Copycat Panera Squash Soup
prep time: 10 MINUTES; cook time: 20 MINUTES; total time: 30 MINUTES
INGREDIENTS
• 1 tablespoon extra virgin olive oil
• 1 small yellow onion, diced (about 3/4 cup)
• 2 pounds chopped butternut squash (about 6 heaping cups)
• 3 small carrots, chopped (about 1 cup)
• 3-4 cups vegetable broth
• 2 cups apple cider or apple juice (do NOT use apple cider vinegar)
• 1/2 teaspoon curry powder
• 1/4 teaspoon cinnamon
• dash of nutmeg
• 1/2 cup pumpkin puree
• 2 tablespoons butter
• 2 ounces low-fat (neufchatel) cream cheese
• 1 tablespoon brown sugar, more to taste
• salt to taste
• heavy cream, optional
INSTRUCTIONS
1. In a large pot, heat oil over medium-high heat. Add onions and saute until translucent, stirring
frequently.
2. Add squash, carrots, vegetable broth, apple cider, and spices.
3. 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.
4. 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.
5. 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.
This soup calls for two cups of apple cider, NOT APPLE CIDER VINEGAR. If you can’t find apple cider
(sometimes it’s hard to find if it’s not fall), use a natural (100% juice) apple juice. If you use vinegar by
accident, your soup will NOT turn out and will definitely NOT taste like Panera’s.
To reduce sodium, use low sodium or no salt added vegetable broth
YIELD: 6-8 SERVINGS
Rachel Cooks®