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.
Copycat Panera Autumn Squash Soup Recipe (Panera Squash Soup)
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!
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🧅 Ingredients to make Panera copycat squash soup:
- 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 this Panera Squash Soup Recipe:
- 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.
- Add the butternut squash, baby carrots, stock, apple juice and spices.
- Cover and bring to a simmer.
- Simmer 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 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.
- I suggest adding the cream at the end and stir until it is incorporated.
- Garnish with the pumpkin seeds, serve and enjoy! I also love to have a small loaf of warm, crusty bread.
🥛 Non dairy, vegan copycat Panera butternut squash soup 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.
Can you freeze Panera autumn squash soup?
Yes, you can freeze Panera autumn squash soup. Freezing it can be a convenient way to preserve the soup for later consumption. However, there are a few things to keep in mind:
- Cool: Before freezing, make sure the soup has cooled down completely.
- Container: Transfer the soup into airtight containers or freezer-safe bags. Be sure to leave some space at the top as liquids expand when frozen.
- Label and date: Clearly label each container with the name of the soup and the date it was frozen. This will help you keep track of its freshness.
- Consume: While frozen foods can technically last indefinitely, for best quality, try to consume the frozen Panera autumn squash soup within 2-3 months.
- Thawing and reheating: When ready to enjoy, thaw the soup overnight in the refrigerator before reheating on the stove or microwave until heated through.
🍲 More Soups
- 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
Panera Autumn Squash Soup Copycat Recipe
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!
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
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.
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Jan 2, 2017
👩🏻🍳 Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
Sarah
ooh! Thanks for pointing that out Christine. I will update the recipe card now.
Christine
Recipe instruction do not inlude the vegetable stock and where/when to add.