There’s something so comforting about a warm, creamy bowl of butternut squash soup, especially when it tastes just like the one from Panera! Today, I’m thrilled to share my Savory Copycat Panera Butternut Squash Soup Recipe that’s not only delicious but also easy to make at home. Perfect for a cozy night in or a quick family dinner, this recipe is sure to become a favorite. And the best part? It’s ready in just 30 minutes, making it a great addition to your weeknight dinner ideas.
Why You’ll Love This Recipe
- A creamy, comforting copycat version of Panera’s beloved butternut squash soup
- Easy to make with simple, accessible ingredients
- Perfect for quick family dinners or meal prep
- Customizable to suit your taste preferences
- Ready in about 30 minutes
Ingredients
This recipe uses a mix of aromatic spices, fresh veggies, and creamy elements to replicate that signature Panera flavor. Here’s what you’ll need:
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process for making this Savory Copycat Panera Butternut Squash Soup. It’s easier than you think!
- Heat the Olive Oil – In a large pot, heat the olive oil over medium heat.
- Sauté the Onion and Carrots – Add the diced onion and chopped carrots, sautéing until softened, about 5-7 minutes.
- Add the Squash and Spices – Stir in the chopped butternut squash, curry spice blend, cinnamon, and nutmeg. Cook for 2-3 minutes to allow the spices to bloom.
- Pour in the Broth and Apple Cider – Add the vegetable broth and apple cider (or juice), bringing the mixture to a simmer.
- Simmer Until Tender – Reduce the heat to low and let it simmer for 15-20 minutes, or until the squash is tender.
- Blend the Soup – Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer it to a blender in batches, then return it to the pot.
- Stir in the Creamy Elements – Add the pumpkin puree, butter, cream cheese, and brown sugar. Stir until fully incorporated and the soup is heated through.
- Finish with Heavy Cream (Optional) – For an extra creamy texture, stir in the heavy cream just before serving.
- Season to Taste – Adjust the seasoning with salt to your liking.
Pro Tips for Making the Recipe
Here are a few tips to ensure your soup turns out perfectly every time:
- Roasted Squash Hack – For even deeper flavor, roast your butternut squash in the oven until tender before chopping it. Simply cut it in half, scoop out the seeds, and roast at 400°F (200°C) for about 30-40 minutes.
- Spice It Up – Feel free to adjust the amount of curry spice blend to your taste. If you prefer a sweeter soup, you can add a bit more brown sugar.
- Blend with Care – When blending hot soups, always be cautious to avoid splatters. If using a blender, blend in batches and return the soup to the pot to heat through again.
How to Serve
This soup is delicious on its own, but here are some ideas to make it a complete meal:
- Serve with a side of crusty bread or a fresh green salad
- Add a dollop of sour cream or a sprinkle of chives on top
- Pair it with a grilled cheese sandwich for a comforting combo
Make Ahead and Storage
This soup is a great candidate for meal prep. Here’s how to store it:
- Refrigerate – Let the soup cool, then store it in an airtight container in the fridge for up to 5 days.
- Freeze – Transfer the cooled soup to a freezer-safe container or freezer bag and store for up to 3 months. Reheat gently on the stovetop or in the microwave.
And there you have it! A delicious, creamy, and comforting copycat version of Panera’s butternut squash soup that’s perfect for any occasion. Whether you’re looking for quick family dinners or easy pasta recipes, this soup is sure to satisfy. For more soup inspiration, check out my How to Make the Best Creamy Butternut Squash Soup and How to Make Easy High-Protein Butternut Squash Soup recipes. Enjoy!
Savory Copycat Panera Butternut Squash Soup Recipe
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 small yellow onion diced, roughly 3/4 cup
- 2 pounds butternut squash chopped, around 6 generous cups
- 3 small carrots chopped, approximately 1 cup
- 3 cups veggie broth
- 2 cups apple cider or juice avoid using apple cider vinegar
- 0.5 teaspoon curry spice blend
- 0.25 teaspoon ground cinnamon
- a pinch ground nutmeg
- 0.5 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
Instructions
- Sauté diced onion and chopped carrots in olive oil until softened, about 5 minutes.
- Add chopped butternut squash, veggie broth, apple cider, curry blend, cinnamon, and nutmeg. Simmer until squash is tender, about 25-30 minutes.
- Blend the mixture until smooth using an immersion blender or a regular blender.
- Stir in pureed pumpkin, butter, cream cheese, and brown sugar. Season with salt to taste.
- If desired, add heavy cream for extra creaminess. Serve warm.
