You know, there’s something so incredibly satisfying about recreating a favorite restaurant dish right in your own kitchen. It’s like unlocking a delicious secret! For me, it all started with a craving for that velvety, comforting bowl of Panera’s butternut squash soup on a chilly afternoon. That’s why I’m so excited to share my Savory Copycat Panera Butternut Squash Soup Recipe with you today. I’m Anna Kowalska, and here I share tried-and-true homemade recipes that you and your family will love. Everything is made with heart and flavor! This soup is pure magic – it’s rich, it’s flavorful, and honestly, it’s even better than the original. Get ready to impress everyone with this hug in a bowl!
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Why You’ll Love This Savory Copycat Panera Butternut Squash Soup Recipe
Seriously, this soup is a winner for so many reasons! You’re going to adore how:
- It’s incredibly easy to whip up, even on a busy weeknight.
- The flavor is just spot-on – perfectly sweet, spiced, and oh-so-creamy.
- It’s a fantastic way to use up those gorgeous autumn squash.
- It feels like such a special treat, perfect for cozy dinners or impressing guests.
- It’s a vegetarian delight that everyone, even picky eaters, will gobble up.
Essential Ingredients for Your Savory Copycat Panera Butternut Squash Soup Recipe
Alright, let’s get down to what you’ll need for this amazing soup! Trust me, using good quality ingredients makes all the difference. We’re talking about making this taste just like your favorite Panera bowl, but even better because *you* made it!
- 1 tablespoon extra virgin olive oil – For getting our onions nice and soft.
- 1 small yellow onion, diced (about 3/4 cup) – Yellow onions have a lovely sweetness that’s perfect here.
- 2 pounds butternut squash, peeled, seeded, and chopped into 1-inch cubes (about 6 cups) – This is the star! Make sure it’s peeled and chopped into bite-sized pieces so it cooks evenly.
- 3 small carrots, chopped (about 1 cup) – They add a little extra sweetness and beautiful color.
- 3 to 4 cups vegetable broth – You can use chicken broth too if you prefer, just know it won’t be vegetarian then.
- 2 cups apple cider or juice – This is key for that subtle fruity note! Make sure it’s not vinegar!
- 1/2 teaspoon curry spice blend – This is where a lot of that signature flavor comes from!
- 1/4 teaspoon ground cinnamon – Just a touch to warm things up.
- Pinch of ground nutmeg – Adds a lovely depth.
- 1/2 cup pureed pumpkin – Not pie filling, just plain pumpkin puree! It makes the soup extra velvety.
- 2 tablespoons butter – For richness, of course!
- 2 ounces low-fat cream cheese – This is our secret weapon for ultimate creaminess.
- 1 tablespoon brown sugar, adjust to taste – Just to balance out all those flavors.
- Salt, to taste – Essential for bringing out all the deliciousness.
- Heavy cream, optional – If you want to go all out and make it extra decadent!
Using fresh ingredients really makes this copycat Panera butternut squash soup shine!
| Ingredient | Quantity | Preparation |
|---|---|---|
| Extra Virgin Olive Oil | 1 tablespoon | – |
| Yellow Onion | 1 small | Diced (about 3/4 cup) |
| Butternut Squash | 2 pounds | Peeled, seeded, and chopped (about 6 cups) |
| Carrots | 3 small | Chopped (about 1 cup) |
| Vegetable Broth | 3-4 cups | – |
| Apple Cider or Juice | 2 cups | – |
| Curry Spice Blend | 1/2 teaspoon | – |
| Ground Cinnamon | 1/4 teaspoon | – |
| Ground Nutmeg | Pinch | – |
| Pureed Pumpkin | 1/2 cup | Unsweetened, 100% pumpkin |
| Butter | 2 tablespoons | – |
| Low-Fat Cream Cheese | 2 ounces | – |
| Brown Sugar | 1 tablespoon | Adjust to taste |
| Salt | To taste | – |
| Heavy Cream | Optional | For added richness |
Ingredient Notes and Substitution Ideas
Let’s chat a little more about these ingredients, because they really do matter for getting that perfect Savory Copycat Panera Butternut Squash Soup flavor! The apple cider or juice is super important here – make sure you grab *cider or juice*, not apple cider vinegar. You want that gentle fruity sweetness, not a sharp tang! If you can’t find apple cider, a good quality apple juice will work just fine.
For the pureed pumpkin, please, please, please make sure it’s 100% pure pumpkin puree and NOT pumpkin pie filling. The pie filling has added sugars and spices that will throw off the flavor balance we’re going for. And about the brown sugar, I like to start with a tablespoon, but honestly, butternut squash can vary in sweetness, so taste it at the end and add a little more brown sugar or even a drizzle of honey if it needs a boost.
If you’re not a fan of cream cheese, or just don’t have it, you could try a tablespoon or two of sour cream or even a dollop of plain Greek yogurt for creaminess, though it might slightly change the flavor profile. And if you’re looking for an even richer soup, a splash of heavy cream at the end is pure indulgence!
Step-by-Step Guide to Making Your Savory Copycat Panera Butternut Squash Soup Recipe
Alright, let’s get this amazing soup simmering on your stove! It’s really not complicated at all, and the results are so worth it. This is how we get that hug-in-a-bowl magic happening.
| Step | Action |
|---|---|
| 1 | Heat things up: Grab a big, sturdy pot and set it over medium-high heat. Add your tablespoon of olive oil. Once it’s warm, toss in your diced yellow onion. Sauté those onions until they’re nice and soft and look a little see-through, stirring them around pretty often so they don’t burn. This usually takes about 5-7 minutes. |
| 2 | Chop it up and simmer: Now, add all your chopped goodies to the pot: the butternut squash, the carrots, your vegetable broth, and that apple cider or juice. Don’t forget to toss in the curry spice, cinnamon, and nutmeg – these are the flavor powerhouses! Give it all a good stir, then bring it up to a boil. Once it’s bubbling, turn the heat down to low, cover the pot, and let it simmer. You want to cook it until the squash and carrots are super tender, which should take about 10 to 15 minutes. You should be able to easily poke them with a fork. |
| 3 | Add the creamy magic: Take the pot off the heat for a moment. Now, stir in the pureed pumpkin, the butter, the cream cheese, and that tablespoon of brown sugar. The butter and cream cheese will melt right into the hot soup, making it all rich and luscious. |
| 4 | Blend it smooth: This is where the soup gets its signature silky texture! You have two main options here. If you have an immersion blender (sometimes called a stick blender), just pop it right into the pot and blend until it’s completely smooth. If you’re using a regular blender, you’ll need to do this in batches. Be super careful when blending hot liquids – fill the blender only about halfway, remove the little center cap from the lid, and cover the opening with a folded kitchen towel while you blend. This lets the steam escape safely. Blend until it’s as smooth as you like it. For more information on safe blending techniques, check out foodsafety.gov. |
| 5 | Taste and adjust: Now for the best part – tasting! Grab a spoon and see how it tastes. Does it need more salt to bring out all those flavors? Add a little at a time until it’s just right. Does it need a touch more sweetness? Add another little sprinkle of brown sugar or a drizzle of honey. If it feels too thick for your liking, just stir in a bit more vegetable broth, a quarter cup at a time, until you reach your perfect consistency. If you’re feeling fancy, stir in a splash of heavy cream now for extra richness. |
| 6 | Warm and serve: If your soup has cooled down a bit while you were tasting and adjusting, just gently reheat it over medium-low heat. You don’t want it to boil again, just get nice and warm. Ladle it up into bowls and serve it hot. Enjoy every spoonful of your amazing homemade soup! |
Tips for Achieving the Perfect Creamy Texture
Getting that super smooth, creamy texture is totally achievable! The immersion blender is your best friend here; it makes blending right in the pot a breeze. If you’re using a regular blender, remember to work in batches and vent the lid to avoid any messy explosions. Don’t be afraid to blend for a good minute or two until there are absolutely no lumps left. If your soup ends up a little too thick after blending, just thin it out with a bit more broth or even a splash of water until it’s just right. The cream cheese and pumpkin puree really do wonders for silkiness!
Frequently Asked Questions About Savory Copycat Panera Butternut Squash Soup
Got questions about this delicious soup? I’ve got answers! Making this homemade butternut squash soup is pretty straightforward, but it’s always good to know a few extra tips. It’s truly an easy fall soup that’s perfect for so many occasions.
| Question | Answer |
|---|---|
| Can I make this soup ahead of time? | Absolutely! This soup is fantastic for making ahead. In fact, the flavors often meld and deepen even more overnight. Just let it cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop. |
| What can I use instead of cream cheese? | No cream cheese? No problem! You can substitute it with about 2 tablespoons of sour cream or an equal amount of plain Greek yogurt for a similar creamy texture. Just stir it in during step 3. It might add a slight tang, but it will still be wonderfully creamy! |
| How do I store leftovers? | Leftovers store beautifully! Once the soup has cooled, transfer it to an airtight container and keep it in the fridge for about 3 to 4 days. It’s perfect for lunches throughout the week. Just reheat gently on the stove or in the microwave until warmed through. |
| Can I freeze this butternut squash soup? | Yes, you can! Once cooled, pour the soup into freezer-safe containers, leaving a little headspace for expansion. It should keep well in the freezer for about 2-3 months. Thaw it overnight in the refrigerator before reheating on the stovetop. |
| Can I make it vegan? | You sure can! To make this vegan, simply swap the butter for vegan butter or a little extra olive oil, use vegetable broth, omit the cream cheese, and skip the optional heavy cream or use a dairy-free alternative. It will still be incredibly delicious! |
Serving and Storage for Your Savory Copycat Panera Butternut Squash Soup
This soup is just begging to be served warm and comforting! For a truly Panera-esque experience, I love topping it with a little swirl of heavy cream (if you didn’t add it in already), a sprinkle of toasted pumpkin seeds for a little crunch, or even some fresh chives. A crusty piece of bread for dipping is practically mandatory, right? It’s the perfect pairing for this smooth, flavorful bowl.
When it comes to leftovers, this Savory Copycat Panera Butternut Squash Soup stores like a dream. Once it’s completely cooled, just pop it into an airtight container and tuck it into the fridge. It’ll keep beautifully for about 3 to 4 days. When you’re ready to enjoy it again, just gently reheat it over low heat on the stovetop, stirring occasionally, until it’s warmed all the way through. You can also microwave it in a safe bowl. It’s just as delicious the second time around!
| Aspect | Details |
|---|---|
| Serving Suggestions | Serve hot. Garnish with a swirl of heavy cream, toasted pumpkin seeds, fresh chives, or croutons. A side of crusty bread is highly recommended for dipping. |
| Storage Containers | Airtight containers are best for refrigeration. Freezer-safe containers or bags for freezing. |
| Refrigeration Shelf Life | 3-4 days after cooling. |
| Freezer Shelf Life | 2-3 months. Thaw completely in the refrigerator before reheating. |
| Reheating Method | Gently reheat on the stovetop over low heat, stirring occasionally, or microwave in a microwave-safe bowl until heated through. Do not boil. |
Estimated Nutritional Information
Just a little heads-up, the nutritional info can wiggle around a bit depending on the exact brands you use and how much you tweak things. But, to give you a good idea, here’s a general estimate for one serving of this delicious Savory Copycat Panera Butternut Squash Soup. It’s a pretty wholesome bowl packed with good stuff!
| Nutrient | Amount |
|---|---|
| Calories | 250 |
| Fat | 12g |
| Saturated Fat | 6g |
| Unsaturated Fat | 6g |
| Trans Fat | 0g |
| Cholesterol | 25mg |
| Sodium | 400mg |
| Carbohydrates | 35g |
| Fiber | 5g |
| Sugar | 18g |
| Protein | 4g |
Savory Copycat Panera Butternut Squash Soup: 12 Amazing Steps
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
Savor this copycat Panera Butternut Squash Soup recipe, a creamy and flavorful dish perfect for a comforting meal. Made with simple ingredients, it’s an easy way to enjoy a restaurant favorite at home.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced (about 3/4 cup)
- 2 pounds butternut squash, chopped (about 6 cups)
- 3 small carrots, chopped (about 1 cup)
- 3 to 4 cups vegetable broth
- 2 cups apple cider or juice
- 1/2 teaspoon curry spice blend
- 1/4 teaspoon ground cinnamon
- Pinch of ground nutmeg
- 1/2 cup pureed pumpkin
- 2 tablespoons butter
- 2 ounces low-fat cream cheese
- 1 tablespoon brown sugar, adjust to taste
- Salt, to taste
- Heavy cream, optional
Instructions
- Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté until translucent, stirring frequently.
- Add chopped butternut squash, carrots, vegetable broth, apple cider, curry spice, cinnamon, and nutmeg to the pot. Bring to a boil, then reduce heat to a simmer. Cook for 10-15 minutes, or until squash and carrots are tender.
- Remove the pot from heat. Stir in pumpkin puree, butter, cream cheese, and brown sugar.
- Use an immersion blender or a regular blender (in batches) to puree the soup until smooth and creamy.
- Taste the soup and season with salt. Add more brown sugar or honey if needed for sweetness. Stir in heavy cream for a richer texture if desired. Add more vegetable broth if the soup is too thick.
- Reheat the soup over medium-low heat if necessary. Serve hot.
Notes
- Ensure you use apple cider or juice, not apple cider vinegar.
- Adjust brown sugar or honey to achieve your preferred sweetness.
- Heavy cream is optional but adds richness.
- Add more vegetable broth to thin the soup if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 18g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 25mg
