Go Back Email Link
panera butternut squash soup

Copycat Panera Butternut Squash Soup Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 3 lb butternut squash, peeled and cubed
  • 3 tbsp unsalted butter
  • 1 medium yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 1 medium apple, peeled and chopped
  • 4 cups vegetable broth
  • 1 cup apple cider
  • 1 tsp curry powder
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
  • pinch of ground nutmeg, optional

Method
 

  1. Melt the 3 tbsp butter in a large pot over medium heat and cook the chopped onion and 2 chopped carrots for about 5 minutes, until soft.
  2. Add the 3 lb butternut squash, chopped apple, 4 cups vegetable broth, 1 cup apple cider, and 1 tsp curry powder, then simmer for 20 minutes until the squash is fork-tender.
  3. Purée the soup until smooth using an immersion blender or a countertop blender in batches.
  4. Stir in the 1/2 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper, and warm over low heat for 5 minutes without boiling.
  5. Ladle into bowls and finish with a swirl of cream and a pinch of nutmeg.

Notes

This soup keeps well and actually tastes better the next day, once the flavors settle. If you want to prep ahead, make it through step 3 and refrigerate, then reheat and stir in the cream just before serving.