Panera Autumn Squash Soup is one of those cozy, crave-worthy recipes that just screams fall. This easy copycat version brings all the creamy, velvety flavor you love right to your kitchen, for a fraction of the cost. With just a few pantry staples and a handful of seasonal ingredients, you’ll have a foolproof soup that’s a total keeper.
If you love a good copycat recipe like I do, then check out my copycat texas roadhouse cinnamon butter and my chick fil a chicken nuggets.
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Why this Copycat Panera Autumn Squash Soup Recipe is a Keeper
This creamy soup recipe is pure comfort in a bowl, this is sure to be one you save for later. It tastes just like Panera Bread’s puree soup in a sourdough bread bowl.
- Comforting and Flavorful: The blend of butternut squash, pumpkin, carrots, and sweet ingredients like apple cider creates a rich, sweet, and savory flavor profile that is deeply comforting and perfect for fall.
- Healthier at Home: Making it yourself allows you to control the ingredients. You can reduce the amount of sugar, sodium, or fat for a healthier version without sacrificing flavor.
- Cost-Effective: Buying soup from a restaurant can get expensive. Making a large batch of homemade soup at home is far more economical and provides leftovers for days.
- Customizable: Unlike a pre-made soup, you can adjust the spices, sweetness, and thickness to your personal preference all throughout soup season. When I made this perfect soup, everyone loved this soup.
- Freezer-Friendly: The soup freezes beautifully, allowing you to enjoy the taste of autumn all year round.
What Kind of Squash Should I Use?
I prefer to use butternut squash it is naturally creamy when cooked, which means you get velvety texture without needing heavy cream. Its sweet, nutty flavor pairs beautifully with savory spices, herbs, and aromatics making it endlessly adaptable.
Pro Tip for Vegetarian Autumn Squash Soup
Use an immersion blender to blend the soup right in the pot for less mess and super smooth results! If you’re using a countertop blender, work in batches and let the soup cool slightly to avoid splatters.
Ingredient Notes for a Butternut Squash Soup
This cozy soup comes together with a handful of easy-to-find ingredients. Vegetable broth, pumpkin puree and seasonings.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Whole Squash: Fresh squash is best for flavor, but pre-cut or frozen can save time. You can also make roasted butternut squash to add to the soup. Roasting the butternut squash gives it an almost smoky flavor.
- Pumpkin Puree: Make sure to use 100% pure pumpkin, not pie filling.
- Apple Juice or Cider: Adds just the right touch of natural sweetness. Use cider for a richer flavor.
- Vegetable or Chicken Broth: Either works but opt for low-sodium to control seasoning.
Variations and Substitutions to Make Autumn Squash Soup
This vegetarian autumn squash soup is super flexible. Make butternut squash soup your own by tweaking it to work for your tastes especially i fyou love panera soup. It is warm, creamy and satisfying.
- Sweet Potato: Substitute some of the squash or carrots with sweet potato for a different depth of flavor.
- Apples: Roasting a cored and quartered apple along with the squash can enhance the apple cider notes.
- Ginger: Freshly grated ginger adds a warm, spicy kick.
- Spice Adjustments: Feel free to customize the spices to your liking.
- Make it Spicy: Add a pinch of cayenne pepper or a dash of hot sauce.
- Warming Spices: Increase the amount of cinnamon, nutmeg, or allspice for a more pronounced “fall spice” flavor.
- Curry Powder: A small amount of curry powder can add a complex, savory undertone.
- Creamy: To make Panera bread autumn squash soup creamy, add coconut milk, cashew cream, Greek yogurt or heavy cream.
- Garnish Variations: In addition to, or instead of, pumpkin seeds on top, add croutons, a swirl of cream or yogurt, or a sprinkle of fresh sage or thyme.
- Lower the Carbs: Reduce the apple juice or replace with more broth and a splash of vinegar or lemon.
- Protein: Stir in cooked white beans or top autumn squash soup from Panera Bread with roasted chickpeas.
- Change the Squash: Try acorn squash or even canned butternut puree if needed.
Special Equipment Needed for this Panera Copycat Soup
While this recipe is mostly low-effort, a few tools can make it even easier. Here are the ones I used to make this squash soup for lunch.
- Large Stockpot or Dutch Oven: For sautéing the vegetables and simmering the soup.
- High-Powered Blender or Immersion Blender: An immersion blender is convenient as you can blend directly in the pot, minimizing mess and the soup is smooth. You can also use a blender to blend soup or puree the soup until smooth.
How to Make Panera Autumn Squash Soup
This recipe comes together in 5 quick and easy steps. This copycat recipe for autumn squash soup is so good, it’s a great soup all year round.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cook the Onions: In a pot over medium heat, heat the olive oil to sauté the onions until translucent. Stir in the butter and tomato paste and allow to cook for another minute.
- Add Other Ingredients: Mix in the apple juice, vegetable broth, squash cubes, carrots and celery. When combined, stir in the cornstarch, cinnamon, curry powder and lemon juice.
- Cook the Squash: Bring the pot to a boil, then reduce heat. Let simmer until squash has become soft.
4. Toast Pumpkin Seeds: While soup is simmering, bake pumpkin seeds in a preheated oven for 10 minutes.
5. Blend the Soup Smooth: Mix the pumpkin puree and honey into the pot. Then use an emulsifier to blend the soup, ensuring there are no lumps. Top with the toasted pumpkin seeds.
Prep Ahead Suggestions for this Fall Soup Recipe
Save time by doing a few things to make Panera’s autumn squash soup ahead of time.
- Roast the Vegetables: If your recipe calls for roasting the squash and carrots, you can do this up to a day or two in advance. Let them cool, and store them in an airtight container in the refrigerator.
- Chop Aromatics: Dice the onion and mince the garlic ahead of time.
- Make and Freeze: Make this soup in a large batch and freezing for later. See the “Store, Reheat, Use Leftovers” section for tips on freezing.
Alternate Cooking Methods for this Autumn Soup
Paneras autumn squash soup adapts easily to different methods:
- Slow Cooker: This is a great “set it and forget it” method. Sauté the aromatics, then add all ingredients (except cream and garnishes) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then blend and stir in the cream.
- Instant Pot: Sauté the aromatics using the “Sauté” function, add the rest of the ingredients (except cream), and pressure cook for 10-15 minutes. Use a natural or quick pressure release, then blend and stir in the cream.
- No-Roast Method: Many recipes don’t require roasting. Instead, you can dice the squash and carrots small and simmer them in the broth until very tender before blending.
How to Store, Reheat and Use Leftovers
This soup is great for batch cooking. Here are my favorite way to store and reheat the soup. The squash soup also freezes beautifully.
- Storage: Store the best butternut squash soup recipe in an airtight container in the refrigerator for up to 4-5 days.
- Reheating: The best way to reheat squash soups is on the stovetop. Gently reheat the soup in a pot over low heat, stirring occasionally. Add a splash of water, broth, or cream if the soup has thickened too much. You can also reheat in a microwave-safe bowl in 1-2 minute intervals, stirring in between, until heated through.
- Freezing: Allow it to cool completely before you transfer the soup to freezer-safe containers or bags. Leave some headspace in containers, as it will expand. It can be stored for up to 3 months. Thaw the soup in the refrigerator overnight before reheating.
- Using Leftovers: There are a couple different ways you can use up leftovers.
- Soup Base: Use the soup as a creamy base for a curry or a simple vegetable stew.
- Sauce: The soup can be used as a sauce for roasted vegetables or a pasta dish.
- Pancakes/Waffles: Believe it or not, a small amount can be incorporated into pancake or waffle batter for a moist, flavorful twist.
Common Questions to Love this Recipe
Somewhat, yes. The natural sweetness of the butternut squash, pumpkin, and apple juice come together to make my favorite soup from Panera.
To make this great recipe completely vegan, swap the butter for a plant based butter and the honey with natural cane sugar or a tad more apple juice.
You can enhance the flavor of the soup with some many different flavors. Such as: crispy bacon or pancetta, garlic croutons or parmesan crisps. For a kick of heat that is sweet, try a drizzle of hot honey.
Expert Tips for Making Better Than Panera Soup
- Roast for Deeper Flavor: If your recipe calls for roasting the squash and carrots, don’t skip it! This step caramelizes the natural sugars and adds a deeper, more complex flavor to the soup.
- Use Quality Broth: A good quality chicken or vegetable broth makes a significant difference in the final flavor.
- Taste and Adjust: After blending, always taste the soup. This is your chance to adjust the salt, pepper, spices, and sweetness to your liking.
- Start with Less Sweetener: It’s easier to add more honey or maple syrup than to take it out. Start with half the recommended amount and add more to taste after blending.
- Blend in Batches: If using a standard blender, be careful not to fill it more than halfway with hot soup. Blend in small batches, venting the lid (but covering with a towel) to allow steam to escape and prevent an explosion. An immersion blender is a much safer option.
- Check for Doneness: When cooking the squash and carrots, ensure they are fork-tender before you start blending. Undercooked vegetables will result in a grainy or lumpy texture.
- Serve With: Serve this recipe with Rosemary Butter Rolls, Parmesan Herb Crusted Chicken or Slow Cooker Cider.
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Autumn Squash Soup (Panera Copycat)
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Ingredients
- 1 Tablespoon Olive oil
- ⅓ cup Onions, chopped
- 1 Tablespoon Butter, unsalted
- 1 Tablespoon Tomato paste
- 2 cups Vegetable broth
- 1 cup Apple juice
- 3 cups Squash, chopped
- ½ cup Carrot, chopped
- ¼ cup Celery, chopped
- ¼ teaspoon Cinnamon
- ¼ teaspoon Curry powder
- 1 Tablespoon Lemon juice
- 1 teaspoon Honey
- ¼ cup Pumpkin puree
- ½ cup Pumpkin seeds, salte, roasted
Instructions
- Preheat the oven to 350℉.
- Heat the olive oil and onion in a pot over medium heat until the onions turn translucent.
- Incorporate the butter and tomato paste into the mixture, making sure to fully blend the tomato paste and completely cover the onions. Allow it to cook for one more minute.
- Add in the apple juice, vegetable broth, squash, carrots, and celery, then thoroughly mix everything.
- Add the cornstarch, cinnamon, curry powder and lemon juice and stir again to mix everything together.
- Raise the heat level to medium high and bring the pot to a boil. Then, lower the heat to medium low and allow the pot to simmer for 15 minutes or until the squash has achieved a softened consistency.
- As the pot simmers, take a pan and place the pumpkin seeds on it, then bake them for 10 minutes in the preheated oven.
- Mix together the pumpkin puree and honey in the pot, ensuring they are thoroughly incorporated.
- Use an emulsifier to blend the soup or transfer it to a blender and blend until it reaches a smooth consistency.
- Top with the toasted pumpkin seeds and serve.
Christina’s Notes
- Roast First: Roasting the squash brings out its natural sweetness and adds depth.
- Use an Immersion Blender: It saves time and cleanup—no need to transfer hot soup.
- Customize the Cream: Use coconut milk or dairy-free cream for a vegan twist.
- Freeze Flat: Store extra portions in zip-top bags and freeze flat for easy storage.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
This was a great recipe. It said to add corn starch but nit how much. So I winged it.
I also added a diced up apple. I will definitely make this again. I don’t like having to get out all the items and clean up fora small amount, so I tripled it.
Hmm hmm good!