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Home » Recipes » Panera-Inspired Butternut Squash Soup

Panera-Inspired Butternut Squash Soup

Published: Mar 26, 2023 by Veronica Noone · This post may contain affiliate links · 1 Comment

panera inspired butternut squash soup pin
panera inspired butternut squash soup
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  • Panera-Inspired Butternut Squash Soup

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 featured

Panera-Inspired Butternut Squash Soup

Roni Noone
Butternut Squash Soup inspired by Panera's Autumn Squash Soup. It's not an exact match but tasty, warm and full of flavor!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Any
Cuisine Any
Servings 8 cups
Calories 100 kcal

Ingredients
  

  • 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
  • ½ tsp curry powder
  • ¼ tsp cinnamon ground
  • ¼ tsp rosemary dried
  • ¼ tsp white pepper
  • ⅛ tsp Cardamon
  • 4 cup broth
  • 1 tbsp lemon juice
  • 2 oz Neufchatel cheese light cream cheese

Instructions
 

  • 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.
    1 tsp olive oil, 1 onion chopped, 1 butternut squash cubed, 2 carrots chopped, 1 apple chopped, 1 chunk fresh ginger chopped, ½ tsp curry powder, ¼ tsp cinnamon, ¼ tsp rosemary, ¼ tsp white pepper, ⅛ tsp Cardamon, 4 cup broth, 1 tbsp lemon juice
  • Add the cheese and puree with an immersion blender or transfer to a traditional blender.
    2 oz Neufchatel cheese
  • Enjoy!

Notes

  • 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. 

Nutrition

Serving: 1cupCalories: 100kcalCarbohydrates: 20gProtein: 2gFat: 2gFiber: 3gSugar: 7g
Keyword Butternut, soup, Squash
Tried this recipe?Let us know how it was!

Looking for other Fall Soup ideas? Check out my Pumpkin Soup with Turkey and Kale.

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Comments

  1. Jamie says

    December 04, 2018 at 5:13 pm

    I bet this is great!! I find Panera's version too sickly sweet. Thanks for sharing!!!

    Reply

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