This post may contain affiliate links. Please read our disclosure policy.
This Panera Autumn Squash Soup Recipe is inspired by the much-loved soup served at its namesake bakery cafe. Much like the original, with a few healthy twists, it is a delicious bowl of creamy, velvety, pureed squash soup. With all of the season’s best flavors.
Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
So when my mother asked me if I had tried Panera Autumn Squash Soup, I was surprised to find a pumpkin soup I hadn’t tried. Stories of how much my aunt loves this soup, who is a wonderful cook, only made it more enticing.
Of course, before the day was over, I had indeed tried their delicious soup. And as the season progressed, my love of squash soup remained most definitely intact.
So much so that I had to begin making it at home and found ways to make it a bit healthier than the original but just as tasty and delicious.
You’ll have to let me know how I did!
What to Love About This Copycat Panera Autumn Squash Soup
- Ready in 30 minutes or less
- Healthier ingredients let me enjoy the soup anytime the mood strikes.
- Hearty soup, perfect for chilly days.
Copycat Panera Autumn Squash Soup Recipe Ingredients
The ingredient measurements are in the recipe card at the bottom of this post, but here is a quick list of what you will need to make this oh-so-delicious soup!
- Olive oil for sauteing the onion
- Vegetables: onion (I prefer a yellow onion), cubed butternut squash, and carrots.
- Broth: I prefer vegetable broth, but you could also use chicken broth in a pinch.
- Seasonings: curry powder, ground cinnamon, and nutmeg, plus salt and pepper to taste.
- Pumpkin puree: be sure to use pure pumpkin and not pumpkin pie mix
- Butter for velvety texture
- Brown sugar (or coconut sugar) for a hint of sweetness, like the original recipe.
- Unsweetened coconut milk for creaminess. Heavy cream could be a substitute here.
You will need a large soup pot or Dutch oven and either an immersion or standard blender to puree the soup. And a ladle is handy, too!
You can find some of my favorite’s on my Kitchen Master List!
How to Make Panera Squash Soup
Step-by-step instructions are in the recipe card below, but here is a quick overview of how to make this easy squash soup recipe.
Step 1: Saute the onions
Heat oil over medium-high heat in a large soup pot or Dutch oven. Add onions and saute until softened.
Step 2: Cook the soup
Stir in butternut squash in 1-2 inch cubes, carrots, broth, curry, cinnamon, and nutmeg. Bring to a boil, reduce the heat, and simmer for 10-15 minutes or until the squash and carrots are soft. Remove from the heat and stir in pumpkin puree, butter, and brown sugar.
Step 3: Blend the soup
Using an immersion blender or a standard blender (in batches if needed), puree the soup until very smooth. Taste and season as needed with salt and additional sugar if desired.
How to Serve Panera Squash Soup
Before serving, reheat the soup if necessary and stir in the coconut milk. If desired, serve with pumpkin seeds, cracked black pepper, and a sprinkle of coconut sugar.
More Soup Recipes You May Also Love
SAVE THIS AND PIN IT FOR LATER!
Make sure you don’t lose track of this recipe by pinning it for later! If you are not already, you can follow me on Pinterest, as well as keep up with me on Facebook, Instagram, and YouTube. If you make this recipe, I would also love it if you’d tag me in your photos and leave a star rating below!
Panera Autumn Squash Soup Recipe
- 1 tablespoon olive oil
- 3/4 cup onion chopped
- 6 cups chopped butternut squash
- 1 cup carrots chopped
- 4 cups vegetable broth
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground cinnamon
- pinch nutmeg
- 1/2 cup pumpkin puree
- 2 tablespoons butter
- 2 tablespoons brown sugar
- salt and pepper to taste
- 1/2 cup unsweetened coconut milk
- In a large soup pot or Dutch oven, heat oil over medium high heat. Add onions and saute until softened.
- Stir in butternut squash in 1-2 inch cubes, carrots, broth, curry, cinnamon, and nutmeg. Bring to a boil, reduce the heat, and simmer for 10-15 minutes or until the squash and carrots are soft. Remove from the heat and stir in pumpkin puree, butter, and brown sugar.
- Using an immersion blender or a standard blender (in batches if needed), puree the soup until very smooth. Taste and season as needed with salt, and additional sugar if desired.
- Before serving, reheat the soup if necessary and stir in the coconut milk. Serve with pumpkin seeds, cracked black pepper, and a sprinkle of coconut sugar if desired.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.