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Copycat Panera Autumn Squash Soup

Original recipe from: https://www.rachelcooks.com/copycat-panera-squash-soup-recipe-vegetarian/
Prep Time 15 mins
Cook Time 1 hr
Course Soup
Cuisine American

Ingredients
  

  • 1 tbs extra virgin olive oil
  • 1 small yellow onion, diced (about 3/4 cup)
  • 2 lbs chopped butternut squash (about 6 heaping cups)
  • 3 small carrots, chopped (about 1 cup)
  • 3-4 c  vegetable broth
  • 2 c apple cider or apple juice (do NOT use apple cider vinegar)
  • 1/2 tsp curry powder
  • 1/4 tsp cinnamon
  • dash nutmeg
  • 1/2 c  pumpkin puree
  • 2 tbs butter
  • 2 ounces low-fat (neufchatel) cream cheese
  • 1 tbs brown sugar, more to taste
  • salt to taste
  • heavy cream, optional

Instructions
 

  • In a large pot, heat oil over medium-high heat. Add onions and saute until translucent, stirring frequently.
  • Add squash, carrots, vegetable broth, apple cider, and spices.
  • Bring to a boil, reduce heat and simmer for 10-15 minutes, or until squash and carrots are soft. Remove from heat and add pumpkin puree, butter, cream cheese and brown sugar. Puree with a hand (stick) blender or in batches in a normal blender. Blend until very smooth.
  • Taste soup and add salt as desired. You may also add extra brown sugar or honey to achieve a taste closer that of Panera’s. You can also add a little heavy cream if you want a more decadent soup. If desired, add more vegetable broth to thin soup.
  • Return to burner over medium-low heat, if needed to heat the soup back up, and then serve immediately.
Keyword butternut squash soup, fall soup, soup recipe