Copycat Panera Autumn Squash Soup

10 servings
1 hr 15 min

A copycat version of Panera Bread’s Autumn Squash soup rich with flavor! Butternut squash, pumpkin puree and carrots make this squash soup recipe a healthy and flavorful soup of choice this fall!


I love rich, thick, creamy soup.


Soup that sticks to your bones and makes you feel warm inside!


Soup that sops up thick, crusty bread.


Soup that makes you go back for seconds!

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Some of my favorite soup recipes are Instant Pot Butternut Squash Soup, Black Bean Soup, Broccoli Cheese Soup (kid approved!), and Homemade Potato Soup.


Entering into Fall, I start to get excited about the different types of Fall soups I can make in my trusty dutch oven … and the return of Panera’s Autumn Squash soup!! Ohhh my goodness, it is my most favorite soup to order! It’s a great blend of sweet, thick and creamy all together.


As much as I’d like to run out to Panera every day of the week to grab a bowl of Autumn Squash soup (aka butternut squash soup), it’s not on my route to school drop-off/pick-ups or the grocery store. HAHA! My little circle of areas I travel is so small! 🙂


In an attempt to fill my daily cravings of the butternut squash soup, I knew I needed to find a copycat recipe so I could start making it at home!


I looked over handful of recipes for Copycat Panera Autumn Squash Soup and Butternut Squash Soup recipes that I found on Pinterest. I finally settled on a recipe from Rachel Cooks. Not only were there tons of comments testifying to how good the soup really was, but the recipe also had wiggle room. If you wanted it more creamy, add more heavy cream. If you wanted it sweeter, add more brown sugar…and so forth.


I got busy cooking and my entire family loved the recipe!


What is Autumn Squash Soup?

Autumn Squash soup is a seasonal soup that is sold at Panera Bread. The main ingredient in Autumn Squash soup is butternut squash. Butternut squash is relatively low in carbohydrates and is acceptable for some keto dieters.


Let’s Make It Together!
Ingredients:
  • Butternut squash
  • carrots
  • pumpkin puree
  • onion
  • apple juice
  • vegetable broth
  • cream cheese
  • butter
  • cinnamon
  • nutmeg
  • curry
  • brown sugar
  • heavy whipping cream, for the topping
  • pumpkin seeds, for the topping

Begin by peeling the butternut squash with a potato peeler and dicing it into 1″ cubes.


Blend carrots in a food processor.

In a large dutch oven, heat extra virgin olive oil and cook diced onions until translucent.

Add remaining ingredients (omitting heavy cream and pumpkin seeds)

Cover and bring to a boil. Cook for 10-15 minutes, or until the squash is soft and easily squished by a wooden spoon.


Once the soup is fully cooked, use a stick blender to process the soup.

Process the soup until it has reached a nice, smooth consistency.

Top with a drizzle of heavy whipping cream and pumpkin seeds. Serve with a slice of crunchy bakery bread.

Having A Dinner Party?

This Copycat Panera Autumn Squash soup is perfect for dinner parties! Serve the soup in smaller bowls on a serving tray and let your guests add the toppings of their choice.

More Copycat Recipes

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· In: Dinner, Featured Article, Recipes, Vegan/Vegetarian

Copycat Panera Autumn Squash Soup

Recipe details

  • 10  servings
  • Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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Ingredients


  • 1 tbs extra virgin olive oil
  • 1 small yellow onion, diced (about 3/4 cup)
  • 2 lbs chopped butternut squash (about 6 heaping cups)
  • 3 small carrots, chopped (about 1 cup)
  • 3-4 c  vegetable broth
  • 2 c apple cider or apple juice (do NOT use apple cider vinegar)
  • 1/2 tsp curry powder
  • 1/4 tsp cinnamon
  • dash nutmeg
  • 1/2 c  pumpkin puree
  • 2 tbs butter
  • 2 ounces low-fat (neufchatel) cream cheese
  • 1 tbs brown sugar, more to taste
  • salt to taste
  • heavy cream, optional

Instructions


In a large pot, heat oil over medium-high heat. Add onions and saute until translucent, stirring frequently.
Add squash, carrots, vegetable broth, apple cider, and spices.
Bring to a boil, reduce heat and simmer for 10-15 minutes, or until squash and carrots are soft. Remove from heat and add pumpkin puree, butter, cream cheese and brown sugar. Puree with a hand (stick) blender or in batches in a normal blender. Blend until very smooth.
Taste soup and add salt as desired. You may also add extra brown sugar or honey to achieve a taste closer that of Panera’s. You can also add a little heavy cream if you want a more decadent soup. If desired, add more vegetable broth to thin soup.
Return to burner over medium-low heat, if needed to heat the soup back up, and then serve immediately.

Gathered In The Kitchen
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Comments

  • Csue Csue on Oct 05, 2021

    How would you change the recipe to be cooked in an instant pot? I have a new, never used pot and I’m looking to make my first meal in it

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