Craving that iconic autumn delight? This recipe brings the comforting flavors of Panera’s Squash Soup right into your kitchen. We promise a healthier, easier, and equally delicious homemade version of this beloved seasonal classic.
Get ready to create a warm, cozy bowl of goodness that captures the essence of fall. Our simple steps make preparing your own Panera’s Squash Soup a breeze for any home cook.
Table of Contents
Why You’ll Love This Copycat Panera’s Squash Soup
You’ll adore this recipe for many reasons!
- It delivers an authentic Panera’s Squash Soup flavor, making it hard to tell the difference.
- We use simple, wholesome ingredients you can easily find at your local grocery store.
- This recipe is quick to prepare, perfect for busy weeknights or weekend lunches.
- It’s adjustable to various dietary needs, including vegan options.
- While perfect for fall, this delightful soup is enjoyable anytime you crave comfort.
Butternut squash, a star ingredient in this recipe, offers a wealth of essential vitamins, minerals, and disease-fighting antioxidants. Healthline provides a comprehensive overview of butternut squash’s nutritional benefits, highlighting its potential to support weight management, brain health, and protection against heart conditions.
Ingredients
Here’s what you’ll need to make this delicious Panera’s Squash Soup. Using fresh, quality ingredients is the secret to the best Panera’s 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
It is crucial to use apple cider or apple juice, not apple cider vinegar, which has a very different flavor profile. For the squash, pre-cut butternut squash saves significant prep time. If using a whole squash, peel, seed, and chop it yourself.
Canned pumpkin puree is ideal here; avoid pumpkin pie filling. You can use regular or low-fat cream cheese (Neufchatel). Low-sodium vegetable broth helps control overall sodium levels. For an extra rich soup, add heavy cream at the end.
While both apple cider and apple juice can be used, the filtration and pasteurization processes differ, influencing the final flavor in recipes. Southern Living offers insights into the distinctions between apple cider and apple juice, noting that apple juice is typically sweeter.
Equipment
Gather these essential tools before you begin. Having the right equipment makes preparing this cozy soup incredibly easy.
- A large pot or Dutch oven works perfectly for simmering the soup.
- You’ll need a cutting board and a sharp knife for prepping vegetables.
- An immersion blender or standard blender is essential for achieving a smooth consistency.
- Measuring cups and spoons ensure accurate ingredient amounts.
Instructions For The Best Panera’s Squash Soup
Follow these simple steps to create your own homemade Panera’s Squash Soup. Making this soup at home is straightforward and rewarding.
- Sauté aromatics: In a large pot, heat the olive oil over medium-high heat. Add the diced yellow onions and sauté them until they are translucent and softened, stirring frequently. This step builds the base flavor for your Panera’s Squash Soup.
- Combine main ingredients: Add the chopped butternut squash, carrots, vegetable broth, apple cider, curry powder, cinnamon, and nutmeg to the pot. Stir everything together well.
- Simmer until tender: Bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 10-15 minutes, or until both the squash and carrots are very soft when pierced with a fork.
- Add creamy elements: Remove the pot from the heat. Stir in the pumpkin puree, butter, low-fat cream cheese, and brown sugar. These additions create the signature creamy texture and sweetness of the Panera’s Squash Soup.
- Puree until smooth: Using a hand (immersion) blender directly in the pot, puree the soup until it is completely smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a standard blender and blend until silky, then return it to the pot.
- Adjust seasoning and consistency: Taste the soup. Add salt as desired. You may also add extra brown sugar or a touch of honey to achieve a taste closer to that of Panera’s. If you prefer a more decadent soup, stir in a little heavy cream. If the soup is too thick, add more vegetable broth, a little at a time, until it reaches your desired consistency.
- Serve warm: Return the pot to the burner over medium-low heat if the soup needs to warm back up. Heat gently, stirring occasionally, until it reaches your desired serving temperature. Serve your perfect Panera’s Squash Soup immediately and enjoy!
Pro Tips for the Best Copycat Panera’s Squash Soup
Elevate your homemade Panera’s Squash Soup with these expert tips.
- Choose ripe butternut squash; it should feel heavy for its size and have a deep orange color.
- For a deeper, caramelized flavor, consider roasting the squash before adding it to the pot.
- Don’t skip the carrots and pumpkin puree; they contribute essential sweetness and body.
- Blend the soup thoroughly to achieve that signature silky-smooth, restaurant-quality texture.
- Taste and balance sweet and savory flavors carefully, adjusting brown sugar and salt as needed.
- Adjust spices like curry and cinnamon to your personal preference for a customized flavor.
Serving, Storage, & Variations
Serving Suggestions
Garnish your comforting bowl of soup with roasted pepitas (pumpkin seeds) or homemade croutons for extra crunch. Serve it alongside a classic grilled cheese sandwich or some crusty bread for dipping. A light, simple fall salad makes a wonderful complement to this rich soup.
Storage Instructions
Store any leftover Panera’s Squash Soup in airtight containers in the refrigerator for up to 3-4 days. This soup freezes beautifully! Divide portions into freezer-safe containers or bags and freeze for up to 3 months. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally, or use the microwave.
Variations
- Vegan: Easily make this soup vegan by using plant-based butter, dairy-free cream cheese, and a splash of full-fat coconut milk or cashew cream instead of heavy cream.
- Spicier: For a bit of heat, add a pinch of cayenne pepper or red pepper flakes along with the other spices.
- Different Squash: Experiment with other winter squash varieties like kabocha or acorn squash for subtle flavor differences.
- Smoky: Incorporate a dash of smoked paprika during the sautéing step for a lovely smoky depth.
Nutrition Information
Please note that these nutritional values are approximate and may vary depending on specific ingredients and portion sizes. They are provided for informational purposes only.
| Nutrition | Value |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 31 g |
| Protein | 4 g |
| Fat | 9 g |
| Saturated Fat | 4 g |
| Polyunsaturated Fat | 4 g |
| Cholesterol | 19 mg |
| Sodium | 1162 mg |
| Fiber | 5 g |
| Sugar | 16 g |
Frequently Asked Questions
Can I use canned pumpkin pie filling?
No, you must use plain canned pumpkin puree. Pumpkin pie filling contains added sugars and spices that will alter the soup’s flavor significantly.
Can I freeze this soup?
Yes, this Panera’s Squash Soup freezes wonderfully for future enjoyment. Store it in airtight, freezer-safe containers for up to three months.
Do I have to peel and chop the squash myself?
Not at all! Pre-cut butternut squash is a fantastic time-saver and works perfectly for this recipe.
Conclusion
This homemade copycat Panera’s Squash Soup recipe proves that delicious, comforting meals don’t need to be complicated. You’ve created a flavorful, warming, and healthier version of a seasonal favorite, all from your own kitchen.
We hope you and your family enjoy every spoonful of this incredibly easy and tasty soup. Share your creations or leave a comment below—we love hearing from you!
Copycat Panera’s Squash Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium‑high. Add diced onion and sauté until softened and translucent.
- Add butternut squash, carrots, vegetable broth, apple cider, curry powder, cinnamon and nutmeg. Stir to combine.
- Bring to a boil, then reduce to a simmer and cook 10–15 minutes until squash and carrots are very soft.
- Remove from heat. Stir in pumpkin puree, butter, cream cheese and brown sugar until melted and incorporated.
- Blend using an immersion blender until completely smooth and creamy. Alternatively, blend in batches in a countertop blender.
- Taste and adjust seasoning with salt or additional brown sugar. Add a splash of heavy cream if desired. Thin with more broth if needed.
- Return to low heat and warm gently before serving.
Nutrition
Notes
- Use apple cider or apple juice—never apple cider vinegar.
- Pre-cut squash saves prep time; low-sodium broth helps control salt levels.
- Heavy cream optional for richness.
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