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Creamy Roasted Butternut Squash Soup (Panera Copycat)

A close-up of creamy orange squash soup topped with black pepper in a white bowl.
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Make this creamy, velvety squash soup at home. Roasting the butternut squash brings out natural sweetness, resulting in a comforting dish perfect for fall and winter dinners.

Ingredients

Scale
  • 2 medium butternut squash (about 3 lbs total)
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 4 cups vegetable broth
  • 1 cup water
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • Pinch of cayenne pepper (optional, for a slight kick)

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with a little olive oil. Place the squash cut-side down on a baking sheet.
  2. Roast the squash for 40 to 50 minutes, or until the flesh is tender when pierced with a fork. Let it cool slightly, then scoop the flesh out of the skin and set aside.
  3. While the squash roasts, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and carrots. Cook until the onions are soft, about 5 to 7 minutes.
  4. Add the roasted butternut squash flesh, vegetable broth, water, salt, pepper, nutmeg, and cayenne pepper (if using) to the pot. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
  6. Carefully transfer the soup mixture to a blender in batches, or use an immersion blender directly in the pot. Blend until the soup is completely smooth and velvety.
  7. Return the blended soup to the pot over low heat. Stir in the heavy cream. Heat through gently, but do not boil.
  8. Taste and adjust salt and pepper as needed before serving. Serve hot.

Notes

  • For a Panera copycat flavor, add 1/4 cup of pureed cooked pumpkin along with the butternut squash flesh.
  • For a richer flavor, roast the squash with a sprig of fresh rosemary tucked inside each half. Remove before blending.
  • Top your finished soup with toasted pepitas (pumpkin seeds) or homemade croutons for texture.

Nutrition

Find it online: https://hearthbite.com/easy-squash-soup-recipe/