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.

📖 Recipe

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!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Any

Cuisine Any

Servings 8 cups

Calories 100 kcal

Ingredients

  

1x2x3x

• 1 teaspoon 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 teaspoon curry powder
• ¼ teaspoon cinnamon ground
• ¼ teaspoon rosemary dried
• ¼ teaspoon white pepper
• ⅛ teaspoon Cardamon
• 4 cup broth
• 1 tablespoon 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 teaspoon olive oil, 1 onion chopped, 1 butternut squash cubed, 2 carrots chopped, 1 apple chopped, 1 chunk fresh ginger chopped, ½ teaspoon curry powder, ¼ teaspoon cinnamon, ¼ teaspoon rosemary, ¼ teaspoon white pepper, ⅛ teaspoon Cardamon, 4 cup broth, 1 tablespoon 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.