickly have a delightful soup ready to enjoy. This method ensures maximum flavor and a wonderfully smooth texture for your homemade autumn squash soup.

1. Prepare Vegetables: Begin by heating the extra virgin olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced yellow onion to the hot oil. Sauté the onions until they become translucent and fragrant, stirring frequently to prevent burning. This usually takes about 5-7 minutes.
2. Combine Ingredients: Next, add the chopped butternut squash and carrots to the pot. Pour in the vegetable broth and apple cider. Stir in the curry powder, cinnamon, and a dash of nutmeg. Ensure all ingredients are well combined before proceeding.
3. Simmer Until Tender: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer. Cover the pot and let it cook for 10-15 minutes, or until the squash and carrots are fork-tender. This means they are soft enough to be easily pierced. Cooking them thoroughly ensures a smooth blend.
4. Add Finishing Touches: Remove the pot from the heat. Stir in the pumpkin puree, butter, cream cheese, and the initial tablespoon of brown sugar. The heat from the soup will help the butter and cream cheese melt.
5. Blend Until Smooth: Carefully use a hand (immersion) blender directly in the pot to puree the soup until it is completely smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender. Blend until velvety, making sure to secure the lid and blend in small amounts to avoid spills and steam buildup. Return all blended soup to the pot.
6. Season and Adjust: Taste the soup. Add salt as desired, starting with a pinch and adding more until it’s perfectly seasoned. If you prefer a sweeter profile closer to Panera’s, add an extra tablespoon of brown sugar or a drizzle of honey. For a more decadent touch, stir in a little heavy cream. If your soup is too thick, thin it with more vegetable broth until it reaches your desired consistency.
7. Serve: Return the pot to the burner over medium-low heat if the soup has cooled down. Reheat gently until warmed through. Do not boil it again. Ladle into bowls and serve your incredible homemade Panera’s Squash Soup immediately.

Pro Tips & Troubleshooting

Mastering your homemade Panera’s Squash Soup is easy with these helpful tips. They ensure a perfect bowl every time and address common issues.

• Roast Squash: For a deeper, richer flavor, roast your butternut squash cubes before adding them to the pot. Toss them with a little olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes until caramelized.
• Adjust Consistency: If your soup is too thick, add more vegetable broth, a quarter cup at a time, until it reaches your desired consistency. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce.
• Avoid Over-blending: Blend just until smooth. Over-blending can sometimes make creamy soups gummy or introduce too much air, affecting the texture of your butternut squash soup.
• Thaw Frozen Soup Properly: Always thaw frozen soup overnight in the refrigerator before reheating. Reheating directly from frozen can lead to uneven temperatures and separation.
• Balance Flavors: Taste and adjust seasonings frequently throughout the cooking process. Ensure a good balance between the sweet and savory notes for an authentic fall squash soup experience.

Serving Suggestions, Storage, & Variations

This versatile Panera’s Squash Soup is perfect for any occasion. Here are some ideas to make it even better.

Serving Suggestions

• Garnish: Top your bowl with toasted pepitas (pumpkin seeds), homemade croutons, or a sprinkle of fresh sage for added texture and flavor.
• With Bread: Serve your autumn squash soup alongside a slice of warm, crusty bread or a grilled cheese sandwich for a comforting meal.
• Light Meal: Pair it with a simple green salad dressed with a light vinaigrette for a balanced and satisfying lunch.
• Richness: Add a dollop of sour cream, Greek yogurt, or a swirl of heavy cream just before serving for an extra touch of indulgence.

Storage & Freezing

• Refrigerate: Store any leftover Panera’s Squash Soup in an airtight container in the refrigerator for up to 3-4 days.
• Freeze: This soup freezes beautifully! Allow it to cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months.
• Thaw & Reheat: Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Avoid boiling to maintain its creamy texture.

Variations

• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the pot for those who enjoy a little heat in their creamy butternut squash soup.
• Vegan Version: Replace the butter with vegan butter, the cream cheese with a plain vegan cream cheese alternative, and the optional heavy cream with full-fat coconut milk for a rich, dairy-free version.
• Herbaceous Notes: Garnish with fresh herbs like finely chopped sage or thyme for an aromatic twist.
• Smoky Flavor: A teaspoon of smoked paprika added with the other spices can impart a lovely smoky depth to your fall squash soup.
• Gourmet Touch: For an elevated experience, drizzle a little truffle oil over each bowl or sprinkle with toasted slivered almonds.

Nutrition Information

Enjoy a healthier take on Panera’s Squash Soup with this homemade recipe. This provides a hearty, flavorful meal with controlled ingredients. Please note these values are approximate and can vary based on specific ingredients and serving sizes. Adjusting the amount of cream cheese, butter, or optional heavy cream will impact the final nutritional content.

Frequently Asked Questions (FAQ)

Conclusion

There’s nothing quite like a warm bowl of creamy soup to bring comfort. This copycat Panera’s Squash Soup recipe offers a delicious and healthier alternative to the café favorite, easily made in your own kitchen. It’s truly simple, incredibly flavorful, and perfect for cozy nights or entertaining guests.

We encourage you to whip up this comforting autumn squash soup anytime you crave its rich, sweet, and savory goodness. Try it, share it, and let us know what you think in the comments below!

Copycat Panera’s Squash Soup Recipe

This recipe allows you to recreate Panera’s famous squash soup at home. It features butternut squash, carrots, apple cider, and a blend of warm spices, finished with cream cheese and a touch of sweetness for a rich and creamy texture.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 6 servings

Calories 250 kcal

Equipment

• Large pot
• hand blender
• normal blender

Ingredients

  

Soup

• 1 tablespoon extra virgin olive oil
• 1 small yellow onion diced (about ¾ cup)
• 2 pounds butternut squash chopped (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 nutmeg
• 1/2 cup pumpkin puree
• 2 tablespoons butter
• 2 ounces low-fat cream cheese (neufchatel)
• 1 tablespoon brown sugar more to taste
• salt to taste
• heavy cream optional

Instructions

 

Instructions

• Heat oil in a large pot over medium-high heat, then add and saute diced onions until translucent.
• Add the squash, carrots, vegetable broth, apple cider, and all spices to the pot.
• Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes until vegetables are soft. Remove from heat, add pumpkin puree, butter, cream cheese, and brown sugar, then blend until very smooth using a hand or normal blender.
• Taste the soup and adjust seasoning with salt, extra brown sugar or honey for sweetness, or heavy cream for richness. Add more vegetable broth if a thinner consistency is desired.
• If needed, return the soup to the burner over medium-low heat to warm it, then serve immediately.

Notes

Adjust brown sugar or honey to taste for desired sweetness. A splash of heavy cream can be added for a richer soup. Adjust vegetable broth for desired consistency.