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Savory Copycat Panera Butternut Squash Soup Recipe

Savory Copycat Panera Butternut Squash Soup Recipe
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★★★★★

5.1 from 28 reviews

This savory Copycat Panera Butternut Squash Soup combines tender butternut squash, carrots, and a blend of warm spices with a creamy texture reminiscent of Panera’s beloved soup. Enhanced with a touch of apple cider, pumpkin puree, and cream cheese, this comforting soup is perfect for chilly days and satisfying meals.

Ingredients

Scale

Vegetables and Base

  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion, diced (about 3/4 cup)
  • 2 pounds butternut squash, chopped (around 6 generous cups)
  • 3 small carrots, chopped (approximately 1 cup)

Liquids

  • 3 to 4 cups vegetable broth
  • 2 cups apple cider or apple juice (not apple cider vinegar)

Spices and Flavorings

  • 1/2 teaspoon curry spice blend
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • 1 tablespoon brown sugar, adjust to taste
  • Salt, to taste

Creamy Components

  • 1/2 cup pureed pumpkin
  • 2 tablespoons butter
  • 2 ounces low-fat cream cheese
  • Heavy cream, optional (for richer soup)

Instructions

  1. Sauté Onions: In a large pot, heat the olive oil over medium-high heat. Add the diced onions and sauté until they become translucent, stirring frequently to prevent burning and ensure even cooking.
  2. Cook Vegetables: Add the chopped butternut squash, carrots, vegetable broth, apple cider, curry spice blend, cinnamon, and nutmeg to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10 to 15 minutes until the squash and carrots are soft and cooked through.
  3. Add Remaining Ingredients and Blend: Remove the pot from heat and stir in the pumpkin puree, butter, cream cheese, and brown sugar. Use a hand blender directly in the pot or blend the soup in batches in a regular blender until it is very smooth and creamy.
  4. Adjust Flavor and Consistency: Taste the soup and add salt to your liking. Adjust the sweetness by adding extra brown sugar or honey if desired. For a richer texture, stir in some heavy cream. If the soup is too thick, add more vegetable broth to reach your preferred consistency.
  5. Reheat and Serve: If needed, return the pot to medium-low heat to warm the soup through. Once hot, serve immediately and enjoy this comforting and flavorful dish.

Notes

  • Use fresh butternut squash for best flavor; frozen can be used but may alter texture slightly.
  • Adjust the apple cider sweetness based on your preference or substitute with apple juice.
  • For a vegan version, substitute butter and cream cheese with plant-based alternatives and omit heavy cream.
  • Soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Reheat gently to avoid separating the creamy components.

Nutrition

Keywords: Butternut squash soup, Panera copycat recipe, savory squash soup, creamy soup, fall soup, vegetarian soup

Find it online: https://mixitwitjoe.com/savory-copycat-panera-butternut-squash-soup-recipe/