Copycat Panera Autumn Squash Soup Recipe (Easy)
Oct 16, 2023, Updated Oct 23, 2024
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Copycat Panera Autumn Squash Soup Recipe (Easy): This delicious blend of butternut squash and pumpkin simmered in a savory broth with coconut cream and warm spices is a cozy roast butternut squash soup for the fall season.
Serve with homemade Ciabatta Bread or Focaccia.
Why you’ll love this recipe
This delicious Autumn Squash Soup is a warm, creamy combination of pumpkin, roasted butternut squash, and sweet carrots with onions and garlic. It has a rich and velvety texture enhanced by adding coconut milk or cream and a sweetness from apple cider, providing the perfect balance of flavors.
If you are carving fall flavor, this Panera Bread copycat squash soup is one you will make on repeat this season.
You will also love Leek Soup, Greek Lemon Chicken Rice, Summer Corn Chowder, and Pasta e Fagioli Soup.
Table of Contents
Simple Ingredients
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.
Soup
- Butternut squash
- Carrots
- Canned pumpkin puree
- Olive oil
- Chopped onion
- Minced garlic
- Vegetable broth
- Apple cider
- Coconut milk or coconut cream
- Honey
- Curry powder
- Cinnamon
- Nutmeg
- Salt
- Pepper
Garnish
- Roasted pumpkin seeds (pepitas)
- Heavy cream, Coconut Cream, Sour Cream, or Cream Cheese (for garnish)
See the recipe card for quantities.
How to Make Panera Autumn Squash Soup
Make this creamy soup in a few easy steps!
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.
Substitutions
- Butternut squash: Acorn squash or kabocha squash can be used as alternatives.
- Carrots: Sweet potatoes or parsnips can replace carrots for a similar earthy sweetness.
- Canned pumpkin puree: Freshly cooked and pureed pumpkin or butternut squash can be used instead.
- Olive oil: Butter, ghee, or vegetable oil can replace olive oil for sautéing.
- Diced onion: Shallots or leeks can be used as a substitute for onions.
- Vegetable broth: Chicken or turkey broth can be used if you’re not following a vegetarian diet.
- Apple cider: Apple juice or apple sauce can be used as a substitute.
- Coconut milk or coconut cream: Heavy cream, half-and-half, or dairy-free alternatives like almond milk, soy milk, or oat milk can be used.
- Honey: Maple syrup, agave nectar, or brown sugar can replace honey for sweetness.
- Curry powder: Garam masala or a mix of ground cumin, coriander, and turmeric can mimic curry flavors.
Variations
While the classic Panera’s Autumn Squash Soup is delightful, you can get creative with variations to suit your taste or dietary preferences. Here are some ideas for a twist on your delicious soup:
- Spicy Squash Soup: Add a touch of heat by incorporating diced jalapeños or a pinch of cayenne pepper. The subtle spice complements the sweetness of the squash and apple.
- Ginger Infusion: Infuse the soup with fresh ginger for a zesty kick. Ginger pairs beautifully with the squash’s natural sweetness and adds a unique depth of flavor.
- Creamy Vegan Version: Replace the heavy cream with full-fat coconut milk or a dairy-free creamer to make the soup vegan-friendly. Ensure you use vegetable broth instead of chicken broth as well.
- Protein Boost: Make the soup heartier by incorporating cooked and shredded chicken, turkey, or crumbled sausage. This turns it into a more substantial meal.
- Herbed Croutons: Top your soup with homemade or store-bought herbed croutons for extra flavor and texture.
Feel free to mix and match these variations to create a perfect soup that suits your taste buds.
How to Store and Reheat
To store, Panera’s Autumn Squash Soup, 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 t 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.
You will also love this Baked Potato Soup!
Top Tips for Creamy Butternut Squash Soup
Here are a few tips for making the copycat version of Panera’s
- Choose High-Quality Ingredients: Start with fresh, high-quality butternut squash, carrots, and other ingredients. Fresh produce will enhance the flavor of your soup.
- Roast the Vegetables: Roasting the butternut squash and carrots before adding them to the soup deepens their flavor. This step is essential for achieving that signature caramelized taste.
- Use a Good Blender: Invest in a good-quality or immersion blender to achieve a silky-smooth texture. This ensures there are no lumps in your soup.
- Balanced Seasonings: Adjust the seasonings, including salt, pepper, cinnamon, nutmeg, and honey, to your taste. Balance is key; the sweetness should complement the savory elements.
- Apple Cider Sweetness: Opt for apple cider instead of apple juice for a richer, more intense apple flavor. Adjust the amount to control the level of sweetness in the soup.
- Consistency: Adjust the consistency of the soup by adding more broth or coconut milk if it’s too thick or simmering it longer to thicken if it’s too thin.
- Garnish: Garnish your soup with roasted pumpkin seeds (pepitas) for a satisfying crunch and a drizzle of coconut milk or cream for extra creaminess. Fresh herbs like parsley or chives can also be a nice touch.
- Allow Flavors to Meld: Let the soup simmer for a reasonable time after blending. This allows the flavors to meld together and develop a more complex taste.
FAQs
Absolutely! This soup tastes better after the flavors have had time to meld. You can make it a day or two in advance and reheat it when needed.
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.
More Soup Recipes
Looking for other recipes like this? Try these:
What to Sere with Autumn Squash Soup Recipe (Easy)
These are my favorite dishes to serve with this roasted pumpkin and squash soup:
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Autumn Squash Soup Recipe (Panera Copycat)
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
Description
Copycat Panera Autumn Squash Soup Recipe (Easy)– is a delicious blend of butternut squash, and pumpkin simmered in a savory broth with coconut cream and warm spices. A cozy roasted butternut squash soup for the fall season.
Ingredients
For the Soup:
- 1 medium (3-4 lb) 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
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup apple cider
- 1/2 cup coconut milk or coconut cream (or heavy cream)
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon curry powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 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!
- Prep Time: 10 min
- Cook Time: 40 minutes
- Category: Savory
- Method: American
- Cuisine: American
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 I’m getting ready to make a second batch of it!
Glad you loved it!