Go Back
–+ servings
Copycat Panera Autumn Squash Soup
Print Recipe
4.67 from 3 votes

COPYCAT PANERA AUTUMN SQUASH SOUP

This Copycat Panera Autumn Squash Soup is the ultimate healthy alternative! It tastes like the original Panera autumn squash soup while being lightened up!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Soups
Cuisine: American
Keyword: autumn squash soup, copycat panera autumn squash soup, panera autumn squash soup
Servings: 6 servings

Ingredients

  • 1 pound peeled and chopped butternut squash
  • 2-3 carrots, peeled and chopped
  • 2-3 stalks of celery, chopped
  • 1/2 of a large sweet onion, sliced
  • 1 teaspoon olive oil for roasting
  • 15 ounce can of pumpkin puree
  • 1 cup unsweetened applesauce
  • 1 tablespoon maple syrup or more to taste
  • 2 ounces light or fat-free cream cheese
  • 1/2 teaspoon curry powder
  • 1 pinch of nutmeg
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 cups low-sodium vegetable broth
  • roasted pepitas/pumpkin seeds on top optional

Instructions

  • Peel and chop the butternut squash or use pre-chopped butternut squash. Then, peel the carrots and chop them into 1-inch pieces, don’t chop them too small. Also, chop the celery into 1-inch pieces.
  • Add the chopped butternut squash, peeled and chopped carrots, and chopped celery to a sheet pan. Drizzle the olive oil over these ingredients. Also, sprinkle some salt and pepper over the ingredients.
  • Roast the butternut squash, carrots, and celery at 375 degrees for 20 minutes. Then, carefully add the sliced onions to the sheet pan and continue to roast for another 20-30 minutes, or until the butternut squash is cooked through.
  • Add the pumpkin puree, unsweetened applesauce, maple syrup, light cream cheese, curry powder, nutmeg, cinnamon, ground ginger, salt, onion powder, and garlic powder to a large high-powered blender. Then, add the roasted ingredients and vegetable broth to the blender.
  • Place the lid on the blender and blend the soup until smooth. Or, you can place all the ingredients in a large pot and use an immersion blender to blend until smooth.
  • Heat the soup in a large saucepan on the stove over medium-low heat until warm. Then, serve the soup in bowls, optional: top with pumpkin seeds, and enjoy!

Video

Notes

  • Storage: First, let any leftover soup cool. Then, add it to an airtight container and store it in the refrigerator for 3-5 days.
  • Serving: This recipe makes about 6-7 cups of soup.
  • Sweeten To Taste: If you want your soup to taste even more like the original, add more maple syrup or sweetener of choice to taste.
 
WW Points: 2 points per serving if you use maple syrup and light cream cheese; you can further reduce the points by using fat-free cream cheese and sugar-free maple syrup
To see your WW Points in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.

Nutrition

Calories: 116kcal | Carbohydrates: 22.5g | Protein: 2.7g | Fat: 2.5g | Saturated Fat: 1.2g | Cholesterol: 5mg | Sodium: 322mg | Fiber: 4.6g | Sugar: 12.2g