Copycat Panera Squash Soup
If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Copycat Panera Squash Soup might be a recipe you should try. This recipe makes 8 servings with 210 calories, 3g of protein, and 12g of fat each. For 98 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 431 person have made this recipe and would make it again. This recipe from Rachel Cooks requires cinnamon, vegetable broth, yellow onion, and carrots. It works well as a soup. Winter will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 54%, which is solid. Users who liked this recipe also liked Broccoli Cheese Soup (Panera Copycat), The Best Broccoli Cheese Soup (Better-Than-Panera Copycat), and Copycat Panera Broccoli Cheese Soup.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
2 cups apple cider
1 tablespoon brown sugar, more to taste
2 tablespoons butter
2 pounds chopped butternut squash (about 6 heaping cups)
3 small carrots, chopped (about 1 cup)
1/4 teaspoon cinnamon
1/2 teaspoon curry powder
1 tablespoon extra virgin olive oil
heavy cream, optional
2 ounces low-fat (neufchatel) cream cheese
dash of nutmeg
1/2 cup pumpkin puree
salt to taste
3-4 cups vegetable broth
1 small yellow onion, diced (about 3/4 cup)
Equipment:
pot
blender
Cooking instruction summary:
In a large pot, heat oil over medium-high heat. Add onions and saute until translucent, stirring frequently.Add squash, carrots, vegetable broth, apple cider and spices.Bring to a boil, reduce to simmer 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.Taste soup and add salt as desired. You may also add extra brown sugar or honey to achieve a taste closer that of Paneras. You can also add a little heavy cream if you want a more decadent soup. If desired, add more vegetable broth to thin soup.Return to burner over medium-low heat if needed to heat the soup back up and then serve immediately.
Step by step:
1. In a large pot, heat oil over medium-high heat.
2. Add onions and saute until translucent, stirring frequently.
3. Add squash, carrots, vegetable broth, apple cider and spices.Bring to a boil, reduce to simmer and simmer for 10-15 minutes or until squash and carrots are soft.
4. 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.Taste soup and add salt as desired. You may also add extra brown sugar or honey to achieve a taste closer that of Paneras. You can also add a little heavy cream if you want a more decadent soup. If desired, add more vegetable broth to thin soup.Return to burner over medium-low heat if needed to heat the soup back up and then serve immediately.
Nutrition Information:
covered percent of daily need
