The Husband and I have committed to eating out less which is fantastic! However, it also means I haven’t gotten to experience my favorite soup of the season, Panera’s Autumn Squash Soup.
So I peeked at the ingredient list online and tried my hand at a home version using what I had in the pantry.
The result was delicious! I can’t claim it’s a “copycat” recipe or anything. To be honest, I’m not sure how close it is because it’s been quite a while since I’ve had the Panera version, but regardless, this soup is my new favorite! And I’ve added things I otherwise wouldn’t have if I didn’t see look at the ingredient list.
I think the secret is the lite cream cheese. I decided to use it exclusively instead of adding additional cream, so it kept it super light.
Since my entire household is anti-butternut (I’ve given up making them even try it), I gave a couple of servings to Mom who said it was delicious. If you make it let me know. You know how moms can be, anything their kid makes is delicious.
Panera-Inspired Butternut Squash Soup
Yield 8 cups
Butternut Squash Soup inspired by Panera's Autumn Squash Soup. It's not an exact match but tasty, warm and full of flavor!
- 1 tsp olive oil
- 1 onion chopped (~175g)
- 1 butternut squash cubed (~800g)
- 2 carrots chopped (~100g)
- 1 apple chopped (~90g)
- 1 chunk fresh ginger chopped (20g)
- 1/2 tsp curry powder
- 1/4 tsp cinnamon, ground
- 1/4 tsp rosemary, dried
- 1/4 tsp white pepper
- 1/8 tsp Cardamon
- 4 cup broth
- 1 tbsp lemon juice
- 2 oz Neufchatel cheese (light cream cheese)
Sautee the onion, squash, carrots, apple, ginger, and spices with the oil in a large soup pot. Once things start to caramelize a bit add the broth and lemon juice. Bring to a low boil. Continue to cook until the butternut softens enough to puree, about 30 minutes.
Add the cheese and puree with an immersion blender or transfer to a traditional blender.
- I roasted the butternut squash seeds with salt in a 225-degree oven until dry, maybe 20 minutes. They made the perfect topping!
- I've been bringing 2 cups of this to work for lunch and adding 3-4 ounces of cooked chicken to boost the protein. It makes a great meal!
- I used chicken broth but you can use vegetarian if you like.
Serving Size 1 cup
Amount Per Serving
% Daily Value
Total Fat 2 g
Total Carbohydrates 20 g
Dietary Fiber 3 g
Sugars 7 g
Protein 2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Looking for other Fall Soup ideas? Check out my Pumpkin Soup with Turkey and Kale.