GRAND RAPIDS, Mich. (WOTV)- It’s fall and I’m officially obsessed with Panera’s Butternut Squash Bisque. It was light, creamy and had the perfect bit of fall flavor in every bite. I’ve been on a healthy eating journey for just over 10 months though and eating out isn’t really part of the plan. I often prep meals for the week every Sunday including a lot of healthy lunch options that are great for grab and go.
Since I couldn’t stop thinking about that soup I knew I had to make it! I found a recipe on Pinterest that claimed to be a copycat version of the real deal Panera soup.
I love this recipe because the original blogger, like me, wanted a healthier version and her recipe included fresh butternut squash, canned pumpkin, carrots, onion, apple cider, broth and seasoning. The only ingredients that had some fat in them were two tablespoons of butter and two tablespoons of cream cheese which I felt like was pretty good for an entire pot of soup.
Step 1: Prep your ingredients
Chop a small onion, peel and chop squash and chop 1 cup of carrots.
Step 2: Saute chopped onions in EVOO until translucent
Step 3: Add squash, carrots, broth, cider and seasonings
Cook until veggies become soft and tender
Step 4: Transfer soup to a blender and add cream cheese and butter
**Note: there is no pic for this step because I transferred mine to food processor which began leaking from the bottom! I quickly saved my broth and got everything back in the stockpot. I then scooped all the veggies out and ran those through the food processor first along with the butter and cream cheese. Then I streamed my hot liquid into the processor to thin the soup. Perfection!
Overall this recipe turned out amazing! This soup tastes so good and just like the panera version but I think it has even fewer calories. The little bit of butter and cream cheese could be omitted but I just think it add just a touch of richness. Think of it as a small indulgence for an overall healthy and filling meal.