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A healthier copycat recipe for Panera Autumn Squash Soup that the whole family will love. This easy, vegetarian copycat autumnsquashsoup recipe is silky smooth and delicious.
This Panera butternut squash soup is perfect for warming you on a chilly fall or winter day! It’s a hearty meal that works well withbreadandsalad.
We love Panera and eat there regularly, but sometimes you want to duplicate the taste at home without the cost! Try my other Panera recipes, like this 10 Vegetable Soup, Panera Orange Scones and this Green Goddess Chicken Salad.
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Panera Autumn Squash Soup
I received free produce fromMelissa’s produceand light brown sugar provided byDixie Crystals; but the opinions on the deliciousness of this soup and these products are entirely my own!
I know you will fall in love with these other fall favorites!Fall Charcuterie Board,Gluten-Free Apple Pie,Graham Cracker Crumble, and this easyPear Bundt cake.
If you are a soup lover like us, you will love these reader favorites, like thisCreamy Poblano Chicken Soup, another winning Panera recipeBroccoli Cheese Soupand thisThis autumn squash soup fits the bill. It’s easy to make and is always a big hit!
Simple Ingredients for Panera Bread’s Autumn Squash Soup
Butternut squash | The heart of this recipe, providing the fall flavor and color, this delicious squash is from Melissa’s Produce.
Vegetable broth | It adds the perfect flavor and you can substitute beef or chicken broth.
Pumpkin puree | Puree, not to be confused with pumpkin pie filling. It provides a natural sweetness and helps thicken the recipe.
Apple Juice or Apple Cider | The secret ingredient! Adds a delicious sweetness, naturally! Apple cider is preferred, but if you cannot find, use 100% pure apple juice. Do not use apple cider vinegar!
Spices & Seasonings | Combining fresh ginger, curry powder, cinnamon, kosher salt, pepper, and a dash of nutmeg gives the dish a kick of flavor.
Cream Cheese | The cream cheese is the best secret to making this autumn squash soup rich and smooth. Use full-fat or Neufchatel cream cheese.
Brown Sugar | Using Dixie Crystals brown sugar is a must because it adds the right amount of sweetness and it’s non-GMO! WHOOT!
Chili Pepitas | Also called pumpkin seeds are made with cayenne pepper or chili powder, olive oil, salt, and raw pepitas. They add a nice crunch and are the ideal garnish.
How to Make Panera Autumn Squash Soup Recipe
Step 1 | How to Peel and Cut Butternut Squash
Wash squash and dry, using a sharp knife on a sturdy cutting board, slice off the ends of the squash. Using a Y Peeler or regular vegetable peeler, peel away the tough skin of the squash.
Cut the squash in half, then again in quarters to reveal the seeds and “guts” of the squash. Using a grapefruit spoon or regular sharper spoon, scoop out the seeds.
Using a large sharp knife, chop the butternut squash into 1 inch cubes.
Step 2 | Making Autumn Squash Soup
In a large pot, heat the oil and add the shallots and saute for a few minutes.
Add the squash, carrots, salt, and pepper, cooking and stirring until the veggies soften. Stir occasionally to prevent sticking.
Mix in the garlic, ginger, brown sugar, curry powder, and cook until the veggies begin to caramelize.
Add the water, broth, and apple juice to the pan and bring to a boil. Simmer the soup until the squash can easily be pierced with a fork.
Remove from the heat. Stir in butter, cream cheese, pumpkin puree, and brown sugar.
Step 3 | Puree soup and make roasted pepitas
Prepare the Chili Pepitas by adding to a hot pan with melted butter or oil. Sprinkle with salt and chili powder. Cook until they begin to pop and stir constantly.
Puree with a hand-held immersion blender or high-speed blender until smooth and creamy, or see notes below for silky smooth butternut squash soup. Making Autumn Squash soup in your Vitamix makes it so easy!
Pro Tips
- A silkier, smoother butternut squash soup using a Vitamix. A high speed blender such as a Vitamix or Blendtec have better motors and blades than your average blender, it is worth the investment. Try this Potato Leek Soup too!
- You can garnish the soup with freshly grated nutmeg. If you love creamy textures, try a dollop of sour cream or creme fraiche before serving and definitely some toasted Chile Pepitas!
- Panera Autumn Squash Soup can be frozen for up to 3 months! This silicone freezer tray is a great way to keep your soup for later, plus it’s best to leave the cream out if you are planning on freezing.
- To achieve the same silkiness as Panera, I recommend using a high speed blender and if necessary, puree in batches. Do not fill more than half way on a regular blender, this can cause the top to explode.
Frequently Asked Questions
How do I make butternut squash soup thicker?
While the soup is pretty thick already, you can make it even thicker. Adding starch will thicken the soup. You can use flour, cornstarch, tapioca, or other thickeners. It works best to put a little soup in a separate bowl and whisk the thickener to keep the soup from clumping.
Is butternut squash soup healthy for you?
Yes! This autumn squash soup is loaded with potassium, fiber, and antioxidants. While it does have some sugar, it’s a tiny amount. If that bothers you, it’s fine to swap it with a sweetener of your choice or omit it.
How can I make butternut squash soup sweeter?
To add a little extra sweetness, mix in some honey, maple syrup, or brown sugar. I recommend adding a small amount and tasting, then add more if needed until the desired flavor is reached. Adding a little extra apple cider will also sweeten the soup naturally.
An Ina Garten Butternut Squash Soup recipe?
While this is similar to Ina’s Butternut squash soup recipe, this has a few extra spices that duplicate Panera’s autumn squash soup.
Is Panera Butternut squash soup recipe vegan?
Panera’s autumn squash soup is not vegan, but has cream and animal fats in it. My version of of Panera bread autumn squash soup is naturally vegetarian soup, it’s easy to make this vegan as well. Omit or replace the cream cheese with your favorite plant-based cream cheese, replace the butter with plant-based butter and you are all set!
Can I roast the butternut squash?
If you’d like to roast your butternut squash use my friend Min Shien’s Whole Roasted Butternut Squash! It will add even deeper flavor!
Variations & Substitutions
- Slow Cooker Butternut Squash Soup | I still recommend that you saute your veggies in a pan to get the most flavor, but if you are rushed, you can toss it all in a slow cooker/crock pot (except butter and cream cheese). Cook for 4-6 hours on low, or 2-3 hours on high, until soft and tender, stir in butter and cream cheese, then proceed with immersion blender or high speed blender until smooth.
- Replace shallots with one small diced onion.
- Don’t want to use pumpkin? Leave it out and use slightly less vegetable broth so that your soup stays on the thicker side.
- Use heavy cream instead of cream cheese for a silky, hot soup.
Vegan Autumn Squash Soup (or Dairy-Free)
Make this recipe vegan or dairy-free by substituting the cream cheese with plant-based cream cheese or coconut cream, and use plant-based butter or replace it with a little olive oil.
Equipment for Copycat Panera Autumn Squash Soup
- Heavy Bottomed Soup Pot | I like this Calphalon pot, for even heating and it doesn’t break the bank.
- Sharp Knife, Y Peeler and a cutting board, this helps to cut that butternut squash easier.
- Immersion blender, regular blender or a high-speed blender | these tools help get the job done.
Storage Tips
Cool soup completely and store any leftover soup in an airtight container in the fridge up to one week, frozen up to 3 months. Thaw overnight in fridge for the best texture, then reheat on stovetop adding a little additional cream if necessary to bring it all together.
What to serve with autumn squash soup
Panera Autumn Squash Soup recipe pairs well with many dishes. Here are a few ideas that you will love to try!
- Wild Rice Harvest Salad
- Sweet Molasses Brown Bread Rolls
- Sweet Buttermilk Cornbread
- Pumpkin Spice Honey Bun Cake
- Instant Pot Whole Chicken
- Best Bread Recipes for Soup
More Copycat Recipes
- Panera Thai Style Chicken Soup Recipe (Tom Kha Soup)
- Panera Pickled Red Onions (Quick Refrigerator Pickled Onions)
- Outback Potato Soup Recipe (Slow Cooker or Stovetop)
- 10 Vegetable Soup Recipe (Panera Bread Copycat)
- Easy Cinnamon Chip Scones Recipe (Copycat Panera)
Check out ALL of the fantastic fall flavor recipes at the end of this post!
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Easy Panera Autumn Squash Soup Recipe (Copycat)
A healthier Panera Autumn Squash Soup, a copycat recipe the whole family will love. This easy copycat autumnsquashsoup recipe is silky smooth and delicious. A healthier copycat recipe the whole family will love.
4.93 from 26 votes
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Prep Time: 30 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 55 minutes minutes
Servings: 8 servings
Calories: 146kcal
Author: Kathleen Pope
Equipment
Vitamix Explorian Blender
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 large shallots diced or 1 small onion, diced
- 2 cloves garlic minced
- 2-3 medium carrots chopped (medium carrots)
- 2 pounds butternut squash about 6 heaping cups (peeled, seeded and cubed)
- ½ – 1 teaspoon kosher salt to taste
- Fresh ground black pepper
- 1 tablespoon fresh ginger fresh grated, or or 2 teaspoons ground ginger
- ½ – 1 teaspoon curry powder
- 3-4 cups Vegetable Broth
- 1-2 cups Apple Cider or 100% apple juice, NOT apple cider vinegar
- ½ – 1 cup water if sweeter soup desired, replace some water with apple juice
- ½ cup pumpkin puree not pumpkin pie filling (optional, use less vegetable broth or water if not using)
- 2 tablespoons cream cheese softened (neufchâtel works great here)
- 2 tablespoons butter replace with olive oil or plant-based butter
- 1 tablespoon brown sugar may omit if desired
- ¼ teaspoon cinnamon
- Dash of nutmeg
- Heavy Cream optional I added about ¼ cup to the entire batch for a more silky soup
- Fresh grated nutmeg for serving, optional
Chili Pepitas
- 1 teaspoon olive oil or butter
- dash Kosher salt
- dash Cayenne pepper or chili powder
- ⅓ cup raw pepitas pumpkin seeds
US Customary – Metric
Instructions
How to Cut Butternut Squash
Wash squash and dry, using a sharp knife on a sturdy cutting board, slice off the ends of the squash. Using a Y Peeler or regular vegetable peeler, peel away the tough skin of the squash.
Cut the squash in half, then again in quarters to reveal the seeds and "guts" of the squash. Using a grapefruit spoon or regular sharper spoon, scoop out the seeds.
Using a large sharp knife, chop the butternut squash into 1 inch cubes.
Panera Autumn Squash Soup
In a large pot, heat the oil and add the shallots and saute for a few minutes.
Add the squash, carrots, salt, and pepper, cooking and stirring until the veggies soften 5-7 minutes. Stir occasionally to prevent sticking.
Mix in the garlic, brown sugar, ginger, curry powder, cinnamon and nutmeg, cooking until the veggies begin to caramelize, 2 minutes.
Add the water, broth, and apple juice to the pan and bring to a boil, stirring occasionally.
Simmer the soup until the squash can easily be pierced with a fork, about 10-15 minutes
Remove from the heat. Stir in butter, cream cheese, and pumpkin puree.
Meanwhile, if desired, make Chili Pepitas. Melt butter or oil in a small saute pan, add pepitas, stirring to coat, toss in a little kosher salt (a few pinches) and sprinkle with chili powder (add a shake or two of cayenne pepper for a kick). Stir until they start “popping” then remove from heat.
Using an immersion blender (stick blender) puree until smooth, or puree in small batches in a regular blender. Blend until very smooth. If you have a larger Vitamix or high speed blender, puree on Soup function until smooth and silky.
Taste soup, adding more salt and pepper if needed. If you want it sweeter you can add a little additional brown sugar, maple syrup, apple juice or honey.
If desired, stir in a little heavy cream (optional) and add a bit more broth or water or apple juice if soup is too thick for your liking. Adding additional apple juice, water or broth to taste.
Serve soup immediately, or may be kept on stove and rewarmed over low heat until warm. Serve with a few drops of heavy cream swirled in and top with chili pepitas.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.
Notes
For thicker soup use less, water and broth, for thinner soup, add additional broth, water or apple juice.
- A silkier, smoother butternut squash soup using a Vitamix. A high speed blender such as a Vitamix or Blendtec have better motors and blades than your average blender, worth the investment. Try this Potato Leek Soup too!
- You can garnish the soup with freshly grated nutmeg. If you love creamy textures, try a dollop of sour cream or creme fraiche before serving and some toasted Chile Pepitas!
- Panera Autumn Squash Soup can be frozen for up to 3 months! This silicone freezer tray is a great way to keep your soup for later. It’s best to leave the cream out if you plan on freezing.
To make ahead or for leftovers, allow soup to cool completely, then store in fridge for up to 5 days. If possible wait to add cream until right before serving.
Variations & Substitutions
- Vegan or Dairy-Free Autumn Squash Soup | Easily make this recipe vegan or dairy free by substituting the cream cheese with plant-based cream cheese or coconut cream, and use plant-based butter or replace with a little olive oil.
- Use heavy cream in place of cream cheese for a silky, hot soup.
- Slow Cooker Butternut Squash Soup | I still recommend that you saute your veggies in a pan to get the most flavor, but if you are rushed, you can toss it all in a slow cooker/crock pot (except butter and cream cheese). Cook for 4-6 hours on low, or 2-3 hours on high, until soft and tender, stir in butter and cream cheese, then proceed with immersion blender or high speed blender until smooth.
- Replace shallots with one small diced onion.
Nutrition
Serving: 1serving | Calories: 146kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 551mg | Potassium: 547mg | Fiber: 4g | Sugar: 9g | Vitamin A: 17311IU | Vitamin C: 26mg | Calcium: 77mg | Iron: 1mg
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More #FallFlavors Recipes Below:
Appetizers and Snacks
- Caramel Pecan Clusters from An Affair from the Heart
- Carrot Top Hummus from Savory Moments
- Fall Charcuterie Board from Magical Ingredients
- Roasted Red Pepper and Crab Savory Cheesecake from A Kitchen Hoor’s Adventures
- Sweet And Spicy Roasted Nuts from Karen’s Kitchen Stories
Breakfast and Baked Goods
- Apple Cranberry Pecan Overnight Oats from Jolene’s Recipe Journal
- Cinnamon Apple Bread from Lemon Blossoms
- Sweet Potato Pancakes from Cindy’s Recipes and Writings
Soups and Salads
- Instant Pot Butternut Squash Soup from Devour Dinner
- Panera Autumn Squash Soup Recipe from The Fresh Cooky
- Salmon Salad With Grapes And Pecans from Art of Natural Living
Side Dishes
- Apple Butter Dijon Roasted Brussel Sprouts With Candied Pecans And Green Apple from Soulfully Made
- Butternut Squash And Bacon Risotto from SueBee Homemaker
- Loaded Bacon And Kale Salad from Palatable Pastime
- Roasted Maple Bacon Brussels Sprouts And Butternut Squash from Eat Move Make
- Sausage Stuffed Acorn Squash from Hostess At Heart
Main Dishes
