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    Home | Recipes | Copycat Recipes

    Panera Autumn Squash Soup Recipe (Copycat)

    Dated: January 2, 2017 Last Modified: October 18, 2021 by Sarah Mock 3 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    This is a copycat Panera autumn squash soup recipe and while it is not exact (who can replicate Panera anyway?) it is delicious, creamy, and full of fall flavors. You will be surprised how easy it is made at home.

    white bowl filled with panera autumn squash soup with garnish, on a wooden board, spoon to the left.

    If you love a restaurant copycat recipe as much as I do, be sure to try my copycat chipotle carnitas recipe, Trader Joe’s everything but the bagel seasoning and the almondina cookie recipe. Everyone loves a copycat recipe!

    Jump to:
    • 🧅 Ingredients:
    • 🥄 How to make Autumn Squash Soup:
    • 🥛 Non dairy, vegan variation:
    • 🍲 More Soup Recipes
    • Panera Autumn Squash Soup Copycat Recipe
    • Comments

    🧅 Ingredients:

    • extra virgin olive oil
    • yellow onion, diced
    • butternut squash (about 6 heaping cups)
    • baby carrots
    • curry powder
    • cinnamon
    • vegetable broth
    • apple juice or cider
    • pumpkin puree (NOT pumpkin pie filling)
    • salt to taste
    • heavy cream, optional but encouraged
    • Pumpkin seeds (pepitas) for garnish

    Scroll down to the recipe at the bottom for quantities.

    🥄 How to make Autumn Squash Soup:

    panera autumn squash soup with garnish in a white bowl horizontal image
    1. Saute the onion. Allow the onions to take on a little color. Remember, color equals flavor.
    2. Add the spices and allow them to get fragrant.
    3. Add the butternut squash, baby carrots, stock, apple juice and spices. soup ingredients simmering in the pot
    4. Cover and bring to a simmer.
    5. Simmer until the carrots and the squash is very tender.
    6. Use a fork to test to be sure the vegetables fall apart easily.
    7. Add the canned pumpkin to the soup. immersion blender stick blending the soup
    8. Use a stick or emersion blender to puree the soup. If you don't have an emersion blender, you can blend small batches in your food processor or blender.
    9. I suggest adding the cream at the end and stir until it is incorporated.
    10. Garnish with the pumpkin seeds, serve and enjoy! I also love to have a small loaf of warm, crusty bread.

    🥛 Non dairy, vegan variation:

    Make this recipe dairy-free and vegan by omitting the heavy cream and adding your favorite non dairy substitute. My friends at Make It Dairy Free have a dairy alternatives guide to help you choose one that will work for your family.

    🍲 More Soup Recipes

    • Cheddar Cheese Soup from EPCOT
    • Cream of asparagus soup
    • Cabbage Roll Soup
    • Beanless Chili
    • Maryland Crab Soup
    • Panera Autumn Squash Soup
    • Serve soup with Rhodes Rolls

    Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!

    click to visit my amazon store front as an amazon associate I earn from qualifying purchases.
    Autumn Squash Soup in a white bowl with pepita garnish in a white bowl

    Panera Autumn Squash Soup Copycat Recipe

    Sarah Mock
    This is a copycat Panera autumn squash soup recipe and while it is not exact (who can replicate Panera anyway?) it is delicious, creamy and full of fall flavors.
    4.50 from 42 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Soup
    Cuisine American
    Servings 8 servings
    Calories 243 kcal

    Ingredients
      

    • 1 tablespoon extra virgin olive oil
    • 1 small yellow onion (diced)
    • 2 pounds chopped butternut squash (about 6 heaping cups)
    • 1 cup baby carrots
    • ½ teaspoon curry powder
    • ¼ teaspoon cinnamon
    • 3-4 cups vegetable broth
    • 2 cups apple juice
    • 15 oz. can pumpkin puree (NOT pumpkin pie filling)
    • salt to taste
    • 1 cup heavy cream (optional but encouraged)
    • Pumpkin seeds (pepitas for garnish)

    Instructions
     

    • In a heavy bottom pot, over medium high heat, heat the oil and saute the onion. Allow the onions to take on a little color. Remember, color equals flavor.
    • Add the spices and allow them to get fragrant. About 30 seconds to a minute.
    • Add the butternut squash, baby carrots, broth, apple juice and spices.
    • Cover and bring to a simmer.
    • Simmer for 15 minutes or until the carrots and the squash is very tender. Use a fork to test to be sure the vegetables fall apart easily.
    • Add the canned pumpkin to the soup.
    • Use a emersion blender to puree the soup.
    • If you don't have an immersions blender, blend the soup in a blender in small batches.
    • Stir in the heavy cream.
    • Serve, garnished with pepitas

    Notes

    • I suggest adding the cream at the end and stir until it is incorporated.
    • Make this recipe dairy free and vegan by omitting the heavy cream.

    Nutrition

    Serving: 1Calories: 243kcalCarbohydrates: 31gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 5gCholesterol: 34mgSodium: 1102mgFiber: 6gSugar: 14g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    Jan 2, 2017

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

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      Recipe Rating




    1. Sarah

      November 18, 2019 at 5:52 pm

      ooh! Thanks for pointing that out Christine. I will update the recipe card now.

    2. Christine

      November 18, 2019 at 2:51 pm

      Recipe instruction do not inlude the vegetable stock and where/when to add.

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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