Copycat Panera Squash Soup
$0.00 Cooking Fee
Serving Size: 1 cup
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
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 juice, 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.
Notes
- If you want it to be just like Panera squash soup – add more brown sugar and/or honey to taste. Adding more cream will also give it a richer flavor.
- This soup calls for two cups of apple juice, use a natural 100% apple juice.
- To reduce sodium, use low sodium or no salt added vegetable broth.
Cook Times
Active Prep15
Hands-On Cook10
Hands-Off Cook15
Passive0
Total Time40 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 yellow onion diced, for 10 servings about 1 cup
- 5 pound butternut squash chopped, for 10 servings about 7.5 heaping cups
- 4 carrot small chopped (for 10 servings 1.25 cups)
- 4 cup bone broth
- 2.5 cup apple juice
- 1 teaspoon curry powder
- 0.5 teaspoon cinnamon
- 1 dash ground nutmeg
- 0.66 cup canned pumpkin puree
- 2 tablespoon butter
- 3 ounce low-fat neufchatel cream cheese
- 2 tablespoon brown sugar more to taste
- 1 teaspoon kosher salt or more, to taste
- 0.5 heavy cream optional
Cooking Tools Required
Cutting board, Immersion Blender, Mixing bowls, Sharp Knives, Stock pot or >5 Qt pot, Vegetable PeelerNutrition
Calories: 236kcal | Carbohydrates: 41g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 330mg | Potassium: 1017mg | Fiber: 6g | Sugar: 16g | Vitamin A: 30822IU | Vitamin C: 51mg | Calcium: 146mg | Iron: 2mg
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