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Copycat Panera Autumn Squash Soup

Copycat Panera Autumn Squash Soup

Prep Time 10 mins
Cook Time 20 mins
Calories 210 kcal


  • 1 tbsp extra virgin olive oil
  • 1 small yellow onion, diced
  • 2 lbs chopped butternut squash
  • 3 small carrots, chopped
  • 3-4 cups vegetable broth
  • 2 cups apple cider or apple juice (do NOT use apple cider vinegar)
  • 1/2 tsp curry powder
  • 1/4 tsp cinnamon
  • dash of nutmeg
  • 1/2 cup pumpkin puree
  • 2 tbsp butter
  • 2 oz low-fat cream cheese
  • 1 tbsp brown sugar, more to taste
  • salt to taste
  • heavy cream, optional


  • First, heat oil in a large bowl over medium-high heat. Add onions and saute until translucent, stirring frequently.
  • Next, add squash, carrots, vegetable broth, apple cider, and spices.
  • Bring to a boil, reduce heat and simmer for 10-15 minutes, or until the squash and carrots are soft. Remove from heat and add pumpkin puree, butter, cream cheese, and brown sugar. Puree with a hand blender or in batches in a normal blender. Blend until very smooth.
  • You may also add extra brown sugar, salt, or honey to achieve a taste closer Panera‚Äôs. Also, add a little heavy cream if you want a more decadent soup. If desired, add more vegetable broth to thin the soup.
  • Return the soup to the burner over medium-low heat, if you need to heat the soup back up. Then serve immediately.


  • To reduce sodium, use low-sodium or no-salt-added vegetable broth.