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