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    Home » Recipes

    Copycat Panera Autumn Squash Soup Recipe

    Updated: August 22, 2022 | Published on: October 5, 2021 - Molly Thompson28 Comments

    Dairy Free RecipesDF
    Gluten Free RecipesGF
    Vegan RecipesVg
    Vegetarian RecipesV
    Jump to Recipe

    Learn how to make a restaurant favorite: Panera Autumn Squash Soup. Get the recipe, which includes the simple ingredients and instructions here.

    panera bread autumn squash soup recipe in a bowl topped with pumpkin seeds
    Jump to:
    • What goes in the soup
    • How to make Copycat Panera Autumn Squash Soup
    • Step-By-Step Video
    • How to peel and dice butternut squash
    • Autum Squash Soup toppings
    • What to serve with this soup
    • Storage Instructions
    • More easy copycat recipes 
    • Recipe

    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!
    panera autumn squash soup ingredients measured out on a white table

    How to make Copycat Panera Autumn Squash Soup

    1. 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.
    2. 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.
    3. Blend: You'll either use a handheld blender or traditional blender to blend all of the ingredients to make it smooth and creamy. 
    4. 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.
    5. 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

    1. 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.
    2. 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.

    a spoon scooping out homemade creamy panera autumn squash soup from a bowl

    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.

    copycat panera bread autumn squash soup reipe in a soup bowl with two spoons

    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)

    Recipe

    creamy panera autumn squash soup recipe swirled in a bowl and topped with pumpkin seeds

    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.
    4.89 from 42 votes
    Print Pin Rate
    Course: Dinner, Lunch, Main Course
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 6
    Calories: 219kcal
    Author: Molly Thompson
    Prevent your screen from going dark

    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 - 1/2 cups)
    • 4 cups vegetable broth or stock
    • 1 cup unsweetened apple juice
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon curry powder
    • 1/8 teaspoon nutmeg
    • 1 teaspoon kosher salt
    • 1/2 cup pumpkin puree
    • 2 tablespoons of coconut oil vegan butter or grass fed butter
    • 1/4 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!

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    Reader Interactions

    Comments

    1. Shelly says

      November 22, 2021 at 2:15 pm

      I used fresh ginger about a 1 inch piece cut into slices. This soup tasted just like Panera’s.

      Reply
      • Molly Thompson says

        December 14, 2021 at 10:19 am

        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!

        Reply
    2. Patti Kruger says

      December 06, 2021 at 1:08 pm

      5 stars
      Great and easy recipe. Thanks .

      Reply
      • Molly Thompson says

        December 14, 2021 at 10:07 am

        Thanks, Patti!

        Reply
    3. Sarah Tosado says

      January 14, 2022 at 1:53 pm

      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!

      Reply
      • Molly Thompson says

        January 17, 2022 at 11:10 am

        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!

        Reply
    4. Martha Davis says

      January 18, 2022 at 1:09 pm

      5 stars
      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.

      Reply
    5. April says

      February 04, 2022 at 6:57 pm

      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

      Reply
      • Molly Thompson says

        February 08, 2022 at 12:21 pm

        OOPS!! I need to change that!!

        Reply
    6. CC says

      August 14, 2022 at 10:27 am

      4 stars
      Make it a little thick and use it as a sauce over butternut squash ravioli (found in refrig section of supemarket)
      OMG!! Awesome.

      Reply
    7. Alexis says

      September 21, 2022 at 4:48 pm

      Absolutely spot on to Panera’s soup! Soo yummy!

      Reply
    8. Genia says

      September 28, 2022 at 1:04 pm

      5 stars
      Make this now! Creamy, salty, sweet comfort in a cup.

      Reply
    9. R says

      October 04, 2022 at 12:43 pm

      4 stars
      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.

      Reply
      • Debra says

        November 18, 2022 at 1:15 pm

        I diced the carrots small and let them simmer,covered fo 15 mins longer.

        Reply
    10. Boymom says

      October 08, 2022 at 8:21 pm

      5 stars
      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!

      Reply
    11. Stephanie says

      October 10, 2022 at 9:15 pm

      5 stars
      So good and really simple to make. I love the addition of pumpkin purée. Such a good balance of flavors!

      Reply
      • Catherine says

        January 27, 2023 at 12:45 pm

        5 stars
        Delicious soup. Easy to make. Tastes just like Panera! Highly recommend this recipe.

        Reply
    12. Rita DelPercio says

      October 19, 2022 at 7:41 pm

      Hello just wantef to know if you used Thai Kitchen unsweetened coconutncream or sweet???

      Reply
    13. Kaitlin says

      November 02, 2022 at 2:29 pm

      Please define small onion into cups please!

      Reply
    14. Monicher says

      November 08, 2022 at 4:34 pm

      5 stars
      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.

      Reply
    15. Debra says

      November 17, 2022 at 7:01 pm

      In step 2 there was no mention of adding curry.

      Reply
    16. Debra says

      November 18, 2022 at 1:25 pm

      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.

      Reply
    17. Sarah says

      December 11, 2022 at 4:52 pm

      Hi,

      Is there anyway to use something different than roasting a butternut squash? Is there a puree jar of it to buy?

      Reply
    18. Viv says

      December 28, 2022 at 11:54 pm

      Can I freeze the leftovers??

      Reply
    19. Susanne says

      January 16, 2023 at 8:19 pm

      5 stars
      Delicious! I roasted my squash and it tastes just like the Panera version. Definitely will make again!

      Reply
    20. April says

      January 19, 2023 at 1:22 pm

      5 stars
      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!

      Reply
    21. Kelly says

      January 29, 2023 at 8:31 pm

      5 stars
      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!

      Reply
      • Molly Thompson says

        January 30, 2023 at 2:01 pm

        Thank you so much Kelly! This is the best compliment.

        Reply

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