Name: Savory Copycat Panera Butternut Squash Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon olive oil (extra virgin); 1 small diced yellow onion (roughly 3/4 cup); 2 pounds of chopped butternut squash (around 6 generous cups); 3 small carrots, chopped (approximately 1 cup); 3 to 4 cups veggie broth; 2 cups apple cider or juice (avoid using apple cider vinegar); 1/2 teaspoon curry spice blend; 1/4 teaspoon ground cinnamon; Pinch of ground nutmeg; 1/2 cup pureed pumpkin; 2 tablespoons butter; 2 ounces low-fat cream cheese; 1 tablespoon brown sugar, adjust to taste; Salt, to your liking; Heavy cream, optional

Hey there, soup lovers!

Got a craving for something warm and creamy? I’ve got the perfect recipe for you!

Today, I’m sharing my copycat Panera butternut squash soup.

It’s rich, delicious, and tastes just like the one from the café.

Best part? You can whip it up right at home!

Let’s dive into this comforting bowl of goodness together!

Image: mollyshomeguide.com / Photographer Molly

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Ingredient Substitutions

Butternut squash can be replaced with sweet potatoes or pumpkin for a similar creamy texture and sweet flavor profile. Use the same amount as called for in the recipe, adjusting cooking time if needed. For a lower-carb option, cauliflower can be used, though it will alter the flavor slightly.

Apple cider or juice can be substituted with pear juice or white grape juice for a similar sweetness. For a less sweet version, use additional vegetable broth and add a splash of apple cider vinegar for tartness.

Cream cheese can be replaced with coconut cream for a dairy-free alternative. Use the same amount and blend well to incorporate. For a higher protein option, silken tofu can be used, though it may require additional seasoning to enhance flavor. Adjust quantities as needed to achieve the desired consistency and taste.

Preparation Time	15-20 minutes
Cooking Time	30-45 minutes
Total Time	45-65 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 600-700
Protein: 10-15 g
Fat: 30-35 g
Carbohydrates: 90-100 g

Ingredients

For the soup base:

3 cups vegetable broth
1/2 tsp curry spice blend
3 small carrots
1 small yellow onion
1 tbsp olive oil
1/4 tsp ground cinnamon
pinch allspice
2 lb butternut squash
2 cups apple cider

For the finish:

1 tbsp brown sugar
heavy cream (optional)
salt (to taste)
2 oz low-fat cream cheese
2 tbsp butter
1/2 cup pureed pumpkin

Step 1: Sauté Onions

In a large pot, heat oil over medium-high heat.

Once heated, add the onions and sauté them until they become translucent.

Stir frequently to ensure even cooking and to prevent the onions from burning.

Step 2: Cook Vegetables

Add squash, carrots, vegetable broth, apple cider, and spices to the pot.

Bring the mixture to a boil, then reduce the heat to a simmer.

Let it cook for 10-15 minutes, or until the squash and carrots are soft and cooked through.

Step 3: Add Remaining Ingredients and Blend

Remove the pot from the heat and add pumpkin puree, butter, cream cheese, and brown sugar.

Use a hand (stick) blender or blend in batches using a regular blender to puree the soup until it’s very smooth and creamy.

Step 4: Adjust Flavor and Consistency

Taste the soup and add salt to your preference.

Adjust the sweetness by adding extra brown sugar or honey if needed to achieve a flavor closer to Panera’s soup.

For a richer soup, consider incorporating a little heavy cream.

If the soup is too thick, add more vegetable broth to achieve your desired consistency.

Step 5: Reheat and Serve

If needed, return the pot to the burner and heat the soup back up over medium-low heat.

Once heated through, serve the soup immediately.

Enjoy this comforting and flavorful dish!