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Savory Copycat Panera Butternut Squash Soup Recipe

Savory Copycat Panera Butternut Squash Soup Recipe
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★★★★★

5.1 from 29 reviews

This Savory Copycat Panera Butternut Squash Soup is a creamy, comforting blend of roasted butternut squash, carrots, and warming spices like curry, cinnamon, and nutmeg, enhanced with pumpkin puree and cream cheese for richness. Perfectly balanced with apple cider’s sweet tartness, this homemade version captures the beloved flavor of Panera’s famous soup, ideal for cozy meals any time of year.

Ingredients

Scale

Vegetables

  • 1 small yellow onion, diced (about 3/4 cup)
  • 2 pounds butternut squash, chopped (around 6 generous cups)
  • 3 small carrots, chopped (approximately 1 cup)

Liquids & Dairy

  • 3 to 4 cups vegetable broth
  • 2 cups apple cider or juice (not apple cider vinegar)
  • 2 tablespoons butter
  • 2 ounces low-fat cream cheese
  • Heavy cream, optional, to taste

Spices & Sweeteners

  • 1 tablespoon olive oil (extra virgin)
  • 1/2 teaspoon curry spice blend
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • 1/2 cup pureed pumpkin
  • 1 tablespoon brown sugar, adjust to taste
  • Salt, to your liking

Instructions

  1. Sauté Onions: In a large pot, heat olive oil over medium-high heat. Add the diced onions and sauté them until they become translucent, stirring frequently to ensure even cooking and prevent burning.
  2. Cook Vegetables: Add chopped butternut squash, carrots, vegetable broth, apple cider, curry spice, cinnamon, and nutmeg to the pot. Bring to a boil, then reduce heat to a simmer. Cook for 10-15 minutes, until the squash and carrots are soft and cooked through.
  3. Add Remaining Ingredients and Blend: Remove the pot from heat. Stir in the pumpkin puree, butter, cream cheese, and brown sugar. Use a hand blender or transfer batches to a regular blender and puree the mixture until very smooth and creamy.
  4. Adjust Flavor and Consistency: Taste the soup and add salt as desired. Adjust sweetness by adding more brown sugar or honey if needed to mimic Panera’s flavor. For added richness, mix in a little heavy cream. If the soup is too thick, thin it with extra vegetable broth to reach your preferred consistency.
  5. Reheat and Serve: If necessary, return the pot to medium-low heat to warm the soup through before serving. Serve immediately for the best taste and texture. Enjoy this comforting and flavorful dish!

Notes

  • You can substitute apple cider with unsweetened apple juice, but avoid apple cider vinegar as it changes the flavor drastically.
  • For a vegan version, replace butter with olive oil and use vegan cream cheese or coconut cream instead of dairy cream cheese and heavy cream.
  • Adjust spices according to your taste preferences, especially the curry powder intensity.
  • Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • If you prefer a thinner soup, increase vegetable broth amount or add it gradually during blending.

Nutrition

Keywords: Panera copycat soup, butternut squash soup, creamy squash soup, vegetarian soup, fall soup recipe, easy homemade soup

Find it online: https://foodbylina.com/savory-copycat-panera-butternut-squash-soup-recipe/