Panera Bread Butternut Squash Soup
Panera Bread Butternut Squash Soup is an easy copycat recipe that's perfect for fall cooking! You'll love how simple it is to prepare this hearty and comforting dish in your own kitchen.
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Fans of squash soups HAVE to try this amazing copycat recipe! It comes together easily and tastes even better than Panera's original version.
Why this Recipe Works
Thanks to simple ingredients that are easy to find in grocery stores, this has become one of my favorite soup recipes for the colder months. You'll love the warm spices and the rich and filling squash!
Can't get enough copycat recipes? Try my Panera Broccoli Cheese Soup or this Red Lobster Shrimp Scampi!
Ingredients Needed
- Butternut Squash
- Veggies: Aside from the squash, you'll want to toss in onions, garlic, and carrots.
- Vegetable Broth: Chicken broth can also be used, but I like the flavor of vegetable broth in this soup.
- Apple Cider: Make sure you use actual apple cider, NOT apple cider vinegar!
- Spices: Gather salt and black pepper, along with curry powder, cinnamon, nutmeg, turmeric, and ginger.
- Brown Sugar: Adds a nice, complex sweetness to balance out the savory spices.
- Pumpkin Puree: For a nice, rich, and thick consistency.
- Cream Cheese: The mild tang balances the sweetness.
- Heavy Cream: Gives it that smooth velvety texture.
- Honey: Maple syrup can also be used for a touch of extra natural sweetness.
How to Make this Panera Bread Butternut Squash Soup
- Step 1: Use a peeler to remove the skin from your squash. Slice in half lengthwise.
- Step 2: Scoop out all of the squash seeds and discard (or roast them for a snack or soup topping).
- Step 3: Cut the squash into 1-inch cubes.
- Step 4: Roast the squash on a parchment-lined baking sheet along with the carrots and onions.
- Step 5: Melt butter in a large soup pot and cook garlic until fragrant.
- Step 6: Add roasted veggies to the pot.
- Step 7: Pour in the apple cider and vegetable broth, stirring well. Mix in the seasonings, then bring to a boil, reduce the heat to medium-low, and simmer for about 20 minutes.
- Step 8: Mix in the pumpkin puree and cream cheese.
- Step 9: Use an immersion blender to blend the soup until creamy and everything is the same consistency.
- Step 10: Mix in the heavy cream. Serve and enjoy!
Recipe Tips
- Be sure to use pure pumpkin puree, not pumpkin pie filling.
- Serve with a swirl of extra cream and salt and pepper to taste.
- As an additional topping, add some roasted pumpkin seeds.
- If you don't have an immersion blender, you can use a regular blender or food processor. Allow the soup to cool first. You may need to work in smaller batches depending on the size of your blender.
- For a thinner soup, just add more broth.
Recipe FAQ's
Butternut squash is in season from fall to early winter, so anytime from around September to December is the best time of year to cook with it.
If your soup turns out too thick, feel free to add some more broth and carefully mix it in. I don't recommend just using water, as this can water down the taste of your soup.
More Easy Soup Recipes
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Panera Bread Butternut Squash Soup
Equipment
Ingredients
- 2 pounds butternut squash
- 1 medium white onion diced
- 2 large carrots diced
- 3 cloves garlic minced
- 3 cups vegetable broth or chicken broth
- 2 cups apple cider not apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon curry powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon turmeric
- 1/4 cup brown sugar
- 1 cup pumpkin puree not pumpkin pie filling
- 4 ounces cream cheese
- 3/4 cup heavy cream
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil.
- Using a potato peeler carefully peel the skin off of the squash. Cut them in half lengthwise.
- Scoop out the seeds from the squash using a spoon and discard.
- Cut the squash into 1 inch cubes. Making sure they are all close to the same size for even cooking.
- Place the cubed squash, onions, and carrots on the baking sheet. Roast for 20 minutes or until fork-tender.
- Heat a large pot on medium-high heat and add the butter, once melted, add in the garlic and cook for 30 seconds.
- Add the roasted squash, onions, and carrots to the pot.
- Add in the vegetable or chicken stock, apple cider, salt, curry, cinnamon, nutmeg, turmeric, and brown sugar. Bring the soup to a boil, then reduce the heat to medium-low and let it simmer for 20 minutes.
- Add in the pumpkin, cream cheese, and give it a stir.
- Using an immersion blender, (see notes) mix the soup until creamy, and add in the heavy cream and mix.
- Add more salt and pepper to taste.
Notes
- You can also use a food processor or blender to puree the soup. Just make sure you let the soup cool for 10-15 minutes first.
- Add more broth if you prefer to have a thinner soup.
- Store leftovers in the fridge for 3-4 days.
