Learn how to make a restaurant favorite: Panera Autumn Squash Soup. Get the recipe, which includes the simple ingredients and instructions here.
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If you love panera bread, especially in the fall when they release their Autumn Squash Soup, then you're going to love this recipe! This creamy combination of pumpkin, butternut squash, carrots and apple tastes like fall in a bowl.
What goes in the soup
- Yellow onion: grab a small one if you can and roughly dice it.
- Butternut squash: this is the base of the whole soup recipe and make it taste a little sweet. It also adds creaminess when it's all blended together.
- Carrots: this isn't particularly noticeable when it's done, but it adds depth and color.
- Vegetable stock: Use this to thin out the soup. You can also use a low sodium vegetable broth.
- Apple juice: I try to get unsweetened juice or juice with no added sugars. This gives the soup just a hint of sweet apple.
- Warm Spices: cinnamon, nutmeg and curry powder.
- Pumpkin: canned pumpkin puree is best here! Make sure you don't buy pumpkin pie filling.
- Coconut oil: You could also use butter or a plant based butter
- Coconut cream or cream cheese: I wanted to keep this vegan and plant based so I swapped the cream cheese for coconut cream. Adds creaminess without the coconut flavor.
- Maple syrup: Just a touch of maple syrup that compliments all the fall flavors and sweetens it just a bit. I decided to opt for a refined sugar free option, but if you have brown sugar on hand you can use that too. You could also swap it for honey!
How to make Copycat Panera Autumn Squash Soup
- Cook veggies: Saute the diced onion in olive oil until soft then add the squash, carrots, broth, and apple juice in a large stock pot. Bring them all to a boil over high heat then turn the heat down to low and simmer, uncovered, for 15 minutes. Or until the squash and vegetables are fork-tender.
- Stir: Next, add the pumpkin puree, coconut oil (or butter), coconut cream (or cream cheese), cinnamon, nutmeg, salt and maple syrup and mix to combine with a spoon over medium heat.
- Blend: You'll either use a handheld blender or traditional blender to blend all of the ingredients to make it smooth and creamy.
- Immersion blender: an immersion blender is great to make creamy soups like this one. They range from $30 - $100 and are great to keep the cleanup to a minimum. Keep the immersion blender down in the soup and move it around the soup to break it up until it's smooth and creamy. Avoid pulling it out of the soup or you could splash hot soup everywhere.
- Traditional blender: If you have a large, heat-safe blender like a vitamix you can blend the soup in that. You make need work work in batches so it all fits! I tried it both ways and found the vitamix made it silky smooth.
Step-By-Step Video
How to peel and dice butternut squash
- Start by cutting both ends off of the butternut squash with a sharp knife. Use a vegetable peeler to remove the thick layer of skin. You may need to go over it a few times to get it down to the yellow flesh.
- Cut the butternut squash in half lengthwise then use a spoon to scoop out the seedy centers. Use a sharp knife to cut it into strips then dice it into cubes.
This is exactly how you dice it to make roasted butternut squash or roasted brussel sprouts and butternut squash.
Autum Squash Soup toppings
- We love topping it with roasted pumpkin seeds for an added crunch!
- We also added a sprinkling of extra spices and a touch of fresh cracked black pepper.
- More options: croutons, a swirl of heavy cream
What to serve with this soup
- Salads: soup and salad goes hand in hand and we love this kale salad with goat cheese, shaved brussel sprout salad with apples or this autumn pear salad.
- Sandwiches: if you're post-Thanksgiving, these leftover turkey sandwich sliders would be delicious or you can serve it with curry chicken salad sandwiches.
- Main dishes: this pairs well with a light fish like blackened salmon or a show stopper like stuffed flank steak or roasted beef tenderloin. It would also make a great veggie option at Thanksgiving!
Storage Instructions
Store the soup in an airtight container in the fridge for up to 5 days. You can also store it in the freezer for up to 6 months. Thaw overnight in the fridge and warm back up on the stove.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More easy copycat recipes
- Chipotle Honey Vinaigrette
- Trader Joe's Cauliflower Gnocchi (3 Ingredients)
- Starbucks Pumpkin Cream Cold Brew (Dairy Free)
Panera Autumn Squash Soup
If you love panera bread, especially in the fall when they release their Autumn Squash Soup, then you're going to love this recipe! This creamy combination of pumpkin, butternut squash, carrots and apple tastes like fall in a bowl.
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Servings: 6
Calories: 219kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion diced
- 1 small butternut squash peeled and chopped (6-7 cups)
- 3 carrots peeled and chopped (1 - ½ cups)
- 4 cups vegetable broth or stock
- 1 cup unsweetened apple juice
- ½ teaspoon cinnamon
- ½ teaspoon curry powder
- ⅛ teaspoon nutmeg
- 1 teaspoon kosher salt
- ½ cup pumpkin puree
- 2 tablespoons of coconut oil vegan butter or grass fed butter
- ¼ cup coconut cream (can sub cream cheese)
- 2 tablespoons maple syrup
- Toppings: roasted pumpkin seeds fresh cracked black pepper or extra spices
Instructions
- Add the olive oil to a large stock pot over medium-high heat. Once it's hot, add the diced onion and saute for 2-3 minutes then add the squash, carrots, vegetable broth, and apple juice. Bring them all to a boil over high heat then turn the heat down to low and simmer, uncovered, for 15 minutes. Or until the squash and vegetables are fork-tender.
- Add the pumpkin puree, coconut oil (or butter), coconut cream (or cream cheese), cinnamon, nutmeg, salt and maple syrup and mix to combine with a spoon over medium heat.
- Use a handheld (immersion) blender to blend until smooth and creamy. You can also use a traditional blender and work in batches to blend all of the ingredients to make it smooth and creamy.
Nutrition
Serving: 1g | Calories: 219kcal | Carbohydrates: 36.6g | Protein: 2.6g | Fat: 6.6g | Cholesterol: 10mg | Sodium: 629mg | Fiber: 6g | Sugar: 16.6g
Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!
Shelly says
I used fresh ginger about a 1 inch piece cut into slices. This soup tasted just like Panera’s.
Molly Thompson says
Best compliment, Shelly! Thank you! If you have a second I would love for you to rate the recipe by giving it a star rating! Thanks!
Patti Kruger says
Great and easy recipe. Thanks .
Molly Thompson says
Thanks, Patti!
Sarah Tosado says
When you say "coconut cream", do you mean the canned stuff? Like Goya Cream of Coconut/crema de coco? It threw me off when you said it wouldn't have the coconut flavor, because my husband and I use this stuff to make coquito and it definitely tastes coconutty.
So excited to try this recipe! I used to go to Panera solely for this soup!
Molly Thompson says
Hey Sarah! It's the cream from the top of the can. We like to use the Thai Kitchen brand. We can't taste the coconut flavor at all and several people have made it and said they love it without commenting on any coconut flavor. Hope that helps. Thanks!
Martha Davis says
This is so delicious!! And it's just like Panera's -- really! I love that it uses and entire butternut squash rather than just part of one (those little leftover bits don't always get used). I didn't have apple juice on hand so I used sweetened applesauce and omitted the maple syrup at the end (it didn't need any more sweet). Cracked pepper, pepitas on top -- most comforting soup. Keeping this one.
April says
I can't wait to try this! Wanted to let you know though that your image of ingredients says shredded chicken instead of broth lol
Molly Thompson says
OOPS!! I need to change that!!
CC says
Make it a little thick and use it as a sauce over butternut squash ravioli (found in refrig section of supemarket)
OMG!! Awesome.
Alexis says
Absolutely spot on to Panera’s soup! Soo yummy!
Genia says
Make this now! Creamy, salty, sweet comfort in a cup.
R says
Delicious soup! Decadent. My only issue with this recipe is that the carrots take way longer to cook than the method suggests. Especially if you are using an immersion blender, there will be chunks of hard carrot in your soup. If you want a smoother soup, I recommend sautéing the carrots with the onions and then adding the rest of the ingredients to boil.
Debra says
I diced the carrots small and let them simmer,covered fo 15 mins longer.
Boymom says
Perfection! I absolutely love it. I used apple cider instead of apple juice and did not add maple syrup. This recipe will be on repeat this fall. Thank you!
Stephanie says
So good and really simple to make. I love the addition of pumpkin purée. Such a good balance of flavors!
Catherine says
Delicious soup. Easy to make. Tastes just like Panera! Highly recommend this recipe.
Rita DelPercio says
Hello just wantef to know if you used Thai Kitchen unsweetened coconutncream or sweet???
Kaitlin says
Please define small onion into cups please!
Monicher says
Amazingly yummy and easy! Perfect Panera soup dupe. I roasted my squash, onion and garlic. I used the butter and cream cheese substitutes. Also I didn’t have apple juice or sauce but used the juices from canned pears. It turned out great.
Debra says
In step 2 there was no mention of adding curry.
Debra says
Super delicious soup! I doubled the recipe. I chose to use pure Irish butter(Kerrygold) and cream cheese insread of the coconut. This will be a saved recipe! Thank you very much. The only thing I did different was to simmer my small diced veggies 15 mins longer with the lid on.
Sarah says
Hi,
Is there anyway to use something different than roasting a butternut squash? Is there a puree jar of it to buy?
Viv says
Can I freeze the leftovers??
Susanne says
Delicious! I roasted my squash and it tastes just like the Panera version. Definitely will make again!
April says
Super good soup! Pretty close to Panera soup. To make it more like Panera’s I sweated my finely chopped sweet onion in a separate pan. When the soup was all blended up, I added the onions. I just love finding those little onion bits in Panera’s soup!
Kelly says
I love Panera's squash soup and have been on a quest to find a recipe that is similar. I've tried several versions but I will look to further. This soup is fabulous!
I completely left out the butter and coconut milk (and their substitutes) and it was still creamy and amazing. This will be my go-to recipe from now on. YUMMY!!
Thanks for sharing!
Molly Thompson says
Thank you so much Kelly! This is the best compliment.
Shelley says
Can the Butternut Squash soup be frozen?