Panera Bread Butternut Squash Soup

This delicious butternut squash soup is made with veggies and warm spices and results in a creamy and hearty meal!

Course Entrees

Cuisine American

Keyword butternut squash, copycat butternut squash soup, panera bread butternut squash soup, panera soup, squash soup

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 347kcal

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, ginger, 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.

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.