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. Check the recipe card below and create this yummy autumn 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!
Why you should make this easy copycat panera squash soup:
- Impress friends and family with this delicious homemade version of a favorite restaurant dish.
- It offers a rich blend of butternut squash.
- Making this copycat recipe allows you to customize the soup to your liking.
🧅 Ingredients to make copycat panera autumn 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
🥄 How to make this Panera Autumn 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 stock, apple juice, spices, butternut squash, and carrots.
- Cover and bring the soup to a simmer on medium heat.
- 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 immersion blender to puree the soup. If you don't have an immersion 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 copycat 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 this Panera autumn squash soup recipe?
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 in an airtight container or freezer-safe bags. Be sure to leave some space at the top as liquids expand when frozen.
- Label and date: Before you freeze the soup, 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.
What to Serve with Autumn Squash Soup
Serve a hearty autumn salad with roasted vegetables and a crusty bread to complement the flavors of this Panera copycat butternut squash soup recipe. These will enhance the experience of enjoying the fall soup and make the soup a satisfying meal.
I want to try this copycat panera soup. Is it good for me?
Being a creamy soup, panera squash soup may contain higher levels of fat and calories, so it's important to consider it as part of a balanced diet.
Are the Panera squash soup ingredients easy to find?
Yes, the ingredients for Panera's squash soup are generally easy to find, as they consist of common items like squash, onions, carrots, vegetable broth, olive oil, heavy cream, and cinnamon, which are typically available in most grocery stores.
🍲 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
Ingredients
- 1 tablespoon Olive Oil
- 1 small Onion Yellow, diced
- 2 pounds butternut squash Chopped, about 6 heaping cups
- 1 Cup Carrots Baby
- ½ Teaspoon curry powder
- ¼ Teaspoon cinnamon
- 3-4 Cups vegetable broth
- 2 Cups apple juice
- 15 oz. 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
Nutrition
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.
Christine says
Recipe instruction do not inlude the vegetable stock and where/when to add.
Sarah says
ooh! Thanks for pointing that out Christine. I will update the recipe card now.