Copycat Panera Autumn Squash Soup
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This Copycat Panera Autumn Squash Soup blends roasted butternut squash, carrots, pumpkin, apple cider, and warm spices into a creamy, lightly sweet soup inspired by Panera’s fall favorite. Made with coconut milk or cream and finished with a touch of honey or maple syrup, it’s easy to make at home.
Pair with homemade Ciabatta Bread or Focaccia Bread.
Quick Look: Panera Autumn Squash Soup
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 8
- Dietary Info: Vegetarian when made with vegetable broth; dairy-free when using coconut milk or coconut cream and dairy-free garnishes.
- Method: Oven-roasting, stovetop simmering, and blending.
- Technique: Roast the butternut squash and carrots before simmering them with pumpkin, broth, apple cider, and spices; blend until smooth.
- Flavor/Texture: Creamy, lightly sweet, warmly spiced, smooth
My Kind of Cozy Fall Meal
Fall is the season when I start craving a big pot of soup on the stove and something good to dip into it! This is the kind of recipe I love serving with crusty homemade bread, especially on a chilly evening when everyone can gather around the table. I always think the little finishing touches make it extra special, so don’t skip the drizzle of cream and crunchy pumpkin seeds on top. It makes a beautiful bowl to bring straight to the table!
Another Panera copycat you will love is my Copycat Panera Broccoli Cheddar Soup!
Made With Amore,
“This is like an upgraded version of my usual butternut squash soup. The apple cider adds such beautiful flavor, not too overpowering. My whole family really enjoyed this and I’m getting ready to make a second batch of it!”
– Daniela
Table of Contents
Simple Ingredients
Each ingredient has a role in building the soup’s signature sweetness, creamy texture, and warm fall flavor.
- Butternut Squash: Roasting brings out its natural sweetness and gives the soup its main flavor.
- Pumpkin Puree: Adds earthy pumpkin flavor and helps create a rich, velvety texture. Use plain pumpkin puree, not pumpkin pie filling.
- Apple Cider: Brings a gentle fruity sweetness that balances the savory vegetables and warm spices.
- Coconut Milk or Cream: Gives the soup its creamy consistency. Heavy cream is another option if you prefer a dairy-based version.
- Curry Powder and Warm Spices: Curry powder, cinnamon, and nutmeg add depth and that distinctive autumn flavor.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Squash: Try acorn or kabocha squash instead of butternut squash. Try my Stuffed Acorn Squash (with Sausage)!
- Broth: Homemade Chicken Broth or turkey broth can replace vegetable broth if you don’t need the soup to be vegetarian.
- Creamy Ingredient: Use coconut milk or coconut cream for a dairy-free option.
- Sweetener: Maple syrup or brown sugar can replace the honey.
How to Make Autumn Squash Soup
This is a simple soup the whole family will love. It has a velvety smooth consistency, is made all in one pot, and is filled with the best fall produce. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Preheat your oven to 400°F (200°C). Add the butternut squash and chopped carrots to a baking sheet lined with parchment paper and toss with one tablespoon of olive oil.
- Roast for about 25-30 minutes or until the squash and carrots are tender and easily pierced with a fork. Once the squash and carrots are roasted, allow them to cool slightly.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and fragrant for about 3-4 minutes.
- Add the roasted butternut squash and carrots, canned pumpkin puree, vegetable broth, apple cider, coconut milk or cream, honey, curry powder, cinnamon, and nutmeg to the pot. Stir everything together
- Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 20-25 minutes, allowing the flavors to meld together. Use a hand-held immersion or regular blender (in batches, if necessary) to puree the soup until it’s smooth and creamy. If you use a regular blender, allow the soup to cool slightly before blending and reheat it afterward. Be careful when dealing with the hot soup.
- Season the soup with salt and pepper to taste, adjusting the seasonings as needed. To serve, ladle the soup into bowls and garnish with a drizzle of coconut milk or cream and a sprinkle of roasted pumpkin seeds.
Panera Bread Autumn Squash Soup FAQs
Yes, you can use frozen or pre-cut butternut squash to save time. Ensure it’s properly thawed or cooked before adding it to the soup.
To prevent curdling, add the coconut milk or cream slowly and stir continuously over low heat. Avoid boiling the soup once the coconut milk is added.
Yes. Use coconut milk or coconut cream instead of heavy cream, and choose dairy-free garnishes. Keep the vegetable broth to maintain the vegetarian version.
To store, allow it to cool to room temperature before placing it in an airtight container or resealable plastic bags, making sure to label and date them. Refrigerate the soup for 3-4 days or freeze in freezer-safe containers for 2-3 months.
To reheat, gently warm the soup on the stovetop over low to medium heat or use the microwave, being cautious not to overheat it to maintain its texture and flavor. If the soup is frozen, thaw it in the refrigerator before reheating for the best results.
Serving Suggestions
I love serving autumn squash soup with warm, homemade bread for dipping. Schiacciata Bread and No Knead Italian Ciabatta Bread are both lovely choices. For something alongside the soup, try crispy Polenta Fries or a hearty Chopped Italian Sandwich. If you’d prefer something fresh, a Beet Salad adds a nice contrast to the creamy soup.
My Pro Tips
Recipe Tips
- Roast the squash and carrots until fork-tender and lightly caramelized to bring out their natural sweetness.
- Use plain pumpkin puree rather than pumpkin pie filling, which contains added sugar and spices.
- Blend the soup until completely smooth, working in batches if needed. Let it cool slightly before using a regular blender, and be careful when blending hot liquids.
- Taste before serving and adjust the salt, pepper, and spices to your liking.
- Finish each bowl with roasted pumpkin seeds and a drizzle of coconut milk or cream for a creamy finish and a little crunch.
More Soup Recipes
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Autumn Squash Soup Recipe (Panera Copycat)
Ingredients
For the Soup:
- 1 3-4 pound medium butternut squash, peeled and cut into cubes, or use 7-8 cups pre-cut butternut squash
- 2 carrots, peeled and roughly chopped
- 1 cup canned pumpkin puree, not pumpkin pie filling
- 2 tablespoons olive oil
- ½ cup chopped onion
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup apple cider
- ½ cup coconut milk or coconut cream, or heavy cream
- 1 tablespoon honey or maple syrup
- ½ teaspoon curry powder
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon chili powder, optional for heat
- Salt and pepper to taste
For Garnish:
- Roasted pumpkin seeds, pepitas
- A drizzle of coconut milk or cream
Instructions
- Preheat your oven to 400°F (200°C).
- Add the butternut squash and chopped carrots to a baking sheet lined with parchment paper and toss with one tablespoon of olive oil. Roast for about 25-30 minutes or until the squash and carrots are tender and easily pierced with a fork. Once the squash and carrots are roasted, allow them to cool slightly.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and fragrant for about 3-4 minutes.
- Add the roasted butternut squash and carrots, canned pumpkin puree, vegetable broth, apple cider, coconut milk or cream, honey, curry powder, cinnamon, and nutmeg to the pot. Stir everything together.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 20-25 minutes, allowing the flavors to meld together.
- Use a hand-held immersion or regular blender (in batches, if necessary) to puree the soup until it’s smooth and creamy. If you use a regular blender, allow the soup to cool slightly before blending and reheat it afterward. Be careful when dealing with the hot soup.
- Season the soup with salt and pepper to taste, adjusting the seasonings as needed.
- To serve, ladle the soup into bowls and garnish with a drizzle of coconut milk or cream and a sprinkle of roasted pumpkin seeds.
- Enjoy your homemade copycat Panera Autumn Squash Soup with a delightful twist!
Notes
- Pair with homemade Ciabatta Bread or Focaccia Bread.
- Roast the squash and carrots until fork-tender and lightly caramelized to bring out their natural sweetness.
- Use plain pumpkin puree rather than pumpkin pie filling, which contains added sugar and spices.
- Blend the soup until completely smooth, working in batches if needed. Let it cool slightly before using a regular blender, and be careful when blending hot liquids.
- Taste before serving and adjust the salt, pepper, and spices to your liking.
- Finish each bowl with roasted pumpkin seeds and a drizzle of coconut milk or cream for a creamy finish and a little crunch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Way too vinegary couldn’t even eat a bowl. Maybe do 1/4 cup of vinegar and add little by little
I’m so sorry the soup turned out too vinegary! โค๏ธ Yes, apple cider vinegar is what I use, but it should add just a little brightness without overpowering the soup. I appreciate your feedback, and I agree that adding it gradually and tasting as you go is a great approach. Start with a tablespoon or two, since you can always add more! If you love creamy soups, you might also enjoy my Broccoli Cheddar Soup. Thanks for trying the recipe and sharing your experience!
Just made this for me–I’m the only one here who will eat pretty much any soup, but this is my favorite kind. Delicious, Elena! Worked perfectly–I roasted the squash yesterday and made the soup today. So simple. My butternut was only 1-2 lbs. So I also used an acorn squash and a sweet potato.
Happy you loved it. love the acorn squash and sweet potato swap.
Just made this soup again after dealing with a tooth issue and I can’t really chew much. I love this soup!
Sorry about your tooth pain! I am glad this soup could nourish you!
This is like an upgraded version of my usual butternut squash soup. The apple cider adds such beautiful flavor, not too overpowering. My whole family really enjoyed this and Iโm getting ready to make a second batch of it!
Glad you loved it!