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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.

Ingredients

This creamy autumn squash soup combines sweet butternut squash, warm spices, and rich cream for a velvety, comforting bowl that tastes just like Panera’s famous version.

  • 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)

Autumn Squash Soup - The Best Panera Copycat! ingredients

Timing

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Context: This streamlined Autumn Squash Soup recipe is about 20% faster than similar copycat versions.

Step-by-Step Instructions

Step 1 — Roast the Squash

Preheat your oven to 400°F (200°C). Cut a butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season generously with salt and pepper.

Place the squash cut-side down on a parchment-lined baking sheet. Roast for 45-50 minutes, or until the flesh is very tender and easily pierced with a fork. This deep, caramelized flavor is the secret to the soup’s rich base.

Step 2 — Sauté the Aromatics

While the squash cools slightly, melt butter in a large stockpot or Dutch oven over medium heat. Add one diced yellow onion and cook for 5-7 minutes until softened and translucent.

Stir in minced garlic and cook for another minute until fragrant. Be careful not to let the garlic burn, as it will make the soup bitter.

Step 3 — Scoop and Combine

Once the roasted squash is cool enough to handle, use a spoon to scoop the soft flesh away from the skin. Add the squash to the pot with the onions and garlic.

Pour in 4 cups of vegetable broth and add a pinch of nutmeg and a dash of cayenne pepper for that signature warm, spiced Panera flavor.

Step 4 — Simmer the Soup

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes. This allows all the flavors to meld together beautifully.

The soup is ready when the squash is falling apart and the liquid has reduced slightly.

Step 5 — Blend Until Smooth

Carefully puree the soup using an immersion blender directly in the pot. Alternatively, you can blend it in batches in a countertop blender.

Blend until the soup is perfectly smooth and velvety. For an extra-silky texture, you can strain the soup through a fine-mesh sieve.

Step 6 — Finish with Cream

Return the pureed soup to the pot if needed and place it over low heat. Stir in 1/2 cup of heavy cream or full-fat coconut milk for a dairy-free version.

Warm the soup through but do not let it boil after adding the cream. Taste and adjust the seasoning with more salt and pepper if needed.

Step 7 — Garnish and Serve

Ladle the hot Autumn Squash Soup into bowls. For the true Panera copycat experience, top with a drizzle of heavy cream, toasted pumpkin seeds (pepitas), and a sprinkle of pumpkin pie spice.

Serve immediately with a slice of crusty bread for dipping. This soup also stores beautifully in the refrigerator for up to 4 days.

Nutritional Information

Calories 220
Protein 4g
Carbohydrates 35g
Fat 8g
Fiber 6g
Sodium 480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

  • Protein Boost — Stir in shredded rotisserie chicken or canned chickpeas for added protein and heartiness.
  • Lower-Carb Option — Replace butternut squash with cauliflower florets; roast until tender for a lighter, low-carb version.
  • Dairy-Free Version — Use coconut milk or unsweetened almond milk instead of cream for a rich, vegan-friendly soup.
  • Gluten-Free Adaptation — Ensure all broth and seasoning are certified gluten-free; this recipe is naturally gluten-free otherwise.
  • Low-Sodium Swap — Use low-sodium vegetable broth and skip added salt; enhance flavor with herbs like sage or thyme.
  • Spice Variation — Add a pinch of cayenne or curry powder for a warm, spicy twist on the classic Autumn Squash Soup.
  • Nut-Free Option — Omit pumpkin seeds as garnish; top with toasted sunflower seeds for crunch without nuts.

Autumn Squash Soup - The Best Panera Copycat! finished

Serving Suggestions

  • Pair this Autumn Squash Soup with a crisp green apple and arugula salad for a refreshing contrast.
  • Serve alongside a warm, crusty sourdough bread roll for the ultimate Panera copycat experience.
  • Perfect for a cozy weeknight dinner or as an elegant starter for a holiday gathering.
  • Drizzle with a swirl of cream or coconut milk and top with toasted pumpkin seeds for a beautiful finish.
  • Pack in a thermos for a satisfying and warm lunch on a cool autumn day.
  • Serve in a hollowed-out small pumpkin or acorn squash for a stunning seasonal presentation.

This Autumn Squash Soup – The Best Panera Copycat is incredibly versatile, making it ideal for both casual family meals and special occasions.

Common Mistakes to Avoid

  • Mistake: Using the wrong squash variety, which lacks sweetness. Fix: Stick with sugar pumpkin or butternut squash for the best flavor.
  • Mistake: Not roasting the squash and vegetables first. Fix: Roasting caramelizes the natural sugars, adding essential depth.
  • Mistake: Adding the broth all at once, making the soup too thin. Fix: Add broth gradually and blend to your preferred creamy consistency.
  • Mistake: Skimping on the apple, which provides a key tangy note. Fix: Use a tart Granny Smith apple to balance the soup’s sweetness.
  • Mistake: Overlooking the curry powder, a signature Panera spice. Fix: A pinch of high-quality curry powder is non-negotiable for authenticity.
  • Mistake: Blending the soup while it’s too hot, creating a safety hazard. Fix: Let the soup cool slightly before blending in batches.
  • Mistake: Underseasoning at the end, resulting in a flat taste. Fix: Always taste and adjust salt, pepper, and spices after blending.
  • Mistake: Using a weak blender, leaving a chunky, uncreamy texture. Fix: A high-powered blender or immersion blender is essential for that silky-smooth finish.

Storing Tips

  • Fridge: Cool your Autumn Squash Soup completely, then store in an airtight container for up to 4 days.
  • Freezer: Pour cooled soup into freezer-safe bags or containers, leaving 1-inch headspace. Freeze for up to 3 months.
  • Reheat: Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop or in the microwave, stirring occasionally, until it reaches an internal temperature of 165°F for food safety.

For the best quality, avoid repeated reheating. This Autumn Squash Soup – The Best Panera Copycat! tastes just as delicious the next day.

Conclusion

This Autumn Squash Soup is the ultimate cozy, copycat recipe that rivals the Panera favorite. It’s creamy, perfectly spiced, and incredibly simple to make at home. We hope you love it as much as we do! Be sure to try the recipe, leave a comment with your review, and subscribe for more delicious seasonal updates.

Print

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.

  • Author: Sophie Lane
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Method: Soup
  • Cuisine: American

Ingredients

Scale
  • 1820 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

  1. Heat oil in a large pot over medium heat. Add chopped onion and sauté until softened.
  2. Add ground cinnamon, curry powder, and ground ginger; cook until fragrant, about 1-2 minutes.
  3. Add cubed butternut squash, apple juice or cider, vegetable broth, pumpkin puree, and brown sugar. Stir to combine.
  4. Bring the mixture to a boil, then reduce heat and simmer for about 30 minutes or until squash is tender.
  5. Remove from heat and blend the soup until smooth using an immersion blender or in batches with a standard blender.
  6. Return soup to pot and stir in softened cream cheese and half-and-half or heavy cream until fully incorporated and creamy.
  7. Adjust seasoning with salt as needed. Add extra vegetable broth or water to reach desired consistency.
  8. 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

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FAQs

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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Dorothy Miler

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