Copycat Panera Squash Soup
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 butternut squash
  • 1 small onion
  • 2 tablespoons of olive oil
  • 15 oz of pumpkin puree
  • 2 cups of vegetable broth
  • 1½ cups of apple cider
  • 1½ cups of heavy cream
  • 2 tablespoons of honey
  • ¼ tsp of curry powder
  • ½ tsp of cinnamon
  • 2 teaspoons of salt
  • ½ tsp of black pepper
  • Pumpkin Seeds (for garnish, optional)
  1. Preheat oven to 450 degrees Fahrenheit and lay a baking sheet to the side.
  2. Peel and seed the butternut squash and then cut into chunks.
  3. Peel and quarter the onion
  4. Toss squash and onion in the olive oil and then salt and pepper to taste.
  5. Spread mixture onto baking sheet into a single layer and cook for 20 minutes.
  6. Allow to cool at least 10 minutes.
  7. Once cooled off, puree squash and onion in a blender or food processor.
  8. In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and heavy cream. Bring to a low boil over medium heat.
  9. Add the honey and spices and simmer for 10 minutes.
  10. Garnish with pumpkin seeds and serve warm.
Recipe by Sweet and Simple Living at