Autumn Squash Soup – The Best Panera Copycat
Think You Need a Trip to Panera for That Perfect Autumn Squash Soup? Think Again.
What if you could recreate the iconic, velvety smoothness of Panera’s beloved seasonal favorite in your own kitchen, using simple, wholesome ingredients and for a fraction of the cost? This recipe for Autumn Squash Soup – The Best Panera Copycat! delivers that exact experience, proving you don’t need to leave home for a bowl of cozy perfection.
We’ve meticulously deconstructed the flavors to capture the essence of roasted butternut squash, warm baking spices, and a hint of sweet apple, all pureed into a luxuriously creamy soup that rivals the original. It’s the ultimate comfort food for a crisp fall day.
Autumn Squash Soup – The Best Panera Copycat
A creamy, velvety, and flavorful autumn squash soup inspired by Panera Bread’s famous recipe, featuring butternut squash, pumpkin puree, apple cider, and warming spices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Method: Soup
- Cuisine: American
Ingredients
- 18–20 ounces raw butternut squash flesh, cubed
- 1 cup apple juice or apple cider
- 2 1/2 cups vegetable broth (plus extra as needed)
- 14 ounce can pumpkin puree
- 2 tablespoons brown sugar
- 1 tablespoon olive oil (or vegetable or coconut oil)
- 1 cup finely chopped onion (about 1/2 large onion)
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon mild yellow curry powder
- 1/2 teaspoon ground ginger
- 1 teaspoon kosher salt
- 2 ounces softened cream cheese
- 1/2 cup half-and-half or heavy cream
- Roasted pepitas for garnish (optional)
Instructions
- Heat oil in a large pot over medium heat. Add chopped onion and sauté until softened.
- Add ground cinnamon, curry powder, and ground ginger; cook until fragrant, about 1-2 minutes.
- Add cubed butternut squash, apple juice or cider, vegetable broth, pumpkin puree, and brown sugar. Stir to combine.
- Bring the mixture to a boil, then reduce heat and simmer for about 30 minutes or until squash is tender.
- Remove from heat and blend the soup until smooth using an immersion blender or in batches with a standard blender.
- Return soup to pot and stir in softened cream cheese and half-and-half or heavy cream until fully incorporated and creamy.
- Adjust seasoning with salt as needed. Add extra vegetable broth or water to reach desired consistency.
- Serve hot, garnished with roasted pepitas if desired.
Notes
Roasting the butternut squash before adding it to the soup can deepen the flavor. Adjust the sweetness by varying the amount of brown sugar or apple cider. For a vegan version, substitute cream cheese and half-and-half with coconut milk or a plant-based alternative.
Nutrition
- Calories: 290
- Sugar: 15
- Sodium: 700
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 5
- Protein: 4
- Cholesterol: 25
Frequently Asked Questions
What type of squash works best for this Autumn Squash Soup?
Butternut squash is ideal for this recipe because it blends smoothly and offers a naturally sweet, creamy flavor that closely mimics Panera’s version. You can also use a combination of butternut and acorn squash for a deeper flavor profile in your Autumn Squash Soup.
Can I make this soup ahead of time and reheat it?
Yes, this Autumn Squash Soup reheats beautifully. Store it in an airtight container in the refrigerator for up to 3 days. Gently warm it on the stovetop over medium heat, stirring occasionally to maintain its creamy texture.
How can I make this soup dairy-free or vegan?
Substitute the heavy cream with full-fat coconut milk for a rich, dairy-free alternative. Use vegetable broth instead of chicken broth, and your Autumn Squash Soup will be just as creamy and flavorful without any animal products.
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