Panera-Inspired Butternut Squash Soup

Panera-Inspired Butternut Squash Soup


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While Panera's Autumn Squash Soup is a fall specialty, why wait to enjoy the rich, velvety dish? Here's how you can cook up our own version of this sweet and nutty soup made with pumpkin puree and butternut squash all year round.

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

6-8 servings


  • 2 10 oz. packages Diced Butternut Squash, thawed and drained
  • 1 Tbs. Olive Oil
  • 1 1/2 tsp. Sea Salt, plus additional to taste
  • 1/4 tsp. Ground Black Pepper, plus additional to taste
  • 1 15 oz. can Pumpkin Puree
  • 1 C. Vegetable Broth
  • 1 C. Apple Cider
  • 4 oz. Low-Fat Cream Cheese, softened
  • 2 Tbs. Honey
  • 1/4 tsp. Ground Coriander
  • 1/2 tsp. Ground Cinnamon

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Preheat oven to 450 degrees. Line a large baking sheet with foil. In a large mixing bowl, combine the butternut squash, olive oil, 1 1/2 teaspoons of salt, and 1/4 teaspoon of pepper, and toss to coat. Spread squash out in an even layer on the prepared baking sheet. Bake for 25 minutes. Let squash cool for 5-10 minutes, then puree in a large food processor or high-powered blender until smooth. In a large saucepan over medium-high heat, stir together the squash puree, pumpkin puree, vegetable broth, apple cider, and cream cheese until fully incorporated. Bring soup to a gentle boil, then reduce heat to low. Stir in the honey, coriander, and cinnamon, and season with salt and pepper if needed. Simmer soup for 10 minutes before serving.

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