Savory Copycat Panera Butternut Squash Soup Recipe
A delicious and creamy butternut squash soup inspired by Panera, perfect for a cozy fall evening.
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.
Notes
For convenience, consider using pre-cut butternut squash found in most grocery stores.